A plucky group of young artists have banded together to create a DIY tribute to the cheesy classic.
Bauhaus Pizza: Emmenthal, Fresh Tomato, Olives by Anthony Antonellis
A great slice of pizza, and the eating of said pizza, can often be a spiritual experience—but can it be art? This month, the world’s first pavilion dedicated to “pizza as cultural canvas” went on display at the 56th Venice Biennale. A cheeky addition to an event often defeated by its own pretentiousness, the PIZZA PAVILION takes place at ‘Pizza Al Volo,’ a normal Italian pizzeria, for the duration of the showcase.
A peek inside the pizzeria installation
The exhibition artists, including new media figures Anthony Antonellis and Lorna Mills, were invited to create personalized pizza-topping ideas, then their ideas were realized by an onsite pizza-expert. Many of the other ‘pavilions’ of the Biennale, propped up by blue chip galleries and ministries of culture, are out of reach for working artists. PIZZA PAVILION, however, has created a DIY platform for “young international artists at zero cost and effort” that’s not just fun, but also functional.
In order to integrate seamlessly with daily life at the pizzeria, artists were only able to choose from toppings already on the menu. The result is nothing short of edible art:
IRL: Single Tomato on Plain Cheese Crust by Luc Fuller
Doppeldecker: 2x Pizza Vendure by Paul Barsch
OK Google: Arugula, Asparagus, Chiodini, Red Peppers, Pepperoni, Mozzarella, Gorgonzola, Grated Cheese, Eggplant by Jack Fisher
Black Hole Sun: Anchovies, Olives, Eggplants, Olive Oil, Parmigiana by Jason Hirata
The Pizza is Ruined: Any Toppings, One Mistake by Lorna Mills
Compass Rose: Tomato, Mozzerella, Pepper, Arugala by Sydney Shen
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