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    Dehydrated banana leaf dolly

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    Emoticon Bento Nori

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    Pentrarchan Pasta

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    Grafico Jamon Iberico

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    Geographical Lasagne

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    Mincd Pye

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    Lyle’s panscapes

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    Louis Vuitton Totopos

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    Nike Summer Berry Sports Super Jelly with Bompas & parr

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    Poster patisserie

Andrew Stellitano

Posted by Maya Davies,

Andrew Stellitano shows just how adventurous you can be with food, using all manner of grub as a medium to create really exciting, forward-thinking design. Not only is he responsible for creating the world’s most expensive mince pie, his innovative techniques include laser cutting lasagne contours for a geographical dish, printing sonnets in cuttlefish ink on pasta, and making filigree lace out of dehydrated banana leaves. And, to top it off he’s included some really great food puns like fortune cookies filled with your browsing trends, and Francis Bacon in bacon. Just too good to eat!

Given this, it’s no surprise he’s collaborated with Bompas & Parr and has a top-notch client list. Follow his blog to see more of his experiments.

Posted by Maya Davies

Maya joined It’s Nice That in 2011 as our first ever events manager as well as writing for the site, in particular about architecture. She left in the summer of 2013.