• Ed

    Dehydrated banana leaf dolly

  • Ed-44_bento-nori1

    Emoticon Bento Nori

  • Ed-29_sonnet-pasta2

    Pentrarchan Pasta

  • Ed-29_sonnet-pasta-1
  • Ed-1_a1

    Grafico Jamon Iberico

  • Ed-42_geographicallasagne9

    Geographical Lasagne

  • 41_a-mince

    Mincd Pye

  • Ed-45_alyle1

    Lyle’s panscapes

  • Ed-31_lv-3

    Louis Vuitton Totopos

  • Edited-35_apopodom2

    Poppadom

  • Ed-21_n3

    Nike Summer Berry Sports Super Jelly with Bompas & parr

  • Ed-30_12

    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.