Futurism, which occurred in Italy between 1909 and the 1930s, was the first international movement in history to combine art, literature, design, architecture, photography, cinema, theater, music, dance and food in a unique modern and dynamic vision. “The futurist culinary revolution” – said Filippo Tommaso Marinetti, the founder of the movement – “has the high, noble and useful aim or radically changing the diet of our race. The goal is to make it stronger, more dynamic and spiritual by introducing new dishes in which experience, intelligence, and fantasy replace banality, repetition and cost. Our futurist cuisine, fine-tuned like the motor of a high speed sea plane will seem crazy and dangerous to some trembling traditionalists: instead, the futurist cuisine will finally create harmony between man’s palate and his daily life.”
Formula of the Futurist art critic, P.A. Saladin
"Cover the bottom of a round plate in fondue delicately flavoured with grappa. On a radius of the plate arrange equidistant from one another, and in a cone, 3 halves of red pepper baked and filled with a vegetable paste consisting of asparagus tips, celery and fennel hearts, spring onions, capers, baby artichokes, and olives.
On the opposite side, arrange 3 boiled leek stalks. An arabesque of grated truffle that starts from the 2nd pepper and finishes at the outer one completes the dish".
The recipe comes from: F.T. MARINETTI-FILLìA, La cucina futurista, Milano, Marinotti, 1998, BIGAB 9. 26. 4 and M. SALEMI, La cucina futurista, Firenze, Libriliberi, 2003, BIGAB 9. 26. 9.