Geled: a light appetizer, a new way to serve and live food. The young Tina Conforti, born in 1981, tells us how did your idea.
The event “The lights, sounds, colors of Christmas”, held in Naples until a few weeks ago, the Neapolitan designer Tina Conforti Geled presented his latest draft of food design “enlightened”.
Increasingly we hear about happy hour, food design or finger food and it is from these new trends that Tina has been inspired and thought “Geled”, a new way of experiencing food: no postal or similar tools, but taken and eaten with your fingers!
“Geled born of careful thought and object of taste, food and light foods seen as a design product that is designed and developed at 360° considering all those points which are the basis of a design, starting from research carried out “in the kitchen”, and I mean the “manipulation” of wholesome foods in a natural way, to the finished product through the different phases by calculating the right amount to avoid any type of waste. A search for “technology” related to design, shape and gesture of the product that is consumed with food.
From provocation “Lighting the food”, the request of the artistic director of Simon Perchiazzi Luminaria01, Geled results in small portions of shellfish, cheese and fruit contained within a layer of gelatin, flavored and clarified. With a lamp post to be below the wooden floor, light up the jelly with a light directly or by generating an effect of golden light. It’s so that these small morsels of taste behave like little fiber optic ready to transmit light and emit a soothing glow inviting.
Personally I love the news and the way that Tina has joined design, light design and food design. Geled find original and interesting. But most of all a new experience that involves taste, but that intrigues and charms the sight and she included the touch. Congratulations!