“TRA ARTE e cucina”—“Between art and cuisine”—is how the Uffizi Galleries describe their recently launched cooking show, “Uffizi da mangiare” (“Uffizi on a plate”). In the videos, Italian chefs share recipes based on pieces in the collection in Florence, discussing both the artworks and the dishes. Dario Cecchini created costata alla fiorentina from a game-filled pantry depicted by Jacopo Chimenti (pictured); Marco Stabile turned Giorgio de Chirico’s “Still Life with Peppers and Grapes” into a risotto that aims to capture the painting’s ingredients and sensations on a plate.
Food has always been a subject of art. But increasingly the roles are being reversed, as paintings are interpreted in edible ways and shared online in new, bite-size formats. As part of their bid to attract digital audiences to