Pizzalo Mundo: Artists Bring Ingredients from Home for Venice Biennale Pizza Party

At the Venice Biennale, a pizza gathering called Pizzalo Mundo was curated by Diana Campbell, entrepreneur Chomwan Weeraworawit, and art advisors Samy Ghiyati and Nicolas Nahab from NG Partners. Each artist brought a unique ingredient, with Rirkrit Tiravanija supplying a Penang coconut base adorned with flowers from Precious Okoyomon and wild honey from Daria Kim. Tarek Atoui innovatively swapped tomato paste for za'atar on hummus, while Miet Warlop from the Belgium Pavilion contributed artichoke hearts. Nordic Pavilion's Tori Wrånes added potatoes cultivated in Randesund. Additionally, Alexa Kumiko Hatanaka used fig leaf oil and yuzu salt, and the standout ingredient was Campbell's pepper from Pohnpei, Micronesia. Notable attendees included curators and directors from major institutions and prominent collectors.