This project explores how Italian cuisine, one of the most iconic symbols of cultural identity, has been appropriated and reshaped by international communities. As traditional recipes travel across borders, they are often simplified, mass-produced and altered to fit local tastes or market demands, a process that gradually disconnects them from their cultural roots.

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The project uses the concept of Cultural Cannibalism to reflect on how Italian food is consumed not just physically, but culturally. It investigates how globalisation, convenience culture and shifting health trends have influenced the way Italian cuisine is represented and experienced abroad.

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By analysing traditional recipes alongside their commercialised counterparts, this work highlights how these changes affect not only ingredients and techniques but also the stories, values and traditions behind them. These comparisons are presented through the language of cookbooks and visual storytelling, treating each dish as a cultural artefact with its own narrative.

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This project captures how something as everyday as food can become a powerful expression of cultural identity, transformation and loss, and invites viewers to reflect on what is preserved and what is left behind when culture is consumed.