“Eatables” are homemade, pickled delicacies that developed alongside my ceramic work. During my many journeys through Southern Italy, I learned to appreciate the richness and quality of local products — their simplicity, intensity, and authenticity.
The idea gradually took shape to bring the flavours of Italian markets to Viennese tables. I began with well-known specialties such as sun-dried tomatoes preserved in olive oil. Over time, I started creating my own combinations using carefully selected regional ingredients. These include sweet-and-sour shallots, walnuts with rosemary and olive oil, red peppers with chilli and capers, and yellow peppers with chilli and capers. What has always mattered most to me is the thoughtful combination of good ingredients — allowing their natural character to unfold in harmonious balance.
The idea gradually took shape to bring the flavours of Italian markets to Viennese tables. I began with well-known specialties such as sun-dried tomatoes preserved in olive oil. Over time, I started creating my own combinations using carefully selected regional ingredients. These include sweet-and-sour shallots, walnuts with rosemary and olive oil, red peppers with chilli and capers, and yellow peppers with chilli and capers. What has always mattered most to me is the thoughtful combination of good ingredients — allowing their natural character to unfold in harmonious balance.
