Davide Balula River Painting (Torsey Creek, Maine), 2014 Sediment on canvas 70 inches diameter courtesy galerie frank elbaz, Paris Project for Parcours Art Basel, 2015 Davide Balula presents an edible retrospective in the form of an ice cream shop, with each flavor representing a painting series from Balula’s oeuvre. The flavors will be derived from Balula’s ongoing investigation of the transformation and evolution of natural elements such as his River Paintings which will be translated into ice cream flavors with the help of Michelin Award winning chef, Daniel Burns (Luksus, NY, former head pastry chef of Noma, Copenhagen).
