The Art of the Fruit Carving

An other particular one of the same composition.
One of the beautiful watermelons that I have carved.

An other carved watermelon, the technique and same but the external zone of the design I have it sluice in various way, adding particular a much likeable one, augur myself is looked at well...
The Art of the Carving

What to say, this is I while I work. I wanted to add two words for who does not know or it has not never seen carving of fruit and vegetables and as these can become artistic decorations and compositions in order to value ours buffet in occasion of the more important ceremonies: Weddings, communions birthday festivities. Beyond the bond, also the beautiful one!!! The choice of the fruit and the vegetables to use depends very on the season, of usual in summer uses watermelon, meloncini, papaya mango the etc. Watermelon is used, for its variations of color and the shadings that are succeeded to obtain with much patience and a po of fantasy. During the winter period instead it is the zucca to being used, even if the color is less intense of the summery fruit, practically it does not have nearly no variations of color between the peel and polpa but its consistency but allows to create true and own works d'art. With verdure it is not limit to the fantasy, practically nearly all, zucchine, carrots, turnips, ravanelli, sedano etc can become flowers and the most colorful compositions that decorate and embellish to our plates and our tables. I hope that with these little words are successful to explain what are carving and what is the artistic part of the job of one chef.