Love Difference Pastries - The sweets

Love[in] a different kefte,
   by Maria Nyfmiadi and Lea Petrou



We, Maria Nymfiadi & Lea Petrou, share a common interest on recipe making, cooking process and food sharing as art practice, which numerous times concluded to collaborative projects. In the past, the results of the dialogue between us lead to a two-in-one recipe, where we both were finally represented as an ingredient.
For the Love Difference pastries call, we propose a pastry that deals with a relational dosage of proximity, using the kilometric distance between our location (Athens) and each capital of the Mediterranean countries. The dosage of each ingredient derives from the kilometric distance each capital has from Athens.
A mixture of dried nuts and dried fruits is selected to represent each one of the 19 countries around the Mediterranean Sea, according to each country’s cuisine.
The further in kilometres each capital is from Athens, the more quantity of the specific ingredient is used in the recipe.
Our proposed pastry is based on the interrelationships amongst Mediterranean cultures and cuisines. It specifies on the ingredients’ selection, it blends all ingredients in one, round form and suggests proximity relatively opposite to the geographic distance of the cities. Finally, in a mouthful we tried to experience the taste of all ingredients / cultures separately and together.

May 31st - June 28th 2008, Pastry Shops "Cake" in Athens (Greece)

Lea Petrou and Maria Nymfiadi are selling their Love [in] a differente Kefte at the two pastry shops "Cake" in Athens. The opening will be on Saturday 31st of May.
press release (PDF)        invitation (jpg)


Distance from Athens Ingredients
33 g 500 km to Tirana, Albania Sultanas
41 ml 625 km to Podgorica, Montenegro Freshly squeezed lemon juice
52 g 788 km to Sarajevo, Bosnia Hazelnuts
54 g 824 km to Ankara, Turkey Roasted chickpeas
57 ml 859 km to Valletta, Malta Freshly squeezed orange juice
60 g 912 km to Nicosia, Cyprus Walnuts
69 g 1040 km to Rome, Italy Roasted pine nuts
71 g 1076 km to Zagreb, Croatia 10 dried apricots
75 ml 1130 km to Cairo, Egypt Freshly squeezed pomegranate juice
76 g 1114 km to Tripoli, Libya 4 dried figs
77 g 1156 km to Beirut, Lebanon Cashews
78 g 1172 km to Ljubljana, Slovenia Poppy seeds
80 g 1202 km to Tunis, Tunisia Blanched, roasted almonds
80 g 1215 km to Tel Aviv, Israel 13 dried prunes
82 g 1240 km to Damascus, Syria Pistachio nuts
121 g 1820 km to Algiers, Algeria 15 dried dates
139 g 2097 km to Paris, France Roasted pecans
158 g 2374 km to Madrid, Spain Boiled chestnuts
184 g 2770 km to Rabat, Morocco Peanuts

:: To coat: 800 g plain, cooking chocolate finely chopped
:: Food scale (precise for calculating grams), food processor, wooden spoon, metal bowl, non-stick baking sheet, 1 saucepan for the bain-marie, 1 heatproof bowl, fruit squeezer
:: makes: around 60 round bits
cooking time: approximately 60 min
settling time: 60 min

Crumble all the nuts, cut the fruits in really small pieces. Use a food processor to blend the nut crumbles and fruits pieces. Add the juices in order to make a soft mixture.
:: Work the mix into a metal bowl with a wooden spoon and finally roll the mixture into small balls with your hands.
:: Put the chocolate into a dry, heatproof bowl and set over a saucepan of steaming but not boiling water. When the chocolate is melt evenly, briefly dip each ball into the chocolate until coated. Place the balls on a non-stick baking sheet, let cool for a while then place them into the refrigerator to set until ready to serve.

Maria Nymfiadi & Lea Petrou

Curricula Vitae

Maria Nymfiadi. Lives and works in Athens. Studied sculpture in the Athens School of Fine Arts, photography in Hogeschool voor de Künsten in Utrecht Holland and postgraduate studies in Central Saint Martins London.
She has participated in several exhibitions and group projects. Currently she is elaborating projects around the process concerning the creation of an artwork and the dynamic of collaborations. She is also a furniture designer.
sites:, ,

Lea Petrou. Lives and works in Athens. She studied at Chelsea College of Art and Design, Central St. Martins College of Art and the Royal College of Art in London. She has been an artist – in residence at CCA Kitakyushu and Cite International des Arts Paris.
She has been participating at group exhibitions and projects in Greece and abroad. Her artwork is an attempt to approach different ways of reading and encountering reality and deals with interpretations that get defined geographically, like the understanding we have concerning time, movement and speech.