While groups of visitors swarmed around Villa Medici, getting lost in the thickets of Renaissance gardens or trudging up the stairs to the cardinal's bedroom, Arturo Franzino hurtled down the steps two by two like an arrow, Crocs on his feet and a bouquet of rosemary in his hand. At 27, he is the third chef in residence at the Académie de France in Rome. The caponata planned for lunch on that October day was not going to happen by itself, and he deftly dodged the struggling tourists.

Since January 2022, Villa Medici has been offering a very special culinary residency. The regular residents, invited to carry out their artistic research for a full year, are not subject to any production constraints, no more than residents who come for shorter stays. They are therefore free to organize their own time, and to produce, or not, a draft or a finished work at the end of their stay. By contrast, the young cook is on the run every lunchtime between the kitchens and the cafeteria to feed the whole team – maintenance staff, residents and management.

"This is a rather special residency format," admitted Sam Stourdzé, the director. "Previously, Villa Medici took an interest in the culinary arts by inviting historians or journalists. Today, the practice of cooking is central, whether to accompany major events or to supply the cafeteria." The table was set at lunchtime for employees, who were happy to find a complete meal for the price of €6.

Culinary-artistic collaborations

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