Walter Musco presents “Ovo Sapiens”: eggs between art and taste

A journey through matter, reflections and silences. From March 20th and throughout the Easter period, it is on show a Easter Eggs collection 2026 at the Pastry Lab in Largo Bompiani: 25 unique pieces for a journey between taste and art Walter Musco which has been an interpreter of Easter for over a decade and does so through its iconic “Egg“.

The dialogue between contemporary art and chocolate

From dialogue with the great artists of our time, such as Banksy, Cattelan e Fontana passing through the great homage to the Capital with the “Roma Città Aperta” exhibition in 2024, up to the art of manga last year, the Roman pastry chef has transformed the art of chocolate into a cultural language. If up to now each collection has narrated works and authors by replicating gestures, colors or intentions through chocolate, now the moment has come in which the reference to the great masters leaves room for a personal gaze.

“Ovo Sapiens. Origins”: the new collection by Walter Musco

“Ovo Sapiens. Origins: on the essential, the necessary, the silence” is the new collection of Easter Eggs designed by Walter Musco, on display from March 20th for the entire Easter period in his “bottega” by Largo Bompiani. With this new project, the most radical of his research, Musco strips himself of any explicit reference: no quotes, no frills or ornaments.

Matter, imperfection and minimalism

The protagonist is the material in its original state, the unfinished, between rough surfaces and errors that are not corrected but accepted as an integral part of the work. On a stylistic level, the expressive force of brutalism meets the essentiality of the Bauhaus, primordial references, neolithic forms and a deliberately limited color palette, where the honesty of the creative gesture becomes language and aesthetic value.

An exhibition as a sensorial experience

“Origini is an exhibition that goes beyond the concept of exhibition to transform itself into a meditative act capable of involving all the senses – says Walter Musco – Everything was born from a strong personal need for research and profound moments of reflection linked to our era. The intention is to eliminate the superfluouswhich distracts us on a daily basis, to focus only on what is really necessary.

Each egg is a unique piece but part of the whole, conceived as a work but, at the same time, intended for consumption, thus enhancing the quality of our Valrhona chocolate: the physiologically reduced durability of the product is in fact an integral part of the message.”

Sounds, scents and installations

The change of pace is clear: “Origins” is the result of a careful work of subtraction and conscious return to substance: this is the common thread of the entire exhibition which is also found in the sound design and olfactory installations designed for the occasion. Raw sounds created with the contribution of noisemakers, fragrances of wet earth and undergrowth, created in collaboration with a perfumer.

Added to this, for the presentation on Friday 20 March, is an essential gastronomic proposal made up of primary foods such as bread, honey and roots which will accompany the exhibition itinerary, bringing us back to the earth and the gesture of nourishment.

The special dove signed with Giulio Zoli

Still on the Easter theme, Walter Musco also thought of the other great protagonist of this period, namely the dove. This year we will add a special edition created jointly with Giulio Zoli, chef of the beautiful Nomos Ante, to the line of artisanal colombe. In fact, from this stimulating collaboration a product was born inspired by Spaghetti Citrus, the young chef’s strong point and which will evidently have its main characteristic in the different types of lemon used.