Whatever else deconstructivist architecture may be, it is not simple, boiled-down fare. Daniel libeskind translates his theoretical forms into astonishing buildings, but his favourite food is a sharp contrast to this. Bollito misto (boiled mixed meat) is best served very hot, with little broth, and a selection of sauces; Libeskind recommends mostarda (candied fruit and mustard syrup), pesto, horseradish and coriander sauce.
