Aeromusic be damned:

Give us an Aeropictorial Dinner!

aeropictorial dinner
in the cockpit

In the roomy cockpit of a large Autostabilizing DeBernardi, surrounded by Aeropaintings by the Futurists Marasco, Tato, Benedetta, Oriani and Munari which hang from the aeropeaks and clouds on the horizon they are flying over at 1000 metres, the diners free five lobsters intact from their shells and boil them electrically in sea water. They stuff them with a pulp of egg yolk, carrots, thyme, garlic, lemon rind, the eggs and liver of the lobsters, capers. They sprinkle them with curry powder and put them back in their shells, tinted blue here and there with methylene.

Bizarrely the five lobsters are then placed in seeming disorder and at some distance from each other on a huge Tullio d'Albisola aeroceramic, mattressed by twenty different kinds of salad: these being geometrically arranged in a pattern of squares.

And so the diners, holding in their fists little ceramic bell-towers full of Barolo mixed with Asti Spumante, eat villages, farms and fields speeding by.

Formula by the Futurist Aeropoet
MARINETTI
and the Futurist Aeropainter
FILLÌA

Aeorpictorial dinners in the cockpit aren't for the faint of heart, and reconstitution may well be in order upon landing; so, we kindly suggest:

The Regenerator
(formula by the Futurist engineer Barosi)

an egg yolk.
half a glass of Asti spumante.
3 toasted nuts.
3 teaspoons of sugar.

Beat the whole together for ten minutes. Serve in a glass with a peeled banana sticking out of it.