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What is the difference between Orsoni Smalti and Mexican Pedromo Smalti?

Posted September 19, 2017

The Cut

The largest difference is the cut. Both techniques pour a puddle of molten glass – in Italy, it’s called a pizza; in Mexico, a tortilla. The Italian pizza is poured to a thickness of approximately 3/8″, and the tortilla to approximately 1/4″. The Italian smalti is poured thicker, then cut into thinner pieces to expose the inside of the pizza. The inside, or riven side, becomes the working surface of the material. By exposing the inside of the glass, you will see more vibrant, consistent and reflective colour. The pieces are more consistent in size on the visible working side but less consistent in thickness. Due to this variant thickness of Italian smalti, in order to have a finished project with a smooth surface, you will need to set the project in reverse. (The reverse method is only required if you wish to have a smooth finished project.)

Mexican smalti is cut larger, into irregular squares ranging from 1/2″ to 3/4″ on the visible working side with a fairly consistent 1/4″ thickness, which more resembles a piece of tile. The working surface of the Mexican smalti is either the top or bottom of the tortilla, and has a fairly smooth surface without bubbles. It can be set directly with or without grout, because of its smooth surface, consistent thickness and lack of bubbles. Many artists, including myself, will set the Mexican smalti on its edge if they are looking to add texture to their project.

The Colour

In Italy, they have been making smalti for centuries. Their focus in regard to smalti is on the purity, brilliance and consistency of the colours. To maintain these qualities, the smalti pots are changed regularly and great care is taken in not contaminating the colours. The recipes are handed down from generation to generation and the making of the smalti is as much an art as its final use.

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