October 22, 2018

Guadalupe is an Italian boat entirely made of wood, on board we host dinner and events, in few words is a restaurant on the sea! Organic food and simple Italian recipes where the two main value of the kitchen, and we had an amazing selection of natural wines made in It...

April 23, 2018

During this edition of Fuorisalmone at Lambrate Design District, I participated in the exhibition with my project Next Pot, a set of plates that creates new ritual and eating approach in a creative way. Milan Design Week is always a great opportunity to test ideas and...

March 3, 2018

I was invited by Petra to talk about the Human Factor, the main topic of Identità Golose 2018, from a Food Designer point of view. In the food industry, the humanity is the most important factor and Food Design can be a useful tool to translate different languages and...

March 1, 2018

Milannial is the interpretation of the modern milanese cuisine, inspired by the contamination of different food culture that are trending in the city.

The concept of this food experience is to replicate the day of a modern milanese individual, presented through differen...

December 13, 2017

So happy to start a project in collaboration with WE R FOOD, wooding*bar and RIVO gin, we are trying to design a wild bartender experience in order to deliver the message "eat and drink the forest". In this project my task is to design a glass for the cocktail develope...

December 3, 2017

Aji Aqui is a food experience around all different types of chili pepper, enphasizing the HOT sensation. In order to achive it, we want to focus on the sensorial interaction (5 senses), using all the possible contrasts.

We made food creating contrast taking in considera...

October 9, 2017

Sementia is a project of Slow Food designed to spread the knowledge of traditional and ancient grains, a tool for the sustainable development of small local communities living in marginal and resilient agriculture, an appointment to build a responsible chain that leads...

September 22, 2017

The Cold Brew Coffee is having great success, but why? The first reason is the smooth taste, it is also less acid and more concentrated than conventionally brewed coffee. One of the best ways to brew coffee is by cold drip tower because during the saturation process we...

May 19, 2017

Where can we try the best mozzarella? Well at Paestum there is a dairy farm called Vannullo I went there to try with them mozzarella my caprese fai da te, and guys milk everywhere!

                     

   

Tenuta Van...

May 16, 2017

ADI and the ADI Food Design Commission are now proposing to launch a second challenge, namely increasing  this dialogue on the theme of design in the agro-industrial sector, starting with Italy but widening the discussion to include countries in the Euro-Mediterranean...

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