– With Madre Pane Roberto Sironi investigates in a symbolic and ornamental way the old Italian tradition of marking the bread before baking it in the communal ovens.
– Food Line, designed by Martín Azúa, breake the dish sequence from a traditional menu: the new ritual has an impact on the preparation of the dishes, table service and the guest behavior.
– Set in a Victorian building in London, Bompas & Parr’s “Alcoholic Architecture” is the world’s first alcoholic weather system for your tongue where meteorology and mixology collide.
– A “one grain at a time” rice fork, a too large spoon, a holed spoon, and a weak knife: with her absurd cutlery set Firdaws Fourcroy turn us schizophrenic, disrupting everyday rituals and drawing us back to an unproductive state.
– chmara.rosinke’s project Cucina futurista 2.0 encourages chefs to seek new approaches by working closely with designers.
– The Munich-based designer duo Emmy Galle and Bruno Winter conceived Comeback, a project for the reuse of abandoned pieces of cutlery unified with a monochrome enamel.
– With Pètra Make that studio and Improntabarre give a new life to an ancient sicilia jug, now confined to souvenir, trasforming it into a contemporary tableware accessory.
– Studio José de la O conceived Portion Distortion to explore how product design might influence on eating patterns through a collection of hypothetical objects that focuses on a specific eating disorder.
– Through a milk dispenser and a cup 5.5 design studio wants to reconnect consumers with producers and return to the real taste of natural products.