– 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.

The value of solidity
Riva1920 creates solid wood furniture using certified or reclaimed materials, combining sustainability, high-quality craftsmanship, and timeless design. An Italian excellence focused on durability, transparency, and authenticity.