UBPA B3-2 Pavilion
The pavilion is, as requested by the Expo, a simple rectangular box measuring 78 by 28 metres, with a completely free interior forming a neutral space, without any intermediate pillars, capable of hosting the installations of the cities participating i …
expo shanghai 2010 tecnologia e sostenibilità
Expo Shanghai 2010 – Technology and Sustainability True to the tradition of the World Exposition ever since its creation in 1851, the Expo 2010 Shanghai is an experimental workshop for new architectures and technologies. And in spite of the global econ …
Shanghai versus Milano Expo 2015
interview to Stefano Boeri and Michele Brunello Laura Andreini: What are the principal contents and priorities of the Master plan prepared for the World Exposition of Milan of 2015? Stefano Boeri: The World Exposition is a very powerful geopolitical in …
“the other wall“ at the Opera House
photo by Jens Passoth “Another wall” by Olafur Eliasson, in the interiors of the Oslo Opera House Like a great block of ice in the bay of Oslo, this Opera House appears with its candid, glittering surface, square and irregular and with large inclined s …
area 109+ around food
presentazione/introduction around food: ovvero tutto il design che ruota intorno al cibo testo Marco Casamonti dialoghi/dialogues il linguaggio figurato dei sapori la visione dello chef Massimiliano Alajmo luminoso, b …
Around food: or, all the design that centres on food
13 April 2010 The story of an exploration of taste, inspired by the suggestions of Oliviero Toscani, which touches on the products of Paolo Parisi and the instruments chosen by Enrico Facini, to finally linger on the compositions of Davide Scabin, in t …
imagery of flavors
the vision of Massimiliano Alajmo Belonging to an ancient family of restaurateur from Veneto, after having graduated, in 1990 he deepened his experience in different restaurants in Italy and abroad. In 1993 he dedicates himself with his brother Raffae …
luminous, white, clean
the vision of Massimo Bottura After training in New York in 1995 Massimo Bottura opened the Osteria Francescana that becomes a unique experiment in Emilia. In 2000, the Catalan chef Ferran Adrià calls Bottura in its restaurant where the chef juggles in …
a bond between food and landscape
the vision of Paolo Lopriore Paolo Lopriore is chef of the Il Canto restaurant in the Hotel Certosa di Maggiano in Siena. A warm and welcoming place, rich in history and nature, serves as backdrop for the rooms of the restaurant and the kitchen, from w …
the less visible expression of food design
the vision of Davide Scabin Davide Scabin’s Combal.zero creator. All times and rhytms about food making are stictly calculated with attention and detail’s care. He also increased the value of food setting with his own choreography as he became the “art …