At the Arclinea kitchen center on Corso Monforte in Milan, an event was organized with Tower & Quill on design culture and its relationship with food culture, where the protagonist was the Italian pasta of Geometry of Pasta.
The encounter shed light on the ability to use different ingredients from different countries and cultures, to enhance the most common ingredient of great Italian cuisine: pasta.
The precious but simple perspective on food and cooking of the chef from New Zealand Peter Gordon – who uses many fresh ingredients, especially fruit and vegetables – was explained in collaboration with the Italian chef Omar Allievi.
There was also the presentation of a new book by Peter Gordon “Savour: Salads for all Seasons” with art direction by Here Design.
