The PEF for the calculation of environmental performance of products throughout their life cycle covers the whole chain of supply, production and use, from raw materials to manufacturing, utilization to disposal.
The Oko Buildings, the two new facilities of Capital Group in the MIBC Moscow City complex, have been created by two excellent firms of “Made in Italy”: Iosa Ghini Associati, for the project and the interior design, and Margraf, for the supply of fine marble and natural stone.
The structure, with a 6-story base, is organized as two towers: a residential building with 85 floors and an office building with 49.
Margraf is the protagonist of the interiors with 1500 square meters of floors in polished walnut travertine, and 1150 square meters of brushed Venghè marble, to enhance the main wall and the reception counter at the entranc
Ciccio Sultano, who has two Michelin stars for his Duomo restaurant at Ragusa Ibla, opened I Banchi – Pane al Pane in 2015, together with sous-chef and partner Giuseppe Cannistrà, in the 18th-century Palazzo Di Quattro.
Restored by Fabrizio Foti, who has conserved the old stone feeding troughs and enlivened the spaces with works by local artists – first of all, Giovanni Robustelli – as well as a large slate bearing a musical staff with tiny objects, thoughts and snapshots in place of the notes of the score.
The place seats 70 guests, mingling with the others who drift from other tables (including that of the chef). Open from 8.30 to midnight, I Banchi, the counters divided into theme areas, are a cross between a putia (store) for bread, a pastry shop, cafe and grocer’s (with products of the Ciccio Sultano brand: from Ragusa pecorino to Piacentinu cheese from Enna, handmade pasta to traditional bread and tomato sauce), a trattoria (tasting menu or a la carte, also with takeaway treats) and wine cellar, a place for breakfast, lunch, snacks, aperitifs and dinners.
In short, for years Ciccio wanted to do “something casual and smart” with respect to the prize-winning Duomo, offering cuisine that would be “erudite, happy, proud, but not gourmet, not in vogue” (from maialino in porchetta to spaghetti with butter and anchovies), something that gravitates around “olive oil, salt and wheat,” just like life.
An amiable gathering place where artisans, artists and professionals can meet to eat and drink, think and invent.
(Olivia Cremascoli – ph. By Alberto Ferrero)
To design the spirit. In the pragmatic sense of adapting the design of an object to a particular function, connected with a religious or meditative practice, like that of the ancient discipline of yoga.
An object whose meaning and function allude to the possibility not only of relaxing using ancient techniques, but also of getting connected, or reconnected, with a higher plane.
Ideal for exercises that ease tensions in the mind and the body, the chair designed and produced by Mario Milana, a versatile architect with offices in Milan and New York, concentrates on a particular asana, with a seat that can be shaped to ground the user, offering perfect physical and mental balance.
Of course the materials are the best ones nature can supply: khadi cotton, natural tulipwood, copper with its curative properties.
Milana, a student of Karim Rashid, after working in the latter’s New York studio for many years, focuses in his activity as a designer and architect on Osvaldo Borsani’s idea of application of mechanical technology to furnishings, tempered by a fundamentally artisanal approach that relies on the high quality and manual skill of the great Italian tradition, balancing rigorous basic geometry with the more organic and sensitive aspects of materials.