The link between the universe of architecture and that of cuisine has never been so solid. In a world where the search for beauty is the order of the day, the union of the two disciplines is the sublimation of the theme

This may be why many architects and designers choose to make a change in their lives by wearing the clothes of a chef or pastry chef. A search for beauty which, by breaking down the boundaries between sectors, becomes more fluid and immediate.

Studying shapes and structures is valid both for a building and for a well-constructed dish capable of arousing curiosity even before the taste, this is architecture at the table.

Elisabetta Corneo and the works of Artefrolla

A love for pastry making that was born in 1990 when Elisabetta Corneo, a Lombard architect, leafs through the kitchen inserts of the weeklies with his mother. The enlightenment came with the construction of the first pampepato and shortcrust pastry village, already in the footsteps of the school career that she had recently undertaken. "Having already had experience with models and models, it seemed normal to me to apply the principles to pastry making too", says Elisabetta.

What was a simple passion becomes a real job only in more recent times, after years spent alternating architecture with confectionery creation. She defines herself as "an architect who changed building materials" and her shortcrust pastry buildings are a clear example of this.

From the Cathedral of Milan to the Mole Antonelliana, passing through Santa Maria del Fiore, each construction was based on projects first drawn up on paper and then made in shortcrust pastry. Structures empty internally, which discharge forces vertically, like a real building.

“My favorite shortcrust architecture is Gotham City. A different working method compared to other works where the project on paper completely preceded the operational phase, a work in progress where each building was the fruit of the dream of the previous night".

Her talent is now recognized internationally and this is demonstrated by the numerous gold medals won in pastry making competitions and her participation in the semi-final of Bake Off Italia 2016. Elisabetta does not set limits because "architects can do anything" and Artefrolla is confirmation of this.

Antonio Ziantoni and the conquest of the star

A cooking idea that challenges the fast pace and money-making politics of current times. “When we imagined Zia, we saw it as a beautiful place that revolved around the kitchen. Beauty is a set of things that, put together, make you feel fascinated” he says Antonio Ziantoni, chef of the Roman restaurant.

The story is that of a chef with a past as a surveyor and a dream as an architect. The path proved to be different, but equally full of contamination between the two sectors. Antonio took minimalism from the world of architecture and made it the famous motto "less is more". His dishes are elegantly presented with few ingredients for an aesthetic cleanliness that leaves room for journeys in taste.

“Our spaces were born thanks to a vision that we entrusted to the New York architect Anton Cristell and Trastevere was almost an objective as a neighborhood, because for us it represents the real Rome divided between shaded alleys and over the top people. We tried to build an atmosphere made of soft lights and elegant colours, but above all of soft shapes capable of being welcoming and never too angular".

Ideals that are reflected in the style of the restaurant as much as in the cuisine of Antonio Ziantoni, an example of all-round table architecture.

“Over time we have taken as references the Galleria Giustini and Stagetti and SpazioAmpio which for us are now constant points of reference for embellishing Zia's furnishings. From them we took works by contemporary artists such as Pax Paloscia, Andrea Anastasio, Paolo Canevari, Forma Fantasma and works by Estudio Campana". A construction of beauty that also involves guests and which represents a philosophy of cooking and life.

Kitchen: the gastronomic project of architecture at the table

In the Oltrarno of Florence there is a true place of culture, where the gastronomic cult goes hand in hand with the literary and the architectural. The result that can be experienced and admired today is the work of Simonetta Fiamminghiand Giuseppe Bartolini, both architects, and of Maddalena Fossombroni and Pietro Torrigiani, booksellers.

What you feel when you cross the threshold of Cucina is a sigh of relief from the culinary demands of the 21st century, a breath of fresh air that suggests a spontaneous and domestic atmosphere from the furnishings to the dishes presented. If they had to find an emblematic place for their entire creative process, they would undoubtedly say the market, that space where the community experiences the city, a "secular temple measuring urban value".

The concept has been taken up inside the restaurant where there is a solution of continuity between the room and the kitchen to fully experience the image of the transformation which includes both the design and the dishes bring to the table.

There is no shortage of time dedicated to scouring the territory, a research that they used to do before, during their work in the medieval archaeological sector, and which they still maintain today with the research of local companies. A way to find raw materials for the kitchen, guaranteeing an architectural experience at the table from the environment to the plate.

Mediterraneum, Aurelio Carraffa's cooking laboratory

Aurelio Carraffa is the interior designer who made the Mediterranean cuisine his reason for living. A charismatic person always looking for new stimuli and inspirations and who has chosen to put aside his architectural career in favor of new gastronomic adventures.

Carraffa has always had an innate affection towards cooking, but hanging up his pencil and compass was perhaps not so obvious after all. This is a story of architecture at the table driven by passion and natural talent and when these two factors are present, it is almost automatic to make your way towards success.

Since 2010, the architecture studio has been transformed into the Mamà Mediterraneum cooking laboratory where Aurelio teaches the cuisine of his memories. A contamination between his Sicilian origins and his travels, which he also did in his first book entitled "Places do not abandon you", published by Bonanno Editore.

“When I studied and practiced architecture, books were fundamental. For a new project we always started from the "genius loci" - the spirit of the place where the project will be set. I use the same approach in the kitchen. Except for rare cases of enlightening intuitions,I always start from a traditional dishor from one that I like, even from a photo".

The boundary between architecture and cuisine is so thin that it is often difficult to find it in a well-constructed dish or in a properly designed kitchen. These personalities who have made a change in their lives are aware of this, without giving up one world rather than the other.