Pasta was the star of the encounter of Design Meets Food, Milan Meets the World on Tuesday 19 May at the new FAB Architectural Bureau at Via Solferino 40, a multifunctional gallery space designed by Matteo Nunziati, through which the companies Fiandre and Porcelaingres become active forces in the global debate on contemporary design.

Pasta is the main focus of the photography book by Daniele Duca, presented for the occasion: “The Architectural Shapes of De Cecco’s Pasta” is an original, fascinating artistic tribute to the different forms of pasta by De Cecco.

Displayed on a series of panels hanging from the ceiling, the photos by Daniele Duca, all shot with the same light, showed pasta in unexpected ways, achieving sculptural results of great visual impact.

Moderated by Angelo Maggi (editor of the book and professor at IUAV Venice), the encounter involved Luca Iaccarino (food editor and author of a book on street food in Italy) and Giuseppe Iannotti, star-winning chef of the restaurant Krèsios of Telese Terme (Benevento), who created a special dish using a particular type of De Cecco past, the Ruota, boiled, dried and fried to create a snack, along with four cuts of goose: breast, heart, tongue and liver.

The delicacy was then served up on special plates in Fiandre porcelain stoneware, featuring the Active Clean Air & Antibacterial Ceramic™ technology.

The wines tasted during the event were Freccia Nera – F.lli Berlucchi Brut and Rosé, Mandola – Curtefranca DOC Red, Ca’ Brusada – Curtefranca DOC White by F.lli Berluccchi



gallery gallery
From left, Daniele Duca, Angelo Maggi, Giovanni Alleonato (F.lli De Cecco), Gilda Bojardi (editor Interni). Luca Iaccarino, Giuseppe Iannotti
gallery gallery
Daniele Duca
gallery gallery
Giuseppe Iannotti
gallery gallery
Luca Iaccarino