At the Milan showroom of Italgraniti Group, Luciano Pugnaletto (export sales manager Italstone) played host to an event organized in collaboration with the magazine Interni. The special guests: Tiziano Vudafieri (architect of the studio Vudafieri-Saverino Partners) with Alessandro Negrini and Fabio Pisani (award-winning chef of “Il Luogo di Aimo e Nadia). The moderator was the journalist Laura Traldi, for a dialogue that included the participation of the editor of Interni Gilda Bojardi.
“Why food?,” Pugnaletto asked. “Because the porcelain stoneware slabs of the Italstone collection, in a single large format (160x320 cm, with thicknesses of 12 and 6 mm), enter professional and domestic kitchens every day. Hygienic and compact, when used as kitchen worktops the slabs stand up to detergents and acids; because they are functional and easy to clean, they represent the ideal solution for food preparation where maximum hygiene and cleanliness are a must.”
Design came into play with the project by Vudafieri-Saverino Partners, who through subtraction have used these large slabs to create the KitchenStoneWear system for the evening. “We wanted to give the plates the simplest possible modular forms (rectangles and squares). Plates that change together with the foods, in terms of finishes, colors, the light they reflect. I am convinced that light is more important than design in a restaurant, for a sensorial experience that connects food and tableware,” Tiziano Vudafieri explained.
“Cooking too is a project, and the food on your plate at the end of the preparation is the result of creativity that transforms it into an experience for the senses, an emotion,” said Fabio Pisani. “For the evening, we have prepared a pacchero of salt cod with seasonal herbs, using a mixture of types of semolina. Just as ceramic tile comes from a mixture of different aggregates.”
An encounter that explored the applications of the material in the kitchen, an experiential performance that combined design, food and material. To delight the taste buds, the eyes, the sense of touch: at the end of the conference, the speakers and audience had a chance to sample the results of the cooking performance by the chefs.
Photo by Saverio Lombardi Vallauri