Design for Food, Food Culture and Hospitality

The project brings together interior design, mise en place and food design, creating a narrative that begins with material mood boards developed by professional designers, moves through the objects and utensils that accompany the dining experience, and culminates in the design of the food itself. Shapes, textures and the ways in which food is presented and enjoyed all contribute to creating a shared dining experience.

What you’ll find at Hospitality

8 tables designed around material mood boards developed by ADI member designers, bringing together interior design, mise en place and food design
Design for Food: the design of food and objects, including Canna di fucile pasta, created by designer Michele Cuomo and winner of the ADI Compasso d’Oro International Award 2015
Casa Artusi show cooking: an immersive experience celebrating cooking as an everyday art
Inclusion and the Five Senses: the COLORILLE tactile system, which enables blind and visually impaired people to identify colours, alongside scent branding and floral design
UNESCO Cultural Heritage: Italian cuisine is part of UNESCO’s Intangible Cultural Heritage of Humanity. Casa Artusi contributed to the nomination of Italian cuisine for UNESCO recognition.
Tradition: Pellegrino Artusi’s Ten Rules of Home Cooking, celebrating the authentic, domestic character of Italian cuisine
The art of hospitality: inspiration drawn from the approach developed by Giuseppe Cipriani of Harry’s Bar in Venice, where the quality of the guest experience comes from the harmony between space, service and attention to detail

A Hospitality project developed by ADI VTAA – Association for Industrial Design, Veneto and Trentino-Alto Adige Delegation,

in collaboration with Fondazione Casa Artusi, a centre for food culture dedicated to Italian home cooking