On the 19th of May at 6:30 pm, Fiandre and Porcelaingres will open the doors of FAB Milano—the creative gallery inaugurated during Fuorisalone 2015—to host the presentation of the photo book on design by Daniele Duca, showcasing the shapes of De Cecco Pasta.
“Pasta as architecture in the photographs of Daniele Duca”
19th May 2015
6:30 pm – 10:00 pm
19th May – 14th June 2015
Mon – Fri: 8:30 am – 12:30 pm | 2:30 pm – 6:30 pm
At Expo 2015, Fiandre and Porcelaingreswill take part in the cultural debate driving the Universal Exhibition, presenting the book “Pasta. The photographic elegance of De Cecco’s pasta shapes” by the photographer Daniele Duca.
An artistic tribute celebrating the value of pasta in the intangible cultural heritage of Italy and abroad, exploring its forms through an original portraiture motif.
A selection of ninety photographs from the book will be exhibited at FAB Milano in order to discuss and analyse the connections between the world of architecture and that of food.
A creative conversation with leading authorities from the food sector and a star-studded cooking show with De Cecco Pasta as the main ingredient will be paired with the cocktails and dinner served to the guests.
For this occasion, the food will be served on special Fiandre porcelain stoneware, with Active Clean Air & Antibacterial Ceramic™technology.
ACTIVE, recently patented by the GranitiFiandre Group, is an innovative ceramic that utilises the latest scientific and technological breakthroughs to create a ceramic that's not only aesthetically pleasing and appealing, but also boasts of unique, eco-active properties. Indeed, the surface has special anti-bacterial and self-cleaning properties that can destroy the molecules present on the surface of the ceramic.
This event is promoted by the team of Floornature.com, a website devoted to architecture, planning, and design.
The debate on the subject of creativity will be lead by Daniele Duca – photographer and publicist, Giuseppe Iannotti – chef of Kresios, Luca Iaccarino – journalist and food critic, and Angelo Maggi, curator and teacher at IUAV Venezia.