Laboratorio Erre

Raffaella Del Giudice was born in Naples but lived her childhood and adolescence in Pontecagnano Faiano, a town bordering the city of Salerno where the main economic activity is concentrated in the agri-food sector. After the classical high school she moved to Naples to attend the faculty of Architecture at the Federico II University of Naples where in 2011 she obtained her master’s degree. She continued to live and work in Naples for professional reasons, for the continuous stimuli that the contrasts of this city can generate and for the proximity to the land in which her roots remain. The most exciting childhood memory leads back to daily family dinners: the undisputed star of the table is buffalo mozzarella. Her father, a livestock entrepreneur, every evening received from his “client friends”, as he liked to call them, white gold in all its forms and degrees of freshness: it is from those moments that the study around mozzarella begins..
Territory, history and design represent the three cornerstones of research that gave life to Pyxis, an object dedicated to buffalo Mozzarella.
Pyxis was created with the aim of enhancing the consumption of buffalo mozzarella, both from an aesthetic and functional point of view.
The project comes to life from an idea by Raffaella Del Giudice, Architect and Designer, who, driven by the desire to find herself around the table of her childhood, created a design object that is a tribute to her land and family.
The object was made in Capodimonte according to traditional processes: the ancient craftsmanship of the Real Fabbrica di Capodimonte, commissioned by Carlo di Borbone in 1743, has been handed down since 1961 within the Istituto Raro Caselli – De Sanctis with the aim to conceive and experiment the innovations of ancient art. During the Bourbon period, mozzarella became a widely consumed food and it was in Capodimonte that King Carlo di Borbone decided to establish the Reale Vaccheria, a buffalo farm with an adjoining experimental dairy for milk processing.
Thanks to the collaboration of a third partner, excellence in the food sector, such as the organic farm Tenuta Vannulo, it was possible to experiment with the use and perfect the functionality of thePyxis.
The experience with

“ is a significant place – comments designer Raffaella Del Giudice – where new synergies are born between food, design and craftsmanship, with the primary objective of rewarding function and creativity. Here food becomes culture. In my project it is mozzarella, the so-called ‘white gold’, that is exalted “.

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