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The new Carosello at EDIT Napoli, a tribute to the ice cream that made us all feel like children.
Movement and Play is the concept from which Carosello was born, our new project presented at EDIT Napoli, the Fair created to support and promote signature design. A line of ceramic objects created with the aim of celebrating ice cream on the table, like a real haute patisserie dessert, introducing a playful and engaging ritual
WELCOME AUTUMN, BETWEEN SEASONAL FOOD AND DESIGN
Autumn is the season of colours, of strong flavours, the first rainy days the first rainy days that make us rediscover the pleasure of home. Even the cuisine is influenced by seasonal food and the design can only adapt to tasty autumn recipes. Today, on #WorldPastaDay, we offer you a recipe prepared by Maura Ardu
EDIT NAPOLI 2023: THE DESIGN FAIR BETWEEN RITUALS AND NEW GESTURES
EDIT Napoli, the fair dedicated to independent and authorial design, has recently ended. In its fifth edition, EDIT opened the doors of the Archivio di Stato in Naples, with its magnificent cloisters, a place steeped in art and history: the Catasto Hall, the Novitiate Courtyard (dedicated to emerging designers), the Atrium of Marmi and the
Speziale, the spice rack for storing superfoods
They are the oldest, simplest, most natural, and handy way to flavour foods, preserve them and make them safer to consume, thanks to their antibacterial effect. For this reason, spices have always accompanied the history of humanity. Only recently have we begun to study the mechanisms of action on the human body, in which they
The DLISH Table in Naples: Sharing New Experiences with Eleit.it in Italy’s Most Exciting City
"If to cook is an act of love, as chef Lino Scarallo says, then two days in Naples is like a torrid love affair." In mid-May, I revisited the southern Italian city made famous for pizza margherita and for having an active volcano as its neighbour. But this time around, my adventure was part of
Spring at the table: a day with Elena Gargiulo, chef at CU.QU – Cucina di Quartiere
How many times, looking at the photograph of a dish, have you wanted to eat it? “Eating with your eyes” is a simple, immediate saying, which corresponds to a complex organoleptic reaction that occurs inside our body when we observe a food. The colours of a beautiful recipe suggest many sensations: childhood memories, smells and
BUFFALO MOZZARELLA: A MEDITERRANEAN STORY
Buffalo mozzarella, a food with a unique and unmistakable flavour, is a real treasure of the Mediterranean diet. This element is so precious to be considered the white gold of Campania, the only one to have received a DOP recognition. Not just a cheese, but a real journey into taste and tradition, an experience that
GUSTO! GLI ITALIANI A TAVOLA. 1970-2050 A JOURNEY INTO THE CULINARY HABITS OF ITALIANS BETWEEN PAST AND FUTURE.
The relationship between Italians and food is the focus of the exhibition GUSTO! Gli italiani a tavola 1970-2050, curated by Massimo Montanari and Laura Lazzaroni, set up from 25 March to 25 September 2022 on the third floor of M9 – Museo del ’900 in Venice Mestre. GUSTO! is the first of a trilogy of
The ‘Cacio e Pepe’ among the skyscrapers of New York
Maura Ardu – Casa Italia in New York Among the skyscrapers of the Big Apple there is a place where Italy is right at home. Maura Ardu, from Piedmont, of Sardinian mother, works and collaborates in New York in the world of Made in Italy fashion design. From her Wall Street apartment, renamed “Casa Italia”,
The hypogeal oil mills of gallipoli
Ceramic oil lamp From the seventeenth century, the Gallipoli oil was considered the best in the Mediterranean area. Obtained from the pressing of olives, it was not used for food, but to light the houses, but, above all, the streets and squares. It was lampe oil. Its price was beaten from Naples to London. Ships