• photo ©
  • photo Broken Eggs ©
  • photo ©

ITALIA

ITALIA
05.17

Taste of Paris, Grand Palais, Paris.

4 days

TERRITORIO

The Brief

Design, speakers and food selection for the Italian Tourist Office during Taste of Paris 2018 edition.

  • photo Broken Eggs ©

In Figures

Conception and design of 7 sessions with chefs, artisans and producers (from Thursday to Sunday).

Each session pays tribute to one specific Italian region whose products, recipes, people are enlighted.
These sessions consist of masterclasses, talks, demonstration, cooking and tasting.

They’re mastered by journalist whose role is to liven them up, ask questions to deal with the themes in depth and make the ITALIA corner appealing.

TERRITORIO

The Brief

Design, speakers and food selection for the Italian Tourist Office during Taste of Paris 2018 edition.

Design & Outcomes

Concept, design and set up : TERRITORIO

A territory as a global united concept : soils, climate, agriculture, products, cuisine and of course, women and men.
All these are part of a coherent and interdependant system that contributes to each region’s identity and influence.

TERRITORIO aims to put forward these regions’ culinary hallmarks through its men, products, know-how and History.

Sourcing & Curation

- PUGLIA : Sarah Lacomba - OTTANTA (Artisan, Mozzarella)
- LOMBARDY : Stefano Bottoli - CALVISIUS CAVIAR (Artisan, Caviar)
- EMILIA ROMAGNA: Chiara Giannuzzi - VENTURI BALDANI (Producer, Balsamic vinegar)
- ABRUZZO : Riccardo Ferrante - SOLINA (Chef and Artisan, Pasta)
- LIGURIA : Alessandra Pierini - RAP (Grocer)
- SICILY & VENETO : Saara Pahlberg - VINO NOSTRUM (Wine merchant and Italian Wines Importer)
- SICILY & VENETO: Massimo Tringali - EMPORIO ARMANI CAFFÉ (Chef)
- SICILY : Fabrizo Ferrara - OSTERIA FERRARA (Chef)

In Figures

Conception and design of 7 sessions with chefs, artisans and producers (from Thursday to Sunday).

Each session pays tribute to one specific Italian region whose products, recipes, people are enlighted.
These sessions consist of masterclasses, talks, demonstration, cooking and tasting.

They’re mastered by journalist whose role is to liven them up, ask questions to deal with the themes in depth and make the ITALIA corner appealing.

Projects

  • 17.05.2018
    ITALIA
    Taste of Paris, Grand Palais, Paris.
    Concept, design and set up : TERRITORIOA territory as a global united concept : soils, climate, agriculture, products, cuisine and of course, women and men.All these are part of a coherent and interdependant system that contributes to each region’s identity and influence.TERRITORIO aims to put forward these regions’ culinary hallmarks through its men, products, know-how and History.
  • 19.04.2018
    20TH BIRTHDAY PARTYArt Paris Art Fair
    Grand Palais, Paris.
    Party for 500 people around the theme of Gastronomy with 5 tasting tables and 5 countries : France, Switzerland, Korea, China and Africa.Chef’s selection, overall production of the party, service, music, bar management, etc.
  • 28.03.2018
    ART PARIS ART FAIR 2018
    Grand Palais, Paris.
    Conception, production and operation of an real F&B ecosystem.- 2 snacking corners- 1 restaurant & tea time- 1 VIP bar with Ruinart
  • 24.01.2018
    KAUFMAN & BROAD
    Loft, Puteaux
    Design and production of a lunch in an empty loft on the top floor of a building still under construction. Scenography, decoration and art de la table, sourcing of the chef, service, construction of a kitchen and an office, etc.
  • 19.12.2017
    INVIVO
    La Gaité Lyrique, Paris
    Design and production of an evening event, around 3 food themes, imagined as borders:- Edible VS Non-Edible: Algae and Insects - Functional VS Hedonism: Meal Replacements- Animal VS Vegetal: Vegan Products
  • 16.10.2017
    INTER-RHÔNE
    Le Quartier Général, Paris
    Design and staging of a food and wine pairing evening, inviting chefs and winemakers to work at the same table and share their inspiration.
  • 29.05.2017
    HERMÈS
    Ateliers Hermès, Pantin
    Logistics and production of lunches and dinners, in collaboration with the chef Giovanni Passerini
  • 30.03.2017
    ART PARIS ART FAIR
    Le Grand Palais, Paris
    Design, production and management of a catering ecosystem with a contemporary African themeCreation of the overall concept, graphic design, and Kinetic Africa stagingSocial and digital activation