Contributor

(Florence 1939) Nannucci lives and works in Florence and in South Baden, Germany) He belongs to the most inventively experimental artists of the last decades. Since the mid sixties he devotes himself to exploring the multifaceted interrelations between language, writing and visual images, drawing on concepts and linguistic ideas and employing a wide variety of media, including photography, video, artist‘s books, editions, sound installations.

Luca Nichetto was born in Venice in 1976, where his artistic talents were inspired by the famous Murano glassmaking industry, which employed members of his family. His career effectively started in his schooldays, where holidays were spent selling his designs to local factories, before he went on to study at the city’s Istituto Statale d’Arte and then take a degree in industrial design at the local Università Iuav di Venezia (IUAV), graduating in 1998.

Graduated from Glion Institute of Higher Education, Andrea Obertello began her professional career in hospitality a decade ago with Four Seasons Hotels & Resorts. Her path in the company has taken her across many different countries and continents – from front-office positions in Uruguay and Miami, to leading the Rooms department of the iconic Four Seasons Hotel Firenze. She then joined Four Seasons Hotel Marrakech as Resort Manager before moving to Four Seasons Doha as Hotel Manager in 2017.

Hans Ulrich Obrist (b. 1968, Zurich, Switzerland) is Artistic Director of the Serpentine in London, and Senior Advisor at LUMA Arles. Since his first show World Soup (The Kitchen Show) in 1991 he has curated more than 350 exhibitions. Most notable amongst these are the Do It series (1993–), Take Me (I'm Yours) in London (1995), Paris (2015) New York (2016), and Milan (2017); and the Swiss Pavilion at the 14th International Architecture Biennale in Venice (2014).

Davide Oldani, the creator of cucina POP – high quality and accessibility – opened his restaurant il D'O, in 2003, in his hometown of Cornaredo in the province of Milan. One year after opening, the world's most authoritative food guides counted him amongst the greatest chefs of contemporary Italian cuisine.

Manuel Orazi works at Quodlibet publishing house in Macerata and is a professor at Academy of Architecture of Mendrisio. Collaborates with Foglio newspaper, magazine Domus and many others.

Professional journalist, milanese. I talk a lot, in general, and write a lot, in particular about architecture, interior and design. With a degree in Philosophy, I started working in the editorial staff at Il Giornale while attending university, first in the News section and then in the Sports section. I have always loved flipping through interior and design magazines and since 2009, for a few years, I was in the editorial staff of Living-Corriere della Sera. Later I collaborated with Cabana, ViviMilano, Icon Design, The Good Life, and Elle Decor.

A professional journalist, he has been at Radio 24 since January 2000. He hosts "2024," the technology radio show on air on Fridays at 10:45 p.m. and Sundays at 2 p.m. He is also deputy editor in the newsroom of GR24. He comes to Italy's first news and talk radio station after writing for seven years on the newspaper "Il Resto del Carlino." He began his radio experience at the age 16 at a local radio station in Modena, with which he collaborated during his high school and university period.

Multi-faceted designer Satyendra Pakhalé, trained in India and in Switzerland, has been working globally from his studio in Amsterdam since 1998. He has cultivated a design practice that focuses on the ‘culture of creation’, with the sensorial qualities that have so often been lost due to the excesses of industrialization and consumerism. His design work is an act of unity going beyond any binary such as high- and low-tech, industrial production and traditional crafts, functionality and poetic significance.

Mattia Parodi (Genova — 16/10/1989)

Si è laureato in Disegno Industriale presso la facoltà di Architettura di Genova nel 2014.

Nello stesso anno si trasferisce a Urbino dove frequenta l’Istituto Superiore per le Industrie Artistiche (ISIA) partecipando a laboratori con autori quali Jason Fulford, Stefano Graziani, Niccolò De Giorgis e Davide Tranchina.

Nel 2017 consegue il diploma di II livello in Fotografia dei Beni Culturali con una tesi fotografica sviluppata insieme a Piergiorgio Sorgetti e supervisionata da Alessandro Carrer e Federico Clavarino.

Frida Pashako (Tirana, 1983) lives and works in Tirana.

Mrs. Pashako concluded her PhD studies at the Polytechnic University of Bari.

John Pawson CBE has spent over thirty years making rigorously simple architecture that speaks of the fundamentals but is also modest in character. His body of work spans a broad range of scales and typologies, from private houses, sacred commissions, galleries, museums, hotels, ballet sets, yacht interiors and a bridge across a lake.  

Giulia’s first job in Milan was for gallery owner Antonia Jannone, of Disegni di Architettura fame. For fifteen years she was the coordinator of the Foundation of the Order of Architects. Later she was appointed as the manager of the Cino Zucchi Architecture studio. She has been involved with the “Fuorisalone” in several capacities for the past twenty years, and from 2014 to 2016 collaborated with the Contemporary Art and Design Festival (C.Ar.D.) team, setting up site-specific exhibits over the hillsides around Piacenza.

(1989). Freelance journalist, educator and independent curator, based in Milan and Catania. He studied architecture at Milan Polytechnic University and at ETSAM in Madrid. He has worked for Domus magazine since 2016, writing on architecture, art and design. He conceived and is creative director of the Masters in Heritage Innovation at ABADIR – the Academy of Design and Visual Communication in Catania – which focuses on the replanning of marginal regions and inland areas through a cross-disciplinary approach.

Matias, who is Uruguayan, has worked in kitchens since he was 14, and four years later he started honing his skills in the kitchens of an Italian restaurant in Montevideo, from which he took off directly for Milan to give his friend and fellow Uruguayan chef Juan Lema, who was already working at the Pont de Ferr, a hand. His boundless creativity meant that it wasn’t long before Matias took up the reins in the kitchen, instituting a veritable revolution in terms of recipes, preparations and presentations.