The last drop of saffron

​

Through collaboration with Zafferano del Cardinale and la Scuola Politecnica di Design, the qualities of saffron in amorphous forms (foams, gels, and jellies) were analyzed and explored, with the aim of developing a collection of tools capable of bringing clients closer to this spice through unique and innovative culinary and sensory experiences.

Ornaments of flavor

It reflects on the value—both real and symbolic—of local and endemic ingredients and their intrinsic relationship with soil and territory. 

The experience, articulated through recipes inspired by Oaxacan gastronomy and through gestures and objects that allude to table rituals, revisits the meanings of jewelry and ornamentation in order, through their codes and material devices, to promote a renewed appreciation of food from a perspective that highlights its vital, cultural, territorial, and spiritual importance.