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.

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This project was developed in collaboration with Mina Basmaci and Eleonora Giordano.