PROJECTS 06 1st Retail Sale graphic design 10 Atmosfere Italiane graphic design 14 PrĂŞt-Ă -manger? product and graphic design 20 banketto BINOMI graphic design and exhibition set up 24 Stoppani 10 graphic design 28 cook up application and graphic design 32 C3 graphic design 36 Frutteto Viel Lab product and graphic design 40 pocKit product and graphic design 44 Cleanex graphic design 48 desKitchen furniture design GRAPHICS 54 Bookmark graphic design 55 CC logo and business card design 56 A.I. logo design 57 My Home Life logo design T-SHIRTS 60 fried egg MUFFIN graphic design 61 ...without showing graphic design 62 Those 3 words are said too much graphic design 63 The slight difference graphic design
PROJECTS
1st Retail Sale 2012 april - june
HCH Clock company
For the season F/W 2012 I was asked by HCH, a company specialisez in wholeselling German wall clocks and cuckoo clocks in Italy, to design (from scratch) the company’s catalogue. As HCH was starting to sell also to the retail market, besides the catalogue, the company asked me for a promotional material. In my mind HCH’s target users should have been people seeking for natural, traditional and high quality handcrafted products. By the same time they should be passionate about good food, music and literature. So I decided to design a promo bookmark (70x200mm - best dimension to suit in all books) to be given for free to bookshops and libreries in Milan and around the city. The catalogue F/W 2012 and the promo bookmark reveled themselves good materials able to deliver an optimal content level for HCH’s new business in the retail sale.
Atmosfere Italiane 2011 march - april
Garilab Associati Architecture Studio
For the opening of the Salone del Mobile 2011, I was asked by the Architecture Studio Garilab Associati to design the invitation cards for the event “Atmosfere Italiane”. The brief was to create two different types of cards, one more formal and sophisticated for the preview (210 x 150 mm) and an other more fresh and young for the opening (150 x 100 mm). “Atmosfere Italiane” has been set up within the Marble House walls, renovated by Garilab Associati, which covers more than 400 m2 and is located on the 2nd floor of Via Sant’Andrea, 23 in Milan. The desire to reaffirm not just the historical feeling of the building, but also to focus on the preciousness of the interior, due to the use of noble materials reminiscent of the greatest tradition of Italian modernism. A study and research drawn from historic and exclusive houses in Milan that has recognized in Piero Portaluppi a great master, who has been able to help with the creation of an “Italian atmosphere” style, created thanks to his important Lombard upper middle class commissions. The interior has been revised historically and the new multicoloured floors in marble and brass pay homage to Carlo Scarpa. An opportunity to present the furniture for Executive Office line designed by Garilab Associati and realized by Busnelli Uno, matched with bookcases by Gruppo Sintesi. For this occasione unique items have been created thanks to a peculiar combination of wood, metal, glass and marble. My work was therefore also to design the presentation/ information cards (150 x 100 mm) for the furniture, choosing also the names for each object.
4
La segn e al rag u’ Stella 30/03/2011 pasta all’uo vo, bescia me lla, rag u’ alla bologn es e, parmigia no grattug iato, prosciutto, fontin a a cu betti
www.pret-a-manger.it
Prêt-à-manger? 2011 january - march
PSSD Master Master Degree Final Synthesis prof. Giulia Gerosa
This project is born from the analysis of the actual consumption context, in which the creation of new models of offer and exchange between people is getting more and more crucial. Inspired by the great consensus that in recent years purchasing groups have gained, referring to the principles of the ‘Time Banks’ and in view of EXPO 2015 in Milan, with the theme ‘Feeding the Planet, Energy for Life’, this project aims to trace the foundations for a productservice-system of a ‘diffused kitchen’, based in the northwest of Milan, able to offer to the final user an unprecedented degree of freedom and active participation in the life cycle of the product-service project. A complete and really feasible product-service-system to allow common people, lovers of ‘good food’ to manage their passion in a flexible and participated way. The basic concept is that on one hand there is a person who is low skilled or has little time available and instead of eating convenience food, order a takeaway or go to a restaurant, he could eat ‘good food’ at a fair price comfortably at home. On the other hand, there is instead a person who loves to cook, with few opportunities to show off his culinary skills and not tended (for fear, lack of desire, no time or other) to make out of his passion a job or business. Prêt-à-manger? brings these two worlds together to provide the opportunity to take personal and economic profit and to allow to eat healthy food without excessive costs and efforts. The simple, direct offer of a good ‘mom’s hot dish’.
Vota la cucina
SPAZIO
VIRTUALE
SPAZIO
FISICO
organizzazione & distribuzione
proponi richiedi
h 12.00 - 14.00 h 19.00 - 21.00
ordina
condividi scarica
Cecilia Piva CONSEGNARE CON CURA A: .......................................
via Campogallo 21 INDIRIZZO: ................................................................... 20020 Arese (MI) .....................................................................................
3356121335 RECAPITO TELEFONICO: ..............................................
h 10.00 - 12.00 h 17.00 - 19.00
Cassoeula di Felice
Ingredienti:
(per 6-8 persone)
- 500 gr costine di maiale - 200 gr cotenne d maiale - 1 piedino maiale - 5 salamini - 300 gr tempia di - 300 gr lombo di Stella - 100 gr burro - 50 gr lardo Ingredienti: - 1 cipolla Tempo (per 4 persone) - 2 carote 60 minu - 2 gambi sedano - conserva di pom - 300 gr pasta all’uovo - 1 verza grande - 300 ml besciamella Prepar - sale - ragù alla bolognese - pepe Ritaglia l - 150 gr parmigiano - polenta Cuoci la grattugiato - 100 gr prosciutto dente e - 100 gr asiago o fontina In una a cubetti stendi u
Lasagne al ragù
Olive all’ascolana di Gerardo Ingredienti:
(per 4 persone) - 1 kg olive verdi grosse in salamoia - 150 gr carne di maiale tritata - 70 gr prosciutto crudo - 60 gr parmigiano grattugiato - salsa di pomodoro - 4 uova - farina - pangrattato - olio - sale - pepe
Tempo:
40 minuti
qualche parmigia Procedi Sull’ultim besciam Inforna p
Preparazione:
Lava le olive e snocciolale la polpa. In una casseruola fai ros d’olio, sala e aggiungi il p Appena sarà cotta agg finemente, il formagg pangrattato, due cucchi sale, pepe e due uova pe Mescola per qualche composto farcisci le olive Ora passa le olive già far nell’uovo battuto ed infin Infine friggi le olive in olio Prima di servirle scolale da cucina.
a
Panzanella di Marina Tempo:
Ingredienti:
150 minuti
(per 6 persone)
i
di
- 8 fette pane toscano raffermo - 800 gr pomodori maturi - 1 cipolla rossa - qualche foglia di verza o insalata - basilico di Ivana - olio d’oliva - aceto Tempo: Ingredienti: - sale (per 4 persone) - pepe 30 minuti
Preparazione:
Tempo:
35 minuti
Preparazione:
Taglia la cipolla a fettine e falla imbiondire in una Trita la cipolla, taglia a striscioline le foglie di verza grande pentola insieme con il lardo e il burro. (o di insalata) e fai una dadolata coi pomodori. Taglia a pezzettini le carni e mettile a rosolare nel Ammolla il pane raffermo in acqua fredda per circa maiale soffritto. 20-30 minuti. Dopo circa 10 minuti aggiungi anche le verdure Fati appassire la cipolla in 2 o 3 cucchiai di olio. grossolanamente tritate. In una capiente zuppiera disponi le fette di pane Sciogli 3 cucchiai di conserva di pomodoro in ammollate, dopo averle strizzate bene. o: poca acqua e uniscila alle carni, sala, pepa e lascia Ricopri con il soffritto di cipolla, le striscioline di uti cuocere a pentola coperta e fuoco basso. verza e la dadolata di pomodori. A metà cottura unisci i salamini e la verza sottilmente Condisci il tutto con olio d’oliva e un po’ di aceto. modoro tagliata, procedi la cottura aggiungendo di tanto in - 4 peperoni di vario Sala, pepa e aggiungete alcune foglioline di basilico colore razione:tanto poco vino bianco. Preparazione:fresco, spezzettandole grossolanamente con le - 50 gr mollica di pane La cottura sarà ultimata quando la verza sarà mani. rustico, grattugiata completamente sfatta. Mescola accuratamente, masemi con delicatezza, e le lasagne da una sfoglia non troppa sottile. Monda i peperoni privandoli del picciolo, dei - 4 cucchiai pecorino Servi con della polenta bollente. riposare per almeno un’ora pasta in abbondante acqua salata, scolala al e delle nervaturelascia bianche interne, poi lavali bene,prima di servire. grattugiato asciugala con un canovaccio. quindi riducili a pezzetti. - 1 cucchiaio capperi teglia da forno metti un po’ di ragù, In una padella scalda 3 cucchiai di olio, unisci i di Federico sotto sale uno strato di pasta, copri con altro ragù, peperoni e fai cuocere per circa 25 minuti, regolando - origano cucchiaio di besciamella, una manciata di di sale e pepe e mescolando spesso. - olio di oliva ano, asiago o fontina a cubetti e il prosciutto. Riunisci in una terrina la mollica di pane, il pecorino, Ingredienti: - sale Tempo: in questo modo fino ad esaurire la pasta. i capperi ben dissalati sotto l’acqua corrente e tritati, (per 8 persone) - pepe 30 minuti mo strato metti abbondante ragù, e l’origano. mella e parmigiano. Unisci poi 1 cucchiaio di olio e mescola bene. - 500 gr mascarpone per circa 20-25 minuti. Quando i peperoni saranno praticamente cotti, - 4 uova Preparazione:cospargili con il composto preparato e falli insaporire - 50 gr cacao amaro per altri 5-6 minuti. - 100 gr zucchero fuoco e servi. e, cercando di non rompere Prepara il caffè, Togli fallodal raffreddare e versalo in un - 6 tazzine caffè ristretto piatto fondo per inzuppare poi i biscotti. - 300 gr biscotti savoiardi In una terrina amalgama il mascarpone con lo solare la carne con un po’
e
pepe. giungi il prosciutto tritato gio, una cucchiaiata di iai di salsa di pomodoro, er legare il tutto. minuto, e con questo e. rcite prima nella farina, poi ne nel pangrattato. o caldo e scolale. e su della carta assorbente
Peperoni ammollicati
Tiramisù
zucchero e i tuorli d’uovo. Monta a neve fermissima gli albumi e uniscili al composto. Rivesti il fondo di uno stampo rettangolare con i biscotti bagnati velocemente con il caffè che hai lasciato raffreddare. Versaci sopra metà della crema ottenuta e spolvera con il cacao, fatto cadere da un setaccino. Fai un altro strato con i biscotti, disponendoli nel senso opposto al precedente. Infine versa sopra la crema rimasta e spolvera con il cacao.
banketto BINOMI 2010 may
+ Giulia Gerosa + Alberto Bernasconi + Diego Longoni
BINOMI 1째 Biennale Nord Ovest Milano B4 / Soggiorni non obbligati Exhibition Set Up
This work is part of the involvement in the project called BINOMI: Biennale Nord Ovest Milano. This project has been carried out by Azienda Speciale Consortile Comuni Insieme, Polo Culturale Insieme Groane, Politecnico di Milano - Dipartimento Indaco, the Cooperho consortium and Comune di Settimo Milanese, in collaboration with Regione Lombardia, with the main objective of creating synergies between the young population and local institutions to maximize the assets and resources of the north west territory of Milan and enhance the creative entrepreneurship of young people in the area. BINOMI has involved the activation of a network of creative bases. I was member of B4 / Soggiorni non obbligati with the task of designing new forms of hospitality and with the final goal of presenting in may 2010, in the occasion of the first Biennale Nord Ovest Milano, banKetto Binomi which is a pilot experiment to explore the willingness of inhabitants to be open to diffuse hospitality.
Stoppani 10 2010 april - july
arch. Giulia Gerosa
PSSD Master Internship Giulia Gerosa Diego Fumagalli
During my internship at Stoppani 10, an architecture studio based in Milan, my main activity was focused on the restyle of the company’s logo and the creation, from scratch, of the company’s portfolio. The briefing was to improve the perception of the company’s positioning as a solution provider as opposed to the more technical original logo positioning. The level of freedom was both very limited, because almost all logo’s details had already been defined, and very open, as there was no previous portfolio to refer to.
arch. Diego Fumagalli
cook up 2010 march
+ Deniz Ozgur + Hazel Yildiz + Vahid Daem Inanloo + Victor Marinov
PSSD Master Creare con Sony Ericsson 2nd prize prof. Fabio Di Liberto
cook up is a smartphone application running on the Android platform and it was developed specifically for the upcoming launch in Italy of the Sony Ericsson Xperia™ X10. The application is a dining assistant that allows you to discover new recipes for the ingredients you have at hand, match drinks and food or helps you in your regular grocery shopping. The in the fridge function provides you with suitable recipes matched to a number of ingredients of your choice. You would be amazed at the number of things you could actually prepare with even the most familiar items you surely always have in your fridge. Bored of eating every day the same? Just select and shake it!
The recipes are co-created by a community of other amateur home chefs and you would always be able to save any missing ingredients or additional items to a convenient shopping list which will always be with you. The drink-to-food matcher is a quick and easy aid for finding a suitable appetizing companion food (a recipe or just a single food) for your fine drink. Alternatively it can even help you to pick the most appropriate alcoholic beverage for your current meal or snack. This proposal won the second of the two main prizes in the contest Creare con Sony Ericsson and is potentially being reviewed for development in order to be released built-in in the Xperia™ phones upon their market launch.
C3
2009 december
+ Victor Marino + Wei Lin + Xiaohan Mei + Mengni Yuan
PSSD Master Final Synthesis prof. Fabio Di Liberto prof. Fabrizio Pierandrei prof. Francesco Morace
C3 is a concept of integration of different functions and services. Containing and communicating are the main features, containing in terms of storaging general personal stuff and additional useful tools while communicating in terms of self expression and getting in contact with other people’s interests and needs. The C3 ideal user as ’the nomad’, not a precise target but a specific attitude, he has his own stuff but he actually spend most of his time in a collective space and therefore he needs a way to feel more comfortable and safe in an unpersonal place.
Connection to the external world
Integration of different functions
Community feeling enhanced through sharing
pay for temporary use
4 1 STUDENT AND PROFESSOR
POLITECNICO
Advertisment of Sponsors
give deposti for rent
5 Rechage Box
4 Collective place
Functional Boxes Microwave and Dressings
2 4
INVESTOR
private Boxes
4 pay for A.D. space
cost of production
3 Temporary sitting places
MANUFACTURER
SPONSOR
Informational billboard
5
1.
2.
3.
4.
5.
Paolo, 23 arrives as usual preatty
While attending the lesson Paolo
After lesson Paolo goes to the locker’s station to
When Alan arrives his laptop is
It’s Friday and Paolo brings his
early at the Campus. Before lesson
loves to put down his ideas with
meet Alan. Since C3 has been put at the Campus
very low in power, so he picks
locker home to draw during the
he needs to pick up his locker and
sketches so he always brings his
at lunch time there are often many people there,
a ‘powerbox’. As usual there is
weekend. Alan does not have a
in his personal space he founds
portable locker, where he usually
using the microwaves, reading messages posted
no free class to work and they
locker, he prefers to take the few
a message from Alan telling him
storages all the tools he needs to
at the billboard or just sitting on the bench and
arrange their stuff on the floor.
things he needs always with him.
that they will meet at the locker’s
draw, in class.
resting for a while. But fortunately Paolo has his
Also Paolo’s laptop needs some
But before leaving the Campus
own box where to wait.
power. He easily connects it to the
he goes to the locker’s station to
powerbox and they start working
leave a message to a friend.
station for lunch.
on their groupwork.
Frutteto Viel Lab 2009 march - july
+ Laura Piscicelli + Helena Wawrzeniuk + Yanina Guerzovich + Nore Bollen
PSSD Master Product System Design Studio prof. Massimo Antinarelli prof. Giulia Gerosa
Frutteto Viel is an ice cream shop born in the 50’s in Milan where you can buy fresh fruits and vegetables and also drink shakes and sorbets prepared with the same natural and selected ingredients. The brand values are related to healthiness and high quality (of the products), but due to the luck of updating the shop keeps a retrò-style and absolutely any coordinate image. So for this project in order to provide a complete product-servicesystem we started from the core and identity of the brand to propose the new concept of ‘Frutteto Viel Lab‘ choosing only fresh ingredients and just a few selected flavours. Frutteto Viel Lab is a place where 14 different fresh fruits and vegetables are the base for sorbets, squeezes and face packs. Back to the ‘grandma’s home remedies’ to discover a new way to take care of your own, in a complete natural way just by eating, drinking or even spreading on your own.
14 selected flavours among fruits & vegetables
Ø 7cm | h 6 cm | 125gr
Ø 6cm | h 14 cm | 0.4 l
Ø 7cm | h 16 cm | 0.6 l
Ø 7cm | h 6 cm | 125gr
Ø 8cm | h 7 cm | 250gr
Ø 9cm | h 8 cm | 500gr
Frutteto Viel Lab
Frutteto Viel Lab
Frutteto Viel Lab
Frutteto Viel Lab
Vi
pocKit
2009 march - july
[comb]
+ Sarah Thenot
PSSD Master Concept Design Studio prof. Silvia Girardi prof. Manuela Biondi
Keep a piece of Milan in your pocket. pocKit is a card holder containing a set of five different and always useful products thought for various occasions, characterized for having the size of a credit card. The graphic of the card holders comes from to the map of Milan with the possibility of choosing among 30 unique pieces in 5 different colors. The five cards include a mirror, a comb, a nail file&cleaner and plasters, a sewing kit and a ruler, and a fork&spoon.
[mirror]
[plasters] [nail file] [nail cleaner]
[ruler] [sewing kit]
[spoon] [fork]
Cleanex
2009 february - april
PSSD Master Concept Design Studio prof. Silvia Girardi prof. Manuela Biondi
A kit of 5 different boxes (EAT, SIT, PLAY, SLEEP, RAIN) containing special tissue papers to freely enjoy the use of public space. EAT Baking Paper 41gr A biodegradable and recyclabe sheet of paper composed of cellulose fibers thought as a placemat on which it is possible to eat even without any kind of plate. SIT Pretex® Green 150gr A high quality, impregnated double-side coated special sheet of paper thought to sit down everywhere without having to worry to get dirty. SLEEP Cuturon ‘Soft’ White 115gr A high quality, versatile and soft ‘blanket’ of paper thought as a practical alternative for textiles to have always somewhere to lay down when some rest is needed. PLAY Glassine Paper 90gr A large sheet of silicon-coated paper on which it is possible to stick and remove stickers thought as a surface where the child can play or just relax whenever and wherever he wants. RAIN Pretex® Yellow 150gr A high quality, impregnated double-side coated special paper in the shape of a triangle thought for extreme cases to take shelter from the rain.
EAT Baking Paper 41gr A biodegradable and recyclabe sheet of paper composed of to eat even without any kind of plate. SIT Pretex® Green 150gr A high quality, i mpregnated double-side coated s pecial sheet o f paper to s it down on the ground w ithout having to worry to get dirty.
Cleanex
SLEEP Cuturon ‘Soft’ White 115gr A high quality, versatile and soft ‘blanket’ of paper thought as a practical alternative for textiles to have always somewhere to lay down when some rest is needed. PLAY Glassine Paper 90gr A large sheet of silicon-coated paper on which it is possible to stick and remove stickers thought as a surface where the child can play or just relax whenever and wherever he wants. RAIN Pretex® Yellow 150gr A high quality, i mpregnated double-side coated s pecial paper in the shape of a triangle thought for extreme cases to take shelter from the rain.
EAT Baking Paper 41gr A biodegradable and recyclabe sheet of paper composed of to eat even without any kind of plate. SIT Pretex® Green 150gr A high quality, i mpregnated double-side coated s pecial sheet o f paper to s it down on the ground w ithout having to worry to get dirty. SLEEP Cuturon ‘Soft’ White 115gr A high quality, versatile and soft ‘blanket’ of paper thought as a practical alternative for textiles to have always somewhere to lay down when some rest is needed. PLAY Glassine Paper 90gr A large sheet of silicon-coated paper on which it is possible to stick and remove stickers thought as a surface where the child can play or just relax whenever and wherever he wants. RAIN Pretex® Yellow 150gr A high quality, i mpregnated double-side coated s pecial paper in the shape of a triangle thought for extreme cases to take shelter from the rain.
Cleanex
desKitchen 2008 january - july
Furniture Design Bachelor Degree Finaly Synthesis prof. Francesco Zurlo
“Everything changes for economic reasons: smaller encumbrances, smaller expenses; and for the same reasons also the house tries to reduce the space without losing the comfort. […] The private house of the future will be very comfortable and minimal, easy to keep in order and to clean […]; many single pieces of furniture will disappear or will be replaced. […] “ Bruno Munari Nothing could be truer. The cooking system is a tangibile expression of different economic, productive, cultural and social factors and through the dynamics of the evolution of this system, it is possible to read the changes and the transformation of society and culture. My answer to Munari’s reflection in 2008 is desKitchen, an evolution of the kitchen/desk for the domestic environment. desKitchen isn’t born to be a simple object to look at, but something that can silently enter in every house(hold) to surprise day after day with its functional simplicity. A builtin kitchen unit in line that includes a working surface, a refrigerator, a sink, a hob and other integrated accessories. The challenge is so to try to step forward, searching to reach, besides the shape, something more. This project is born from a careful analysis of the behaviour of people who have a preference for the kitchen as a workplace. The result is an object of minimal shape and simple use, which, without concealing itself but always staying clearly visible, loses its traditional connotations and acquires new meanings.
GRAPHICS
Bookmark 2012 decembre
Punti e Fantasia Fine linens company
Graphic design 55x175mm
CC
2011 july
Chiara Casari Horse Trainer
Logo and business card design
A.I.
2011 april
Garilab Associati Architecture Studio
Logo design
My Home Life 2011 may
Garilab Associati Architecture Studio
Logo design
T-SHIRTS
fried egg MUFFIN 2010 september
Feeldude Contest www.feeldude.it Italian contest theme: Genetic disorders
...without showing 2010 july
Feeldude Contest www.feeldude.it Italian contest theme: Tongue
The slight difference 2010 april
Feeldude Contest www.feeldude.it Italian contest theme: Hope
Those 3 words are said too much 2010 june
Zuz첫 Factory Contest www.zuzu.it Italian contest theme: Letters