“Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o’clock in a mostly empty bar. Go somewhere you’ve never been. Listen to someone you think may have nothing in common with you. Order the steak rare. Eat an oyster. Have a negroni. Have two. Be open to a world where you may not understand or agree with the person next to you, but have a drink with them anyways. Eat slowly. Tip your server. Check in on your friends. Check in on yourself. Enjoy the ride.”
- Anthony Bourdain.
- Anthony Bourdain.
ItaliaSquisita “Aperitivo” book
EDITORIAL SECRETARY
EDITORIAL SECRETARY
compilation & editing of 100+ recipes from italian bartenders and chefs for the development of the new book - "Aperitivo" - by the publisher & magazine ItaliaSquisita.
carried out in Milan, Italy. May-Dec 2024.
carried out in Milan, Italy. May-Dec 2024.
https://shop.vertical.it/collections/books/products/aperitivo
Tan Tan commsMENU & SOCIAL MEDIA DESIGN
GRAPHIC DESIGN & LAYOUT OF TAN TAN’S BAR COCKTAIL LIST
the concept — idealized by me and by the chef & owner Thiago Bañares — is based on the exploration of five special ingredients which are expressed through two different techniques: syrups and infusions.
taking into account the concept of a dual approach, the menu was designed to be literally divided in half in order to highlight each of the techniques used and the respective cocktails created through them.
the lettering and drawings were chosen to make the menu more inviting and easy to understand, focusing on simplicity but with personality.
INSTAGRAM COMMUNICATION FOR TAN TAN GROUP’S COCKTAIL BARS: TAN TAN & THE LIQUOR STORE.developed especially for so-called ‘guest shift’ nights, when bars invite international guests to take over their venue for a night.
carried out in São Paulo, Brazil. April 2022-Jun 2023.
the concept — idealized by me and by the chef & owner Thiago Bañares — is based on the exploration of five special ingredients which are expressed through two different techniques: syrups and infusions.
taking into account the concept of a dual approach, the menu was designed to be literally divided in half in order to highlight each of the techniques used and the respective cocktails created through them.
the lettering and drawings were chosen to make the menu more inviting and easy to understand, focusing on simplicity but with personality.
INSTAGRAM COMMUNICATION FOR TAN TAN GROUP’S COCKTAIL BARS: TAN TAN & THE LIQUOR STORE.developed especially for so-called ‘guest shift’ nights, when bars invite international guests to take over their venue for a night.
carried out in São Paulo, Brazil. April 2022-Jun 2023.
content
F&B PICS
F&B PICS
amateur photos taken and edited with my phone.
Blue House B&B brand book
DESIGN & GUIDELINES
DESIGN & GUIDELINES
development and layout of the brand book and stationery for Blue House, a B&B
set on Seltjarnarnes Peninsula.
the property is surrounded by sea, mountains, volcanoes, glaciers and auroras and it is allocated over three houses and guests can choose from guestrooms or self-catering apartments.
carried out remotely. March-April 2021.
the property is surrounded by sea, mountains, volcanoes, glaciers and auroras and it is allocated over three houses and guests can choose from guestrooms or self-catering apartments.
carried out remotely. March-April 2021.
social warming
(for 28 Posti)
DESIGNING FOOD & OBJECTS
(for 28 Posti)
DESIGNING FOOD & OBJECTS
this product design project was carried out in collaboration witha Milanese restaurant, 28 Posti. the challenge was to defend a political philosophy through a non-functional but authentic object, to be displayed in the restaurant during the Salone del Mobile week 2021. after a rigorous selection process, the object was one of those chosen to be displayed.
the group began with in-depth research into the restaurant's history and values, as without this it would not have been possible to define - and then explore - the concept. therefore, the team began to sketch out the first ideas and after sharing and combining them it was possible to develop the final object.
MY ROLE: conducting a second research focusing on the aspects that the restaurant values most, such as sustainability and the selection of local ingredients. therefore, I was tasked with experimenting with different shapes and sizes of the object.
it was carried out by a team of students during the master studies in Food Design and Innovation, at Scuola Politecnica di Design. Milan, Italy. 2020.
the group began with in-depth research into the restaurant's history and values, as without this it would not have been possible to define - and then explore - the concept. therefore, the team began to sketch out the first ideas and after sharing and combining them it was possible to develop the final object.
MY ROLE: conducting a second research focusing on the aspects that the restaurant values most, such as sustainability and the selection of local ingredients. therefore, I was tasked with experimenting with different shapes and sizes of the object.
it was carried out by a team of students during the master studies in Food Design and Innovation, at Scuola Politecnica di Design. Milan, Italy. 2020.
CONCEPT | TRANSPARENCY
our concept was built keeping in mind the big importance of the communication throughout the dishes. transparency means the origin of the products, the careful selection of ingredients, objects, materials and textures that make up the 28 Posti setting and, consequently, its identity.
THE OBJECT | 10%
1/3 of the world’s population does not have access to clean water, and agriculture is one of the largest consumers of water. the blue ball, which represents 10% of the glass sphere, indicates the amount of water saved. 28 Posti is saving water by adopting the Mediterranean diet in its menu, which is 10% more sustainable than the regular diet.
