Tuesday 14 August 2018 - Director LUIGI CARICATO - staff@olioofficina.net

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Alessia Cipolla

Alessia Cipolla

Is an architect and sommelier. She studied architecture in Zurich and Venice, and in 2003, established Studio Archipass in Milan, specialized in interior design of private homes. As a sommelier and gourmand, she has created and coordinates “La costruzione del Gusto”, the gourmet souls of Archipass, in charge of creating physical spaces devoted to the world of food, but also projects of communication and brand identity, objects of design, workshops and courses for a new culture of food and wine. She has written a book on these topics, Il progetto della tavola. Costruire lo spazio della convivialità, published by Franco Angeli in 2015

is an architect and sommelier. She studied architecture in Zurich and Venice, and in 2003, established Studio Archipass in Milan, specialized in interior design of private homes. As a sommelier and gourmand, she has created and coordinates “La costruzione del Gusto”, the gourmet souls of Archipass, in charge of creating physical spaces devoted to the world of food, but also projects of communication and brand identity, objects of design, workshops and courses for a new culture of food and wine. She has written a book on these topics, Il progetto della tavola. Costruire lo spazio della convivialità, published by Franco Angeli in 2015. She currently writes for the magazine Vitae, edited by the Italian Association of Sommeliers, on the architecture and design of food and wine. She also teaches interior design at the Master course of Interior and Living Design at the Domus Academy in Milan, “art de la table” at the Master Food Design course of Polytechnic School of Design in Milan and the IATH (International Academy for Tourism and Hotels) in Cernobbio.
As an expert of dish aesthetics, she was on the jury at the 2014 Italian Bocuse d’Or, and designed the tray for the Italian delegation at the 2015 European Bocuse d’Or. She currently works with a number of talented young chefs.

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All the articles written by Alessia Cipolla

A project of brand identity

A project of brand identity

The greatest challenge is to condense the identity of a product into a few square inches of paper. Unlike wine, oil labels – apart from a very few interesting projects of packaging – are more formal, with similar colour schemes, consisting of various shades of green and yellow, and with a more central and traditional design

Luigi Caricato
EDITORIAL

LUIGI CARICATO

DIXIT
TASTE
Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

A Tuscan PGI oil made by Terre dell’Etruria, a farming cooperative society that has invested all it has on its members, expertly helping and guiding them towards quality and success. The most impressive features of this extra virgin oil, flavour apart, are its remarkable quality/price ratio and extraordinary yield > Luigi Caricato

COOKING
Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Extra Virgin Garda DOP olive oil’s distinctive traits are its naturally delicate flavor and its elegance. At the taste it can be recognized for harmony or its organoleptic notes and for the light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique. Recipe by chef Carlo Bresciani

WEB
Olio Turri's blog, a happy exception

Olio Turri's blog, a happy exception

Very few oil producers run blogs. Turri's, with its minimalistic design, is both simple and elegant. It is also available in English: posts are published at regular intervals and dispatched through newsletters > Luigi Caricato

OO VIDEO

The art of healthy eating

The fruit of tradition, care and a passion for quality. Our story starts here, in Puglia. The beating heart of the Mediterranean Sea. This is the birthplace of our oil-making art, an art that has always considered olives as a living body. Video Spot Corporate by Masseria di Sant'Eramo