The thesis analyzes the role of food as an
element of cultural and territorial identity. The research is
specifically focused on the case study of the piadina and
aims to improve its potential for consumption, while
acknowledging its historic value. This aim is not a cultural
revolution linked to the world of food, but rather a
conscious and incremental contribution to the promotion
and management of the potential of local products. The
study also demands the design of a new handmade
production process, not far removed from traditional
ones, but able to relate the food in question to the
requirements of street food. Following empirical testing
both in ovens and on trays, the result is a circle of bread
obtained by placing the traditional dough between two
aluminum moulds that guarantee a uniform cooking of
the product with excellent elasticity.
FUNCTIONAL FOOD
by Giulia Caravita
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Name
FUNCTIONAL FOOD
Type
Cooking instrument for piadine
University
Università degli Studi della Repubblica di San Marino, Corso di Laurea in Disegno Industriale - ADIMEMBER
Student
Giulia Caravita
Supervisor
Alessandra Bosco
Materials
Aluminium.
Technologies
Machining processes.
Company Contacts
Università degli Studi della Repubblica di San Marino
47890 San Marino - SM
TEL. +38 0549883633
http://disegnoindustriale.unirsm.sm
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