{"id":832,"date":"2016-04-13T13:24:20","date_gmt":"2016-04-13T13:24:20","guid":{"rendered":"http:\/\/futurefoodinstitute.org\/?p=832"},"modified":"2022-05-23T07:58:36","modified_gmt":"2022-05-23T05:58:36","slug":"from-food-innovation-program-to-the-milan-fabbrica-del-vapore-triennale-with-kitchen-tools","status":"publish","type":"post","link":"https:\/\/futurefoodinstitute.org\/it\/2016\/04\/13\/from-food-innovation-program-to-the-milan-fabbrica-del-vapore-triennale-with-kitchen-tools\/","title":{"rendered":"From Food Innovation Program  to the Milan Fabbrica Del Vapore &#8211; Triennale with kitchen Tools"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\"><a href=\"http:\/\/vps182827.ovh.net\/FFE\/wp-content\/uploads\/2016\/04\/image-1.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright wp-image-833 size-full\" src=\"http:\/\/vps182827.ovh.net\/FFE\/wp-content\/uploads\/2016\/04\/image-1.jpg\" alt=\"image-1\" width=\"495\" height=\"660\"><\/a>Have you ever thought about making a pasta dish starting from its essence? Not just from scratch, but &nbsp;actually savoring the experience of grinding the grains of wheat, then taking the still fragrant flour, experimenting with creating different forms and adding in natural aromas and flavors?&nbsp;<\/span><span class=\"s1\">Our very own Francesco Bombardi, Director of Officucina along with other innovators from Reggio Emilia have created an installation centered on this experience, now on display at the <a href=\"http:\/\/www.fdvlab.org\/\" target=\"_blank\" rel=\"noopener\">Fabbrica del Vapore<\/a> in Milan during <a href=\"http:\/\/www.triennale.org\/\" target=\"_blank\" rel=\"noopener\">La Triennale<\/a><i>.&nbsp;<\/i><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Here you will find Kitchentools where you can explore the boundless horizons of the DIY food culture and the ever-growing opportunities of digital manufacturing.&nbsp;<\/span><span class=\"s1\">The project is supported by Barilla and Marrone Custom Cooking and includes the collaborative efforts DQuid and Hestia Design Lab.<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">In addition, Andrea Bezzecchi from the family owned and operated vinegar company, Acetaia San Giacomo, will be showcasing as a preview to the Kitchen Tools exhibit<\/span> <span class=\"s1\">,<\/span> <span class=\"s1\"><i>faceto<\/i>, a<\/span> <span class=\"s1\">kit for home production of vinegar<\/span> <span class=\"s1\">con<\/span><span class=\"s2\"> &nbsp;<\/span><span class=\"s1\">a&nbsp;state of the art<\/span> <span class=\"s1\">&nbsp;acceleration and control system using sensors.&nbsp;<\/span><span class=\"s1\">This innovative blend of design and technology is a perfect example of what we here at the Food Innovation Program are cooking up each day.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Want to learn more about food, technology, design and innovation? Registration is now open for the second edition of the Food Innovation Program (in English), the Executive Program (in Italian).&nbsp;<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Check out these links for more information:&nbsp;<\/span><span class=\"s1\"><a href=\"http:\/\/bit.ly\/applytoFIP\">http:\/\/bit.ly\/applytoFIP<\/a>&nbsp;|&nbsp;<\/span><span class=\"s1\"><a href=\"http:\/\/bit.ly\/applyFipEx\">http:\/\/bit.ly\/applyFipEx<\/a><\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Have you ever thought about making a pasta dish starting from its essence? Not just from scratch, but &nbsp;actually savoring the experience of grinding the grains of wheat, then taking the still fragrant flour, experimenting with creating different forms and adding in natural aromas and flavors?&nbsp;Our very own Francesco Bombardi, Director of Officucina along with [&#8230;]\n","protected":false},"author":3,"featured_media":839,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_theme","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[115,64],"class_list":["post-832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-barilla","tag-food-innovation-program"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>From Food Innovation Program to the Milan Fabbrica Del Vapore - Triennale with kitchen Tools - Future Food Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/futurefoodinstitute.org\/it\/2016\/04\/13\/from-food-innovation-program-to-the-milan-fabbrica-del-vapore-triennale-with-kitchen-tools\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From Food Innovation Program to the Milan Fabbrica Del Vapore - Triennale with kitchen Tools - Future Food Institute\" \/>\n<meta property=\"og:description\" content=\"Have you ever thought about making a pasta dish starting from its essence? Not just from scratch, but &nbsp;actually savoring the experience of grinding the grains of wheat, then taking the still fragrant flour, experimenting with creating different forms and adding in natural aromas and flavors?&nbsp;Our very own Francesco Bombardi, Director of Officucina along with [...]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/futurefoodinstitute.org\/it\/2016\/04\/13\/from-food-innovation-program-to-the-milan-fabbrica-del-vapore-triennale-with-kitchen-tools\/\" \/>\n<meta property=\"og:site_name\" content=\"Future Food Institute\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/futurefoodinstitute\" \/>\n<meta property=\"article:published_time\" content=\"2016-04-13T13:24:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-23T05:58:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/futurefoodinstitute.org\/wp-content\/uploads\/2021\/11\/FF-Primary-Logos-05.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1574\" \/>\n\t<meta property=\"og:image:height\" content=\"588\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Easter_FFI\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@Ffoodinstitute\" \/>\n<meta name=\"twitter:site\" content=\"@Ffoodinstitute\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Easter_FFI\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/futurefoodinstitute.org\\\/2016\\\/04\\\/13\\\/from-food-innovation-program-to-the-milan-fabbrica-del-vapore-triennale-with-kitchen-tools\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/futurefoodinstitute.org\\\/2016\\\/04\\\/13\\\/from-food-innovation-program-to-the-milan-fabbrica-del-vapore-triennale-with-kitchen-tools\\\/\"},\"author\":{\"name\":\"Easter_FFI\",\"@id\":\"https:\\\/\\\/futurefoodinstitute.org\\\/#\\\/schema\\\/person\\\/28f39aca9ceae480d9d21a98fa2496e9\"},\"headline\":\"From Food Innovation Program to the Milan Fabbrica Del Vapore &#8211; 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