{"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\/ja\/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\">with<\/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 other innovators from Reggio Emilia have created an installation centered on this experience, now on display at the Fabbrica del Vapore in Milan during La Triennale.&nbsp; 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;The project is supported by Barilla [&#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\/ja\/2016\/04\/13\/from-food-innovation-program-to-the-milan-fabbrica-del-vapore-triennale-with-kitchen-tools\/\" \/>\n<meta property=\"og:locale\" content=\"ja_JP\" \/>\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 other innovators from Reggio Emilia have created an installation centered on this experience, now on display at the Fabbrica del Vapore in Milan during La Triennale.&nbsp; 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;The project is supported by Barilla [...]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/futurefoodinstitute.org\/ja\/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=\"\u57f7\u7b46\u8005\" \/>\n\t<meta name=\"twitter:data1\" content=\"Easter_FFI\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u63a8\u5b9a\u8aad\u307f\u53d6\u308a\u6642\u9593\" \/>\n\t<meta name=\"twitter:data2\" content=\"2\u5206\" \/>\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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