“Pasta as Architecture in Daniele Duca's Photographs” was the first event to be promoted by Fab Architectural Bureau Milano, Fiandre and Porcelaingres's Milan gallery, in collaboration with the editors of Floornature.'The video tells the story of the evening and documents the set-up of the exhibition that accompanied presentation of the photo book “Pasta. The photographic elegance of De Cecco’s pasta shapes” by Daniele Duca.
After a word from Federica Minozzi, CEO of the Fiandre Group, from Angelo Maggi, professor at IUAV and exhibition curator, and from photographer Daniele Duca, the evening concluded with a showcooking event by chef Giuseppe Iannotti accompanied by reporter and food and wine critic Luca Iaccarino.
Giuseppe Iannotti, chef at Kresios, used De Cecco pasta in an unusual way in his recipe “The Goose's Ride” served on special plates made of Fiandre porcelain using Active Clean Air & Antibacterial Ceramic™ technology to make the ceramic surface eco-active, with antibacterial and self-cleaning properties.