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Grill for itinerant cooking of multiethnic kebabs
by Stefania Omodeo (Italy)

The grill
The special grill with grooves, inspired by types already present in the Mediterranean area more than 2000 years ago, is inserted into an equipped structure with a roof.

The skewer
With the help of experts, traditional recipes have been chosen from different countries all over the world of kebabs of meat cooked over charcoal.

The choice of the food
The meat and the vegetables come from small local organic farms with a short supply chain and integrated pest management; the oil is from Libera Terra, the spices from fair trade.

Traceability and safety
Directly from the farms where it is produced, the mean arrives in cold storage at the place where it is transformed.?The food ready to cook arrives at the place of distribution to be cooked over charcoal in chilled containers, kept in special sealed containers. The ready to cook food is cooked and served immediately.

www.yakifood.wordpress.com

BIO

Stefania Omodeo was trained at the Scuola Politecnica di Design in Milan. In 2001 she founded Studio Omodeo of communication and design in Cella Monte; the studio's business mainly addresses the promotion of small local agricultural and food businesses of excellence.
In 2004 she took part in the creation of Documè, the Turin circuit of the social documentary; she organized events which combined cinema, theatre, music and food.

Since 2011, she has been working from her new base of Studio Omodeo, in Casale Monferrato. The experimentation of expressive languages based on criteria of responsibility, sustainability and participation are the founding elements of her work.
She is working on projects linked to self-production




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