The Plant brands new Jamie Oliver Trattoria venture



Jamie Oliver is launching new restaurant Trattoria, with branding by The Plant.

The first Trattoria branch will open next week in Richmond, west London, with interiors designed by Blacksheep. Work began on the Trattoria project around November last year.

Trattoria will be loosely based on the Jamie’s Italian brand, though with a more ‘local Italian’ feel, according to The Plant.



Matt Utber, The Plant founder, says, ‘It’s a Jamie’s Italian sub-brand in a sense, but what they’re offering is a more direct, stripped-down menu. It’s a very simple offer but with all the quality you’d expect from a Jamie’s Italian.

‘[The Jamie Oliver brand] wanted to build an offering that’s more appropriate to take into the suburbs and smaller towns.’

The branding uses a black and red colour palette, with interiors aiming to give a ‘simple, stripped-back’ feel, according to Utber.

He says, ‘From a brand perspective we wanted to create a sense of a much more local restaurant. It’s a more intimate experience – the food and visual aspects look more family–owned. The approach we’ve taken to the design is very honest.’



The Plant used traditional-looking gold-leaf script typography for the signage and shop front, and a menu featuring ‘very simple’ typographic and design elements.



As brand guardian for Jamie Oliver, The Plant has worked on other projects including Jamie Oliver at Gatwick, which also features interiors by Blacksheep, British restaurant Union Jacks and a number of Jamie’s Italian restaurants.

There are currently no firm plans to open further branches of Trattoria.

Via Design Week


Honest Cooking – the Food Magazine



A friend showed me this food magazine. It’s impressing how they cover a wide range of food related issues, news, posts, recipes, videos, articles, brands… Here’s an overview I got from their site:

Honest Cooking is an international online culinary magazine with the ambition to truly change the face of online food media.

Well, first of all Honest Cooking is all about food and beverages. About living the good life. About the joy of cooking, eating, drinking and experiencing.

The group of people behind Honest Cooking – consisting of more than 200 of the world’s most fantastic food writers, bloggers, wine experts, beer maniacs, baristas, mixologists, food photographers and chefs– are all driven by a deeply rooted passion for the culinary world. Some focus on very technical aspects of wine production in France, some on how to make the perfect BBQ marinade – others on how to get the kids to eat their vegetables or where to dine in Paris. They are spread out across the world – from Shanghai and Hong Kong, via Sydney and Cape Town, throughout Europe, Canada, USA and across to Hawaii, ensuring that you will always get the international perspective.

Their worlds are literally worlds apart. What unites them is that they all believe in good honest cooking, honest writing and honest products.”

Food Photographers you Should Know



Anyone who has ever taken a picture of their food on a mobile device knows how challenging it can be to make it look good. Is the lighting just right? Should you change angles? Do the colors work well together?

Food photography is a field that requires an eye for the extraordinary, solid technique, innovation and wicked creativity. We respect professional food photographers who seem to always get it right. That’s why we thought it was only fair to share with you a few of our favorite food photographers.


Henry Hargreaves
This New Zealand-born but Brooklyn-based photograher is nothing short of a genius. He’s capturedfood celebrities eat back stage and has even lit fast food on fire. He revealed: ”I try to use food to tell a story. The habits and rituals that surround us are such great reflections of who we are.”



Florent Tanet
This young photographer and fashion designer from Paris is very skilled at using minimalistic techniques to get his message across.  He’s most known for deconstructing fruit and vegetables in his photo project A colorful winter. He told us: ”My photos show that even if this is not acceptable, the kitchen is a playground for the cooker or the eater.”



Bryan Durushia
This budding food photographer from Minnesota is only 18-years old but he’s already making a name for himself with his out-of-this-world photography. He publishes under the alias DreamingOfAutumn and is most known for his erie series of Pumpkin People.



Via Fine Dining Lovers

Edible Insects


It’s been from May 13th that eating insects is again in the buzz of the specialized media because of a work presented in the FAO’s International Conference on Forests for Food Security and Nutrition. The work is Edible insects – Future prospects for food and feed security.

It shows the many traditional and potential new uses of insects for direct human consumption and the opportunities for and constraints to farming them for food and feed. It examines the body of research on issues such as insect nutrition and food safety, the use of insects as animal feed, and the processing and preservation of insects and their products.

FAO made also available this information guide: The contribution of insects to food security, livelihoods and the environment.

Here in our Food Design Association, we have Giulia Tachini. She took her Product Design Master’s Degree in the Polytechnic of Milan presenting her final project: A Hypothesis of Food System Compensation: Eating Insects for Food Security and a Sustainable Future. The work got good critics and she kept on with the theme organizing other projects supporting her aims. Like this insect biscuits presented in the Milan Design Week 2013. Get to know more on her site.

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Another nice project I found on the web is this one by Monica Martinez & Rosanna Yau, take a look here.


Here’s an interesting video… “FAO consultant, Afton Halloran, describes the use of insects as food in developing nations to provide nutrients missed in local food supplies and how the practice is spreading globally. She speaks on Bloomberg Television’s “The Pulse.”

Fa Bene – food surplus sharing


fa bene is a food surplus sharing project brought by the non profit cultural association PLUG. It happened on May 20th in Turin (piazza Cerignola).

The initiative aims to redistribute Cerignola’s market food surplus sharing it with families that need it. The goal is to turn environmental and economic costs into social benefits. The food surplus is going to be delivered to those needing families during three months. fa bene is part of the Smart City Days events as an attempt to reduce food waste.

Here are some photos from the event.

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Milano Food Week

The Milano Food Week happened from 17th to 25th of May. We unfortunately couldn’t be there to cover the event but the event’s staff sent us some nice material about all that happened. Take a look.

Milano Food Week is a collector of events that aims to become the ‘Fuorisalone’ of the food sector. In 2013 Milano Food Week was very organic and rich since it was composed of 5 kitchens, about 200 restaurants and 200 events.

The 5 Kitchens provided by Lube Cucine and enriched by De’Longhi Group:
– De’Longhi Group Official Store (via Borgogna 8): branded kitchen devoted to free cooking courses
– Expo Kitchen: floating kitchen on Naviglio Grande devoted to great chefs and Expo 2015 thematics
– Public Kitchen: floating kitchen on Naviglio Grande  devoted to common people that desired to show their skills in the kitchens
– Fashion Kitchen Brian&Barry: kitchen hosted by one of the most up to date fashion shops in Milan devoted to the relationship between food, trends and fashion
– Live Kitchen: blogger’s kitchen in Piazza San Babila

Among the 200 event Milano Food Week also hosted McDonalds preview of the product ‘Le Insalate’, as well as the Temporary Restaurant ‘Franceschetta 58’ by Massimo Bottura.

The succes of the edition was highlighted by the great number of Milano Food Lover card issued during the kermesse. The thousands of Milano Food Lovers will have the opportunity to have discounts and special offers in the 200 restaurants, bars and foodshops that are part of Milano Food Week –

Chef Fabio Baldassarre c:o Expo Kitchen Chef Fabio Baldassarre c/o Expo Kitchen

Chef Fabio Baldassarre recipeChef Fabio Baldassarre recipe

Gnambox bloggers c:o Live Kitchen Gnambox bloggers c/o Live Kitchen

Gianni Tota Associazione Nazionale Cuochi Italiani c:o De'Longhi Group Official Store KitchenGianni Tota Associazione Nazionale Cuochi Italiani c/o De’Longhi Group Official Store Kitchen

Expo Kitchen c:o Alzaia Naviglio Grande 6Expo Kitchen c/o Alzaia Naviglio Grande 6

Ernst Knam's Milan design chocolate c:o Fashion Kitchen Brian&Barry Chef Fabio Baldassarre recipe

Del Verde pasta showcooking c:o Piazza Gae Aulenti Del Verde pasta showcooking c/o Piazza Gae Aulenti

Street Food Heroes Italia 2 showcooking c:o Live Kitchen Street Food Heroes Italia 2 showcooking c/o Live Kitchen

Stefania Corrado using Kenwood's Cooking Chef during a showcooking Stefania Corrado using Kenwood’s Cooking Chef during a showcooking

Milano Food Week's Live Kitchen & Info Point during Youmpa's event Milano Food Week’s Live Kitchen & Info Point during Youmpa’s event

Milano Food Week restaurant with event banner Milano Food Week restaurant with event banner

Lisa Casali and Stefania Corrado showcooking c:o Expo Kitchen Lisa Casali and Stefania Corrado showcooking c/o Expo Kitchen

More on MIlano Food Week


Buycott is an an app to find out what companies and causes your money supports when you are looking for a product. Using the app, is possible to get information about the product’s traceability and make their root informations available to more people by sharing it.

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