Fuorisalone 2024

EXPERIENTIAL LEARNING

Herbal teas and sustainable packaging

Nicola Robecchi – Gastronome, Product Manager, Product Developer

A gastronome, cultural explorer, and entrepreneur, Nicola has succeeded over the years in blending passion with education. A strong advocate of alternative food distribution and consumption systems, Nicola enjoys working closely with small producers engaged in local research. After founding WDT Agency, a consultancy specialising in gastronomic design, in 2018 he launched a new adventure with Wilden.herbals, a project dedicated to rediscovering the beauty of small things, starting from herbs.

PRESENTATION

Opening of Maurizio Vezzoli’s photographic exhibition – Working with your hands, thinking with your head

Maurizio Vezzoli – Photographer

“Working with your hands, thinking with your head” is a photographic exhibition exploring the interplay between craftsmanship, sustainability, and quality in today’s world. The images capture the essence of Cascina Lago Scuro by Luca and Fabio Grasselli, which perfectly embodies these values.

The exhibition highlights their meticulous craftsmanship and thoughtful production approach, demonstrating how “working with your hands” results in products of high quality and sustainability.

It invites viewers to reflect on the value of manual work and the strategic thinking behind it. The photographs of Cascina Lago Scuro stand as a tangible testimony of craftsmanship and dedication, inspiring a more conscious and reflective approach to both making and thinking.

SEMINAR

Food green design: designing sustainable food

Avv. Cinzia Catrini – Supreme Court Lawyer, Studio Legale Cella (Corporate Criminal Law, Compliance, Safety and Food Law)

Maurizio Vezzoli – Photographer

A joint event with lawyer Cinzia Catrini and photographer Maurizio Vezzoli exploring the intersection between Design and Food. The session will cover the design of food practices, from production to communication, focusing on sustainability, form, materials, and packaging.

We will discuss Giulio Iacchetti’s Razione K exhibition, pasta shape design, and the tools used to mould food. We will also address the new challenges of Food Design in fostering more sustainable, high-quality production. Immersed in the Fuorisalone atmosphere, Maurizio Vezzoli will guide us through the importance of lighting at the table to enrich the dining experience.

SEMINAR

Human design – A sustainable future for employees and companies

Rinaldo Pietro Platti – CEO, Prolink Srl

Exploring the skills needed in the modern workplace to successfully integrate artificial intelligence, while fostering a sustainable future for both employees and companies.
Key discussion points include:

• Pay equity and transparency as a true gender policy.
• Training and new skills to integrate AI without being overwhelmed by it.
• Work-life balance to improve employee productivity and happiness.
• Corporate governance: ethics, sustainability, and compliance.

This talk offers the opportunity to explore the challenges and opportunities of creating a workplace that meets modern and environmental needs.

EXPERIENTIAL LEARNING

Exploring ancient grains and breadmaking with Cascina Lago Scuro

Luca Grasselli – Owner, Cascina Lago Scuro

An exciting journey into the world of ancient grains and the art of breadmaking. This unique experience offers the chance to discover the fascinating history and unique characteristics of ancient cereals such as Einkorn, Rye, and the Evolutionary Mix, while learning the secrets of artisanal breadmaking.

During the event, you will learn how Cascina Lago Scuro commits to cultivating and promoting ancient grains such as einkorn wheat, rye, and evolutionary mix, learning more about the history and unique properties of these ancient grains.

EXPERIENTIAL LEARNING

Exploring the cheeses of Cascina Lago Scuro

Fabio Grasselli – Owner, Cascina Lago Scuro

A unique tasting experience dedicated to exploring the artisanal cheeses of Cascina Lago Scuro. This session invites you to discover the perfect balance between tradition and sustainability, where raw materials are transformed in harmony with human being and nature. Each product is created with care and attention, following the seasonality and availability of local raw materials.

At this event, you will have the opportunity to explore the variety and quality of Cascina Lago Scuro cheeses. From fresh and creamy varieties to aged and aromatic ones, discover the authentic flavours of cheeses crafted with seasonal, local ingredients and time-honoured methods.

SEMINAR

Art food: food in art and food as art between sustainability and culture

Avv. Cinzia Catrini – Supreme Court Lawyer, Studio Legale Cella (Corporate Criminal Law, Compliance, Safety and Food Law)

An exploration of the fascinating interplay between food and art. “Art Food” investigates how food has been used as both subject and medium in artistic expression throughout history, up to the present day.

We will examine how food serves as a tool of artistic expression and cultural symbol, analysing iconic artworks and innovative projects. We will also reflect on whether cuisine itself can be considered art, exploring culinary skills as a form of creativity and innovation.

The seminar further investigates how sustainability and culture influence food art, with a focus on initiatives that promote sustainable approaches to food production and consumption.

EXPERIENTIAL LEARNING

From field to table: the artisanal creations of Bottega Pavesi

Giacomo and Camillo Pavesi

Immerse yourself in a unique gastronomic experience with the preserves of Bottega Pavesi, where authentic taste and a “zero-kilometre” philosophy celebrate the fruits of the land. Rooted in traditional recipes passed down from grandmothers, these preserves evoke the aromas and colours of the past.

With a focus on sustainable and responsible production, from field to table, Bottega Pavesi embodies respect for both nature and tradition. Experience how time-honoured flavours meet modernity in a triumph of authentic, genuine taste.

WORKSHOP

Do you know the food you eat? Slow Food Gardens: learning by doing!

Annalisa D’Onorio – Project Coordinator, Orto in Condotta & School Programmes

Enrico Radicchi – Education Coordinator, Slow Food Lombardy

For over 20 years, Slow Food has developed school gardens across Italy to build a food culture rooted in pleasure and environmental awareness. The project focuses on teacher training and community engagement. Over time, Slow Food has collaborated with more than 1,000 schools and trained over 3,000 teachers.

Schools that join Slow Food Gardens are also part of an international network advocating the right to the pleasure of food in education.

WORKSHOP

Sustainability and greenwashing: decoding the line between authenticity and marketing

Avv. Cinzia Catrini – Supreme Court Lawyer, Studio Legale Cella (Corporate Criminal Law, Compliance, Safety and Food Law)

An in-depth look at sustainability and the challenge of greenwashing in today’s corporate landscape. The workshop explores how to communicate sustainability, distinguishing between genuine practices and misleading marketing.

We will examine how businesses can turn intentions into meaningful actions, while also identifying corporate strategies that disguise superficial commitments. Participants will learn to recognise signs of true sustainability and avoid greenwashing pitfalls, becoming more informed consumers. For companies, the discussion will stress the importance of transparency and accountability.

Imparerai a riconoscere segnali di vera sostenibilità e a evitare trappole di greenwashing, diventando un consumatore più consapevole. Per le aziende, discuteremo l’importanza della trasparenza e dell’accountability.

This workshop offers an opportunity to understand the challenges of sustainability and take a critical approach to corporate communication and practices.

SEMINAR

Book presentation: “Il Chilometro Consapevole” by Carlo Catani and Carlo Petrini

Carlo Catani – Former Director of the University of Gastronomic Sciences, Founder of Tempi di Recupero project and Co-author of “Il Chilometro Consapevole”

Measuring sustainability is complex, but intuitive tools can help us make more conscious choices. In today’s fast-paced world, where reflection on daily actions is rare, simple methods are essential for informed decision-making.

The available information often lacks depth and does not reflect the complexity of production, as in the case of Km0. Having access to data on the real costs of our purchases and actions can guide us towards better choices.

The book Il Chilometro Consapevole provides an accessible approach, offering in-depth insights useful for the entire supply chain. It seeks to communicate the complexity of everyday actions and foster awareness, connecting producers, processors, sellers, and consumers through practical tools and scientific methods such as life-cycle assessments and environmental footprint analysis.

SEMINAR

ESG and the future of food: challenges and opportunities for sustainable corporate governance

Avv. Cinzia Catrini – Supreme Court Lwayer, Studio Legale Cella (Corporate Criminal Law, Compliance, Safety and Food Law)

Discover the role of ESG (Environmental, Social, and Governance) in the agri-food sector and the challenges and opportunities they present for sustainable corporate governance. This event will examine the relationship between ESG, corporate ethics and sustainability reporting, influenced by the Green Deal and the Farm to Fork strategy.

The seminar will analyse how ESG criteria impact strategic and operational decisions in agri-food businesses, addressing environmental challenges, social responsibility, and governance. We will also explore innovation opportunities offered by ESG principles.

Discussions will highlight how companies can integrate ethics and sustainability into their strategies, stressing the importance of transparent reporting and regulatory compliance to ensure accountability and trust.

EXPERIENTIAL LEARNING

Stable meadow honey

Giulia Facchin – Beekeeper, DeleBee Apiculture

Why has Slow Food dedicated a Presidium to high-mountain honey? Discover the answer here..
Dedication, passion, and sacrifice inspired the founding of DeleBee Apiculture in a small Valtellina village. For Giulia Facchin, beekeeping is more than a profession – it is a way of life. She loves her bees and her land, reflected in her logo: “made by bees with love”.

Honey symbolises her love for nature and life. High-altitude nomadic beekeeping demands immense effort and often yields only a few kilos of honey, yet every drop is precious, capturing the aromas of the alpine pastures.