Within the Envisioning workshop with ALMA, the students of the Master in Product Design Selin Etger, Mücahit Madenci and Emre Can Celebi, have envisioned ‘Futuro più dolce’ a dessert collection that merge the Italian cuisine with raising consciousness on climate change.
Students started gaining data about how global warming are influencing food people consume on a daily basis. According to their research, coffee and cacao might be seriously affected and might disappear by 2050.
Within the Envisioning workshop with ALMA, the students of the Master in Product Design Selin Etger, Mücahit Madenci and Emre Can Celebi, have envisioned ‘Futuro più dolce’ a dessert collection that merge the Italian cuisine with raising consciousness on climate change.
Students started gaining data about how global warming are influencing food people consume on a daily basis. According to their research, coffee and cacao might be seriously affected and might disappear by 2050.
Project Leader | Mentor
Maddalena Casadei
Project Authors
Selin Etger
Mücahit Madenci
Emre Can Celebi
Their goal was then to find more sustainable alternatives to cocoa and coffee, re-interpreting traditional Italian recipes by adding different flavours found locally in Italy.
In addition the dessert collection is shaped according to the Italian landscape: student’s interpretation of the infamous ‘affogato’, a recipe originally from Piedmont, recall the peculiar hills of the region. The peaks of the north-east Italian region Veneto, inform the traditional recipe of ‘Tiramisù’. The ‘Tartufo’, originally from Calabria, take the shape of the rocky seaside landscape of the region.
