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MDW23 – A RELAY OF PRECIOUS INGREDIENTS

EVENTS, 20.04.23

As part of Drawing Better Connections, Arclinea’s new manifesto for its ethical design approach, we proudly present Relay of Precious Ingredients – a unique culinary experience connected to the natural world through rare ingredients.

Establishing a more conscious bond with what we eat is essential to sustaining life on Earth. By exploring cultural diversity within the context of flavour and taste, we can build a flourishing future on the foundations of tradition, preserving the many rituals that connect a global community to their roots in order to cultivate a world that welcomes difference and encourages exploration without bias.

In collaboration with Giovanni Marabese of Milano Food Project, Arclinea has curated five private dinners that will take place as “a relay of precious ingredients”. Chefs Luca Marchini, Stefania Bergonzi from Fieno, Norbert Niederkofler, Mimosa Misasi and Gisli Matt will each present a unique menu, fusing rare ingredients with favourite flavours from their individual regions. In the spirit of creating better connections, we have brought together both established Michelin-starred chefs and emerging talents from different cultures and experiences. Each will share two ingredients from their region with the next, creating a relay in which these precious elements, all at risk of extinction, are the baton.

Culinary traditions from around the world will be transformed into unexpected experiences and recipes.

As each ingredient is placed in the palm of a new chef, culinary traditions from around the world will be transformed into unexpected experiences and recipes, broadening our understanding of the foods we eat, emphasising our need for responsible sourcing, preserving the legacy they bring and unveiling the value of connecting, through food, consumption and production.

Introducing our chefs:

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Stefania Bergonzi is a talented young chef at Fieno, a “trattoria creativa” founded in Parma in 2022 by Alfredo Menoni, Beatrice Rossi and Filippo Folloni. Fieno is a culinary project that creates points of connection between people, regions and local products.
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Luca Marchini is a Michelin-starred chef and owner of Restaurant l’Erba del Re. His dishes tell a story of balance, experimentation and connection to his territorial roots. Each recipe expresses the essence of his culinary art and the respect and enhancement of raw materials.
Norbert Niederkofler portrait for Arclinea chef relay during Milano Design Week 2023
Norbert Niederkofler is a three-Michelin-starred chef who, through his culinary interpretation, transforms and evolves the link between territory and raw materials into recipes with an unmistakable identity. Each of his dishes reinterprets local and seasonal flavours, regenerating traditional recipes with a modern sensibility. As Miele Global Ambassador, he shares the brand’s motto “always better” for the planet.
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Mimosa Misasi is the founder Chef of Mimosa Milano – an all-female haute cuisine project that bases its philosophy on the principles of research, seasonality, elegance and sharing. Her dishes are the spokesmen of a territory rich in history and products of excellence, transformed with awareness to propose a classy cuisine highly focused on the seasons and the careful consumption.
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Gísli Matt is one of Iceland's leading chefs and owner of Slippurin, a restaurant that spotlights traditional cuisine. By utilising local ingredients from the islands and surrounding area, it narrows the gap between chefs and food producers.
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Experience Drawing Better Connections, at Arclinea, Via Durini 7, Milan, 18-23 April 2023.

PHOTO AND VIDEO CREDITS
GÍSLI MATT
Photo: Chema Llanos
LUCA MARCHINI
Photo: Rolando Paolo Guerzoni
MIMOSA
Photo: Claudia Di Francescantonio
Look: Laurels Apron
Styling: Francesca Donnarumma
NORBERT NIEDERKOFLER
Photo: Studio Ignatov
Video: forte/fortissimo

BULLETIN

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