Bassi Alberto

Antonio Citterio was born in Meda (Italy) in 1950. He has a degree in architecture from the Polytechnic University in Milan, and he opened his studio in 1972. He has collaborated with many Italian and foreign firms in the design sector like Ansorg, B&,B Italia, Flexform, Flos, Hackmann, Inda, Pozzi e Ginori, Kartell, Arclinea and Vitra. In 1981 he began designing architectural projects. From 1987 to 1996 he was associated with Terry Dwan and together they designed many buildings in Europe and Japan. Some of their most important works: the headquarters in Amsterdam, Antwerp and Milan for Esprit, an industrial plant for Vitra in Germany and for Antonio Fusco in Milan. Other commercial spaces include in 1996, the habitat store in London. In 1999 he founded Antonio Citterio and Partners, a multidisciplinary architecture and design studio, in 2000 the Milan office and the Hamburg offices were opened. Antonio Citterio has taught at Domus Academy in Milan and at Universita la Sapienza in Rome, and he has been teaching at the Architecture Academy in Mendrisio since 1999. He has won many prizes, including the Compasso d'Oro in 1987 and 1995. His products are included in the permanent collection of the Museum of Modern Art in New York and the Centre Pompidou in Paris. He currently lives and works in Milan.

This fascinating book delves into the innovative and visually stimulating world of top Italian foods. As the renowned designer Ettore Sottsass once said, Eating necessarily involves a creative process. In this sense it lies within the realm of the design profession. Eighty well-known Italian food products from the nineteenth century to the present day have been chosen and placed in broad historical contexts. The book tells the story of all the design phases of each item from the initial conception of the idea to its shape, packaging, communication, and advertising. A range of visuals, including original projects drawings, posters, and magazine and television advertisements accompany informative text discussing the role of each brand and its impact on consumers personal habits. Featuring a broad selection of products, such as as Parmiggiano Reggiano cheese, Illy coffee, Panettone Motta, Cirio tomatoes, Barilla pasta, San Pellegrino water, and Nutella, this book is perfect for advertising professionals, graphic designers, brand managers, product designers, and anyone with an interest in Italian food and design.