Warm Cocotte is an experimental studio focused on eating experience mediated by food design.
Our primary aim is to connect consumers with foods at the emotional level giving them the possibility to interact with their dinner in unusual ways.
The feelings concerning the experience of tasting certain meals are affected by food physical properties as well many other factors such as culture, environment, peers and parental influence, tools, appearance and diners.
These play a role on our liking rate, willingness to eat and sense of satisfaction equally to taste.
Warm Cocotte’s founded by me and Gloria Viganò. We have a great passion for food which we combine with a background in design studies with several experimentations in food and eating design fields.
Big cities fast mentality judges food as mere nourishment losing the values of sharing a gratifying meal with someone special and preferring quick packed lunches or cheap junks.
The intent of the studio is to spur people to reflect on food as social catalyst and vehicle of unpredictable emotions.
The experimental process allows us to collect real feedbacks from our guests and to design any time different custom dinners to canalize consumers’ reactions and feelings.
We are glad to announce we are on Yummly!
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Search through over a million recipes from across the web (and world) and save your favorites to your recipe box with one easy click of the Yum button.
If you like one of our recipes and wants to replicate it at home, you can save it on your yummly profile just pushing the “Yum Button” under each of our recipe at the bottom of the page as shown in the image above!
How to make Italian Homemade Pizza
Follow this easy and tasty recipe to prepare your Italian home made Pizza.
It can be an incredible way to get your kids involved in your kitchen!
- 350g Durum Wheat Semolina
- 12g Brewer’s Yeast (or 35g Active Dry Yeast)
- 2 Tablespoon of Extra Virgin Olive Oil
In large mixing bowl, combine flours and sugar with a fork.
Dissolve the yeast in the warm water in a small bowl, this process is important to activate the fermentation activity. If the water is too cold, the yeast may take too long to activate; too hot, and it will kill the bacteria. Let stand until the mixture foams on top, about 5 minutes, then gradually pour it in the flours mixture.
Knead with your hands until well combined, about 10 minutes. The dough may result sticky and soft. We used to smash the dough onto the bowl or the table several times to get the gluten working.
Add salt, olive oil and if need it a handful of flour. Knead for other 5 minutes.
Let the dough rest and rise on a lightly floured surface at least 2 hours at room temperature or in the oven. Cover the bowl with cling film or a clean cloth and the dough will double in bulk.
A bit of history
– “Pizza" Wikipedia. Wikipedia.org n.p. Web. 22 October 2003 – https://en.wikipedia.org/wiki/Pizza –
"Modern pizza evolved from similar flatbread dishes in Naples, Italy in the 18th or early 19th century. Prior to that time, flatbread was often topped with ingredients such as garlic, salt, lard, cheese, and basil. It is uncertain when tomatoes were first added and there are many conflicting claims. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries, and pizzerias keep this old tradition alive today. A popular contemporary legend holds that the archetypal pizza, pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the Queen strongly preferred a pizza swathed in the colors of the Italian flag: red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen as "Pizza Margherita”, although recent research casts doubt on this legend.“
Place the flour and a pinch of salt on a board or in a bowl. Make a well in the centre and crack the eggs into it.
Mix the eggs with the flour, incorporating a little at a time, until your dough is combined.
Knead until smooth for 10/15 minutes. If it results too hard, you can dip your fingers in the water to make it a bit wet.
Once your dough is soft and elastic, wrap it hardly with cling film and put it in the fridge at least for one hour. The gluten in the flour will relax, making the dough easier to roll.
Cut your dough in 5/6 pieces and dust your board properly. Using a rolling pin and a bit of perseverance, start to roll out the dough to a height of about 2 mm.
The essence of a local market is to be a place to meet and socialise, a place where human relationships are nearly most of the goods on display.
Local market is full of colours, shapes, sounds, flavours and fragrances that capture the visitor almost addicted from exposure of the products. Local market is a meeting place between agricultural world and the city life, where you can feel the contamination of flavours, history and traditions.
Identity of the place, traditions and food memories are mixed with the culture, giving us a unique and unexpected experience all the times.
After this months working at the Bamboo Bicycle Club, I’m ready to start a new journey sharing with you my ideas, projects, researches and my point of view through this blog.
At first glance, I thought a bamboo bike was cool but there is more than the mere product behind it.
Coming from Italy where the design culture is based on the link between tradition and innovation and where the lifestyle, “bella vita”, is made by good design, good food and emotional resonance.
I moved to London one year ago, carrying with me the attention for details typical of Italian handicraft combined with the passion for open source projects. New technologies are nowadays making affordable for DIY purposes and small prototyping.
WHY I LIKE MAKING
I love to getting my hands dirty and when I had the interview with James, on at beginning of May, I understood that it was the right place to increase my knowledge and to show my skills.
A DESIGNER PERSPECTIVE
My design view is user centred and thanks to my experience at the Bamboo Bicycle Club I learned how important is the customer involvement in the process of making its own product and having real feedback during workshops.
The aim of the Bamboo Bicycle Club is to provide you an unforgettable experience and our objectives in the past few months were to simplifythe process of customising and building by hand.
When I built my first frame, I was in the shoes of our customer just like when they receive a KIT at home, in this occasion I tried to ameliorate the productive process thanks to a photographic report introduced in the new manual and instructions.
For Bamboo Bike Kit project I had the pleasure to collaborate with Bianca, a German Greenpeace activist who was helping James for one year.
I found the kit fun and easy to do a home with simple tools.
Thanks to the feedback from the customers we improved the manuals simplifying the user experience with a new design and layout made by Alicia, an graphic design intern.
I hope to meet you soon in our workshop and to be an important part in shaping your bamboo bicycle.
See you soon and stay tuned,
Fantàsia is a toy for children developed in collaboration with Gabriele Lucchitta for the course “Basics of three-dimesional design studio” held by the architects Riccardo Varini and Massimo Barbierato.
The inspiration came from the book for children “Favole al telefono” written by Gianni Rodari. The project encourages children to play with light and shapes, carrying them in a magic world where they become directors of their tales or audience of parents animated narratives.
The structure is made by plywood and divided internally into three layers of PMMA. Through the use of neodymium magnets, it allows to compose the scenario with figurative and abstract shapes of wood. It gives the possibility to create prospective backgrounds or play with the overlap of several silhouettes.
The toy is designed to contain all the necessary pieces and to be easily transported and stored.