Nominee | Food Design | 2023
Vermicelleria
The seasonal pop-up concept interprets the type of gelateria in a playful way and substantially reflects the culinary culture of Switzerland. Every autumn, the collective processes chestnuts from farmers in Bergell and collected by hand chestnuts from the south of Switzerland and turns them into vermicelles. The creations made from them are then served in the store in handmade ceramics. Information on the maroni culture, merchandising and an exciting location round off the concept, which has been consistently and stringently expanded over the years.
Comments of the jury
Over the past few years, the collective of designers from various disciplines has built up a coherent and multifaceted project that has a clear focus on the dessert Vermicelles and takes a strong regional approach. The diverse competences of the collective already allow for a comprehensive design internally. At the same time, the project is additionally enriched through collaborations with external designers, for example with annual posters. In this way, the project has been able to build up great popularity and appeal to a broad mass. At the same time, the project celebrates Swiss cultural food in a contemporary way and thus contributes to showing the local food culture in a new light.
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