The latest episode of Taste the Architect puts six protagonists of international design into the kitchen. Their approach to food reflects the values that have formed the identity of their practices and their works of architecture. These are the fundamental ingredients of architecture today… and also of the recipes created for the occasion by the chef Andrea Vigna.

Making diversity into a strong point is the strategy of Marijana Radovic and Marco Bonelli, whose projects stem from a mash-up of experiences, disciplines and experiments, spanning residences, hospitality, offices, product design and even yachts. For them, spaghetti with the scent of the sea.

Just as the studio Piuarch has been shaped by the complementary relationship of its four partners (represented, in this case, by Monica Tricario), so the firm’s architecture takes form from a balanced, symbiotic relationship with the host context, in spatial, cultural and social terms. An aesthetic harmony of tastes, taken to a new culinary level.

Giovanni de Niederhäusern teaches us that food (like the tasty red prawns in saffron sauce) also has an impact on the sense of wellbeing perceived inside a project, which Pininfarina Architecture develops around the equation “beauty+technology=impact.”

The starting point is pursuit of the essence, of the most authentic expression of objects and places. The result is a unique, heartfelt identity. And the medium is the holistic vision of Ludovica Serafini and the Palomba Serafini Associati studio. A delicate design approach that can only be epitomized – in gastronomic terms – by a velvety purée.

Architecture and the world of design take on an entirely different flavor! Five protagonists of the international scene (along with a chef) narrate the new frontiers of design in a well-seasoned game of parallels… with food!

Historical buildings and monuments become emblematic in urban redesign, taking on new life and surprising functions. Like a classic of Italian cuisine, which takes on a totally novel flavor thanks to innovative techniques and ingredients. Special guest: the architect Marco Piva.

Community spaces form the core of any hospitality project. The experience of the architect Piero Lissoni traces a pathway from contract projects to product design with a focus on socializing, unexpectedly arriving at a convivial situation, around a table, for a surprising "Sunday dinner in 2030."

From urban farming to the world of outdoor living, from the dimension of major projects to the table. This episode rich in flavors and curiosities is entirely colored “green,” thanks to an artist of the caliber of Paola Navone, who serves up not only her design creativity, but also her talent in the kitchen.

What is the meaning of “sustainable design”? The architect Massimo Roj has made this conceptual combination an imperative of his modus operandi. The maxim “from the spoon to the city” and vice versa, in this episode where eco-sustainable projects meet new awareness regarding nutrition and cuisine.

If the local dimension prevails over globalization, design expresses itself through proposals related to the ideological context in which they arise. In the retail and residential projects of the architect Massimiliano Locatelli, local crafts, raw materials and culture are the main ingredients, like the local, seasonal products utilized for the most “Milanese” type of risotto.