{"title":"Valentina Raffaelli","description":"\u003cp\u003eValentina Raffaelli è una designer, ha studiato per essere una designer, ha lavorato negli ultimi dieci anni per essere una buona designer e adesso, cucina. Iniziato come un timido hobby, adesso stare dietro ai fornelli è diventata la sua attività principale e la sua passione più forte. Tuttavia non ha abbandonato la strada precedente, continua a dedicarsi a progetti di styling, art direction, prodotto e illustrazione.\u003c\/p\u003e","products":[{"product_id":"herbarium-taste","title":"Herbarium taste","description":"\u003cp\u003e\u003cem\u003eHerbarium taste\u003c\/em\u003e is a graphic project designed to be eaten: a collection, \u003cstrong\u003ea nutritional herbarium divided into seasons\u003c\/strong\u003e. Fruits and vegetables are represented in a simple and essential way, and they are then sectioned to reveal the valuable resources contained within.\u003c\/p\u003e\r\n\u003cp\u003e\u003cem\u003eHerbarium taste\u003c\/em\u003e is not a treatise on medicine, nor is it a boring health lesson; it is an easy way of showing that there is \u003cstrong\u003esomething important in each piece of fruit or vegetable\u003c\/strong\u003e, and that it would be good for our well being to include them in our repertoire of recipes. It is a small educational manual that lists \u003cstrong\u003enutritional information and pieces of trivia\u003c\/strong\u003e, like crumbs of knowledge to be eaten up in one mouthful.\u003c\/p\u003e","brand":"corraini-shop","offers":[{"title":"Default Title","offer_id":53629398778186,"sku":"CU9","price":20.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0993\/8652\/3978\/files\/valentina-raffaelli-herbarium-taste_1.jpg?v=1768326515"},{"product_id":"scarti-d-italia","title":"Italian Scraps","description":"\u003cp\u003eA trip across Italy on board a blue van which has been transformed into a mobile home, a central theme when cooking offal, known as the \u003cstrong\u003equinto quarto or fifth quarter\u003c\/strong\u003e: spleen, liver, lampredotto, pig's feet, entrails that are cooked with traditional recipes such as trippa canapina or coratella brodettata. During ten months on the road, \u003cstrong\u003eValentina Raffaelli \u003c\/strong\u003eand\u003cstrong\u003e Luca Boscardin\u003c\/strong\u003e explored the country in search of \u003cstrong\u003eculinary traditions associated with offal\u003c\/strong\u003e, and describe it through drawings, photographs and local recipes.\u003cbr \/\u003eValentina and Luca met chefs, restaurateurs, and farmers, they tasted and cooked, focusing on \u003cstrong\u003ewhat some might call \"waste\" parts\u003c\/strong\u003e and reflecting on the role that tradition can play in the contemporary debate on sustainability. 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