Trattoria Circolare
— with Åbäke, Martino Gamper & Alex Rich
8 June 2013
Lungomare, Bolzano, Itlay
A fire place in the middle of the garden, people are sitting around it ready to take part in the evening long dinner. The hosts of the evening Martino Gamper, Åbäke and Alex Rich change the spatial setting of the Gasthaus for the evening and invite the guests to interact with them as well as to enter in dialogue with each other. Rather than recreating and archaic moment to celebrate nature and the pure way of living the evening is a way of questioning how we will live in the future and how our being in common can be shaped. Developed for the Lungomare Gasthaus “trattoria circolare” is a re-edition of the “trattoria al cappello” project that the four designers have started more than ten years ago in London stimulated by a common passion for food, cooking and the interest to trigger unusual moments of interaction and dialogue.
www.gasthaus.lungomare.org
Trattoria al Cappello
London-based Italian designer Martino Gamper and his friends, Maki Suzuki, Kajsa Stahl and Alex Rich (graphic designers from Japan, Sweden and Wales respectively), have taken to hosting food-night soirées where they 'curate' both the environment and the meal. Promoted under the title Trattoria al Cappello, these events take place roughly once a month at various London locations.
Trattoria al Cappello
May 2009
Art & Business Culture House dinner, Brompton Quarter, London, Uk
Created by The Trattoria Team - Martino Gamper, Maki Suzuki and Kajsa Stahl.
The menu included elderflower fritters, nettle soup, lavender risotto and charcoal smoked mackerel presented in their cardboard smokers to the guest at the table.
With thanks to South Kensington Estates
www.theculturehouse.co.uk
Photography ©Amit Lennon
Trattoria al Cappello
2006
Chain Chain Chain Gallery, Kensington, London, Uk
Trattoria al Cappello
2004
Trattoria at Hat On Wall, London, Uk
Bwytada
Enjoy your meal
Smaklig måltid
Bon appétit
Buon appetito
Gochisô sama
!
Trattoria al Cappello
(e-mail invitation, circa 2003)
Dear Friends:
After previous successes and further hunger for excitement and experimentation for cooking, Martino [and Maki, Kajsa & Alex (he has left us for Japan)] will prepare more stimulation and enjoyment. Therefore, we would like to invite you to the Trattoria al Cappello for another cooking evening at Hat On Wall Bar.
Looking forward to see you there,
Ciao
Trattoria al Cappello
Thought for food by Martino
From memory and in no particular order, what we’ve eaten so far:
watermelon, ginger, spinach, hand made ravioli, feta cheese, vanilla ice, peppers, fennel, pumpkins, soya sauce, extra virgin olive oil, eggs, cucumbers, aubergines, sesame seeds, basil, garlics (fresh and dried), buffalo mozzarellas, bulgur, dandelions, water, salt, butter, dragon fruits, chocolate, figs, chestnuts, pomegranates, coriander, parsley, nutmeg, courgettes, lemons, apricots, foccacia, rosemary, bananas, prosecco, parmesan, flour, balsamic vinegar, poppyseed oil, pumpkin seed oil, red wine, white wine, ricotta, haloumi cheese, pine nuts, mushrooms, homegrown tomatoes, bay leaves, coconut milk, sugar, onions, fern sprouts, saffron, grappa, lime, honey, spring onions, radishes, apples, etc.
Screenprint Machine
2003
Timber frame, hinges, melamine board with holes
Unique
50 x 80 x 8cm
Our idea of a trattoria involved placemats. For each one of the monthly event, a new one is produced in small quantity. This was the best opportunity and context to start a small screenprint workshop. Although we were familiar with the semi-automatic silk screen process from formative years in design colleges, we decided to rather follow instructions derived from May 68 DIY posters stories we had heard of — and later researched. Martino built the hinged frames, including a vaccum device to hold the paper down and we used ‘curtain’ material combined with PVA glue to produce the ‘screen’.
An extract from 'What Martino did Between two-thousand and two-thousand&four' published by Dent-De-Leone, 2004.
