LA PIETRA IN PUGLIA
Sustainable design of stone objects for conviviality
Description
In the age of the Anthropocene in the midst of climate crisis, design can no longer ignore issues related to sustainability and environmental impact. The class of (Biennium) Product Design 2, conducted a research project on the topic of lithic material starting from the analysis of the Apricena territorial district tracing aspects of strength and criticality. The in-depth study continued with the analysis of the mineralogical and petrographic characteristics of the territorial quarry material and its technical and production characteristics. It was essential to investigate the production and economic aspects, dwelling on the processing techniques of the material. Each student was asked to design a stone object according to the principles of sustainable mass production by investigating contemporary customs and habits. The stone sector is an economic resource for the entire region and an important part of the export of made in Puglia. Apulia is now Italy’s second largest quarrying basin with four production areas profoundly different in type of stone: Apricena, Trani, Fasano-Ostuni and Lecce. The objective of this research project, conducted within the Academy of Fine Arts of Foggia, aims to deepen a relationship with the territory between the culture of design and the culture of making, prospecting students a glimpse of an important district that is evolving according to the criteria of sustainable development and that would benefit in being contaminated by the creativity of design. Students were guided in the critical reading of designers, such as Bellini, Mari, Scarpa and Mangiarotti who bring about consistent results in terms of formal and technological product innovation and who still represent a living and current methodological and operational reference. The ethical thinking of Paolo Ulian, a contemporary designer, who experiments with new production techniques aimed at saving stone material resources, designing viable alternatives to traditional production systems for the Carrara stone district, was explored. Interdisciplinary exchanges with sculpture professor Vito Maiullari, an expert connoisseur of stone, and a guided field visit to the factories of the “Manzi Marmi” company in Trani, a technologically advanced company in stone processing, provided in-depth knowledge of the material and production processes. Students envisioned innovative sustainable solutions for contemporary convivial rituals by proposing several excellent projects not only in terms of their ability to manage the skills and knowledge they acquired, but also in terms of their ability to innovate. Marica Riontino’s cutting board/tray was born from the desire to enhance stone processing waste, transforming it into a modular and versatile tray. This object designed to offer multiple ways of use, thanks to its ability to be broken down and reassembled, adapts to different needs during the ritual of the aperitif and being at the table. The “Pastastion” pastry board by Roberta Galetta, is designed for the preparation of homemade pasta. On a single base made of olive wood (also salvaged from wood felled by Xylella fasidiosa) were placed all the utensils necessary for processing pasta. A project that reflects on the waste raw material that is given a second life. The rolling pin specifically uses core waste while the handles of the other tools use processing scraps. Alabro Cherrys’ “Ensamble” project aims to revolutionize the way we experience cooking and mealtime, combining Italian tradition with the conviviality typical of French culture. An innovative table, intended as a place for sharing and gathering, which allows while seated to cook together. It is composed of several hexagonal modules made of reconstituted stone, each with a specific function, such as cooking top, covered or beverage designed to be used together harmoniously. Isabella Fucci’s “Burrata” cutting board, was born from a strong connection with the territory to honor one of the most prized dishes of Apulian culinary culture, burrata, and to pay homage to the Murgia area. The project stems from a commitment to breathe new life into local stone scraps joined with natural glues. The circular stone bump and wooden cutting board are designed with grooves inspired by the ancient “spersole” of masserie farms, for filtering liquids and milk, ensuring optimal practicality and functionality. Maria Grazia Di Pasquale’s “Piè.gami” side tables are born from reflections on the new social rituals of conviviality, becoming a support for the consumption of a meal even in front of the TV in the company of friends and relatives. Designed with the logic of nesting, it uses a single stone slab to originate two small tables of different heights.
