What are we making for?
A series on the future of manufactoring economies.
First conversation with: Federico Fubini, Diego Piacentini and Bill Emmott
As it happened: Disruptive Quality Winter Program
As our Disruptive Quality class crossed the places and stories of Italian manufacturing entrepreneurs that every day strive to offer the world the best products in their industries, a quote by Aristotle kept being brought up: "We are what we repeatedly do. Excellence, then, is not an act, but a habit.”
panettone: a California + Italia Innovation production
Based on the research we have been conducting in Italia and California on the resurgence of food and bakery as fine agricultural products, panettone. is a product that has been designed and engineered to bridge the best of the Italian artisanal baking heritage with the excellence in quality and sustainability of Californian raw materials.
2020 Students Programs: a sabbatical to design the future of our cultural initiatives
Over the past five years we have run 12 programs in Italy and one in California: the time has come for us to take a gap year from the students programs design the future of our cultural experiences.
Investigating the Future of Panettone together with Parsons School of Design
Our collaboration with the Parsons School of Design’s Strategic Design and Management Masters Program is our most recent venture to understand how panettone can become a platform for cultural exchange by bridging local conscious consumption trends with the genuine Italian bakery heritage.