Carlotta de Bevilacqua, by Artemide, tells us how light and food interact with each other. Between multitasking lamps and the collaboration with Davide Oldani, for a lamp "that also contains food and pieces of life"
Regular customer of DO di Cornaredo, the architect, entrepreneur, designer and university professor Carlotta de Bevilacqua, Vice President and CEO of the group Artemis, brand-cult of design, as well as President of Danese Milano, has an indomitable spirit as much as his ideas. Vegetarian and animal rights activist who has been convinced for years, her thinking is characterized by the fusion of humanism and science and oriented towards a social and innovative 4.0 enterprise. Since 2001 he has been a university professor at the Faculty of Design at the Politecnico di Milano and a professor with collaborations with various international universities. Master in the art of lighting, she explains how the combination of light and food has evolved.
A restaurant room or a home kitchen: how do they light up today?
"The idea is that of a dynamic light in a dynamic space. In one room the maître today has the function of an orchestra master. Through LED microtechnologies and small ceiling infrastructures, which can also be programmed with an app on the mobile phone, artificial light can be adjusted as the natural one is lowered. A concept borrowed from contemporary museums .
With Oldani and the designer Attila Veress, you have created Goodness: what is special about this lamp?
«A sum of elements. Meanwhile, it is wireless. Then hand-blown glass in Venice enhances our craftsmanship. Then there is a 100% recyclable aluminum shell: it is a truly sustainable product. It is highly technological. Behind every emotion, in fact, there are great innovations: in Artemide we have collected 33 patents in two years. Ultimately it is multifunctional .
How?
"The lighting element supports a glass container that can host, from time to time, moments of life: flowers, dishes, but also glasses, your mobile phone. Leave free interpretation to the individual. Above all, it is never a useless object .
The name Goodness, Where is he from?
"Davide chose it, and he wanted it very strongly: he believed it was a simple name, essential" pop "like his philosophy. A short name for an international message. What is "good", he argues, is universal .
How has the lighting of the table changed and what are the current trends?
"In the past, suspension lamps were often placed on the table. One of the most innovative projects, with which we have won 3 Compassi d'Oro (a sort of design Oscar, ed) is the Discovery, designed by my husband, Ernesto Gismondi: a transparent square or circular element, which can be continuously repositioned, very suitable for illuminating even the workplace, thanks to the uniform light it transmits, very relaxing. Then there is the Nur, also by my husband Ernesto, who favors the rhythm of the table, of the light. For some years now, a wireless light has been placed in the center of the table, like the one designed with Davide Oldani, and adjustable. It has replaced, if you like, the concept of the candlestick: a warm and non-invasive light, which creates intimacy between diners. But what we are also aiming for today is to create real scenographies through various light points distributed in a room. Whether it's the light in the house or the dining room of a restaurant, it doesn't change: wall sconces, floor lamps and table lamps they have to talk to each other of them. What is interesting in a restaurant is that the maître, for example, he acts as the conductor of light ".
Explain yourself better.
«The dining room master has the task of introducing the dishes, yes, but also of dosing and lighting: in intensity, in color temperature, in colors. When it comes to the D'O, for example, the story that precedes the table is 1 minute, 30 seconds. The light accompanies the story and becomes the theatrical backdrop of the tasting. The emotional and visual factors merge and become very important, but the fundamental thing, which I have been studying for years, is light as a source of well-being. For years indago aspects of light related to the physiological and psychological well-being of man, offering new quality standards in terms of performance and reduction of consumption for the life of living beings and the planet.
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