DESIGN + FOODTALKS⁠ with Gianluca Perrone / @fangorosa
Website: www.fangorosa.com
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In 2015 he founded Stepping Stone, a research and design laboratory on surfaces and the development of new materials. His work is characterized by a creative process that expresses the concept of fusion: architecture, photography, painting, music and much more are at the center of a synthetic and synaesthetic vision of surface design.
Paying particular attention to the production processes, his reflections take concrete form in a tense approach between tradition and contemporaneity: in 2019 Fangorosa, the first e-commerce site of handmade surfaces made in Italy, was born.
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Here is what he prepared for you:
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Ribollita
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Ingredients:
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– 300 gr. of fresh cannellini beans (about 200 gr. if the beans are dry, soak them in water for at least 10/12 hours)
– half cabbage
– a small piece of chard
– a head of black cabbage
– 2 potatoes
– 3 peeled tomatoes
– 3 carrots
– 1 onion
– fresh spring onions (one for each guest)
– Tuscan unsalted bread (better if stale)
– a few cloves of garlic
– rosemary qb
– Fresh thyme qb
– salt qb
– olive oil qb
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Preparation:
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Boil the cannellini beans by putting a clove of garlic, two sprigs of rosemary and a stalk of celery in the water; add a pinch of salt only 5 minutes before turning off the fire and keep for later the cooking water.

In a large saucepan make a lightly fried chopped onion and carrots; add the fresh thyme and chopped potatoes. After a few minutes of being in the fire add the peeled tomatoes and stir well. Finally add the black cabbage, cabbage and chard washed and roughly cut. Let all the vegetables wither and, after the boiling is resumed, pour a little of the cooking water from the beans. Put the lid on and let cook for at least an hour until all the vegetables have softened: if necessary, add some vegetable from time to time. Towards the end of cooking, add the cannellini beans and cook for another ten minutes.
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Lay the Ribollita on the bottom of a soup bowl, then create a layer of stale bread, pour more Ribollita and create at least three layers. Then let it rest for at least 12 hours. Then heat a single portion in the oven in a casserole and garnish with a drizzle of olive oil and a fresh spring onion.
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Enjoy your meal!