DESIGN + FOODTALKS⁠ with Nicole Valenti / ⁠@nivadesign_

Website: nivadesign.it
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Born in Italy’s South Tyrol in 1984, Nicole Valenti moved to Florence where she graduated in Decoration from the Academy of Fine Arts, with a major in multimedia arts.
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Immediately after graduating, she won a scholarship and a tenure at the Academy of Florence as a Decoration Teacher.
Her background and experience range from scenography to graphics, sculpture and even photography.
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While the innate passion for spaces brings Nicole to the design of furniture, objects and accessories, she never lost her connection with the world of the arts.
In 2018, she founded NJ interiors which recently became NIVA design: an atelier that develops design products in collaboration with the best and most renowned Italian craftsmen.
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The item that best represents NIVA’s world is certainly the door handle, which is reinterpreted, drawing inspiration from natural and mysterious worlds, while offering original textures and tactile experiences. Everyday objects that are transformed into sculptures and acquire new meanings.
Aside from arts, Nicole never stops nurturing another life-long passion, shamanism; she expands her knowledge of both this and other related topics, making several field trips around the world.
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The dreamlike world is one of the hallmarks that has always inspired and accompanied Nicole. Through her dreams, Nicole manages to give life to imaginary worlds and dimensions filled with precise elements and shapes that become real projects.
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Driven by a strong curiosity, she seeks to meet “the stranger” and hence new ideas and life inspirations.
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They is what she prepared for you:
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Spinatspätzle with Treviso radicchio and speck
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Ingredients:
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250 g spinach
200 g flour
3 eggs
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For the sauce:
Treviso radicchio
Speck
Parmigiano Reggiano
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Preparation:
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Preparation
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Boil the spinach and, once drained and squeeze, blend them until the mixture becomes creamy. Add the eggs, the flour and a pinch of salt and then blend manually.
Sauce: cut the radicchio into strips, stir-fry until wilted, add the speck and quickly cook everything together (3-5 minutes). Put all the ingredients in a bowl and blend them with an immersion blender.
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You now have all you need to cook the spätzle: fill up a pot with water, bring to boil and then add salt. Keep the spaetzle maker over the pan and pour the mixture into it. Use the spaetzle maker to pour the preparation into the boiling water.
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Remember and be ready! Spätzle will only take a few seconds to cook. As soon as they float, drain them with a perforated spoon, put them into a pan and add the sauce. Sauté for a few minutes, stir gently, sprinkle with Parmigiano Reggiano and… Buon Appetito!