DESIGN + FOODTALKS⁠ with Shanti Rigamonti / @wrapandwall
Website: www.wrapandwall.com/
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Graduated in Business Management, after a period of 6 years in an international consultancy firm, during 2014 I decided to go and work with my father in our textile company – family-run since 1945. It was a leap into the void to return to an artisan reality but at the same time international, as we provide textile processing for the world of clothing and furniture.
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The role I play in the company is responsible for the printing division – 2 years ago I decided to invest in printing with UV technology in order to provide greater service in the world of fashion accessories – using it I realized the versatile use that it could have and this is how WRAP & WALL came into play: a division dedicated to the creation of tailor-made wallpaper, interior decorations, made to measure, printed from graphic files, photographs or personal inputs
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Having a versatile soul, every project is customized according to the chosen design, creating a new and exclusive alternative to classic wallpapers. The canvas, printable with the newest UV technology – with greenguard certified inks – is eco-friendly and fireproof. The supports, studied ad hoc, change according to the method of application and the different tactile sensation you want to obtain.
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Thus was born the collaboration with Sophie Wannenes and Palermo UNO.
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Here is what he prepared for you:
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Spaghetti with clams and lupins
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Ingredients:
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– 1 kg of clams
– half a kilo of lupins
– 1 clove of garlic
– 1 bunch of parsley
– 1 glass of white wine extra virgin olive oil red chili pepper gross salt
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Preparation:
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Leave the clams and lupins in the water for at least 4 hours.
drain, rinse and transfer it in a pot with minced garlic, white wine and 4 spoons of extra virgin oil (cold extracted), fresh red chili pepper chopped in the right quantity.
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Cover the pot and cook the clams and lupins with a high flame for 6-7 minutes, until they are open, turning them. Drain the clams from the cooking bottom, filter the liquid with a strainer and put all into a new pot – removing part of the clams from the shells.
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Cook the pasta in salted water while boiling, drain it at two thirds of the cooking indicated on the package and transfer it to the pan with the water from the clams and lupins.
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End cooking on high flame with pasta, clams and lupins, add 4-5 stems of chopped parsley. mix and serve.