Protagonists

The project Kitchen, Soul, Design promoted talent and creativity of Italian kitchens all over the world by meeting special guests and testimonials, real Ambassadors of Made in Italy. Their words, their participation and their ability made international events a corner of Italy where style becomes expression of Italian savoir faire. Technology can be bought. Design can be copied. But not history. Not legacy. Not the talent to see beyond. These are their statements.

Giovanni Anzani

Giovanni Anzani

Kitchens are not just a laboratory in which to cook, but a place to live. A place that is the stage for creativity and emotions

Born in Inverigo in 1948, he took over the family business aged only 21. Poliform, of which he is CEO, is present in 77 countries around the world, with 800 outlets and 65 mono-brand flagship stores. Giovanni Anzani is Vice President and President of Assarredo Federlegno furniture.

Roberto Snaidero

Roberto Snaidero

The great work of promotion that Federlegno furniture is carrying through the project “Food, Soul, Design. Italy living “goes in the direction of a global re-launch of values ​​and Italian craftsmanship. Our “know-how”, thanks to which for decades manufacture products of the highest quality and cutting edge from a technological point of view, must be informed and drove the foreign market.

Claudio Luti

Claudio Luti

Italian entrepreneurs are better because they can relate with all creative people in the world. So there isn’t an Italian style, there is a way of doing Italian business

Born in Milan in 1946, he is President of Kartell and Cosmit. Among many awards, he received from the President of the Republic the “Leonardo Prize for Italian Quality 2011“, for having represented the best of Italian excellence and promoted the country’s image in the world.

Ferruccio Laviani

Ferruccio Laviani

Italian Companies are the extension of the artisan workshops of the Renaissance

In Italy, even in larger companies there is a substrata of small craftsmen: their presence gives Italian kitchens a quality that distinguishes them from any other industrial product

Italian companies, as well as their know-how, can also export abroad a certain kind of taste, a sensitivity towards the design as the perfect union between technology and creativity

Form, Function, Know-How and Technology: these four elements make Italian kitchens a product that the whole world envies

Born in Cremona in 1960, he graduated in both Architecture and in Design at the same time at the Politecnico di Milano. He has collaborated with numerous brands, many of which he has been Art Director: Kartell, Foscarini, Flos, Molteni Group, Dolce & Gabbana, Cassina, Boffi, to name only the most famous.

Dima Loginoff

Dima Loginoff

“The uniqueness of Italian design derives first of all from the nature of its companies: whether they are large or small, in most cases they are family run. For this reason the company is not only represented at the workplace. Their business corresponds to their passion, their life”.

At 36 years of age, he is one of the rising stars of international design according to the renowned magazine Interior. From Moscow, where he resides, he has worked for the most prestigious brands and won numerous awards, as well as appearing on the pages of the most glossy industry press and not only those.

Claudio Silvestrin

Claudio Silvestrin

When designing a kitchen, conviviality and communication between people are not just one aspect to consider: they are the priorities on which to base the rest of the work

For us it is important that everything is perfect. And perfection is only guaranteed by Italian craftsmen.

Michelangelo, Leonardo and later Palladio , influenced so much the aesthetics and the perception of beauty and style in Italy that they became in some way a part of the Italian DNA

When I propose some of my ideas to Italian craftsmen I face ambitious people , entusiastic about the challenge to innovate, to make more than a kitchen, a sculpture


Italian architect and designer naturalised British . After his studies in Milan , he moved to London where in 1989 he founded Claudio Silvestrin Architects. He is considered one of the masters of contemporary minimalism.

Adam Tihany

Adam Tihany

Even when facing the most ambitious project, in an Italian kitchen company there will always be a craftsman who will tell you : We can do it . Come back tomorrow!

In Italy everything you study, absorb, see and touch, has to do with Design

Contrary to romantic belief, Italy is a very contemporary country. The reason? Italian curiosity

When you construct a building that need hundreds of kitchens inside, there is only one answer: an Italian kitchen

“Italians give to kitchens sentiment, it is not only about practicality. Sometimes it is not the surface you clean best that you love”.

Born in Transylvania and raised in Israel , he studied architecture at the Politecnico of Milan under the guidance of Joe Colombo . Specialising in restaurant design, according to the New York Times he is one of the best interior designers in America.

Philippe Daverio

Philippe Daverio

They do not sell a device to make food, they sell a lifestyle around which to cook

“In Italy there are four” F “: Food, Furnishing, Fashion and Ferrari”

Art critic, journalist, television presenter, and French lecturer naturalised Italian. His love for art, especially for the historical avant-gardes of the beginning of the century, is reflected in his refined wardrobe dominated by bright colours, exquisite combinations and contrasts.

Fern Mallis

Fern Mallis

“Some people think that at the moment German kitchens are made better, but who wants to cook German food? Your food will definitely taste better if it is cooked in a Italian kitchen”.

Born in Brooklyn in 1948, he was the first to launch in 1993 the New York Fashion Week, as the Executive Director of the Council of Fashion Designers of America (CFDA), a position he held for 10 years. He currently divides his time between the frenzy of the many commitments in the fashion world and the tranquillity of his cottage in the Hamptons.

Giorgio Locatelli

Giorgio Locatelli

People feel Italian when cooking Italian food

Born in a family of cooks in Corgeno, in northern Italy, in 1986 Giorgio Locatelli arrived in London, entering the kitchen of Anton Eldelmann at the Savoy. The British climate reminded him of his homeland and he decided to move. Today his Locanda Locatelli in Seymour Street is considered one of the best restaurants in all England.

Natasha Stefanenko

Natasha Stefanenko

“The kitchen is my favourite place, because there with my family we talk, we laugh, we confide, we welcome friends. For me, the kitchen is the place where you feel most secure”.

The daughter of a nuclear engineer, she took a degree in metallurgical engineering before embarking on a career in modelling. Arriving in Italy in 1999 she married a former model and Italian entrepreneur, dividing her television and film career between Italy and her motherland.

Gianluca Vialli

Gianluca Vialli

On Sundays at lunch, I like to eat in the kitchen with the girls and with my wife, maybe a nice plate of lasagne. On these occasions I feel the king of the kitchen

Whether talking about football or kitchens, my advice is: Whatever you choose to do, do it with passion, otherwise it becomes a job

Football player first, then coach and commentator, Gianluca was called to Chelsea in ‘98: it was love at first sight with both London and the team: the first becoming his current city of residence, while the second turned him into the manager who had won most in the club’s history up to that moment.

Maurizio Forte

Maurizio Forte

“The kitchen is the soul of our home because it is the soul of our life. And when something is the soul of our life it becomes love. And love is contagious”

Born in 1963, after the direction of the ICE Agency in Shanghai, he is now the director in Moscow. The Agency he manages works to promote and internationalise Italian companies abroad.

Jun Trinh

Jun Trinh

If you have passion and you chase whatever you want to do, you’ll find anyway possibility to do it well and it’s quite the most important things besides creativity.

Tiziano Vudafieri

Tiziano Vudafieri

Italian know-how has a talent; the ability to interpret products. Made in Italy is a true value; the difference is not only design creativity but manufacture creativity.
This is the strength.

Born in 1958 in Castelfranco Veneto, he graduated in Venice in 1985. From 1986 to 1994 he worked in Milan as a chief designer, consultant, and partner of design offices such as Sottsass Associati and Studio Cibic & Partners, collaborating on a host of architectural and design projects both in Europe and in the United States. In 1994 he opened Studio Vudafieri, now called Vudafieri Saverino Partners.