100 images of products and ingredients photographed by Amélie Ambroise and selected by gastronome and anthropologist Giovanni Marabese, in a book with an introductory text by UNISG rector Nicola Perullo.
An artistic project created for Arclinea’s 100th anniversary blends art, photography, food and will be presented at Milan Design Week 2025.
On the occasion of the Milan Design Week 2025, Arclinea inaugurates the celebrations for its 100th anniversary, kicking off a year full of artistic and cultural projects.
First among these, a photographic book entitled “100 YEARS, 100 INGREDIENTS”, which collects one hundred still-life images of ingredients representative of the Italian gastronomic heritage. A coffee-table book entrusted to the gaze of the French artist Amélie Ambroise, with art direction by Juma, while the selection of the 100 ingredients was curated by Giovanni Marabese, a food anthropologist and gastronome who graduated in Pollenzo.
In Amélie’s shots, even the simplest product – a fruit, a head of garlic – is elevated to art, captured in its pure state before it becomes material for culinary creativity.
The one hundred photographs will also be the subject of an exhibition set up inside the Arclinea showroom in Milan, in the area characterized by a large skylight, transformed into an art gallery for the occasion. The images, exhibited in different formats along both sides of the space, will give life to a lively and engaging visual journey.
Starting from the beginning of Milan Design Week 2025, for the entire year of celebrations for Arclinea’s hundredth anniversary, the one hundred shots taken by photographer Amélie Ambroise will be on sale on a dedicated web platform, www.Artsy.net (https://www.artsy.net/partner/arclinea).
The proceeds (net of the commission costs foreseen by the platform), together with an additional fixed sum by Arclinea, will be donated to the University of Gastronomic Sciences of Pollenzo, (CN), in support of emerging talent and right to education in the food sector. These funds will be put towards partially covering the tuition fees of one or more students.
In this regard, the UNISG rector Nicola Perullo comments: “Food is perhaps humanity’s most powerful expressive medium: it conveys needs, passions, desires, skills, hospitality, sociality, wellness or discomfort, scarcity or abundance, Food is material and imaginary, nature and culture, space and time. The meaning of the collaboration between the University of Pollenzo and Arclinea lies in this awareness, aiming to regenerate the value of tradition as a commitment to the future.”
“Celebrating our 100th anniversary means looking to the future with the same passion and determination that built our history,” says Gianni Fortuna, CEO of Arclinea. “Our goal is twofold: to continue innovating in kitchen design while keeping alive the great Italian tradition, reinterpreted through cutting-edge materials, forms, and functions; and to support gastronomic culture, a shared heritage to preserve and enhance. This project — with the book and the exhibition — affirms our commitment to food culture, which also translates into supporting the education of emerging talents, now more than ever in need of opportunities.”