WHO WE ARE
WE R FOOD, an events, catering experience and creative food & beverage platform, was founded to reinvent conviviality and play with the communicative power of good food. A bridge between the world of catering and that of design, creates concepts for food experience unique and unrepeatable, developed through the combined expertise of chefs, bartenders, designers and design studios. The common thread linking the various installations is the word tailor-made. Every project tells its own story and produces an unprecedented experience.
LATEST NEWS
WE R FOOD Experience for the opening of Miror stores in Milan, Passarella gallery. The inspiration behind Miror is an ancient word that tells a new idea. That of a space where design, optical science and art blend together to rediscover the magic of the gaze. Our finger food selection for the occasion? Stay tuned!
WOODING BAR, the name of the venue that will host the fourth stop of the project Bartendency Experience. The venue offers an innovative philosophy for mindful drinking, healthy cuisine that also supports the environment through the foraging that is, the practice of gathering wild food in its natural environment. Soon the star spirit, the signature drink recipe and the name of the Food designer curating the new WE R FOOD event. The star spirit? Stay tuned.
Milano Design Week 2018: WE R FOOD renews its partnership with the restaurant RIGOLO through a new concept for FuoriSalone, combining good food and good design, titled Forma è Sostanza. The star of the new project will be the mark of Mario Trimarchi expressed through the silicone moulds of the Il Tempo della Festa designed for Alessi. 4 geometric shapes, resembling small architectural structures,
will be paired with an equal number of traditional recipes reinvented for the occasion by the well-known restaurant in Brera. The 4 dishes will give rise to sensory discoveries that will surprise and delight both the eye and the palate. Signature designs by Mario Trimarchi will complete the table setting.
WE R FOOD Experience for the American company 3M, a world leader in innovation and technology. For the occasion, we created an installation dedicated to the first finger food. The aim: to engage guests through the surprise effect and interaction with the food and 3M materials.
WE R FOOD Experience at FuoriSalone 2018 for the private cocktail by Lea Ceramiche. The Milan showroom in Via Durini presented the "Concreto" collection by the designer Fabio Novembre, starring a gold cement mixer, the inspiration behind WE R FOOD's industrial performance: white work uniforms and gold safety helmets. The menu? Filled michette rolls and Italian beer, the street food typically used on building sites. Michetta Porta Genova, the Street Food bistro in Corso Colombo involved in preparing the menu.
Graphics and conviviality: the project by We R Food and Boombang Design to reinterpret the Easter tree. The project, developed through a graphic design intervention that plays with black and white patterns and textures contrasting with egg yellow, is called Egg-Stravagant and takes inspiration from the interpretation of the Easter tree, a tradition of German origin, which has become common in Easter images of Scandinavian countries, which is also gaining ground in Italy. As always, interactivity and action are at the heart of the project. As is sharing. The idea is that all diners can pick, from the olive tree used as a centrepiece, the Happy Easter greetings reserved for them and take them away as a keepsake and good omen. The special greeting cards, conceived in concept and graphics by Lorenza Negri and Caterina Pinot of Boombang Design, a graphic design and illustration studio based in Milan, can be downloaded and printed from ELLE DECOR.IT
Rivo Gin, botanical, star of the fourth stop Bartendency Experience, is born from the emotions evoked by the mountains, the wind and the waters of Lake Como. The Gin is distilled using 12 species botanicals, which include rare ingredients hand-picked directly from the meadows around the Lake. Among the botanical species gathered are thyme, wild thyme, lemon balm, savory and burnet and others, which together with juniper, coriander, cardamom and angelica make up the flavour bouquet of RIVO Gin, a spirit proudly produced in Italy. RIVO Gin has a balsamic aroma characterised by floral notes and fruity accompanied by light hints of undergrowth. The flavour is complex yet smooth, rich in fruity, spicy and herbal notes, with a long finish characterised by notes botanicals.
The platform WE R FOOD awarded by the report Io Sono Cultura 2017 presented on 28 June in Rome in the presence of Minister Dario Franceschini and the president of Symbola Ermete Realacci together with the president of Confindustria. The award was given for designing an approach capable of renewing Italian cuisine and for building with the Food Design a new storytelling platform [...]
Food and Design meet at the Archiproducts Design Awards for a new WE R FOOD Experience. Now in its second edition, the award celebrating excellence in international design confirms the huge acclaim it received at its debut, with participation that is proving even wider this year: over 600 products in competition, entered by 300 brands from more than 15 countries around the world.
Bacchantes is the project by WE R FOOD with the designer Giulia Soldati created for the special Design for Christmas by Elledecor.it. Poised between performance and theatre, the project was born as storytelling for an auteur video directed by Lamyna, the concept is based on a sequence of 3 installations [...]
WE R FOOD FOR VIBRAM - Food Concept by Valentina Pozzobon. In this project we wanted to highlight the relationship between the four natural elements (ideally present on the table: water, air, earth and fire) and humanity's quest to control and enjoy nature through intelligence and ingenuity. As a kind of flashback, we wanted to pay tribute to the rudimentary cooking method of trapper cuisine, which proves effective and practical in times of need,
still used today by lovers of the wild and by the most curious travellers who are always on the move. Among the various trapper cooking techniques, we drew inspiration from the CARTOCCIO (foil-wrapped) method, as it proves to be an excellent solution in survival conditions. Originally, dishes were wrapped in clay or leaves, whereas today aluminium foil is used, which, besides being an excellent conductor of heat, protects the food during direct cooking on embers, preventing it from burning and thus preserving the aromas.
Monday 19 February a new WE R FOOD Experience with an industrial flavour for the event VIBRAM, Innovation, research, performance. These are the three key words that have indelibly marked the history of Vibram, founded by Vitale Bramani and today a leader in the production of high-performance rubber soles.
In Hell's Kitchen, stood alongside Carlo Cracco. Sanremo is his hometown: Sybil Carbone, chef of the second stop Social Lunches & Dinners [...]
Iter is the name of the new venue in Via Fusetti (Navigli – Milan) where we discovered the drink Puglia, proposed by Nicola Scarnera, head of [...]
The aperitif WE R FOOD For NESPRESSO: A menu curated by the Chef Vanessa Regazzo to celebrate the new Vintage Capsule [...]
WE R FOOD Experience for Gianluca Peluffo & Partners: an exclusive dinner at the university IULM for the inauguration of the new studio in Albissola [...]
Continue exploring WE R FOOD with the project Bartendency Experience. The scenario of the third stage is Milan, where Dry, cocktail bar [...]
The off-menu dish proposed exclusively during Milano Food City and which will guide the discovery of the traditions linked to the history and to the food and wine was born [...]