Milanese by adoption for thirty-three years now, Modigliani continues to be extremely proud of having being born and raised in Florence. He inherited his passion for architecture and design from his parents, who when he was a kid took him to visit sensational places and locations around Italy and Europe. After completing classical studies, his first (much-loved) job was as a graphic designer. His passion for print media took him to work at the editorial offices of “L’Uomo Vogue”, “D la Repubblica delle Donne”, “Elle Decor Italia”, and “AD”, where he naturally moved on to writing.
Francesca Molteni, graduated in Philosophy at the Università degli Studi in Milan, studied Film Production at New York University. Since 2002, she produces and directs documentaries, tv formats, videos and installations, and curates design exhibitions. In 2009 she founded MUSE Factory of Projects, a production company based in Milan, particularly focusing on contemporary, design and architecture culture.
Graduated in art history and art criticism in Milan, she's currently taking care of the archive of Michele De Lucchi and Cini Boeri and their enhancement. Since 2015 she has been collaborating with Domus, curating the archive and she's currently writing for the paper and online versions. She also writes for Elle Decor, Meridiani, Artribune, Salonemilano, dealing with design, art, archives and interviewing characters linked to the culture of design.
Cristina Morozzi works as journalist, critic and art director in the fields of art, fashion and design.
Curatorial Director STIR
Samta's interdisciplinary background equips her with a keen perspective on creative cultures and how they intertwine with contemporary complexities. A lighting designer, curator, critical thinker and creative director, she is passionate about engaging with issues of social and environmental injustice through design and discourse. Samta leads curatorial programming and communications at STIR.
(Florence 1939) Nannucci lives and works in Florence and in South Baden, Germany) He belongs to the most inventively experimental artists of the last decades. Since the mid sixties he devotes himself to exploring the multifaceted interrelations between language, writing and visual images, drawing on concepts and linguistic ideas and employing a wide variety of media, including photography, video, artist‘s books, editions, sound installations.
(b. 1968, Zürich, Switzerland), Hans Ulrich Obrist is Artistic Director of the Serpentine Galleries in London. Prior to this, he was Curator of the Musée d’Art Moderne de la Ville de Paris. Since his first show World Soup (The Kitchen Show) in 1991 he has curated more than 350 exhibitions. Most notable amongst these are the Do It series (1993–), Take Me (I'm Yours) in London (1995), Paris (2015) New York (2016), and Milan (2017); and the Swiss Pavilion at the 14th International Architecture Biennale in Venice (2014).
Davide Oldani, the creator of cucina POP – high quality and accessibility – opened his restaurant il D'O, in 2003, in his hometown of Cornaredo in the province of Milan. One year after opening, the world's most authoritative food guides counted him amongst the greatest chefs of contemporary Italian cuisine.
Manuel Orazi works at Quodlibet publishing house in Macerata and is a professor at Academy of Architecture of Mendrisio. Collaborates with Foglio newspaper, magazine Domus and many others.
A professional journalist and digital communication expert, I’m that rare breed: 100% Milanese. With a degree in Philosophy, I had the heady experience of working on a daily newspaper, first in the News section and then in the Sports section of Il Giornale. Then one fine day I discovered the world of design, architecture and interiors and decided to devote myself to that. I started working on the web at the RCS MediaGroup in 2009. I was at Living for a few years and then wrote for Cabana, ViviMilano, Elle Decor and Icon Design.
Mattia Parodi (Genova — 16/10/1989)
Si è laureato in Disegno Industriale presso la facoltà di Architettura di Genova nel 2014.
Nello stesso anno si trasferisce a Urbino dove frequenta l’Istituto Superiore per le Industrie Artistiche (ISIA) partecipando a laboratori con autori quali Jason Fulford, Stefano Graziani, Niccolò De Giorgis e Davide Tranchina.
Nel 2017 consegue il diploma di II livello in Fotografia dei Beni Culturali con una tesi fotografica sviluppata insieme a Piergiorgio Sorgetti e supervisionata da Alessandro Carrer e Federico Clavarino.
Frida Pashako (Tirana, 1983) lives and works in Tirana.
Mrs. Pashako concluded her PhD studies at the Polytechnic University of Bari.
Giulia’s first job in Milan was for gallery owner Antonia Jannone, of Disegni di Architettura fame. For fifteen years she was the coordinator of the Foundation of the Order of Architects. Later she was appointed as the manager of the Cino Zucchi Architecture studio. She has been involved with the “Fuorisalone” in several capacities for the past twenty years, and from 2014 to 2016 collaborated with the Contemporary Art and Design Festival (C.Ar.D.) team, setting up site-specific exhibits over the hillsides around Piacenza.
(1989). Freelance journalist, educator and independent curator, based in Milan and Catania. He studied architecture at Milan Polytechnic University and at ETSAM in Madrid. He has worked for Domus magazine since 2016, writing on architecture, art and design. He conceived and is creative director of the Masters in Heritage Innovation at ABADIR – the Academy of Design and Visual Communication in Catania – which focuses on the replanning of marginal regions and inland areas through a cross-disciplinary approach.
Matias, who is Uruguayan, has worked in kitchens since he was 14, and four years later he started honing his skills in the kitchens of an Italian restaurant in Montevideo, from which he took off directly for Milan to give his friend and fellow Uruguayan chef Juan Lema, who was already working at the Pont de Ferr, a hand. His boundless creativity meant that it wasn’t long before Matias took up the reins in the kitchen, instituting a veritable revolution in terms of recipes, preparations and presentations.