bastacosì
Elena Pandini
Student
Elena Pandini Academic staff
Klaus Hackl Camilo Ayala Garcia Design and Art Faculty Course
Bachelor of Design and Art Laurea / Abschluss 25.3 Objects serve as intermediaries between ourselves and our intentions. Their selection is therefore critical, because having an intermediary encompasses the risk of becoming distanced from our original purpose. In the context of food, this distance can trigger a cascade of consequences that may impact our health.
The tools we use during food preparation can significantly influence our relationship with it. A kitchen scale, then, should not be viewed as just another object for determining how much to eat. Rather, it can become an integral part of our wellbeing and a deliberate design choice that shapes our experience. Are we using it in a way that supports our needs? Is it the right tool for everyone?
bastacosì aims to understand what has caused the discrepancy between food and people, with the goal to transpose the answer in the design of a new approach to food measurement: a tool developed to foster a deeper connection with our bodies, shifting attention away from numbers and toward a more mindful focus on our needs.
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Move the indicator to the right height
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Pour food inside until the indicator reaches the limit of the outer shell
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When the portion is ready, lift the base with one hand
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Take the container out
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When the container is empty again, let it fall naturally back into its original position
How does bastacosì look in a kitchen setting?
With the complete freedom to mark portions, bastacosì seamlessly fits into any kitchen; from minimalist elegance to creative chaos.
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A project made in the course
Bachelor of Design and Art Laurea / Abschluss 25.3
Graduation projects from the Majors in Design and Art Third Session 2025.
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