Video by Essen A Taste Magazine© Interview by Charlotte Garlashelli Camera and Editing Pietro Cocco
Matteo Cibic studied Btec at Art&Design in London and he worked in the kitchen of Fabrica. He graduated at Politecnico di Milano in industrial design of the products and he works for Cibic&Partners before opening Matteo Cibic Studio, where he works with projecting, product design, communication, exhibition design, fashion design and creative problem solving. Matteo lives in transit and transit place, especially between Milan and Treviso (his hometown) and the continuous exchange with people, the source of his creations in the many design areas.
The train, the bars and workshops in Milan. I am also fond of Verger, it is a very nordic place where you don’t feel like you’re in Milan. But also pastry shops!
Panzera in Milan: there is a pastry with a blackberry inside a chocolate basket and mousse.
Poggiana in Vicenza: there is a very similar pastry but it contains blueberry jam and it has a pastry basket.
Even the Japanese who live in Milan do not know where to find them! At Kathay in via Rosmini, i recommend the frozen fuku version.
Boil some white rice in salted water, drain the white rice and let it rest for a few minutes, meanwhile toast the black rice in a pan with a little oil, add some water until it is cooked. Mix white and black rice and make some small balls with your hands. Cover with slices of smoked salmon.
Soften some tapioca for a few hours. Prepare some hot tea and put some spoons of tapioca in ice tea. drink with a straw.
Matteo Cibic for PICNICING
Cristiano and I created some spherical food to be eaten on a stick. The interesting thing is that you have a take away product you can eat it in open spaces, it has a dual crunchy pattern outside and a soft one inside. These are rice mozzarella and tomato fried arancini, but they can also be steamed or baked, a meatball served with sweet and sour sauce. All these balls have an aluminium support so you can easily eat them as if they were lollipops