DESIGN+FOODTALKS with Marialaura Rossiello Irvine / @studioirvine
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Marialaura Rossiello Irvine runs the product, interior & strategic design Studio Irvine based in Milan.
Born on the slopes of Vesuvius, Marialaura Rossiello graduated in Architecture in Naples. From the poetry of design and a deep respect for tradition and history, in 2000 she was catapulted into the capital of Italian design for a master in Strategic Design at the Politecnico. Concreteness became a challenge, marketing, communication and strategy the keynote. For a number of years she collaborated with Italian design brands, and grew accustomed to consider the product within a comprehensive corporate process. Then she moved on tiptoe into a different British atmosphere. In 2011 she became partner of Studio Irvine, where industrial products were the throbbing heart of design.⁠

Here is what she prepared for you:
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La stratificazione
della Parmigiana di melanzane.

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Ingredienti: melanzane, pelati, parmigiano grattugiato, basilico, fiordilatte
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Cucinare il sugo a fuoco basso lasciandolo addensare per due ore. Tagliare le melanzane spessore 5mm per il lungo. Metterle a strati con un pò di sale fra due piatti rovesciati e con un peso sopra, per farne uscire l’amaro. Dopo un’ oretta premetele e asciugatele. Mettere a fuoco vivace una padella di olio e friggerle.
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Iniziare la stratificazione: una base di sugo, un letto di melanzane, uno strato di sugo, fette di fiordilatte, spolverata i formaggio, basilico, letto di melanzane, strato di sugo, fette di fiordilatte, spolverata i formaggio, basilico, letto e melanzane, uno strato di sugo, fette di fiordilatte, spolverata i formaggio, basilico etc. Mettere nel forno a 120° per mezz’ora.
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P.S.: Il giorno dopo è ancora più buona!

(The Layering of)
Italian Eggplant Parmesan

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Ingredients: eggplants, peeled tomatoes, grated parmesan cheese, basil, fiordilatte cheese
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Cook the sauce over low heat and let it thicken for two hours. Cut the eggplants on the long side with thickness of each piece – 5mm. Arrange them in layers with a little salt between two overturned plates and with a weight on top to press them, to release the bitterness. After an hour or so, press and dry them. Put a pan of oil on high heat and fry them.
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Start the layering: a base of sauce, a layer of eggplants, a layer of sauce, slices of fiordilatte, then sprinkle the cheese, basil, layer of of eggplants, layer of sauce, slices of fiordilatte, sprinkle the cheese, basil, layer of eggplants, a layer of sauce, slices of fiordilatte, sprinkle the cheese, basil etc. Put in the oven at 120° for half an hour.
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P.S.: The next day it tastes even better!