Throughout history food and drink has been an integral part of our cultural consciousness, important in the founding and maintaining of new communities and societies. Arabeschi di Latte investigates these cultural practices, looking at contemporary rituals, the spaces they inhabit and the complex nature of how we eat today.

Arabeschi di Latte design studio was founded by Francesca Sarti in 2001. The studio was born from experimentation with design concepts, focusing on how eating and drinking has the power to bring people together, create conviviality and shared memories.

Sarti and her team work with international clients and partners to deliver bespoke experiences, visual journeys and installations, always blurring the boundaries between design, architecture and food. Sarti has created a vast amount of projects, from a temporary cafe at Selfridges in London to bespoke installations for the New York Times in Milan and workshops at the Serpentine Gallery and Design Museum in London.

The studio's work has been commissioned by a variety of partners including the Victoria and Albert Museum, London Design Museum, Nouveau Musee de Monaco, MAXXI, MACRO, Fiorucci Art Trust, The Vinyl Factory, Molteni, Boffi, Tom Dixon, Caesarstone, Karimoku, AESOP, Burberry, Fendi, Marni, Zegna, Toogood, Kenzo, Villa Eugenie, Pitti Immagine, Altaroma, Wallpaper*, San Pellegrino and Gruppo Illy.

Objects and installations designed by Arabeschi di Latte have been included in several international exhibitions. Recently, the installation “Water Tasting”, a research project around natural water filters, has been displayed at “Broken Nature: Design Takes on Human Survival” an exhibition curated by Paola Antonelli at La Triennale Milano.

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For The Design Museum

A workshop to explore mythical and medical antidotes

Hungry Copy

For Boisbuchet

A workshop exploring edible copies and fakes

Drink & Think

For Boisbuchet

A workshop exploring sustainable solutions in eating and drinking

Radical Kitchen

For Serpentine Galleries

Francesca Sarti explores the cultural and edible properties of clay