NOVEMBER-DECEMBER 2013

BREAKING NEWS

F_AIR & SASIN THE PUBLIC EYEby Blending Staff

This semester the School of Arts and Sciences and its Community Engagement Member Institution F_AIR have been recognized by important initiatives of contemporary art. The following are two important external projects that have involved the students of SAS to cultivate their participation in the arts of tomorrow and to expose them to the challenge of presenting to real audiences.

Photograph by Lucia GiardinoTrial Version, The Wrestlers

ISSUE 7 - YEAR 3 | PALAZZI / FUA | DECEMBER 2013

NEWSLETTER

BLENDING NEWSLETTER

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The Wrestlers project was recently selected for the 97th group exhibition at the Bevilacqua La Masa Foundation in Venice on December 14th, in the city’s breathtaking San Marco square. This collective project was created by Marco Di Giuseppe and Fabrizio Sartori for the Trial Version group, and was featured in the April-May issue of Blending to cover the involvement of FUA Fine Arts students. Trial Version’s mission is to take art-based projects to spaces such as stores, laboratories,

ART

Larissa Aharoni is F_AIR’s Fall 2013 artist in residence. During the semester at Florence University of the Arts she taught the Foundation Sculpture course. Her final exhibition VIVI SEPULTURA opened on November 26th.

INTERVIEW WITH LARISSA AHARONIby Antonio Locafaro

How has being an Artist in Residence at F_AIR influenced your work? Context is always very interesting to me - the challenge of working in a new environment. I am not a typical studio artist who creates things in his or her own studio, within themselves, only to emerge one day and to bring the work to the world.

I like projects, going to a place and responding to a context, as most of my works are site-specific. Teaching and working in an academic environment, both in the classroom and in the open studio space (literally a glass box in the heart of the arts building sandwiched between the gallery and the classrooms) led me to an interesting methodology for

and offices that have been closed in order to stimulate re-engagement and activity. The Wrestlers took place at a former-late night industrial bakery just a few steps away from the fine arts campus this past June. On December 5th, the classes of Foundation Sculpture and of Contemporary Italian Art participated in a public presentation of the Boundary Line contest. The project was promoted by the educational department of the Center for Contemporary Culture

Photograph by Larissa Aharoni

this project. I decided I would limit myself to materials found only in the school, the same tools that the students have access to, in order to force a direct interaction between the work and working environment. Before coming to Florence, Lucia [Giardino] told me a lot about the facilities and the different classes held at F_AIR. When I heard that there were ceramic classes taking place I was thrilled by the idea of working with clay and started to ask myself how this material could be used today and moreover, why should it be used today. It is one of the oldest materials in human cultural history. To me, the clay seemed a bit overloaded with its historical cultural relevance and the fact that it had been disparaged in the world of art towards the end of the 20th century, a medium restricted mainly for use in crafts and decoration - a somewhat taboo area for much of the fine arts crowd. In today’s world, driven by digital technology, I thought it would be tempting to investigate this material, a slight return in the midst of the city where renaissance was born. Well, in the end the installation is also about combining modern and traditional medias, playing with analog versus digital, stillness and motion. It has also been a great opportunity to spend so much time in Florence and to have the chance to experience all the amazing art works and the richness of the city over a longer period of time.

How has it been working with the students at F_AIR?It’s been very interesting to work in an academic environment where a lot of traditional skills and classes are taught, and to work with the individual expectations of each student. I see my position or task on one hand to help them reflect critically on their own practice, but also to open them up to

contemporary art and to challenge their perspective, helping them to observe old or classic art with the eyes of today. To examine it for its meaning back then and also for its relevance to us today.

Can you tell us a little about your plans for the exhibition at F_AIR?The project is my first video installation. The title is VIVI SEPULTURA, which is Latin for “burial alive.” It was quite a challenge since this work incorporates many different media and materials that the school offers. The project deals with the media itself, but also incorporates a critique on society and the tragic events that are happening today right under our noses yet often remain overlooked: refugees on boats, fleeing their home countries and dying on their way to Europe, drowning in the Mediterranean Sea.

How did you come up with the idea for VIVI SEPULTURA?More than 300 refugees died on October 3rd, 2013 in front of the island of Lampedusa. This event was

one of the largest refugee tragedies in the past few years and after hearing of it I started to think a lot about our responsibility as global citizens in matters like this. Being in Italy, one can’t help but to be confronted with this issue. Whether we realize it or not, many of the street merchants selling tissues, umbrellas, knock-off hand bags, and other trinkets have arrived to Europe in a similar fashion. Additionally, I realized how the image of “the boat” had changed over time. Historically, it was felt that a ship’s voyage out to sea and back would bring not only goods for trade but also new ideas, experiences, and culture. The title page of Novum Organum, a philosophical work by Francis Bacon published in 1620, depicts a ship passing between the mythical Pillars of Hercules that stand at either side of the Strait of Gibraltar. In Latin, the tag across the bottom, reads “Multi pertransibunt & augebitur scientia” or “Many will travel and knowledge will be increased.” What happened between now and then? …Perhaps in the globalized society of today we see “the other” as an impending threat.

Strozzina, a part of the Renaissance location and museum complex of Palazzo Strozzi. Katerine Calderoni and Shelbie Monkres commented and explained the artworks by fellow students Kate Gugliotta and Mario Ayala developed during the Foundation Sculpture course under the guidance of F_AIR’s resident artist Larissa Aharoni. The joint venture of the two classes resulted in an excellent and coherent result presented within the prestigious context of CCC Strozzina.

Simon de PasseEtching of Francis Bacon's title page Instauratio Magna, 1620London: The British Museum,

Department of Prints and Drawings.

Fine Arts students at CCC Strozzina.

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Photographs by Alexa Mellardo

Photograph by Keith Ferrone

The process of creation is a series of questions and problem solving from an intuitive perspective, not necessarily logic. Therefore, those with an artistic orientation can be so valuable in a wide range of situations, often able to come up with creative solutions to problems. The creative mind is very malleable and resourceful; obstacles are merely an opportunity to find new inspiration. This should be cultivated in young students as much as possible. The mental and developmental benefits of a proper art program in schools are invaluable, and the need to express one’s self is an intrinsic part of human nature. To have a space

available designed to accommodate this need and encourage creative thinking is a priceless gift.It is very important for artists to have a space to congregate, to exchange ideas and knowledge, and of course, to work. As a student of painting

A SPACE FOR CULTIVATING IDEAS AT F_AIRby Hannah Clock

Having access to the arts is essential to a high quality of life. In schools today, an emphasis is placed on math and science and more “practical” majors, while the importance of the arts is often overlooked and underestimated.

and drawing at the School of Fine Arts at FUA, I have thoroughly enjoyed my classes thus far at the arts campus and F_AIR. The studio is spacious and allows for natural lighting. The courtyard provides students an area in which to take a breath of fresh air during their long classes, or to gather for lunch on break and reflect on their individual projects and ideas. Having the exhibition space reminds students of their own aspirations to show their work publicly and fortifies a feeling of community. Encouraging the formation and maintenance of a strong artistic community is important in any school. This allows art students to feel unified and validated, and also of course to open the minds of others to appreciate the art world and broaden their own horizons.The atmosphere of a studio class is such a beautiful thing – a quiet intensity often coupled with the lighthearted joy that comes from making art. Creative energy buzzes in the room, a group of intensely present people in their own individual moments of the artistic process. It is vital for artists to have their own space where they can share this energy and learn and thrive, and where they can have the opportunity to display their work. Such a space is an essential part of the artistic community at FUA.

Moving into a new city for a semester, I had no idea what to expect from my Dance Workshop course. As opposed to a more classical teaching method I was surprised by a contemporary style and a reality that turned out to be much more personal. The smaller class size was a great opportunity

DANCE WORKSHOP STUDENTS ON THE FLORENTINE STAGEby Anna Koskol

FUA Dance Workshop student Anna Koskol reflects on her semester-long experience of experimenting movement and getting to dance in some of Florence’s most prestigious locations for real audiences.

get to know one another, to feed off each other and give input to our work. We all had different dance backgrounds but similar basic movement knowledge and vocabulary, which allowed us to really expand and share our ideas.Our instructor Keith Ferrone, director of the Florence Dance

Center and instructor at FUA, allowed us to really express our own interpretations of movement by integrating our study abroad experience. I really enjoyed the first “Music Impulse” project because it served as a warm up to opening our creativity. We compiled our organic movements that held

different meanings for each one of us to a beautiful piano composition by FUA’s very own Thomas Brownlees, Arts and Sciences academic coordinator. The second project, “Made in Florence,” was a work created by the individual interpretations of our lives here in Florence. We had freedom to choose any inspiration and a musical composition to go along. This was a fun project as we got to really

dig in to what the study abroad experience meant for each one of us. The challenge of this work was to also incorporate each other in our own pieces. This got us to really put our heads together and find out how we can invite our fellow classmates into our world.We’ve had some incredible opportunities to share our talents with the community at various events. Alongside Ferrone’s

professional company, we participated at the annual Welcome Day for American Universities in Florence at the Palazzo Vecchio as well as the Dansant benefit gala in the beautiful Museo di Orsanmichele. Surrounded by priceless Renaissance art and Donatello statues, performing for the Florentine community was an amazing, once in a lifetime experience to share with my fellow classmates. Not only did these performances bring us closer as a class, it also got us involved in unique ways. Thanks to the dance workshop and the wonderful opportunities it has given me, studying in Florence was something I will never forget. 

FOOD & WINE

Firenze and the surrounding areas are renowned for food. It is home to so many delightfully, charming restaurants and cafés. While in this amazing city, don't be afraid to try the true tastes that this antique city has to offer. No matter what your appetite may crave, there are many unique masterpieces to savor.A reoccurring item on many menus in and surrounding Tuscany is wild boar sauce. Pork in sauce always adds a divine flavor, and wild boar sauce is no exception. Pici, a thickly cut long pasta originating in Siena with wild

A ROUNDUP OF ITALIAN FLAVORSby Alexa Mellardo

Alexa Mellardo reflects upon her favorite flavors collected throughout the semester. Whether local Tuscan or farther away delicacies from other regions, she lovingly shares easy to access tips and dishes to try before the winter season ends.

boar sauce is an extremely popular preparation, and a delectable choice that represents the authenticity of what the Tuscan region has to offer. Now is the time to be experimenting (not counting your calories), and you will not be disappointed!

Museo Orsanmichele performance.

Students with musician Paolo Borghi and FUA professor Keith Ferrone. (Photo by Margo Nativo)

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Luckily Fabio Ugoletti from Apicius has chosen a great classic winter recipe for this month: fresh porcini risotto with nepitella. Risotto is definitely one of those foods that provide great comfort during the winter months. I ended up cooking endless amounts last winter and this winter is bound to be the same. There is nothing better than fresh porcini, they look absolutely stunning at the market at the moment and even though you may  have to dig a bit deeper into your pockets to get them, they are

RECIPE OF THE MONTHPORCINI RISOTTO WITH NEPITELLAby Elspeth Humm

most definitely worth every penny as they smell and taste absolutely delicious. Nepitella is a lightly fragranced minty herb that goes really well with porcini. Vegetable vendors will often give you a couple of fresh stalks at the market when you buy porcini as this is a classic accompaniment.

This recipe is incredibly simple and easy to do so why not have a go?

Serves: 4Time to prepare: 10 minutesTime to cook: approx. 15-20 minutes

Florence has gotten cold. Finally. I feel lucky that the warm sunny days have lasted this long. The change in the weather has made me crave the English countryside, throwing on loads of layers and going for long country walks. Returning home to an open fire, cooking freshly fallen chestnuts and drinking steaming hot chocolate.

Another Italian delicacy worth trying are truffles. Truffles have been referred to as “the diamonds of the kitchen” by famed French gastronomist Jean Anthelme Brillat-Savarin. Truffles are actually fungi and are found close to the roots of hazel, beech, pine, oak, poplar, and hornbeam trees. White truffles are an extremely expensive and highly esteemed delicacy. A well-known type is from Alba in northern Italy. Tuscan truffles often come from towns such as San Miniato

and a mountainous area called Garfagnana. Although truffles grow throughout the year, they only grow in certain soils. Whether it is melted in a cheesy sauce lathered over a warm plate of gnocchi or shaved on top of a fluffy omelet, the truffle always remains the focal point in many recipes.Another Italian favorite I’ve discovered is mixing two strategically chosen foods for maximum flavor. Do not, and I repeat, do not be afraid to dip your Parmigiano

Reggiano or more local Tuscan pecorino cheese into a sweet honey. There are literally hundreds of varieties of cheeses produced in Italy, as well as many different kinds of honey. The combination of the two is a marriage made in heaven. The contrast of sweet honey and sharp cheese perfectly complement one another. A strong Gorgonzola or goat cheese paired with a mild and sweet honey is amazing, as is a dark honey combined with a sharp pecorino cheese. Definitely order an assorted cheese platter with honey to experience this unique treat.

Ingredients

350 g Carnaroli rice100 g fresh porcini, clean (or 50 g dry mushrooms, soaked)40 g white onion, chopped60 g butter, small diced20 g Parmesan cheese, gratedVegetable stock, boilingDry white wineSaltNepitella, chopped

Method Put 10 g butter in a casserole Add the chopped onion

Sauté Salt to taste Add the rice Toast it for 2-3 minutes but you

don't want it to go brown.  Add the white wine. Let the wine

evaporate. Add the mushrooms. Add 1-2 ladles of stock

Simmer, and add more stock as and when it starts to burn off. Cook rice “al dente” and keep it

moist. Take off the heat. “Mantecare” (Italian technique):

Take cold diced butter and grated cheese, stir this in until the butter has completely dissolved. Fold in nepitella.

Leave to rests for 3 minutes and then serve. Enjoy!

After teaching a sweaty yoga class, my roommate and I got a table at the packed full restaurant located just a few blocks from FUA. We were served complimentary tea and water (which is a big deal here) before ordering-I got the noodles in broth with beef while my roommate got the stir fry noodles. Oh, and did I mentioned the noodles are all homemade and you can watch them being hand rolled and cut behind a glass window? It's mesmerizing to watch while you sip your oolong tea. The food at Dim Sum is wonderful. The broth and noodles are rich, flavorful, and savory with quality thin slices of beef. The noodles have the texture that only homemade noodles can acquire. My roommate's stir fry noodles were also delicious: full of flavor, beef, and vegetables, it was something I would order myself.Since our first time eating at Dim Sum, my roommates and I have been back several times, making it a tradition to go after my yoga class on Thursdays.

DIM SUM FOR DIFFERENT FOOD NOTESby Kaylie Pullin

Back home my friends and I would consume enough sushi and phô in a week to keep a restaurant in business with us as their sole customers. Once I started to feel like a walking penne noodle here in Florence, I knew I needed a change. After a bit of research online, I found that the restaurant appropriately named Dim Sum located on Via de Neri was highly rated, so I made plans to go.

Photographs by Kaylie Pullin

Photograph by Elspeth Humm

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Living in a foreign country is one of excitement and challenge. Leaving a familiar place behind and exploring a different environment is something in which everyone should do at least once in their life. It is not only rewarding, but opens your eyes to the numerous possibilities the world has to offer. One cannot fully know themselves without going out of their element and exploring new and innovative things in the world. Motivation is a key component in reaching out to develop new relationships with people, plac-es, and cultures. The inspiring travel writer Erik Cohen created the five modes of touristic expe-riences that a person can have. These modes are all connected to each other and are known as ex-perimental, diversionary, existen-tial, recreational, and experiential. However, the most challenging of these modes is the experimental mode. This way of experiencing new environments is for those who wish to search for themselves and find out who they really are. What their likes and dislikes are,

different paths in life to follow, and to engage in meaningful con-nections with others. Many would say this mode of experience is for travelers known as the ‘seeker.’In Firenze, Italia, one is offered countless opportunities to grow and become aware of their passions and desires in life. Whether it is in literature, art, fashion, etc. one can learn to create new and original ideas, which shape our world each and every day.

THE 5 MODES OF TRAVELby Audrey Benham

I’ve spent a fantastic three months in Italy now, and I have to say I’ve learned a lot about Fashion. My Italian fashion education hasn’t just come from my Fashion classes; it’s also come from living among the Italian people. The first, and for me, the most important thing I’ve learned is that you do not have to be rich, young and beautiful to be fabulous. Fashion is obviously, in some part, about the clothing, but a large part of fashion is style and style comes from with in a person. Any person can obtain fashion but to have style, to style that fashion, is an art. The Italian people have been recognized for centuries to be among the greatest artists in history. This rich heritage of artistry is very apparent in all aspects of Italian culture, but particularly in their fashion sense. Since I’ve been living in Italy, I’ve learned to be more personally expressive with my style, not to simply follow a trend, but to dress in a way that I feel cool and comfortable. The second fashion lesson I’ve learned is to layer smart. Some people may believe that Italians layer smart out of necessity, but I believe it comes from their desire to always look and feel their best. Layering is a concept that is popular all over the world, but there are a few small details I’ve noticed about the way Italians layer their clothing that really places them above the rest. In past winters I normally would have layered an ugly tank top under a cute sweater and thrown my coat over, then called it a day. A slightly different approach is taken here. Layer are created with the intention of peeling off and putting back on those layers through out the day. Layers are perfectly styled and functional for any type of weather. Living in Italy has taught me to be more mindful of my layering and to take care of even the layers I think no one will see. Quality over quantity. This is an important concept that I will be taking back with me. I’ve spent my whole life surrounded by “fast” fashion. Fast fashion is a term to describe brands that produce garments quickly and cheaply in order to stay on trend. I’ve always had the mindset of wearing something once and then throwing it out. While this type of consumerism is certainly hitting the younger crowds in Italy, there are still many Italians who appreciate more quality made items. The concept of spending money on something well made and timeless may seem “old fashioned” to some, but the results speak for themselves. Having a well-tailored suit, an expertly fashioned pair of shoes or a beautiful and an essential black dress are absolutely worth the

MY FASHION EDUCATIONby Scottie Key

investment. It’s better to be seen multiple times in a beautifully made garment than to be seen at all in a garment that doesn’t reflect thought or taste. Continuing my fashion education in Florence, Italy has proven to be well worth the money spent and time worked to get here. Coming in, I knew that many of the fashion greats got their start in Florence, such as Emilio Pucci, Guccio Gucci and Roberto Cavalli. What I did not know what that many of Italy’s premier designers actually chose to build their Fashion brands here in Florence. For example, designer Salvatore Ferragamo was born elsewhere, received his fashion education elsewhere, but chose to build his brand in the beautiful city of Florence, because he too recognized the city for it’s beautiful artistry and sense of fashion. While, my education at Florence University of The Arts has proven to be invaluable to me in pursuing a career in fashion, I cannot leave with out acknowledging the city of Florence and all that is has taught me this semester.

FASHION

TRAVEL

Although the prices are not exactly low (€9-12), it's worth the price for the quality and standard of Italian food, but the tastes of authentic China. Florence is luckily not a one-note city when it comes to food. It'a city with many different restaurants, f lavors, and appetites.

DIM SUMVia dei Neri, 37055 284 331www.dimsumrestaurant.it

Photograph by Andrea Hringsdóttir

Photograph by Shang Wei Liu

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STUDENT VOICE

‘Tis the season for family meals, traveling and gifts galore for some. This holiday season some of us will be staying in Florence rather than flying to our home country for the break. But what is one to do if in this situation? If you will be hanging out in Florence for a few weeks during the holiday break, here is a guide to help keep your tummy warm and time spent exploring Florence’s backyard.Hot coffee, hot tea and hot chocolate are a sure way to keep you smiling during the chilly days of break from classes. Generally, espresso and cappuccino are already something you might consume each morning. In case you want to change up your normal routine and get to know other cafes around Florence, Caffè le Logge is a must! Located at via Porta Rossa 44R, you can’t miss the long yellow tabacchi sign signaling it’s location. Make no mistake, Caffè le Logge is the perfect setting to get a freshly brewed coffee of your choice. The chocolate cappuccinos are delicious and they offer an array of food to pair with your drink. Not much of a coffee drinker? Then maybe hot chocolate is more your preference. If so, The Diner is where its at! For only 2 Euro, you get scalding hot chocolate served to you in a mug that is the equivalent of a small bowl. Did I mention the fresh homemade whipped cream?

Thankfully a spoon accompanies this exquisite drink, as you will need it to break into the best tasting pane you have had in a long time. Located at Via dell'Acqua, 3. Does gluten intolerance impede your chocolate enjoyment? No worries, Amblè offers an organic and gluten-free version packed with flavor and creamy goodness. Located in Chiasso dei Del Bene, right by Ponte Vecchio.Okay, so coffee and hot chocolate are still not your preferred means of warming up your tummy on a cold winter day. Would specialty tea suit you? Much harder to find throughout the streets of Florence is the naturally caffeinated beverage. However, you are in luck! Located in Piazza Ghiberti, 22/23R is Via del Tè. This store imports the finest teas from around the world including herbal, blended, white, jasmine black and green teas. Feel free to enjoy a cup in the store, or buy your favorite flavor to make in the comfort of your own home.When is the last time you went to the movies, as in an actual theatre? Typically, watching movies is a favorite of mine in general and the long break presents many days to fill with movies. Did you know Florence has its own English language movie theatre? The Odeon, located at Piazza Strozzi 2, offers student discounts Monday - Friday and you can look up what is showing on its website at www.odeonfirenze.com. This is a great place to relax during a day with nothing else to do and get to know another place in the city of Florence.

WARM ADVENTURES FOR A HOLIDAY BREAK IN FLORENCEby Lauren Fromin

As a Florence native, Professor Sara Piccolo Paci has been teaching at FUA for many years. Paci had worked with FUA’s Founder and President, Gabriella Ganugi, in the past and was “absolutely interested in working with her again.” Paci is reserved about her qualities as an instructor, “…good teachers don’t think they have the presumption to teach. Teaching is something that should come without really being searched.” As an educator, Paci is actually more interested in the learning opportunities of her teaching position. “It is important to be conscious that you can always learn,” she stresses. Professor Paci teaches History of Christianity and History Fashion Design at FUA. Although she focuses on history-based classes, she has more of an interest in the history of the body, which connects to her roots in fashion. Paci is a theatrical tailor who learned how to sew from her mother and her coworkers. “When I was 17, I was bombarding them with questions, asking them to show me all of what they knew. They were so kind to teach me,” she remembers. Shortly after, she attended the University

SPOTLIGHT ON PROFESSOR SARA PICCOLO PACIby Caroline Wall and Holly Guarino

FACULTY FOCUS

of Florence, where she started as an Art History major, and then found herself attracted to History of Costume, which led her to inquire more about the history of the body. Her teaching career began when she was at FIT and she currently lectures at several institutions. She finds the

“beauty of teaching” to be her ability to learn from her students, especially the English language. “I improve my English when interacting with my students. At times I have strange accents because I pick up the voices all of my students!” Paci focuses on the challenges that arise in her classroom and encourages

Finally, the days of the break are sure to be very cold. Therefore, staying warm is the goal, while still passing time. The most decadent warmth I have experienced as of late came courtesy of Trattoria I'raddi, located at Via D'Ardiglione, 47, on the other side of the bridge near Santo Spirito area. This quaint, Tuscan-themed restaurant serves deliciously warm chocolate lava

cake, topped with powdered sugar. This sweet treat will have you wanting one each day of the break!There you have it, a few new places to check out in Florence, all giving you the ease of keeping to your usual routine, while still changing it up a bit. To all those returning home for the break, travel safe, and for all those staying in Florence, keep warm and enjoy the free time.

participation from those with the desire to learn. On top of her teaching schedule, Paci has been published regularly. She is the author of several books, with one hopefully coming out in April or May. Some of her work features her interest in fashion, religion, and art. Her most consistent type of publishing is in magazines. The hardest part about writing for Paci is simply finding the time. “There are sacrifices, but if you really want to do something, and you really think it’s the right thing to do, you find the time to do it,” said Paci. Although she loves to write, Paci would never leave teaching for writing and vice versa. Paci’s main advice for students: “Be more passionate.” Far too often she meets students from all over the world who have no concept as to how lucky they are. She stressed that hard work and determination are what create success. She has this philosophy that if one does not do the work himself or herself, someone else will do it for him or her and they will miss out. “So, to all my students, I always say, ‘You are very lucky, use your luck to do something, to build something.’”

Photographs by Kaylie Pullin

Photograph by authors

www.palazziflorence.comwww.fua.it

BLENDING NEWSLETTER

Supplemento di /

Supplement to Blending Magazine

Reg. Trib. di Firenze n° 5844 del 29 luglio 2011

Anno 3 – Numero 7 - dicembre 2013 /

Year 3 - Issue 7 - December 2013

Editore / Publisher

Florence Campus per INGORDA Editore

Via Alfonso La Mamora, 39

50121 Firenze

Sede editoriale /

Editorial Headquarters

Corso Tintori, 21

50121 Firenze

Tel. 055-0332745

Stampato in proprio /

Printed in house

REDAZIONE / MASTHEAD

Direttore Responsabile /

Editor in chief

Matteo Brogi

Caporedattore /

Editorial Director

Grace Joh

Coordinamento Editoriale /

Managing Editor

Federico Cagnucci

Redazione testi / Copy Editor

Grace Joh

Progetto grafico e Impaginazione /

Graphic Design and Page Layout

Federico Cagnucci

Redazione fotografica / Photo Editors

Federico Cagnucci

Blending is a newsletter created

with and for students of Florence

University of the Arts, the academic

member of Palazzi FAIE.

The newsletter collaborates with

the Student Life Department and

Development Office.

For information contact:

blending@palazziflorence.com.