Aeiou.log #3
New studio, process thoughts and initiation to ramen.
Big table, using half
After 3 years working from Via Pacini: we have a place called Studio! We took a little corner in a big coworking space with our friend and eternal collaborator Barbara. The space is called “fabbrica” which means “factory” in Italian, so Andrea likes to say “I’m going to the factory” but in reality, he goes to a table with its laptop to move points on a cartesian plane. Fun fact: it’s the same place Barbara and I were Intern with Alessio, more or less five years ago.
We were convinced that we needed a big table in this little corner. And for a big table I mean a 2.5*1.25m, so we invaded a bit the space. But the reality is that now all our friends can stop by to have lunch at the park or get Andrea's note on their typeface. Everyone is welcome but be aware that Andrea is pretty severe.
Then we got some fancy chairs (Andrea&César<3Chairs) to welcome everyone. It started when Andrea found a blue Modus Tecno, he immediately fell in love with his octopus arms spinning around. Shortly after, I found a pair of cream ones, perhaps without wheels but none less sweet. Now we seem to be real designers, it’s surely just appearance.
Ramen chronicles
Well, it needed to start at some point. I’ve been obsessed with making and eating ramen for years, frustrating like designing a typeface. I’m thinking about going deeper for each part of a Ramen, so let’s start with a little introduction. It is all based on my experience and research: if you want something more accurate–in a scientific way–visit The Book of Ramen.
What trickled my mind about ramen is probably the coordination that any of the five main components must have at the right moment and place. Those components are:
Broth
Noodles
Tare
Oil
Toppings
Each of them will have its little chapter. Keep an eye on this space. I could argue that none is less important than another, and attention to each must be paid to reach a balance. Spoiler: I’m not able to do that, or better I’m not aware if I’m able. Ask my friends, or come to eat it.
A little treat
I designed a typeface for Raw Zine. What follows is “wrong”: Reader discretion is advised. I did it mainly for the sake of it (and to help out my friend Marta). When you have that spark that puts you in your bubble, it’s mesmerizing.
The idea was to create, in the fastest way, a blurred/inked typeface with references going from bad printed to digitally blurred outlines. With no sharp angles or details. I started with Times Regular Italic (a shitty choice, but now I know) and re-created a file on Glyphs App. I played with the offset curve and a large dose of rounded corners for each glyph.
With this process, I wanted to reach a common outline from which minor drawings should have been done. The reality is that many iterations went through before the actual one. Removing all the unused points, and quirks resulting from the brain-less functions, I started to smoothen everything. And this sausage states came out:
Which to be fair, sucks a bit. Too sweet, funny, too much white. With Marta, we wanted something harsher, and dirtier. More abstract overall, but well-readable at small sizes. I then drastically reduced the contrast and sharpened some details so that all shapes melted together.
Another nice thing about this process was the back-and-forth with the project/printed version. It helps a lot to see your typeface in real use by others. As you are not producing also the design it becomes easier to debug the typeface.
A summer take on carbonara
I have had this recipe for some time now: from a vegetarian version to a classic way of doing a carbonara. I couldn’t recommend enough of going through changing the guanciale with asparagus or artichokes. Last summer I reached a pic of sweetness with courgette, basil and lemon zest mixed with the same cream of a carbonara the result was just incredible. The idea came from the fact that I often use peppers that have citrus flavours.
Last weekend I was at my mother’s house (where you can stay) with family and going through the market I encountered those little courgettes with a huge flower more or less of the same size. I couldn’t resist, I remember an IG video of Nonna Nella (to all the ones that say «You’ll not cook what you see on reels ») that used the flowers to create a cream.
I kept the basic ingredients of Carbonara, so there will be guanciale and pecorino. You’re free to remove the meat for a vegetarian version, you will find a little note after the recipe to pimp it up.
You’ll need
Zucchini with flower
Sometimes you can also find separated, it’s fine. You guessed it, get zucchini too.Pecorino
Guanciale
Eggs
Basil
Mezzi rigatoni
Vegetarian variables
Lemon zest
Lemon juice
Put a pan on the stove on medium-low heat. Dice the guanciale in cubes around half centimetres and add to the pan.
Blanch the zucchini flowers for 4-5 minutes and shock them in cold/iced water immediately after. Squeeze them to remove the water and finely chop them.
Add the guanciale’s fat in a large mixing bowl, letting it cool down for 5 minutes. Reserve the guanciale cubes aside.
In the same pan, add the diced zucchini, which should be the same size as the guanciale and sauté them on high heat.
Combine the guanciale’s fat with zucchini flower, grated pecorino and egg until incorporated.
Cook the rigatoni and when ready put them directly into the mixing bowl, add some water to control the density of the cream.
Add fresh basil and serve.
For vegetarians: don’t use guanciale (WOW!), you can use olive oil or nothing for the cream. After mixing the pasta with the sauce, add basil, lemon zest and a *drop* of lemon juice.
Recs and thoughts
This article about mouthwash blew my mind, they put words on a precise point of how I perceive what I do. They seem the cool kids.
Casa Maria Bottero / Umberto Riva has been staff-picked on Fonts In Use!
Old but gold: Overmono - Good lies. Full album, no skip.
Andrea’s research on alternates for upcoming Zetal
Thanks for reading, have a nice debut of summer.
Catch you the next time,
César&Andrea