1586 readers Lo Siento, Barcelona based design agency created brand Identity and design for Sandro Desii's Italian pasta and ice cream manufacturer packaging. "The design focuses on creating an identity system that helps both owner and consumer to locate, catalogue and organize the different products of the firm by their number and color. A family of
5037 readers "We wanted to provide a fresh exciting take on large family dinners using various printing techniques. Dinner Time pasta brand was created from scratch to put a strong emphasis on family gathering. It distinguishes itself from competitors by making a bold statement with a less traditional Italian look. To establish a high quality feel; all parts
3692 readers Packaging for former boxing world champion Paolo Robertos new product line of pasta and pasta sauces.
8497 readersDon’t Sell What you Make is an original article from: M-bossed.com — A media blog. ©2009 Ryan McAbee || , Sell What you Do Have you noticed that the companies you love to do business with do not actually sell you what they make? Apple doesn’t sell you a computer; it sells you technology porn. Zappos doesn’t sell
5572 readers"Reishunger is a small rice brand that is based in Germany and has focused on authentic and premium-quality rice from all over the world.
910 readers Cue takes on a redesign of Tuaca: "Tuaca is a premium liqueur with Italian roots, said to be based on a recipe originally created for Lorenzo de’ Medici during the Italian Renaissance."
6797 readers Gelato Mio is an artisan gelateria in Queensland. Owned by Karen and Claudio Giulietti, this hidden gem crafts authentic Italian gelato using traditional techniques and only the best local produce. More on the design after the jump!
1295 readers "Embrace brands have created branding and packaging for Vet's Kitchen, a new range of natural and nutritious pet foods created by TV vet Joe Inglis. Joe is resident vet to the BBC's 'One Show' and is passionate about feeding natural, high quality foods to our nations pets, his experience has illustrated what a difference diet
1354 readers At the Salone del Gusto 2010, Garofalo pasta presents its special packaging entitled “Eco-sustainability according to us: welcome to the number zero”, designed by Angelini Design with an essential, frugal and spontaneous approach wh...
2622 readers "The owners of high-end restaurants Sturehof, Riche and Teatergrillen has opened their fourth and largest restaurant so far, this time inspired by the Italian kitchen. As with the other restaurants in the group, the dining area is surrounded by bars and will furthermore also encompass a market, a bakery, a greenhouse and an ice-cream
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