Sandro Desii’s laminated pastas are made on machines nearly as old as the company itself. The dough — a mix of semolina flour and egg, plus high-quality ingredients that range from death trumpet mushrooms to fresh chives — is poured into metal tanks, then roller-pressed into thin sheets three times over to achieve the perfect texture and thickness.

Sandro Desii

In the mountains north of Barcelona, deep in the heart of Catalonia, a renowned gastronomer toils in an experimental food lab, researching and testing dozens of flavors each year. Beloved by his peers, he has thousands of loyal fans. But he is not Ferran Adrìa.
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Diaz's Ink Calendar, originally conceived for an exhibition around the theme “Gradually,” curated by his former RCA tutor Martino Gamper. “A huge amount of research went into this project,” says Diaz. “I think I went through 60 different paper stocks and inks to make it work the way I needed it to. But I had less than 30 days to make it, so I couldn’t test it for a whole month!”

Oscar Diaz, Product Designer

The scientific process behind many of life’s workaday phenomena is something called capillary action, which is the molecular attraction that makes liquid flow through a porous medium, for those in need of a high-school refresher. It’s what makes tears flow through your lachrymal ducts, what gives micro-fiber its super-absorbent properties, and why groundwater naturally spreads into areas of dry soil. It’s also what powers the Ink Calendar by Oscar Diaz.
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