YACADEMY

HIGH-LEVEL TRAINING COURSE EDITION 2019 ARCHITECTURE FOR FOOD TASTE AT THE HEART OF DESIGN

1 SUMMARY

03 YACADEMY

05 THE COURSE Overview Structure Calendar

09 PROGRAM Lessons Special Lectures Workshop

19 PLACEMENT

25 PAST EDITIONS

31 RULES

2 THE GREATEST INNOVATION IN POSTGRADUATE EDUCATION

YAC is an association which promotes archi- tectural competitions aimed at fostering culture and design research. Over the years, YAC has broadened its experience of work and collaboration with the main architectural firms of contemporary archi- tecture, dealing with diverse and numerous topics of architectural design. Nowadays, YAC’s expertise can serve young designers better, providing them with the creation of high-level educational programs aimed at polishing the skills of the students and offering them a valuable connection to the labour market. Thanks to the close relationship with internationally renowned professional and academic actors, YAC is the perfect frame within which complete or specialize one’s skills, and create a significative link with the most internationally-renowned architectural practices.

3 WHERE Via Borgonuovo, 5 Bologna, Italy

In the heart of Bologna’s historical city center, close city located at a short distance from Rome, Florence, to the Two Towers and next to Piazza Santo Stefano, Venice and Milan. From Bologna Central Station, it is YACademy is located in a prestigious medieval building just a brief bus ride or a short pleasant walk under which has been renovated to welcome an educational the marvellous porticos to get to YACademy’s head center of excellence which can also count on an ar- quarters: here, among history, innovation and interna- chitectural library of more than 3.000 books donated tionality, the young designer will be able to meet some by Sapienza University. YACademy is the perfect of the most celebrated personalities of contemporary place where to continue or enrich your education, in architecture and build up a network of excellence while a prestigious context immersed in the commercial laying the foundations of their future careers. and historical centre of an always-on the-go and lively

4 THE COURSE THE COURSE | OVERVIEW

The main character of tv shows, cultural events and festi- COURSE PERIOD September - November 2019 OBJECTIVES vals, undisputed ruler of social media, food has become more than just simple nourishment. The course in “Architecture for Food” is intended to train 3 days per week ATTENDANCE TO LESSONS designers with a profound sensibility towards architectural In the contemporary world, food means history, identity, projects that refers to the complex socio-cultural system of the memory of place and people’s tradition of which the cooks have MAXIMUM NUMBER OF STUDENTS 25 enogastronomic sector. By analyzing different types of inter- become the new guardians. They became guru, role models, ventions (kitchens, restaurants, wine cellars, retail shops, etc.), real leading stars of the cultural and communicative contem- and thanks to a series of professional testimonials and cultural porary scene. LANGUAGE Italian references of excellence, designers will develop the ability to design highly-significant projects from both at a technical and If the cooks are superstars, their stage is the kitchen and ELEMENTS OF INNOVATION at a formal level. The purpose of the course is to give students their audience sits in dining rooms. In this complex ecosystem, practical skills of immediate application with a new focus on architecture plays a fundamental role by being the frame of the the most modern trends in the sphere of lifestyle and food • This is the first course that collects and offers a great enogastronomic miracle of our time. branding. Finally, during a training period in a well-renowned decade-long experience of the design of different types of partner studio, designers will be provided with a valuable op- architecture for the food industry in form of educational For similar reasons, in Bologna - the cradle of the Italian portunity to access the labor market. product; enograstronomic tradition - the first and most important cour- • the course offers prestigious professional opportunities se in Architecture for Food is launched: a training course of after only 2 months of lectures; excellence, created to train designers to understand both the PROFESSIONAL QUALIFICATIONS • the course gathers and offers different teaching methods numerous technical instances essential for food processing, (lessons, workshops, company visits, internships); and the different formal necessities required to design the right Designers with particular expertise in the field of design • the course integrates interdisciplinary skills and knowledge space for each specific enogastronomic experience. and interpretation - in cultural terms - of food-related spaces (food branding, enogastronomic history, trend & lifestyle (kitchens, restaurants, wine cellars, retail shops, etc.). ecc.) Ranging from the knowledge of organizational features of a • the workshop is dedicated to a design project in kitchen to the study of different food branding strategies, the arrangement with Osteria Francescana, 3-stars Michelin course proposes an in-depth study of technical and compo- restaurant of chef Massimo Bottura, twice appointed as the sitional fundamental topics to guarantee the affirmation of a Best chef in the world. restaurant, a franchising or a product line. The course will be made up of 102 hours of lessons, a 30-hour workshop and nu- merous special lectures held by well-renowned professionals.

At the end of the course, YACademy’s Placement office will guarantee to each student an internship or collaboration proposal in one of the partner studios.

6 THE COURSE | STRUCTURE

ADMISSION FOOD BRANDING | 12 hours THE EXHIBITION OF TRADITION: Salpi ham factory The dimension of communication: every experience needs its Enzo Eusebi | Enzo Eusebi and Partners The admission to the course is based on the evaluation of: own space • curriculum vitae preferrably in European format Domenico D’Alessio | FUD - Lombardini 22 FOOD AND DESIGN • motivational letter (max. 200 words) Alfredo Häberli | Alfredo Häberli Design Development FOOD: HISTORY AND MEANINGS | 12 hours • portfolio Socio-economic analysis of food FICO: the world’s largest agri-food park In order to ensure the best quality of teaching and the most Simone Cinotto | Università di Scienze gastronomiche di Alessandro Bonfiglioli | Fondazione FICO effective absorption of the students in the labor market, the Pollenzo course will have a limited number of students (max. 25); it will MARKTHAL: new popular scenarios of food be delivered in Italian and addressed to graduates who have DESIGNING WINE CELLARS | 16 hours Jan Knikker | MVRDV obtained a master’s degree in Architectural Sciences or other The universe of viticulture and its requirements equivalent titles by the application deadline (19/07/2019). Fiorenzo Valbonesi | ASV3 WINE AND ARCHITECTURE: Ribera del Duero The commission, in conjunction with the preliminary asses- Alberto Veiga | Barozzi Veiga sment, together with the outcome of a possible interview, may FOOD AND TRADE | 8 hours TRADITION AND INNOVATION: the food industry as the field admit students with different qualifications. Design of retail spaces for the agri-food industry Paolo Emilio Cassandro | Simone Micheli Architectural Hero for creative experimentation Massimo Bottura | Osteria Francescana LESSONS CASE HISTORY | 12 hours 102 HOURS Successful examples of architectures for food Carlotta Tonon | Architecture PR and Critic WORKSHOP 30 HOURS FOOD INTERIORS | 6 hours Restaurant and food retail between design and contract SPECIAL LECTURES Italian Food University: repurposing of Villa Sorra Paolo Lucchetta | Retail Design srl Matteo Agnoletto | Università di Bologna UNDER: Europe’s first underwater restaurant RESTAURANTS AND FRONT-END | 12 hours Massimo Bottura | Osteria Francescana Angelo Pezzotta | Snøhetta Experiential design: the restaurant experienced by the customer RESTAURANT INTERIORS: Designing a Portrait PLACEMENT Giovanni Franceschelli | Rizoma Architetture Adam D. Tihany | Tihany Design At the end of the course, YACademy’s Placement office RESTAURANTS AND BACK-END | 16 hours COLOUR AND MOVEMENT: Santa Caterina market in will guarantee to each student an internship or collaboration Technical design: the restaurant as seen by the cooks Barcelona proposal in one of our partner studios relevant to the course Vincenzo Veronesi | Veronesi Group Benedetta Tagliabue | Miralles Tagliabue EMBT topic, among which: DOMESTIC DIMENSION OF THE FOOD | 8 hours LIBERAMENSA: design enters prison Homes and kitchens, between luxury and sociality Adelaide Testa e Andrea Marcante | Marcante Testa MIRALLES TAGLIABUE EMBT - L22 - MVRDV Giacomo Beccari | Ciclostile Architettura TALES FROM THE EAST: Sea Restaurant - BAROZZI VEIGA - SNØHETTA - TIHANY DESIGN - Gong Dong | Vector Architects MARCANTE TESTA - VECTOR ARCHITECTS

7 IL CORSO | CALENDARIO

Application opening 27TH MAY 2019

Application deadline 19TH JULY 2019

Provisional ranking 29TH JULY 2019

Enrollment fee payment deadline 2ND AUGUST 2019

Official ranking 9TH AUGUST 2019

Lessons start 23RD SEPTEMBER 2019

Attendance to lessons 3 DAYS PER WEEK

Maximum number of students 25

Language ITALIAN

8 PROGRAM PROGRAM | LESSONS

PAOLO LUCHETTA GIOVANNI FRANCESCHELLI 6 HOURS Retail Design srl 12 HOURS Rizoma Architetture

FOOD INTERIORS Paolo Luchetta is an architect, RESTAURANTS Born in 1973, he graduates in founder and managing director of AND FRONT-END Architecture at Ferrara University RetailDesign srl, a research and in 1999 and postgraduated at Uni- project laboratory, settled in the versitat Politècnica de Catalunya Venice Getaway for Science and Experiential design: in Barcellona in 2001. As an expert Technology since 1999. RetailDesi- the restaurant designer of CasaClima, he founds Restaurant and gn received numerous awards and experienced by the Rizoma Architecture studio in food retail between acknowledgements and is consi- customer 2009 and follows the development design and contract dered one of the most advanced and project realisation of nearly companies in the sphere of social zero-energy buildings, of wooden and commercial architectural de- buildings and houses, as well as sign at an international level. The urban regeneration projects. In the laboratory carries out interven- past years, Franceschelli leaded tions of integrated research using interior design projects developed Food has always been at the center of the The course is designed to upon the restaurant innovative methods that create by the studio in the hospitality, reflection and creative experimentation for gene- environment as experienced by its customers by definitions of ‘Sensitive projects’ co-living and food&beverage rations of designers. In some contexts, the choice raising the topics of compositive nature in regard to by combining experience and sectors with particular attention of the complements can be more decisive than the the best-user-experience design. The furniture ar- professionalism gained in different towards new materials and interior architectural intervention itself, in accordance with rangement, the choice of the dining room layout, the business spheres. The company finishes research, as well as de- the client’s function, its position and available budget. lighting, the relationship with the exterior, the flows proposes its clients project plans velopment of innovative customer The furniture and supplying selection in the agri-food and accesses distribution, the relationship with the based on innovative studies and experience concepts. sector is particularly complex: the solutions taken kitchen, these are just a few topics that the course provides applied strategic consul- into consideration should not only be aesthetic and will deepen with the purpose to analyze different ting services reconciling innovative functional, but also responding to specific standards issues that can arise in restaurant design. The course ideas with a wide range of its pos- of hygiene and ergonomics. Thanks to the analysis of will also reflect on good design practices inspired by sible operational implementations. different projects and the in-depth study of the solu- the main normative elements, so as to create emo- tions available on the market, the course is oriented tionally engaging and fully functional spaces, where towards giving the students a series of practical skills the customer’s perception is not accidental but the and theoretical knowledge about the right comple- exact result of a creative process totally controlled by ments choice referring to different projects related to the designer. food, either in its consumption or retail sphere.

10 PROGRAM | LESSONS

VINCENZO VERONESI GIACOMO BECCARI 16 HOURS Veronesi Group 8 HOURS Ciclostile Architettura

RESTAURANTS Born in 1953 in Argelato (BO), DOMESTIC In 2009, together with Gaia AND BACK-END resident in Bologna, Veronesi DIMENSION OF Calamosca and Alessandro Miti, received his Chartered Building he founds Ciclostile Architettura, Surveyor qualification in 1972. Cur- THE FOOD a company that works in the field Technical design: rent CEO of Veronesi srl and CTO Homes and of architecture and design with the restaurant as of Delvem division (suction equi- kitchens, between particular attention towards urban seen by the cooks pment and air cleaning in profes- luxury and sociality regeneration, building renovation sional and industrial kitchens) that and participatory design. From together with Aeraulica division 2014 to 2017, Beccari was a (air ducts and components) and member of Executive Council of Service division (equipment main- I.N.U (National Institute of Urban tenance) form Veronesi group. As a Planning) of Emilia Romagna. founding partner and president of From 2015, he is a Comissioner AS.A.P.I.A in 2018, Veronesi started of Architectural Quality and Land- The space dedicated to the clients constitutes Food is not only the object of trade or the busi- a research project on smoke and scape of Valsamoggia (Bologna). only a part of restaurant’s complexity. Often the main ness activity. First and foremost, food is an everyday odors emissions treatment in the He was a lecturer for the Univer- design challenge is related to correct organization of experience lived in the domestic environment and kitchen and realised company’s in- sities of Bologna, Ferrara and the the kitchen. For similar reasons the purpose of this consolidated in the family circle. The kitchen and ternal experimental laboratory that Polytechnic University of Milan; part of the course is to give the students a series of the dining room with their collective dimension are collaborates with the Universities he was invited as a professor in skills and knowledge required for elaboration of the the most lived spaces of the house because food - in of Bologna and Udine. courses, workshops, conferences; kitchen design coherent with both restaurant’s cha- every context - brings recreational/uniting elements he exhibited at 14th and 16th Ve- racteristics and numerous technical and regulatory of essential value. The course aims at reflecting on nice Architecture Biennale and at requirements of hygiene and security. Starting from the space dedicated to food in the domestic environ- the 1st and the 5th Biennale dello basic layout to singular elements realization, the ment by analyzing different technical and composi- Spazio Pubblico in Rome, and at course will focus on technical and ventilation equi- tional strategies on a small scale for realization of MoMa, MAXXI, MACRo. pment planning, with particular regard to industrial high-quality projects (with different budgets) in order complements indispensable for organization of a to satisfy the increasing demand of the private sector. kitchen space. The study of different projects carried out by leading architecture firms of the sector will give the designers a series of concrete references useful for elaboration of their own project.

11 PROGRAM | LESSONS

DOMENICO D’ALESSIO SIMONE CINOTTO 12 HOURS FUD - Lombardini 22 12 HOURS Università di Scienze gastrono- miche di Pollenzo FOOD BRANDING Graduated in Communication FOOD: HISTORY Design at the Polytechnic Universi- AND MEANINGS Simone Cinotto is Associate ty of Milan, specialized in Systems Professor of Modern History at the of Integrated Communication University of Gastronomic Sciences The dimension of for companies and institutions, Socio-economic in Pollenzo, Italy, where he is the communication: D’Alessio held the office director analysis of food Director of the Master in Gastro- every experience and professor of Communication nomy: World Food Cultures and needs its own space Design of the Master IED in Brand Mobility. He is the author of ‘The Design. He was a member of Italian American Table: Food, Fa- teaching staff of ‘Concept Design’ mily, and Community in New York Workshop and monodisciplinary City’ and ‘Soft Soil Black Grapes: course ‘Visual Cultures’ at the Fa- The Birth of Italian Winemaking culty of Design in the Polytechnic of in California’. He is the editor of Milan. He considers academic acti- ‘Making Italian America: Consu- Every restaurant is a communication project: a Food is a sociological phenomenon of exceptional vity essential for a construction of mer Culture and the Production specific perception, environment and atmosphere the value. Every nation, culture and tradition proposed new conceptual architectures and of Ethnic Identities’ which won restaurateur wants to propose to his client. Chic or its own interpretation of it, which in some particular fundamental for a good innovative the 2015 John G. Cawelti’s Award informal, traditional or avant-garde, every restaurant spheres has gained mystic or even sacral connotation. design. D’Alessio is a co-founder for the Best Textbook/Primer of implies a specific vision of the food and the society For this reason, the course aims at giving a historical and director of FUD Brand Mar- the Popular Culture Association/ related to the owner’s and the chef’s sensibility and perception of food by exploring different periods and keting Factory, a company of the American Culture Association, experience. Knowing how to interpret client’s idea of various contexts through bibliographical references Lombardini22 Group specialized in and the coeditor, with Hasia Diner, the restaurant is a fundamental requisite for a desi- and insights in order to broaden the general knowled- physical branding and communica- of ‘Global Jewish Foodways: A gner who will have to reflect on register and specific ge of the students on the matter. By focusing on these tion design (www.fudfactory.it). The History’ . Cinotto has been Visiting identity of the future restaurant way before designing topics, the designers will obtain the tools necessary company manages all the aspects Professor at Indiana University, it. Therefore, the course will propose a method to elaborate highly-significant projects also at an ar- of project workflow from business New York University, and the Scho- oriented towards analysis of the placement and chitectural level, since every gastronomic experience ideation to concept project, from ol of Oriental and African Studies characteristics of communication project in order to refers to a specific cultural background (traditional, communication strategy to exe- at University of London. He is the ensure that the space stokes and best expresses the ethnic, pop, street, molecular, etc.) the knowledge of cutive production; they take care Co-Chair of the Editorial Collective idea at the heart of the restaurant project. which is fundamental to resolve specific expressive of relationships with suppliers, of Gastronomica and on the Edito- needs also at aesthetic and formal level. collaborators, producers, but most rial Board of ‘Food, Culture, and of all clients. Society’ and ‘Global Food History’.

12 PROGRAM | LESSONS

16 HOURS FIORENZO VALBONESI 8 HOURS PAOLO EMILIO ASV3 CASSANDRO Simone Micheli Architectural DESIGNING Born in Santa Sofia di Roma- FOOD AND Hero WINE CELLARS gna in 1952, Fabrizio graduates TRADE in Architecture at the University Paolo Emilio Cassandro was of Florence in 1977. In 1990 he born in Florence in 1975 where establishes in Cesena the studio The universe of Design of he studied and graduated with asv3-officina di architettura. In the viticulture and its retail spaces for the full marks in Architecture at The 1990s he teaches at the University requirements agri-food industry University of Florence with a dis- of Florence; the teaching experien- sertation on environmental design. ce is a real sharing of knowledge He is a member of Association of and know-how for him. During Architects, Designers, Landscape those years, his studio develops Designers and Restorers since several projects in cooperation 2004 and was a member of DAS with several important firms. His (Department of Sustainable Archi- works focus on many architectural The reflection on gastronomic subjects often Markets and retail stores have always been an tecture) in Association of Architects fields, such as design, restoration, involves references to the enologic tradition. Indeed, important part of the food industry. Therefore, the of Florence in 2009. furniture design, lightening. The the wine is the second main character of every table: course will be dedicated to sales and marketing of project of Campodelsole winery in complement and emphasis of every food experience. enogastronomic products. This course will deepen 2000 is a real turning point for his In design for food industry the reflection on wine modern trends that see food becoming more of a activity: after this project, Valbone- cellars has often had central place. For this reason, brand, and its various definitions of monobrand, multi si approaches the winery field in the course is completed with a part dedicated to the brand, flagship store, pop-up store, etc. The analysis its period of highest development. technical and compositional design of a wine cellar. of the space organization, displays, lighting, as well Nowadays, the studio designed As a particularly complex object, wine cellars more as items organization with regard to purchase dyna- more than 40 wineries on the and more often go beyond their production function: it mics are only a few elements this course will discuss. international stage and 10 of them is a place for guided tours, wine tasting and winema- The course will be completed by a composition and are still unders construction. king mise-en-scène, a must-do for brand’s success. realization process analysis of some of the most Through different case studies, this section of the important architectures for food business of the main course will present methods and useful practical food-brands Made in Italy. references to carry out a wine cellar design project.

13 PROGRAM | LESSONS

CARLOTTA TONON 12 HOURS Architecture PR and Critic

CASE HISTORY Carlotta Tonon obtained her Master degree in Architecture at the Polytechnic University of Milan in 2009. From 2006 to 207 she was Successful exam- an assistant of editorial coordina- ples of architectu- tion for Electa Architettura. She res for food collaborated with Arnoldo Monda- dori Editor from 2007 to 2016 by holding the office of Casabella’s editor and Gallery Manager in exhi- bition space Casabella laboratorio. Her most important expositions and happenings were dedicated to Carlo Scarpa, Frank Lloyd Wright, The course’s aim is giving the students a series Álvaro Siza, Renzo Piano, Max Du- of cultural references useful to enrich their creativity. dler, David Chipperfield, Eduardo Through the analysis of a series of realized archi- Souto de Moura, Patricia Urquiola, tectural projects (carried out also with the help of Francesco Dal Co, Michele De designers), the students will get an overview on the Lucchi, Luciano Benetton, Oliviero main and most significant architectures for the food Toscani. Tonon has under her belt industry. The goal of the course is also to stimulate two editorial publications: “Aires a reflection on the influence of trends and lifestyle Mateus” (2011) and “Ville in Porto- in the relationship between food and architecture by gallo” (2010), both edited by Electa. studying the project as a result of the understanding Since 2016 Carlotta Tonon is a and interpretation of the trends and the socio-cul- Senior Account in NEGRI FIRMAN tural context. This course will be completed by the PR & Communication, where she special lectures of Snøhetta, Tihany, Tagliabue, is responsible for relationship with Marcante Testa, Vector Architects, Enzo Eusebi and design, retail, art, architecture, Bruno Haberli. fashion media. Stand out among others communication projects for Driade, Armani, Dr. Vranjes Firenze, Pineider.

14 PROGRAM | SPECIAL LECTURES

ANGELO PEZZOTTA ADAM D. TIHANY SNØHETTA TIHANY DESIGN UNDER: Europe’s first underwa- RESTAURANT INTERIORS: ter restaurant Designing a Portrait

BENEDETTA TAGLIABUE MASSIMO BOTTURA MIRALLES TAGLIABUE EMBT OSTERIA FRANCESCANA COLOUR AND MOVEMENT: Santa TRADITION AND INNOVATION: Caterina market in Barcelona the food industry as the field for creative experimentation

15 PROGRAM | SPECIAL LECTURES

GONG DONG ADELAIDE TESTA E ANDREA VECTOR ARCHITECTS MARCANTE TALES FROM THE EAST: Sea MARCANTE TESTA Restaurant LIBERAMENSA: design enters prison

ALFREDO HÄBERLI ENZO EUSEBI ALFREDO HÄBERLI DESIGN ENZO EUSEBI AND PARTNERS DEVELOPMENT THE EXHIBITION OF TRADITION: FOOD AND DESIGN Salpi ham factory

16 PROGRAM | SPECIAL LECTURES

JAN KNIKKER ALBERTO VEIGA MVRDV BAROZZI VEIGA MARKTHAL: new popular WINE AND ARCHITECTURE: scenarios of food Ribera del Duero

ALESSANDRO BONFIGLIOLI FICO: the world’s largest agri-fo- od park

17 PROGRAM | WORKSHOP MATTEO AGNOLETTO 30 HOURS Università di Bologna

WORKSHOP Associate professor in “Archi- tectural Composition” at the Uni- versity of Bologna’s Department Italian Food Univer- of Architecture ‘’Aldo Rossi”, he is sity: repurposing of a member of the Doctoral school Villa Sorra for Architecture. Graduated with honors in Architecture, he obtai- ned his PhD in architectural and urban design in the Polytechnic University of Milan. He worked in the studios of Renzo Piano and Jean Nouvel. Editor-in-chief of the magazine “Parametro” from 2003 The workshop will be the practical opportunity to to 2008; since 2005 he has been test and recapitulate all the notions learned during collaborating on the “Architecture” the other lessons. It will offer strategic solutions section of the Triennale Design concerning a real architectural project. The course Museum in Milan as advisor for the will be carried out in collaboration with Osteria Gold Medal in Italian Architecture Francescana and chef Massimo Bottura. Three award and section curator for the stars Michelin, honored with numerous awards and exhibitions “Good N.E.W.S. “ (2006) named several times best chef in the world, Massimo and “Casa per tutti”(2008). Agno- Bottura is the protagonist of different initiatives that letto has been a curator of The aim at promoting social wellness and enhancement Festival of Architecture in Parma of national culture and tradition. Therefore, the wor- between 2004 and 2006. Conferen- kshop will analyse the project of renovation of Villa ce lecturer in Rome, Turin, Ascoli Sorra and its monumental garden. A masterpiece Piceno, Perugia, Florence, Venice, of seventeenth-century architecture, Villa Sorra has he participated in the research been for years an object of design reflections that on Cultural places of Modena, aim at transforming it - thanks to the experience of that was coordinated by professor Chef Massimo Bottura - in one of the most important Giovanni Leoni. Founder of the ACZ cooking schools in the world. Under the aegis of the architect firm based in Modena, most renowned chef on the international scene, the he received various awards and course participants will undertake the challenge acknowledgements in national and to design what is supposed to become the Italian international competitions. PARTICIPANTS WILL BE GIVEN A SHOW-COOKING AND TASTING excellence in enogastronomical education, a perfect synthesis of traditions’ safeguard and contemporary EXPERIENCE LED BY CHEF BOTTURA AND THEIR STAFF strive to experiment. 18 PLACEMENT PLACEMENTS | PAST EDITIONS

Some of the placement opportunities offered during 2018

TOKYO 2 Emmanuelle Moureaux Architecture + Design DUBLIN 2 Mccullough Mulvin Architects ROTTERDAM 1 OMA TORONTO 2 Partisans PARIS 2 Jean Nouvel Atelier BASEL INNSBRUCK 1 HHF Architects 1 Snøhetta BORGO VALSUGANA MERANO 1 Arte Sella 3 Markus Scherer MILANO ALBINO Architekt 1 Edoardo Tresoldi 4 Edoardo Milesi & Archos REGGIO EMILIA 1 Antonio Perazzi 2 Zamboni Associati 1 Studio Boeri FLORENCE 2 Iotti + Pavarani Architetti 1 Claudio Nardi Architects ROME 1 Alvisi Kirimoto MADRID 2 Jean Nouvel Atelier 1 Nieto Sobejano Arquitectos LISBON 2 Aires Mateus 1 Carrilho da Graça Arquitectos SYRACUSE 3 Vincenzo Latina Architetti

SANTIAGO DE CHILE 1 Rodrigo Duque Motta

20 SNØHETTA TIHANY DESIGN Innsbruck New York

Snøhetta began as a collaborative architectural Tihany Design is a highly creative design atelier and landscape workshop, and has remained true to with a concentration in luxury hospitality design. its trans-disciplinary way of thinking since its incep- Founded in 1978 by designer Adam D. Tihany, the tion. Our work strives to enhance our sense of place, firm is known for creating bespoke hotel, dining identity and relationship to others and the physical and cruise ship interiors at some of the most iconic spaces we inhabit, whether feral or human-made. and luxurious properties around the world. Tihany Museums, markets, reindeer observatories, landsca- Design projects are characterized by their personal pes and dollhouses get the same care and attention identities, timeless elegance and strong sense of to purpose. place. The firm’s body of work showcases a fluid, yet profoundly diverse design vocabulary, illustrating snohetta.com Tihany’s philosophy of custom-tailoring each project to fit to the unique vision of the client.

tihanydesign.com

MIRALLES TAGLIABUE EMBT MARCANTE TESTA Barcelona Turin

Miralles Tagliabue EMBT is an international ack- Andrea Marcante is a co-founder of architectural nowledged architecture studio formed by Enric Mi- firm UdA (1992-2014) where, since 2004, he colla- ralles (1955-2000) and Benedetta Tagliabue in 1994. borated with Adelaide Testa for all the projects of The studio has experience in public spaces and buil- interior design on a continuous basis. In 2014, Andrea dings in both Europe and China working for State and Marcante and Adelaide Testa created a new design Local Governments as well as Corporate and private company MARCANTE – TESTA that aims at archi- clients. EMBT’s mature approach to architecture, tectural and design research as well as materials and interior design, facility planning includes experience furnishing consulting services for companies. The with educational, commercial, industrial and resi- spaces designed by Mercante-Testa aim at rebuilding dential buildings, restoration of buildings as well as elegantly multiple values of the housing. Being se- special purpose landscape architecture. rious and funny, authentic and sophisticated, having deep roots and loving the world: this is how melodic mirallestagliabue.com independent lines combine due to the strict rules of composition.

marcante-testa.it 21 VECTOR ARCHITECTS ENZO EUSEBI AND PARTNERS Beijing Teramo

Vector Architects was founded in 2008, Beijing. Enzo Eusebi and Partners is an atelier of archi- During ten years’ practice, we have always believed tecture, planning, interior, graphics and industrial that design needs to confront problems, and it should design. Since its inception, the studio has grown be the attitude an architect ought to possess. Regar- rapidly through the development of a wide spectrum ding the ontological architectural thinking, Site, Light of projects in different sectors such as residential and Making are our major focuses when we design buildings, offices, retail spaces, museums, tempo- architecture. rary installations, exhibitions. The research design is mainly focused on functional and spacial aspects, vectorarchitects.com construction technology, design methodologies and quality control in respect of energy conservation and environmental sustainability. Their works have been honoured with numerous awards and have been selected for national and international exhibitions.

enzoeusebi.it

ALFREDO HÄBERLI DESIGN DEVELOPMENT MVRDV Zurich Rotterdam

Over the years, Alfredo Haberli’s studios have MVRDV was founded in 1993 by Winy Maas, Jacob regularly changed character. The importance of a van Rijs and Nathalie de Vries. Based in Rotterdam, dollhouse or tree-house to a child is later fulfilled by the Netherlands, they have a global scope, providing a bedroom decked with posters or stickers and even- solutions to contemporary architectural and urban tually by a room full of books, models, materials or issues in all regions of the world. Their highly col- objects, whether orderly or chaotic, and that is what laborative, research-based design method involves his studio is for him. It is a place he is always glad clients, stakeholders, and experts from a wide range to go; a room that welcomes him after a business of fields from early on in the creative process. The re- trip, a place where ideas and innovative visions come sults are exemplary, outspoken projects that enable into being. It is also the place where he spends the our cities and landscapes to develop towards a better most time. And just as the child in the tree-house, his future. studio feeds his soul. mvrdv.nl alfredo-haeberli.com

22 BAROZZI VEIGA RIZOMA ARCHITETTURE Barcelona Bologna

Barozzi Veiga was founded in Barcelona by Fabri- RIZOMA ARCHITETTURE was founded in 2009 as zio Barozzi and Alberto Veiga in 2004. The practice natural evolution of the professional experience of has since worked internationally in public and private architects Giovanni Franceschelli, Giambattista Ghersi projects and it work has received several prestigious e Gianluca Zollino, and gave form to a project and distinctions. Its body of work includes cultural, research center for sustainable architecture, social and educational and residential buildings as well as civic shared housing, interior design, retail and office spaces. projects. Barozzi Veiga have been distinguished with RIZOMA ARCHITETTURE firm does not work linearly, the Ajac Young Catalan Architect Award (2007), the there are no well-defined enters and exits, the internal Barbara Cappochin International Architecture Award hierarchy is ever-changing, they are always in search of (2011), and especially with the Gold Medal for Italian new forms of architecture and to explore the world of Architecture for the Best Debut Work (2012) for its ‘green’ building and its multiple implementations. project Ribera del Duero Headquarters. rizoma.me barozziveiga.com

CICLOSTILE ARCHITETTURA FUD FACTORY Bologna Milan

Ciclostile Architettura is a company based in Bolo- FUD FACTORY is a branding company specialized gna that works in the field of architecture and design in integrated design and communication ecosystems with particular attention towards urban regeneration, and is a part of Lombardini22 Group. It is a creative building renovation and participatory design. The studio laboratory where everything becomes reality, where lectured in courses, workshops, conferences and exhi- contamination of ideas generate extraordinary solutions. bited at 14th and 16th Venice Architecture Biennale and The company’s brand systems design involves control at the 1st and the 5th Biennale dello Spazio Pubblico in of all the phases of project workflow through a client Rome, and at MoMa, MAXXI, MACRo. engagement process.

ciclostilearchitettura.me fudfactory.space

23 ASV3 - OFFICINA DI ARCHITETTURA SIMONE MICHELI ARCHITECTURAL HERO Cesena Florence

asv-3-officina di architettura was founded in 1990 by Simone Micheli founded with Roberta Colla the architect Fiorenzo Valbonesi. This decision was caused Studio di Architettura in 1990 and in 2003, the design by a strong need to share and realize a dream about company Simone Micheli Architectural Hero with offices architecture as a fundamental element of social life, as in Florence, Milan, Puntaldìa, Dubai, Rabat e Busan. He a union between idea and matter and human being that is a curator of thematic exhibitions - contract but not lives within it; to these should be added the constant only - within the framework of the most important trade research of quality and beauty. These principals together fairs of the industry. He is a professor at Poli.Design and with never-betrayed professional ethics became the at the Polytechnic School of Design in Milan. In colla- structural coherence of studio asv3. boration with Roberta Colla and his team, Micheli gives conferences, workshops and lectures in universities, asv3.com cultural institutes, companies and institutions of various cities in the world.

simonemicheli.com

L22 YAC Milan Bologna

L22 is a brand of Lombardini22 Group specialized YAC is an association which promotes archi- in architectural design and engeneering of office and tectural competitions aimed at fostering culture and retail buildings, urban spaces, hotels and residences. design research. Over the years, YAC has broadened L22 carries out high quility projects through unique its experience of work and collaboration with the multi-author architecture focused on client and with full main architectural firms of contemporary archi- awareness of the intervention’s duration and costs. In tecture, dealing with diverse and numerous topics of the engenieering field, the company demonstrated to be architectural design. YAC is the perfect frame within particularly successful in monitoring, energy conversion which complete or specialize one’s skills, and create efficiency and energy saving and particularly focuses on a significative link with the most internationally-re- building system design and certication processes LEED nowned architectural practices. and BREEAM. The company is active in Italy and abroad, especially in the countries of the Mediterranean area. youngarchitectscompetitions.com

l22.it

24 PAST EDITIONS GLOBAL STUDENTS 105 ENGAGEMENT COUNTRIES 60 Figures and countries involved in the 2018 edition

Applicants’ countries of origin Admitted students’ countries of origin

26 PAST EDITIONS | OVERVIEW

Intensive experience with the leading characters in the design field

With more than 87 professors and lecturers in of the most remarkable characters of contemporary 2018, YACademy’s courses offered the unique op- design, among which: Eduardo Souto De Moura, portunity to get to know a wide number of different Carlo Ratti, Carrhilo da Graca and Fabio Novembre. methods and approaches to design. Thanks to the Numerous trips, visits and site visits completed the collaborations with firms with the likes of Ferrari, Te- intensive experience, whose aim is to be a trigger for chnogym, Agenzia del Demanio, the students had the startups or professional acceleration for each one of opportunity to establish a link with the leading actors the participants. in each sector, as well as to meet and listen to some

27 PAST EDITIONS | VISITS

Arte Sella

Ferrari Museum

Technogym

Spoleto

Villa of Collodi

28 PAST EDITIONS | SPECIAL LECTURES

Pippo Ciorra e Carlo Ratti João Luís Carrilho da Graça Fabio Novembre

Eduardo Souto de Moura Edoardo Tresoldi

29 PAST EDITIONS | WORKSHOP

An opportunity to interact with the most prestigious clients

Every workshop topic chosen by YACademy is art park Arte Sella (where artworks of Kengo Kuma, defined by research guidelines promoted by some of Michele De Lucchi and Souto De Moura coexist), the most important international bodies in coherence while the students of the course in Architecture for with the topic and the purposes of the course. In Exhibition elaborated some projects for an exhibition 2018, the students of the Architecture for Landscape space inside the Ferrari World in Abu Dhabi, which course had the opportunity to design the concept for a are currently under examination of the international bivouac shelter - which has now been realized - for the network of the Ferrari Museums.

30 RULES RULES

I. GENERAL INDICATIONS 12. to receive the certificate of attendance, it is fundamental section IV; to: 5. paying the administration and enrollment fees. 1. The courses will be taught in Italian (in case there • have completed the workshop activity (certificated are foreign students, the interpretation service will be by the workshop course professor) III. ADMISSION activated); • have attended at least 75% of the classroom lessons 2. the admission to the courses is limited (max. 25 13. to have more information on the courses, it is possible to 1. The applications will be assessed by a selection board students per course) and the admission is based on a contact the course tutor at [email protected]; which will assign a score between 60 and 100 to each selection whose criteria are reported in section III; 14. it is necessary, for students who come from non-EU candidate; 3. the courses will take place at YACademy’s headquarters countries, to verify the terms and conditions for VISA 2. the selection board’s members are appointed by the in via Borgonuovo, 5, Bologna; release prior to the publication of the access ranking, executive board of YAC srl; 4. YACademy reserves the right to modify the calendar so as to be able to start the courses according to the 3. the selection board’s verdict is unquestionable; and the program for a better operation of the courses. set schedule. YACademy’s staff is available to release 4. each candidate’s final score will be composed by: Possible modifications will be previously communicated any document - within the area of its competence - that • CV (max 30 points) to the students; should be necessary for VISA application and release. • motivational letter (max 20 points) 5. the course is made up of 2 parts: • portfolio (max 50 points) • 102 hours of lessons II. PREREQUISITES Besides any other information that the candidate • a 30-hour workshop deems interesting, in order to be complete, the CV must 6. at the end of the course, YACademy’s Placement 1. Fluent in Italian or English; contain: office will guarantee to each student an internship or 2. pre-intermediate fluency in English (at least, level B1) • the year of graduation and degree mark collaboration proposal whose duration and conditions 3. post-graduation diploma obtained according to the • the (certified) English level will depend on the host firm. Italian Ministerial Decree 270/04 in one of the following 5. on the basis of the scores, a provisional ranking will be 7. to proceed to the training period, described at p. 6, it is courses: published in each candidate’s online private area. The fundamental to: • LM-03 Architecture for landscape best 25 candidates for each course will be admitted • have completed the workshop activity (certified by • LM-04 Architecture and architectural engineering according to the scores described at point 4 in this the workshop course professor) • LM-10 Preservation of environmental and archi- section; • have attended at least 75% of the classroom lessons tectural heritage 6. a scholarship (partial coverage of the enrollment fee) 8. the assignment of students to the professional bodies • LM-11 Preservation and renovation of cultural will be granted to the first 8 admitted candidates, for the training period is utterly under the discretion of heritage according to the ranking; the first 8 ranking candidates YACademy’s scientific committee, which will keep the • LM-12 Design will all be assigned the same scholarship amount; in host studios’ availabilities into account; The certificate must be obtained by the application case one of them retires from the course, their scholar- 9. the students can refuse the training period/collaboration deadline. The selection board can admit students who ship cannot be assigned to anyone else; opportunity; possess a different post-graduate certificate after 7. the candidates ranking from the 9th to the 25th (inclu- 10. the training period/collaboration will start within 3 examining their CV, portfolio, motivational letter and, ded) will be admitted to the course after the enrollment months from the course’s ending; possibly, interviewing them; fee payment; 11. the courses issue a certificate of attendance; 4. completing the enrollment procedure as reported in 8. the candidates ranking from the 26th on will not be

32 RULES

admitted to the course, but may be admitted following IV. ENROLLMENT • NOT ADMITTED the retirement of some of the candidates. In this case, The candidates shall be aware of the status of their the course tutor will get in contact with the students 1. Access www.yacademy.it; application in order to act accordingly in case of within 10 days from the publication of the provisional 2. fill in all the required fields in the personal details form; admitted candidates’ retirement ranking; 3. at the end of the registration procedure, the candidate 8. in case of admission, the candidate must: 9. according to enrollments and retirements, after 14 will receive an e-mail (check the spam folder) with • with scholarship: pay the enrollment fee of 976€ days from the publication of the provisional ranking, the username, password and a confirmation link: click on (800 + VAT) with a single payment and upload the official ranking will be published in the online private the link to confirm the registration; bank wire receipt on their online private area within area of each candidate; 4. log in to your online private area with your activated five days from the publication of the provisional 10. all the admitted students, both with a scholarship or username and password and choose the course to ranking; not, will be contacted by the course tutor in the days which you want to apply; • without scholarship: pay the enrollment fee of following the publication of the provisional ranking to 5. for the application, the following documents are 2.989€ (2450€ + VAT) with a single payment and confirm the enrollment; required: upload the bank wire receipt on their online private 11. in case of candidates gaining the same score, the • a copy of a valid identity document area within five days from the publication of the priority will be given to the candidate who has received • motivational letter (max 200 words) provisional ranking; the highest score for their portfolio, and in case of an • CV (preferably Europass format) 9. not paying the enrollment fee will exclude the candidate additional ex aequo, the priority will be given to the • portfolio (free format) from the course; candidate who has made the administration fee payment • administration fee payment of 61€ which can be 10. both the partial or total enrollment fee must be paid by earlier; sent through PayPal or bank wire (following the bank wire to the following IBAN (Credito di Romagna) 12. the selection board may require a motivational interview direction on your web private area) IT45X0327302400000600103285 indicating the following for some candidates; The uploaded files shall be in .jpg or .pdf format and of a reason for payment: “course enrollment; name and 13. the date of the motivational interview will be agreed maximum size of 10MB; surname of the student; course title” (e.g. for student with the candidate and the interview will be carried 6. the application will be evaluated by YACademy staff, John Smith’s enrollment in the Architecture for Food out at YACademy’s headquarters in via Borgonuovo, 5, once the administration fee payment has been made course: “course enrollment; John Smith; Architecture Bologna; and the documents have been uploaded; for Food”). As for the upload of the receipt of payment, 14. if a candidate does not present themselves at the 7. at the end of the revision of applications, on the day of please, follow the instructions on your online private interview, they will be automatically excluded from publication of the provisional ranking, the candidates area. admission; will be informed of their status in their online private 15. the candidate shall present themselves at the interview area: with a valid identity document. • ADMITTED WITH SCHOLARSHIP (an additional field will be activated in order to upload the bank wire receipt for the enrollment fee) • ADMITTED (an additional field will be activated in order to upload the bank wire receipt for the enrollment fee)

33 RULES

V. NOTES 10. maintaining the firms listed in this document, a comple- te list of hosting firms will for the training periods will 1. This whole document constitutes an integral part of the be given to the students at the beginning of the course. Terms and Conditions of the service; 11. The result of the educational program (hereafter named 2. the candidates agree to the Terms and Conditions when “project”), including any (available) intellectual and/ they register; or industrial property rights on the project, it is held 3. administration fees and enrollment fees are not definitively by YAC srl, which therefore acquires the refundable; exclusive right to economic exploitation, as well as 4. if a candidate retires from the course after paying the reproduction, in any way or form, including the rights enrollment fee, the enrollment fee will not be refunded; to use, execute, adapt, modify, publish on any media 5. the administration fees and enrollment fees can be paid channel, exhibit, reproduce and distribute the project - by a third party, provided that the reason for payment also for marketing and advertising purposes -,carry out correctly refers to the candidate as indicate at point 10 editorial reviews, create derivative works based on it, of section IV. and license the project - or some of its parts - to third 6. YACademy declines all liability for missing communica- parties, in any form, mode or technology including the tions depending on incorrect information given by the “right of panorama” without any limitation of time or candidate or missing/late communication of address place. change (compared to the one indicated during the online registration), and for mistakes attributable to third parties, chance or force majeure; 7. in case a candidate declares false or untrue statements regarding details necessary to the course enrollment, in addition to the sanctions envisaged by Article 76 of the Italian Presidential Decree 445/2000, the candidate’s paid fees will not be refunded. False or untrue state- ments declared by the candidate may bring to an action for damages carried out by those affected; 8. candidates will be held accountable for the personal data they provide and the promoter does not assume any responsibility for wrong data provided. The promoter, according to privacy policies, has the right to verify candidates’ data by requesting a copy of an identity document regarding the data of the registration; 9. the access to the courses and to the training periods can be suspended for disciplinary reasons or force majeure;

34 SEDE DELLE LEZIONI

YACademy Via Borgonuovo, 5 - 40125 Bologna www.yacademy.it facebook: @yacademy2018

CONTATTI

Referente del corso: Alba Russo Tel: 051 3510739 e-mail: [email protected]

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