At Gallerie d'Italia – Turin, the final event of the Bachelor's Programme in Interior Design showcased eleven visions of the contemporary restaurant, where design, food culture and place came together.
IED Torino presents Mise en Place: space as an ingredient of the dining experience
Date
13 July 2026
Eleven tables, eleven visions, eleven different ways of interpreting contemporary hospitality.
With Mise en Place, the final event of the Bachelor's Programme in Interior Design, IED Torino transformed the presentation of its students' thesis projects into an immersive experience where space, food and storytelling came together, showcasing the outcome of a year-long research project developed in collaboration with Guido Ristorante by Ugo and Piero Alciati.
The project stemmed from a concrete design challenge: reimagining the restaurant at Albergo dell'Agenzia in Pollenzo, in the province of Cuneo, as a place where space actively shapes the dining experience. Guided by the design studio lamatilde, 21 students worked on a real-world brief to explore how interior design can respond to the evolving nature of contemporary hospitality, bringing together architecture, place, food culture and conviviality.
The result was eleven concepts, each offering a distinct vision of the contemporary restaurant. Some looked to the domestic environment as the starting point for a new idea of hospitality, while others drew inspiration from the Langhe landscape, the Savoy heritage, material reuse or multisensory design to rethink the shared experience of dining. Despite their different approaches, all the projects shared a common belief: a restaurant is more than a place where meals are served. It is a space that welcomes, guides and tells a story, fostering new relationships between people, place and food culture.
During the event, this research came to life through a dinner experience in which large-scale visual projections in the Immersive Room at Gallerie d'Italia – Turin brought the students' scenarios to life, while a selection of finger food prepared by Guido Ristorante responded to each concept, translating its atmosphere, ideas and values into a gastronomic narrative. A continuous dialogue between interior design and cuisine, where every tasting became part of the story and every space found its sensory counterpart, making the interdisciplinary nature of the students' work tangible.
Projects:
ALCOVA (Giulia Chisciuc, Alessia Passalacqua)
LANGA MATER (Giorgia De Paoli, Davide Ferri, Mikaela Nicolaci Simba)
MANERA (Sofia Montesion, Cire Drame)
BANCHETTO SABAUDO (Hajar Adimi)
EURITMIA (Denise Maureddu, Luca Regaldo)
ERROR 404 (Federica Rosetti, Martina Sasso)
MISE EN SCÈNE (Francesca Bonino, Erika Gabriele)
SINESTESIA (Alessandra Pugno Vanoni)
SPOLIA (Giovanni Barello, Javier Vallet)
THE TIME OF THE EARTH (Il Tempo della Terra) (Roberta Sorrentino, Alessia Tetaj)
REVERTI (Sara Andrea, Alessia Curreli)Project supervision:
lamatildeIn collaboration with:
Guido Ristorante by Ugo and Piero AlciatiSupported by:
Pedrali
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