Food Design students had the privilege of meeting Gianmaria Fogliani Sforza, an acclaimed Italian designer known for his innovative approach to everyday objects. He is the creator of Cino Tribacchetta, a groundbreaking eating utensil that reimagines the traditional chopstick. His visit provided an insightful look into the fusion of design, functionality, and cultural influence in everyday objects.
From Concept to Cultural Icon
Cino Tribacchetta is a unique eating utensil—three chopsticks in one—designed to act as an extension of the human hand. More than just an innovative tool, it represents a deeper reflection on consumption, culture, and ergonomics.
First introduced in 2005 at the MADEFORCHINA exhibition during Fuorisalone in Milan, Cino Tribacchetta was developed as part of a broader discussion on China’s rising economic and cultural influence. Selected by OPOS/ASAP, a research lab dedicated to sustainable product innovation, the design challenged traditional consumption habits while introducing a fresh aesthetic.
In 2007, the tribacchetta entered commercial production and became part of the prestigious traveling exhibition The New Italian Design, curated by the Triennale Design Museum. The exhibit brought the tribacchetta to major global cities, including Madrid, Istanbul, Beijing, San Francisco, and Santiago de Chile. Though it was withdrawn from the market in 2011, its legacy endures as a symbol of innovative design thinking.
A Lesson in Functional Creativity for SPD Students
The Takeaway
Gianmaria Fogliani Sforza’s visit was an inspiring moment for SPD’s Food Design students, demonstrating how a simple yet ingenious idea can evolve into a globally recognized innovation. His work with Cino Tribacchetta serves as a compelling example of how design can reshape habits, challenge perceptions, and create lasting cultural dialogue.