[vc_row thb_row_padding=”true” content_placement=”middle” parallax=”content-moving-fade” thb_video_bg=”https://www.lucabrandolini.com/wp-content/uploads/2020/01/sapienstone-aroundthetop-cover.mp4″ css=”.vc_custom_1586450975121{margin-top: 15vh !important;padding-top: 25vh !important;padding-bottom: 25vh !important;background-image: url(https://www.lucabrandolini.com/wp-content/uploads/2020/01/sapienstone-aroundthetop-cover.jpg?id=2492) !important;}”][vc_column el_class=”text-center”][/vc_column][/vc_row][vc_row thb_row_padding=”true” parallax=”content-moving-fade” mouse_scroll=”true” thb_scroll_bottom_color=”dark” css=”.vc_custom_1586435554095{padding-top: 7vh !important;padding-bottom: 7vh !important;}” thb_video_overlay_color=”rgba(0,0,0,0.22)”][vc_column el_class=”text-center”][/vc_column][/vc_row][vc_row css=”.vc_custom_1586435910406{margin-top: -12vh !important;padding-bottom: 7vh !important;}” el_class=”align-center”][vc_column skrollr=”true” skrollr_speed=”130″ offset=”vc_col-lg-9 vc_col-md-10″][vc_column_text]

SapienStone

#AroundTheTop project

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New communication strategy for a kitchen-worktops leading brand

Picture a leading brand in the production of porcelain-stoneware specifically designed for kitchen worktops for both private and professional use.
Put it on the most common social networks and you’ll get a pretty technical subject (boring, let’s face it!) to deal with.

Therefore we changed completely the model and look of communication for the brand veering towards more consumer-oriented channels.

Making reference to the food and design industry more than to the kitchen world we ended up adopting a language inspired by influencer/blogger style, rather than a strictly corporate one.

We took 23 products from the company catalogue, with their outstanding technical qualities, their refined aesthetics and described them as the perfect context for high quality kitchen recipes.

Instruments for taste, tools for beauty.[/vc_column_text][vc_empty_space height=”30″][/vc_column][/vc_row][vc_row thb_row_padding=”true” rtl_reverse=”yes”][vc_column width=”1/4″ css=”.vc_custom_1580315602768{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}” offset=”vc_col-lg-3 vc_col-md-3 vc_hidden-sm vc_hidden-xs”][/vc_column][vc_column width=”1/2″ offset=”vc_col-lg-6 vc_col-md-6″][thb_image full_width=”true” animation=”animation top-to-bottom” alignment=”aligncenter” video=”true” image=”2657″][/thb_image][/vc_column][vc_column width=”1/4″ offset=”vc_col-lg-3 vc_col-md-3 vc_hidden-sm vc_hidden-xs”][/vc_column][/vc_row][vc_row thb_row_padding=”true” rtl_reverse=”yes” css=”.vc_custom_1580315223818{margin-top: -25vh !important;}”][vc_column width=”1/4″ css=”.vc_custom_1580315614410{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}” offset=”vc_col-lg-3 vc_col-md-3 vc_hidden-sm vc_hidden-xs”][/vc_column][vc_column width=”1/2″ skrollr=”true” skrollr_speed=”150″ offset=”vc_col-lg-6 vc_col-md-6″][thb_image full_width=”true” animation=”animation top-to-bottom” alignment=”aligncenter” video=”true” image=”2656″][/thb_image][/vc_column][vc_column width=”1/4″ offset=”vc_col-lg-3 vc_col-md-3 vc_hidden-sm vc_hidden-xs”][/vc_column][/vc_row][vc_row thb_full_width=”true” parallax=”content-moving-fade” parallax_image=”2681″ css=”.vc_custom_1580345958880{margin-bottom: 10vh !important;background-color: rgba(10,10,10,0.16) !important;*background-color: rgb(10,10,10) !important;}”][vc_column thb_color=”thb-light-column” width=”1/3″ css=”.vc_custom_1580339923020{margin-top: 20vh !important;margin-bottom: 20vh !important;}” offset=”vc_col-lg-offset-2 vc_col-lg-4 vc_col-md-offset-1 vc_col-md-10 vc_col-xs-12″][vc_column_text el_class=”white-title”]

#AroundTheTop, the Project

A tour

of the most famous European capitals, and small remote towns, seeking advice and information to share

Around

Around different places, different cultures, different styles and culinary techniques.

The Top

‘Top’ as in top line kitchen countertops with all textures and features of top quality porcelain stoneware.
‘Top’ as an excellence of European cuisine.

We discovered local recipes right where they were born, we cooked them on our food-truck, adding just a little Italian touch.
We shooted videos and photos to introduce them and we presented the needed ingredients in a contemporary look & feel graphic style.[/vc_column_text][/vc_column][/vc_row][vc_row thb_full_width=”true” css=”.vc_custom_1580345549859{margin-top: -45vh !important;margin-bottom: 30vh !important;}”][vc_column width=”1/3″ css=”.vc_custom_1580345433320{margin-top: 50vh !important;}” offset=”vc_col-lg-offset-2 vc_col-lg-4 vc_col-md-offset-1 vc_col-md-10 vc_col-xs-12″][vc_column_text]

The SapienStone Truck

equipped with two induction cooking systems kitchens, has been our home for two years.set up with two kitchens with integrated induction cooking systems, has been our home for two years

1 Truck + 2 Kitchens + 23 Products x 2 Years

A two-year project that celebrates different culinary cultures.
A real journey into the cooking world.[/vc_column_text][/vc_column][vc_column width=”1/3″ skrollr=”true” skrollr_speed=”200″ offset=”vc_col-lg-offset-2 vc_col-lg-4 vc_col-md-offset-1 vc_col-md-10 vc_col-xs-12″][thb_image full_width=”true” animation=”animation top-to-bottom” alignment=”aligncenter” lightbox=”true” video=”true” image=”2655″][/thb_image][/vc_column][/vc_row][vc_row css=”.vc_custom_1586450811273{padding-top: 7vh !important;padding-bottom: 7vh !important;}” el_class=”align-center”][vc_column offset=”vc_col-lg-9 vc_col-md-10″][vc_column_text]

Nice. Daube Provençale

A classic beef stew, with a red wine and vinegar marinade

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Bilbao: Piperrada Basca

A typical Basque dish prepared with onion, green peppers, and tomatoes

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Barcelona: Crema Catalana

A delicate custard cream

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Wien: Sacher Torte

The world’s most famous chocolate cake

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Milan: Risotto alla Milanese

A lighter version of the traditional Milanese risotto

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Koln: Sauerbraten

A traditional German stew

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Bologna: Tortellini

Filled egg pasta with béchamel sauce

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Bari: Riso, Patate e Cozze

A creamy rice, with potatoes and mussels

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Welcome 2018, a New Journey starts

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Versailles: Soupe à l’Oignon

A traditional French dish

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Valencia: Arroz de Mariscos

A creamy risotto with saffron and seafood

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Ibiza: Sofrit Pagès

A lamb, chicken and pork stew

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Genoa: Tiger Prawn Salad

A fresh, flavourful Italian dish

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Bonn: Leek and potato cream

Leek cream in a deep white dish with a broad rim

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Novelda: Arroz Negro Y Calamares

A white plate with splashes of thick saffron sauce, rice and calamari

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Palermo: Sicilian sliced tuna steak

A sliced tuna steak seared outside and raw inside

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Rome: Carbonara

A nest of large spaghetti with egg yolks, crispy bacon and crushed black pepper

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The Hague: Smoked herring and bacon roll on a carrot and yoghurt cream

Smoked herring bacon roll on a carrot and yoghurt cream

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Cordoba: Filet of Cerdo Iberico de Bellota, alioli and berry sauce

Pork fillet tied with string

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Marry Xmas and bye bye 2018, it was a great Journey so far

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