GIULIA

In 1988, I was gifted a course of 10 lessons on working with terracotta, and it was love at first sight. I learned the basic techniques: coil, slab, wheel... Since then, my passion for the material has never left me. For 36 years, I've been working with clay gathered directly from river sediments, ceramic mixtures, colored earth, stoneware, and many other different materials. Some of my creations are now in New York, Sydney, the Czech Republic, Sardinia, Puglia, and who knows where else!

NAZARENA

I considered the idea of dressing the table by drawing inspiration from Artknit's philosophy of creating essential, elegant, and refined pieces. The main inspiration was the raw material, the earth, an essential element that is also reflected in the collection's colors: from brown to cream white. From this inspiration, I developed various items, including plates, bowls, glasses, and carafes.

GIULIA

When working on the wheel, I first need to knead the clay with movements similar to those of a baker. Then, the ball of clay is thrown onto the wheel's plate, and with wet hands, the work begins with slow, steady, and determined movements. If I use the “slab” technique, I cut the clay block with a wire and then roll it out with a rolling pin.

NAZARENA

Biella is known for its excellence and great craftsmanship. The city boasts a glorious past in various sectors. The new generations seem to want to start again from here, from those deep-rooted values. Artknit shared my vision, and I embraced their philosophy, resulting in a precious artisan collection.

GIULIA

The first quality check happens after the first firing at 980°C when the piece must “sing.” When tapped with fingers or nails, the object should have a high-pitched sound. If it sounds dull, like a piece of wood, it means it wasn't fired enough or has a crack. The presence of bubbles or rough spots on the surface, unless intended by the artist, also indicates quality defects.

NAZARENA

My favorite creation of all is the small plate with an embossed jasmine branch. It’s a “smart” item as it can be used in different situations: on the table for bread, for an appetizer, or even for a first course. Its functionality adapts to any need without ever losing its elegance.