14-2019 – Franco Rampi – Lucia Zucconi – Clay, Gnocchi & More

Clay has excellent properties for cooking. It is an insulator, creating an even and delicate cooking environment, maintaining flavour more than most other methods. In this workshop of 9 full working days we will learn how to make pots for cooking. We will use a specially designed stoneware claybody with the ability to withstand the temperature fluctuations of cooking over direct heat on the stovetop. These pans are practical in their use, with surfaces that are easy to clean.
We will produce various shapes: casseroles, saucepans, ovenware, baking and grilling pans. For each shape, we will discuss the esthetical, functional and practical aspects, so to make a pot that reflects our needs in size, shape, and purpose. Related details like handles, knobs, and lids will also receive careful attention.
In order to learn how to use best the pans we make, there will be four cooking lessons, especially designed for the use of flameware pots. Our chef Lucia will explain how the size and proportion of a pan can influence the mode of preparation and the final flavour and texture of a dish.
Students will learn that flameware clay is different to handle than other clays and will need precision and patience in the making. There will be the availability of plaster moulds to produce pans and baking sheets, with slabs as a starting point; the more advanced may choose to produce their pans on the wheel. This workshop is suitable for food lovers and ceramicists alike.

Franco Rampi was born in Domodossola. He started working as a potter in 1981. After an apprenticeship in England and a cycle of studies in Italy he opened his own studio in Tuscany.
He produces both functional objects in small series and one off pieces. He works mainly in stoneware, whilst continuing his research on clays, slips and forms.
For ten years he has been teaching and also collaborating with La Meridiana for five years, mainly assisting John Colbeck in throwing courses.www.francorampi.it

Lucia Zucconi, after a career as software designer has been a chef for the past 20 years. She is member of the slow food movement and enjoys teaching, using fresh ingredients and seasonal food. She is also a passionate wheel thrower.