The aim was to celebrate art in all its forms, especially food and display, seen as both culinary creations and decorative objects. This is how Fatti di Frutta was born, "where tradition and innovation travel hand in hand," explains Mario Nava, a pastry chef who has created a sort of artistic laboratory in Vimercate with products to taste and furnishings and objects to admire.

Ideas that give rise to combinations and slogans (pop art to eat) that intrigue and delight, creating a harmonious fusion of poetry, pleasure, and sophistication.

How was the name "Fatti di Frutta" born?

"It came from a series of inputs and assessments matured over time," says Nava. "Primarily, because the name identifies the use of fruit as edible creations, but also to highlight the nutritional values and variety of the food. Moreover, they are words that appeal to a young audience. 'Made of fruit' sounds appealing and is also an invitation to embrace a healthy lifestyle."

"To approach creativity, the first satisfying thing is the sight, and the combination of harmony and what captures curiosity. Comparing one's abilities, making them practical and pleasant, gives satisfaction to both the buyer and the recipient. Achieving what you don't think is possible is like dreaming with your eyes open! What may seem like mere maxims are actually principles that I have drawn upon to give vent to my thoughts.

Grasping this perspective is essential. Products always have unique characteristics, both in terms of appearance and taste, but the buyer is increasingly looking for niche, artisanal, and especially Italian products."

"Making the product known, the work of its creator, and suggesting its placement or use is the first step towards building a relationship of mutual esteem and trust between the proposer and the customer."

"From aperitifs to chocolate tastings, from Easter egg and colomba compositions to fruit arrangements, and even to grissini and organic teas, Fatti di Frutta promotes numerous events. The art of tasting is also a way to exchange impressions with customers and start a dialogue that, from food, embraces the art expressed by the manual work of Italian artisans who create objects and furnishings.

'The added value,' continues Nava, 'lies precisely in personalizing the proposals with a certain originality, so as to excite and satisfy the customer's needs.'"

"Which communication channels does he prefer to convey the company image?

"Definitely channels like Instagram, in general all social media are used to concretely optimize the offer in the personal context of each individual. It's not just about tools to make the offer known, they are also useful means to interact and start a dialogue with those interested in knowing the entire range of offers."

"Food, furnishings, and objects form a single whole in his package of proposals. Essentially, how does the design plan originate and evolve?

"It's very simple. For example, the customer is busy organizing a party or event. They send me some pictures of the kitchen and the spaces where the evening will take place, I contextualize the environment, analyze the characteristics and after careful observation and study, I present my proposal regarding food, objects, and furnishings."

"An offer that is not anchored to any scheme, "I often suggest items that are apparently not related to the context, however, they create originality through color or shape.""

"My advice is that everyone should make the most of their own characteristics, without underestimating the needs of the moment. Young people in particular, but not only, tend to escape from the usual environments that in the long run become static. Today, originality, creativity, and beauty must be associated with the quality of products. Things that many take for granted, but when all is said and done, these values are not always expressed and represented."