Paola Traversa

Graduated in Architetture in 2002 from the School of Architecture of the Bari  Polytechnic.
2000: attended at the Workshop on the architecture of Mediterranean Jewish quarter, promoted by Harvard University and University of Udine. The 7th International Conference IASTE, promoted by University of California (Berkeley).
2003-2004: assistant in Architectural design Corse of Prof. A.Petruccioli at School of Architecture of Bari. Lecturer at the ISUF International conference and at the Seminary ”The mediterranean Medina” held in Pescara. 
2003 to 2005: worked for Claudio Nardi Associates in Firenze . 
2005: realized the interior design of Mijabi Japan Restaurant in Bologna and the interiors of the Chapel of ANT Research Institute of Bologna.
2006: she collaborated with Goring & Straja Architectural office in Milan.

Eugenio Gargioni

Graduated in Industrial Design from the School of Architecture of Genova with advisor Prof.M.B. Spadolini , with whom he  collaborated at the realization of Polysistem urban design system.     
During the years of the studies he developed prototypes of industrial products that have received prestigious design awards in International Competitions:
- TVS Dupont Easy cooker competiotin” Selected;
- "Il design è servito" Jury Special price.
- Kainan 2000 design competiotin” Selected.
2002: started his collaboration in Claudio Nardi Associates Studio in Firenze, where he deepened the interior design and architectural spaces theme.
From 2006: works for Makio Hasuike & Co. in Milano.

In May, 2008 Euga design is invited to the exposition “Munarò, Munari coniugato al futuro” , in Torino, for the event "Torino World Design Capital". Actually they are working at the development of a concept of an innovative kitchen system and other furniture products.

Blackberry Lemon Clafouti

Ingredients (serves 8):
one 10-oz bag frozen organic blackberries
1/4 cup sugar (I used some vanilla sugar I had, but regular would be fine)
4 large eggs
1/2 cup milk
1/2 cup heavy cream
1/8 teaspoon kosher salt
1/2 cup all-purpose flour
1 tablespoon lemon juice (half a lemon)
1 teaspoon lemon zest (from half a lemon)

Directions:
Preheat the oven to 350 degrees F. Butter a 9 or 10-inch pie pan.
Empty the bag of frozen berries into the pie pan, arranging them in a single layer. I didn’t even bother defrosting the berries.
In the bowl of an electric mixer, beat the eggs together until they begin to foam. Gradually mix in the sugar. Combine the milk and cream, then slowly add them to the egg/sugar mixture in a thin stream while the mixer is running. Reduce the mixer speed to low, and gradually add the salt and flour. Increase the speed and beat until well combined. Mix in the lemon juice and lemon zest.
Pour the batter over the blackberries. Bake for 20 minutes, then cover with foil and continue to bake until set, another 20 minutes or so. I took the foil off towards the end to try to get a little light browning on mine — and took it out of the oven when it was completely set.
Cut into wedges, dust with powdered sugar (if you like), and serve.

Adapted from this recipe on Cookthink