Introducing Warm Cocotte


Cocotte is an experimental studio focused on eating experience mediated by food design.
Our primary aim is to connect consumers with foods at the emotional level giving them the possibility to interact with their dinner in unusual ways.

The feelings concerning the experience of tasting certain meals are affected by food physical properties as well many other factors such as culture, environment, peers and parental influence, tools, appearance and diners.

These play a role on our liking rate, willingness to eat and sense of satisfaction equally to taste.
Cocotte’s founders are Italians living in London,
with a great passion for food which they combine with a background in design studies with several experimentations in food and eating design fields.

Big cities fast mentality judges food as mere nourishment losing the values of sharing a gratifying meal with someone special and preferring quick packed lunches or cheap junks.
The intent of the studio is to spur people to reflect on food as social catalyst and vehicle of unpredictable emotions.
The experimental process allows us to collect real feedbacks from our guests and to design any time different custom dinners to canalize consumers’ reactions and feelings. In our blog (online soon) we will also narrate our food adventures to discover recipes, new places where enjoy our meals and everything makes a dinner special.

There is more beyond taste, just follow us to discover it!

We created for you a special blog @ , meanwhile keep following us on social networks to start tasting our recipes!

@Warmcocotte on Twitter

@Warmcocotte on Facebook

@Warmcocotte on Instagram

@Warmcocotte on Vimeo

@Warmcocotte on Google+

@Warmcocotte on Youtube

@Warmcocotte on Yummly


Founders & Editors:

Gloria Viganò

Emanuele Giglio

to keep in touch with us just send us an email at or suggest us a place to meet up for a cuppa!

Have a tasty week!

Mr. Fooder at 2nd International Conference on Food Design, New York 2015

An experience I will never forget. Thanks NY city, the New School University and the organizers of the 2nd International Conference on Food Design, proud to have been involved in this event. Thanks primary to my family supporting me every time, and thanks to all the people made this real taking part in my project!

Un’esperienza che non dimenticherò mai. Grazie alla città di New York, all’università The New School e agli organizzatori della Seconda Conferenza internazionale sul Design del Cibo, sono orgogliosa di aver partecipato a questo evento. Grazie prima di tutto alla mia famiglia per supportarmi sempre e grazie a tutti coloro abbiano reso questo possibile prendendo parte al mio progetto!

Take a look at my presented project Mr. Fooder.

My first post

In this post I wish to start introducing myself.
The About me session primary shows my professional path, but my career is firstly driven by my passions, life style and experiences.

In this blog I want to share with you what “makes a difference” in my daily life and I will be extremely proud if you would like to share with me your thoughts, ideas and opinions.

As you will see in the future posts I have an huge passion for food,
I love cooking as well eating, especially if I’m sharing a delicious dinner with a good company.

As a designer when I’m in the kitchen I use to see the ingredients as materials and recipes as projects. If we compare the design process with the preparation of a meal we can easily follow the same steps: we do a preliminary market research in order to find the right ingredients according to their features, our budget, target of diners and their preferences and needs.

Probably before experimenting with friends, it is better to research and test a special dish customizing and refining it until you have a sort of working prototype.

During the research around Mr. Fooder, I discovered there is more behind food itself which plays a role in the experience of having a gratifying meal.
Environment, recipe history, ingredients origin and story, manufacturing processes, or diners features such as age, culture, religion, parental and peers influence, but especially food appearance affects on liking, willingness to eat, sense of satiety and satisfaction or even taste perception.

Thanks to the support and help of my partner in life and at work, Emanuele Giglio, I wish to continue investigating in eating strategies and behavioral modifications approaching different foods in different manners.

There is nothing better then testing our own friends and guests with particular dinners which will delight them meanwhile we have the occasion to record how design can intervene in the channelization of diners’ emotional response.

Assaggio” in Italian means the small piece of food we taste just for trying a dish, so consider this post as an “assaggio” of my food design approach and if you would like to see my future experimentations just stay tuned and follow my blog!