In Italian product thinking, quality starts with materials, not with processing. No amount of skill can overcome inferior raw materials. A chef begins with the quality of ingredients. A furniture maker begins with the quality of wood.
A fashion designer begins with the quality of fabric. The product’s quality ceiling is set by what it is made from, before any design or technique is applied.
This is why Italian firms invest heavily in material sourcing and supplier relationships, why the denomination of origin system defines quality starting from soil and breeds, and why Italian design education insists on physical engagement with materials. When evaluating an Italian product, the first question is often: what is it made from? The answer establishes the foundation of everything that follows.
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