Lorenza Bessone
Everyday special
- Lorenza creates resistant stoneware tableware
- Her objects are minimalistic in style
- She collaborates with renowned chefs and their restaurants
Lorenza Bessone is a pragmatist by nature. That is why, since the beginning of her career as a ceramicist, she has focused on creating functional pottery, stoneware objects for everyday use, from plates to bowls, mugs and vases. In particular, she has collaborated with star chefs, providing them with handmade tableware for their restaurants, items that are both beautiful and resistant to chips and scratches, and dishwasher safe. "Decorative ceramics, which are fired at low temperatures, are very popular in Italy, where there is a long-established tradition. But these are not my cup of tea," Lorenza explains. "I definitely feel closer to contemporary, Nordic design, characterised by minimalism and practicality." In fact, the urge for tangibility was what drew her to ceramics in the first place.
Interview
- How did you begin?
- I am a former art curator. In 2015, I picked up ceramics as a hobby, because I felt the urge to create something with my hands. I got so passionate about it that I bought a lathe, then a kiln. I ended up quitting my job and starting my own lab in my father’s bike workshop.
- Was there someone who influenced you in particular?
- When I used to work in exhibitions, my boss Enzo Biffi Gentili was a great lover of ceramics, a fine connoisseur and a collector. His studio was like a museum, full of historic pieces. I developed an interest in ceramics through him. But I chose a practical approach to it.
- What is the link between your pieces and the food they hold?
- My tableware is simple in form and colour, discreet and unobtrusive but never anonymous, thanks to the huge attention I pay to details. The hero is always the food prepared by star chefs. My ceramics just help to make it stand out.
- What is the role of glazing?
- Glazing is very important, because it gives colour and resistance to ceramic objects. I took a course to do it myself, even though it is a difficult process. The glazed surface is what touches the food, so I only use non-toxic ingredients.
Lorenza Bessone is a rising star: she began her career in 2017
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Lorenza Bessone
