Loading typefaces...
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[24] => 3_Artusi_IMG - SB 2.0_Zetafonts P19 copy 3.png
[img] => 3_Artusi_IMG - SB 2.0_Zetafonts P19 copy 3.png
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[2] => Artusi
[titolo1] => Artusi
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[8] => <p><strong>Pellegrino Artusi</strong> was a celebrated Italian food writer, who is credited with the creation of one of the most influential cookbooks in the history of Italian cuisine. Taking inspiration from his legacy, <strong>Francesco Canovaro</strong> decided to work on a typographic homage to the <strong>delicacy</strong> and <strong>finesse</strong> of Italian traditional cuisine.</p>
<p>Aptly named <strong>Artusi</strong>, the typeface is an enchanting combination of traditional Italian style, contemporary refinement and a playful touch of innovation. It is a transitional serif typeface with both <strong>text</strong> and <strong>display</strong> versions, developed on a wide range of <strong>seven weights</strong> and including a huge range of alternates, <strong>open type</strong> features and ligatures.</p>
<p>Each weight of Artusi works like a <strong>different course</strong> in a balanced meal. Lighter weights are our <strong>starters</strong>, with their high contrast between thicks and thins, delicate curves, balanced proportions and subtle spiky serifs. The <strong>main course</strong> are naturally the regular and bold weights, where traditional Italian old style is enriched with a peppery kick of modern details. For <strong>dessert</strong>, the heavy weights offer luscious curves, opulent calligraphic swashes and eye-catching details, suitable for packaging and logos.</p>
<p>When it comes to typography, let <strong>Pellegrino Artusi</strong>'s legacy inspire you. From packaging to web pages, <strong>Artusi</strong> typeface will bring a feeling of tradition, craft and quality to any project. Because, as Pellegrino would say, “To make a great impression, you have to choose the finest ingredients... <strong>Buon Appetito!</strong></p>
[desc1] => <p><strong>Pellegrino Artusi</strong> was a celebrated Italian food writer, who is credited with the creation of one of the most influential cookbooks in the history of Italian cuisine. Taking inspiration from his legacy, <strong>Francesco Canovaro</strong> decided to work on a typographic homage to the <strong>delicacy</strong> and <strong>finesse</strong> of Italian traditional cuisine.</p>
<p>Aptly named <strong>Artusi</strong>, the typeface is an enchanting combination of traditional Italian style, contemporary refinement and a playful touch of innovation. It is a transitional serif typeface with both <strong>text</strong> and <strong>display</strong> versions, developed on a wide range of <strong>seven weights</strong> and including a huge range of alternates, <strong>open type</strong> features and ligatures.</p>
<p>Each weight of Artusi works like a <strong>different course</strong> in a balanced meal. Lighter weights are our <strong>starters</strong>, with their high contrast between thicks and thins, delicate curves, balanced proportions and subtle spiky serifs. The <strong>main course</strong> are naturally the regular and bold weights, where traditional Italian old style is enriched with a peppery kick of modern details. For <strong>dessert</strong>, the heavy weights offer luscious curves, opulent calligraphic swashes and eye-catching details, suitable for packaging and logos.</p>
<p>When it comes to typography, let <strong>Pellegrino Artusi</strong>'s legacy inspire you. From packaging to web pages, <strong>Artusi</strong> typeface will bring a feeling of tradition, craft and quality to any project. Because, as Pellegrino would say, “To make a great impression, you have to choose the finest ingredients... <strong>Buon Appetito!</strong></p>
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[14] => the secret ingredient to delicious design dishes
[corp1] => the secret ingredient to delicious design dishes
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[20] => zetafonts
[link] => zetafonts
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[22] => 2022-06-16 00:00:00
[data] => 2022-06-16 00:00:00
[23] => 0000-00-00 00:00:00
[data2] => 0000-00-00 00:00:00
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[42] => Francesco Canovaro
[dato3] => Francesco Canovaro
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[47] => Artusi-logo.svg
[dato8] => Artusi-logo.svg
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[49] => Mario De libero, Visual design by Sofia Bandini
[dato10] => Mario De libero, Visual design by Sofia Bandini
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[60] => sups:-; liga: afide; zero:012; dlig: gioco; dlig-lowercase ligature: gratin; dlig-lowercase swashes: wonder; case: (¿H?); ss01: Rag; ss02: Hagrid; ss03: AJ; ss04: Rat; ss05:-; lnum:-; ordn:-; ss08:-; frac:-; swsh: Artusi
[dato21] => sups:-; liga: afide; zero:012; dlig: gioco; dlig-lowercase ligature: gratin; dlig-lowercase swashes: wonder; case: (¿H?); ss01: Rag; ss02: Hagrid; ss03: AJ; ss04: Rat; ss05:-; lnum:-; ordn:-; ss08:-; frac:-; swsh: Artusi
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[72] => The Typographic Cuisine
[dato33] => The Typographic Cuisine
[73] => Today, the principles of type cuisine are still being used to create stunning fonts and compositions. It is a discipline that requires a special skill set and a unique eye for detail, one that is just as powerful in the kitchen as it is in the type designer's workspace.
[dato34] => Today, the principles of type cuisine are still being used to create stunning fonts and compositions. It is a discipline that requires a special skill set and a unique eye for detail, one that is just as powerful in the kitchen as it is in the type designer's workspace.
[74] => Just as the chef seeks to create a well-balanced plate, the type designer is constantly looking for sophisticated flavors and textures in their compositions. They strive to create letters with a balance between the bold and the delicate, the quirky and the subtle.
Type design is not a task that can be done in a single sitting. It requires a great deal of trial and error, and careful attention to detail. The type designer must experiment to create the ideal combination of different weights, spacing and contrast in order to achieve an optimal result.
Just as the chef works to find the perfect balance between sweetness, saltiness and acidity, the type designer attempts to achieve a balance between structure and harmony, form and function.
The preparation process involves a significant degree of precision and craftsmanship. The type designer must consider how each letter interacts with every other letter, and how the entire word looks on the page. The nuances of each individual letter are as important as how each one works together to communicate a larger idea.
When a dish is complete, the chef can take a step back and take pride in the results of their efforts. As a type designer, the same can be said of their craft. A successful typeface is an accomplishment, and the designer has the satisfaction of knowing that it will bring pleasure to the reader for years to come.
Enter Pellegrino Artusi, the Italian grandmaster of typeface design. Artusi wrote “La Scienza in Cucina e l'Arte di Mangiar Bene” (Science in the Kitchen and the Art of Eating Well) in 1891. In this book, he explained the importance of balance, precision, and harmony in food and type design. He showed how the same techniques used to create a beautiful dish also apply to type design. Artusi was the first to recognize the connection between food and typography and open the door to the new discipline of type cuisine.
Today, the principles of type cuisine are still being used to create stunning fonts and compositions. It is a discipline that requires a special skill set and a unique eye for detail, one that is just as powerful in the kitchen as it is in the type designer's workspace. Type cuisine is trending in the design world, and it's opening up a world of possibilities for chefs and type designers alike.
[dato35] => Just as the chef seeks to create a well-balanced plate, the type designer is constantly looking for sophisticated flavors and textures in their compositions. They strive to create letters with a balance between the bold and the delicate, the quirky and the subtle.
Type design is not a task that can be done in a single sitting. It requires a great deal of trial and error, and careful attention to detail. The type designer must experiment to create the ideal combination of different weights, spacing and contrast in order to achieve an optimal result.
Just as the chef works to find the perfect balance between sweetness, saltiness and acidity, the type designer attempts to achieve a balance between structure and harmony, form and function.
The preparation process involves a significant degree of precision and craftsmanship. The type designer must consider how each letter interacts with every other letter, and how the entire word looks on the page. The nuances of each individual letter are as important as how each one works together to communicate a larger idea.
When a dish is complete, the chef can take a step back and take pride in the results of their efforts. As a type designer, the same can be said of their craft. A successful typeface is an accomplishment, and the designer has the satisfaction of knowing that it will bring pleasure to the reader for years to come.
Enter Pellegrino Artusi, the Italian grandmaster of typeface design. Artusi wrote “La Scienza in Cucina e l'Arte di Mangiar Bene” (Science in the Kitchen and the Art of Eating Well) in 1891. In this book, he explained the importance of balance, precision, and harmony in food and type design. He showed how the same techniques used to create a beautiful dish also apply to type design. Artusi was the first to recognize the connection between food and typography and open the door to the new discipline of type cuisine.
Today, the principles of type cuisine are still being used to create stunning fonts and compositions. It is a discipline that requires a special skill set and a unique eye for detail, one that is just as powerful in the kitchen as it is in the type designer's workspace. Type cuisine is trending in the design world, and it's opening up a world of possibilities for chefs and type designers alike.
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[91] => serif, text, display, humanist, oldstyle, italian, branding, body-text
[tag_content] => serif, text, display, humanist, oldstyle, italian, branding, body-text
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[93] => 2023-12-06 16:00:00
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