THE CLIENT
BUONAPPETITO is an online marketplace dedicated to authentic Italian food culture. The platform curates hand-picked groceries and regional specialties from emerging producers across Italy, connecting traditional craftsmanship with a contemporary, international audience.
Positioned at the intersection of gastronomy, storytelling, and e-commerce, Buonappetito celebrates origin, quality, and human connection — bringing genuine regional flavors and artisanal products to food lovers around the world.
THE TASK
In 2022, I was commissioned to develop Buonappetito Magazine, a premium corporate publication designed for italophile food enthusiasts and culturally curious consumers.
The objective was to create an editorial format that goes beyond product presentation and tells the human stories behind the ingredients, producers, and regions.
The magazine follows the narrative structure of a traditional Italian meal — beginning with aperitivi, continuing through antipasti, main courses, and desserts, and complemented by wine features and location guides. This culinary rhythm became the foundation for a coherent storytelling framework that blends gastronomy, travel, and cultural insight.
Following the successful development of the magazine concept, I also led the creative refresh of the Buonappetito online marketplace and brand identity.
The redesign introduced a bolder, more confident visual language that better reflects the brand’s vibrant, authentic, and contemporary character.
My role encompassed the creative concept, editorial structure, and design direction, as well as the strategic connection between print and digital formats.
The digital extension — launched on the Buonappetito website under the section Experiences — offers interactive storytelling and editorial content designed to strengthen user engagement and brand depth within the e-commerce environment.
The first print issue, comprising over 80 pages, is scheduled for release in 2026 and marks the foundation of a long-term corporate publishing platform.
IN SHORT