Maria Vittoria Marulli | Portfolio 2018 | Selected Works and Cookbook

MARIA VITTORIA MARULLI Architecture Portfolio | Selected works

Maria Vittoria Marulli address: carrer guardia 6, principal,

08010 Raval, Barcelona nationality: italian date of birth: 22|03|1991 mail: mariavittoriamarulli@gmail.com mobile: +34604151727 (phone)

+393396167513 (Whatsapp)

Education Master degree in architecture 2011-2016 UniversitĂ degli studi di Ferrara, Italy Exchange program 2013-2014 UGR Universidad de Granada, Spain Conservation of cultural and archeological heritage Diploma 2006-2010 Liceo Classico Giulio Perticari, Senigallia (AN), Italy

Languages Italian | Motherlanguage Spanish | Fluent, certificate CLM spanish (b1) English | Fluent French | Scholastic

Softwares illustrator cs6, photoshop cs6, indesign cs6 autocad 2015 rhinoceros, sketchup, archicad cinema 4d open office suit

Professional experience

Workshops and Competitions

Quelcheinfrigo, Ferrara date: january 2015 | dicember 2015 role: cook for events and catering and blogger main task: event organization and management of the social network

Rilievo architettonico Giampiero Mele June 2011 Convento di San’Agostino, Martignano (LE) “study of the structure and proposal of renovations”

Serrano y Baquero estudio de arquitectura, Granada date: february 2016 | may 2016 role: intern main task: landscape, graphic design, intern design

Something is happening, art intallation Jochen Traar March 2012 Piazza Castello, Ferrara “construction work for the artist, realization of the flash mob”

Festival Veladas Flamencas, Granada date: february 2016 | may 2016 role: event organizer, cook and barman main task: Organization and management of Flamenco Evenings at the Carmen de Jesus de Gran Poder

Architettura & Colore Gianni Cagnazzo January 2012 Dipartimento di Architettura di Ferrara “study of the modifications made by the color in the interior design of a place”

Lola Domenech, Barcelona date: february 2017 | may 2017 role: intern main task: landscape, graphic design, intern design

MOLZILLA! Zeroundicipiù October 2014 Pla(TO) piattaforma culturale, Torino “proposals for re-use and design of the spaces near to the Mole Antonelliana”

La Esquinita de Blai, Barcelona date: may 2017 | august 2017 role: barman main task: attention to the customer and processing of basic cocteleria Home on Earth, Barcelona date: february 2018 | august 2018 role: seller main task: attention to the customer, sales management, intern design Private Cooking Lessons, Barcelona date: dicember 2017 | 2018 role: teacher main task: individual lessons or in groups of mediterranean, asian and fusion cuisine

Deriva Rafael de Lacour March 2014 Tanger, Morocco “study of the ancient center of Tanger and interviews with de locals” Granada Joven Chef 2014 (5th place)

Hobbies Cook Lover Traveller Graphic Design Event planner Marbling and Collages Music

Selected Projects

Meeting Spire Maria Vittoria Marulli | Cecilia Menapace| Linda Tonin The recovery of an elementary school after the earthquake of Ferrara 2013

This project is focused on the recovery of an elementary school in the context of the post-earthquake Ferrara of 2013 that struck the neighboring areas outside the center but also damaged ancient structures within the city walls. The project integrates the original school structure into a micro-district that can provide the neighborhood with all the services necessary for the community: a school, a gym, an auditorium and food and beverage outlets, as well as residences. Through the analysis of the deficiencies found in the area, we wanted to recreate a space suitable for citizenship.

Green Line Maurizio Brambilla | Maria Vittoria Marulli | Donato Petrillo Creation of a light rail line to reconnect the city of Ferrara 2013

The green line is a green ring that runs along the entire length of the railway line. It is pedestrian and cycle. The project consists of a new interpretation of the walls of Ferrara but most interesting is the use of green space, which acts as a connective tissue for the public.

The green line offers people the opportunity to reach the places of interest through various means of traffic, through the light railway line, on foot, by bicycle or by car. Situated along the edge are several parking areas that encourage people to leave the car at the limits of the green line and use the railway, which is the soul on which the project solidifies.

Laboratorio di Urbanistica B

Marco Venturi Sergio Fortini Emanuele Ferrarese

stude

Maurizio Brambil Maria Vittoria Maru Donato Petril

Intercultural Park Maria Vittoria Marulli Design of a park with cultural center in a historic abandoned building in Tetuan 2014

In the project area most of the spaces are abandoned pavilions. This project wants to give new life and new function to a place that in the past was a nucleus of division and war between two cultures. Now he wants to convert into a connection point. All people, of any age, can be part of this educational center.

The whole park next to the intercultural center can be used as the green core of the city, which currently does not have enough public spaces. In this way the people of the city can also get a new space of social life.

Catwalk Alberto Bin | Maria Vittoria Marulli | Erika Palmieri Project to develop the roman ruins in front of a historical building in the center of Granada 2014

Since the beginning of the project we have tried to maintain the integrity of the building as much as possible, except for the planning of small, precise interventions. From the constructive point of view the walkways are composed of steel beams that support the wooden boards. The lighting is integrated into the walkways as well as the security elements.

The elements added to the building are designed as new, visually independent parts. Undoubtedly, the building is integrated into the museum path that connects the internal space with the ruins and the external public spaces.

Viajando con el Levante Maria Vittoria Marulli | Marta Zandomeneghi Master Thesis in Architecture, University of Ferrara.

Landscape project, focused on the Natural Park of Cabo de Gata 2016

The thesis is based on a multi-faceted analysis of the east coast of Almeria. The in-depth study of the landscape of the region highlights how the lack of a management model, and the strong massification of summer flows, calls for serious research into the ecology of the Natural Park and impedes a complete and conscious use of the area. The aim of the thesis is to outline a new integrated transport network that combines public mobility, both land and sea, with a respectful awareness of the uncontaminated natural environment.

For more info : https://issuu.com/MariaVittoriaMarulli/docs/tesi_portfolio1

Art of Cooking

Teriyaki Tentacle Caramelized octopus in teriyaki fusion sauce accompanied by fresh fruit and mint salad.

Photoshooting (Veruska Fotografia Arte) and event organization

Green Quiche Homemade quiche with a base of beetroot and creamy broccoli filling.

Photoshooting (Veruska Fotografia Arte) and event organization

Lentils Salad salad of yellow lentils with goat cheese, grilled asparagus and rose pistache

Photoshooting (Veruska Fotografia Arte) and event organization

Coconut Cookies Coconut milk cookies with chocolate chips and nuts

Photoshooting (Veruska Fotografia Arte) and event organization

Salmon and Tuna Sushi STEPS: 01 the rice

For the seasoning, heat the rice vinegar with sugar and salt in a stove pot or microwave. Mix until fully dissolved. Cook 3 cups (550g) of rice with 3.5 cups (700ml) of water in a thick bottom pot or rice cooker. Once ready, transfer rice to wooden or plastic container. Do not cover.

Pour seasoning evenly over rice and mix with a wooden spoon in a cutting motion. Let rice cool down to room temperature by the window or using a fan, but never in the refrigerator.

02 the making of

Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.

Get your hands wet, and mould about a handful of rice into a ball. It’s important to keep your hands wet while working with sushi rice because it is sticky. Gently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be left uncovered. Be careful not to compress the rice, but merely spread it over the nori.

Let’s lay down the roll filling, for example a slice of sushi grade tuna, on the edge of the nori. You can add a slice or two of vegetables, you might want to use a long slice of avocado or maybe cucumber. Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.

Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Make sure you tighten the roll moving from the ends to the center. Be careful not to squeeze out the roll filling. Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll – that’s your call. It is useful to keep the knife wet when in between, that helps cutting through the rice and nori.

INGREDIENTS (4 rolls) : RICE:

1.3 cups of Rice 1.5 cups of Water 3.6 Tablespoon of Vinegar 0.9 Tablespoon of Sugar 0.9 Teaspoon of Salt

FILLING:

Tuna Salmon Mango Philadelphia Cucumbre Carrot Nori

DIFICULTY: medium READY IN: 45 min MONEY: €€€

Brasato STEPS: 01

Rub the beef with salt and pepper. If you like, you can tie the beef with kitchen string too, to help it keep it shape during cooking. Put the meat in a bowl with the wine and all the spices and the vegetables, keep it covered in the fridge for 12 hours, to marinate it.

02

Heat the olive oil in a (preferably ovenproof) pot, such as a Dutch oven (in Italy a terracotta pot is often used). Sear the beef in one whole piece over high heat on all sides until a nice brown crust develops. Remove the beef and set aside. Turn the heat to low. Add the onion, carrot and celery by sweating them gently with a good pinch of salt and half of the butter until the vegetables are soft and translucent, about 10 minutes.

03

Return the beef to the pot, tip over the wine, add the garlic cloves, herbs (and optional spices, if using) and season with salt and pepper. Over medium heat, bring the wine to a boil and let it reduce, about 5 minutes. Add enough water (or beef stock) to cover the meat with liquid again. Place on the lid, turn heat down to low and let simmer gently for about 2 hours, turning the beef occasionally.

04

Remove the meat and set aside on a chopping board. Remove and discard bay leaves and rosemary or thyme stalks, if you used them. Then, with an immersion blender, blend the vegetables and liquid until smooth. Continue boiling the sauce over medium-high heat, uncovered, until the sauce is reduced and slightly thickened, about 10 minutes. Drop in the rest of the butter and swirl it through the sauce until glossy. Taste for seasoning, add salt and pepper, if necessary.

04

Cut the beef into 1/3 inch slices and serve with the sauce alongside fluffy mashed potatoes or creamy, soft polenta.

INGREDIENTS (4 people) : 2 1/2 pounds (1.2 kg) beef chuck roast/pot roast Salt and freshly ground black pepper 3 tablespoons olive oil 3 tablespoons (50 grams) cold butter 1 onion, diced 1 carrot, diced 1 stalk celery, diced 2 garlic cloves, peeled 2-3 bay leaves 1 handful mixed fresh herbs such as rosemary, sage, thyme 1 bottle (25 fl oz or 750 ml) dry, full-bodied red wine Water or beef stock, to cover Optional: a few whole cloves, cinnamon, some juniper berries

DIFICULTY: medium READY IN: 24 h MONEY: €€€

Quinoa Pesto Pie STEPS: 01

Prepare a pot with enough water to cook the quinoa. wait until boiling and put the cereals to boil for about 20 minutes.

Ingredientes:

02

while the cereals are cooked, start preparing the pesto.

First of all wash and dry the rucula well, then blend it at medium speed, add the dried fruit and immediately after the Parmesan and the pecorino.

Bulgur y quinoa 350 gr Add salt, garlic to taste a head is enough) and pepper.

Calabacines 2 (usually grandes Add at this point a small part of the olive oil. Begin to blend at low speed everything and, gradually, Pesto:add the remaining olive oil flush, until you get a well blended and fluid cream.

If you do not use the rocket pesto immediately, you can store it in the refrigerator for a few days by fresca placing it in150 a container Rucula gr with the cap, covered with a drizzle of olive oil. When mixing it with pasta, you can soften it by mixing it with a few tablespoons of cooking water.

Pecorino 100 gr 03 Almendras 70and grbulgur well drained and cooled, with our homeAt this point we gotostadas to mix the quinoa made pesto. Add plenty of pesto until you get a rather sticky consistency. Then we can Albahaca gr into a small cake mold and let it rest in the fridge while we proceed to pour 40 the mixture prepare the sautéed zucchini.

Aceite 04 Cut the zucchini into small cubes. heat the oil in the wok and add garlic and to taste hot Sal pepper. When the oil is hot, throw the zucchini and sauté until golden brown.

Take the pot out of the fridge, open the stencil and place the tart on the serving dish, decorating with burrata, basil leaves and sautéed zucchini.

INGREDIENTS (4 people) : PIE:

200 gr Quinoa and bulgur Burrata to decorate

PESTO:

100 gr rucula 50 gr parmigiano reggiano 50 gr pecorino 150 gr olive oil 30 gr of walnuts 30 gr of almonds

SALTED ZUCCHINI:

2 zucchini 2 garlic cloves, peeled 3 tablespoons olive oil Pepper 0.9 tablespoon of salt

DIFICULTY: simple TIME: 1 hour MONEY: €

Lime Cake Pops STEPS: 01

Blend all the ingredients at the maximum speed of the mixer except for the chocolate: you will hava a soft and well-worked dough in a few minutes.

02

Take some chunks and make large balls like walnuts, then place them one hour in the fridge: they will become harder, enough to not get rid of when they will be covered with chocolate.

03

Melt the white chocolate in a bain-marie and, once ready, just bathe a cackepop stick and place it in a small circle, then let it rotate immediately in the chocolate until it is completely covered.

04 Drain the excess and let the cake pops dry; ideal is to have a piece of polystyrene handy on which stick the cakepops on top and let them dry.

Decorate as you like once the chocolate has dried completely.

05

Created by Armando Zapata from the Noun Project

INGREDIENTS: 100 gr Digestive biscuits 1/2 lime juice 1 lime zest 50 gr of condensed milk 100 gr of white chocolate

DIFICULTY simple READY IN: 2 hours (with refrigerate time) MONEY: €

Thank You