nationality: Italian.

Born at Monza in 1979 , Simona Iuculano graduates in Industrial Design at Politecnico of Milan.

In 2003 she participates at Electrolux Design Laboratory about innovative appliances for washing and she gets some publications. She becomes University Assistant and she makes research at InDAco Department of Politecnico of Milan. In 2004 she develops a thesis work about Milan Subway interiors in cooperation with ATM SpA. She collaborates with Davide Bruno for the design of the moving Restaurant Tram ATMosfera for ATM SpA inaugurated in October 2006 and exhibited in 'That's Design!' exhibition in April 2007 at Salone del Mobile Fair 2007.

Then she collaborates with prestigious Marc Sadler and Itamar Harari Studio and she is Art Director for 3C Catene.

In 2007 she wins LAVATRICECINESEMADEINMILAN COMPETITION and she projected in Jinling Factory of Candy Group (Jiangmen Guandong China) a top loading washing machine.
 

As i want to talk about my soul structure I could describe myself as a box.

I could never know what life can put in or out but this delimitated space of the world I am, was designed for keeping.It doesn't matter if it is something good or bad, I cannot choose what destiny thought for me, the attitude is always hedging in.

At the same time the box is a potential, it is only a bin and starts talking about herself only when contains something...she can be everything, as long as she can contain... vacuum attracts matter, matter attracts vacuum, attraction generates conflict...or games.

Maybe I adore conflicts..and playing!
 

In 2004, as assistant professor of Davide Bruno, I collaborated by writing and looking for information to the following publications:

D. Bruno, Strategie finanziarie per il design, il Sole 24 ore Editore, Milano 2006;
D. Bruno, Design in Movimento, Mondatori Electa, Milano 2006.

My project for Electrolux Design Laboratory 2003 was published in:

Abitare, no. 434, December 2003, p.176
Ottagono, no.166, December 2003, p.54
Modo
Casabella

Sweet milk cream

100ml milk
100 gr sugar
100 gr wheat starch (thickener)
1 vanilla stick
pistachios
coffee
anise bread
a pinch of love
 
Take a pot and put on low fire by adding milk, sugar, wheat starch and the vanilla stick.
Keep on mixing everything until it becomes thick by adding the pinch of love.
Put the anise bread on a tray and sprinkle it with Italian coffee.
Then, sweetly, coat everything with the hot milk cream.
Dredge with grinded pistachios.
Keep in the fridge for some hours.

Close your eyes and taste!