What is Colectivo Farina?
A space for experimenting, tasting and cooking together, created by bifaz
Why?
Colectivo Farina aims to reconnect with ingredients and revive forgotten cooking techniques, minimising the use of gadgets and focusing on the manual, the artisanal and even the ancestral. All this is done through a shared, participatory approach, where cooking once again becomes a collective act rather than an individual one. At bifaz, we believe that the future of eating is not just about what we cook, but how and with whom, placing the focus on cooking as an act of community and resistance to the fast-paced lives we lead.
What’s it all about?
This project consists of culinary gatherings based on a cross-cutting concept (which will vary with each edition) with the aim of reflecting on sustainability, culture and the future of our culinary practices. All of this culminates in a collective cooking activity, where the end result will be, for the most part (but not limited to), pasta, used here as a versatile, accessible and deeply communal format.
Why Farina?
From the Latin farīna, meaning ‘flour’ or ‘fine grain powder’, a staple ingredient in countless cultures since the dawn of time. Affordable, everyday and nourishing, flour embodies simplicity at its finest. And that is what this project is all about: getting back to basics. Cooking from the ground up, without artifice, where pasta will be our main vehicle, not for its technique, but for what it symbolises: unity, craftsmanship and a common starting point.
‘Here, we’re all chefs and no one is left out. There’s no one taking centre stage or any hierarchy: the result is always the product of all our hands and all our minds’
Sessions 2025-2026
Colectivo Farina #1: Minimisation
In our inaugural edition, we explore minimalism as a tool for rediscovering the value of the essential.
The workshop focuses on reducing visual and technical clutter to concentrate on the purity of the ingredients and the manual process: using the everyday as a creative focal point.
By making ravioli from scratch—using a simple base of flour, egg and water—we transform the kitchen into a space of absolute presence.
Here, the act of getting one’s hands dirty is not merely a technical step, but the direct result of a concept that seeks the maximum expression of flavour through minimal intervention by industrial processes.
Colectivo Farina #2: Optimisation
For this second instalment, we shift our focus to resource optimisation under a zero-waste philosophy.
The workshop encourages active reflection on waste, demonstrating how design can give a new lease of life to ingredients we usually throw away.
This approach takes shape in a menu where the pasta is made from stale bread collected from local bakeries, accompanied by a pesto made from salvaged seasonal herbs.
The result is an exercise in systemic creativity: a vegetarian menu that demonstrates how efficiency and the maximum use of raw materials can generate high-value gastronomic experiences.
About Bifaz
A speculative workshop on communal dining
Bifaz explores the interconnections between food, craft and community through experiences, objects, open knowledge and participatory design. Our focus is on building more connected and self-sufficient ways of living and working through everyday practices such as cooking, sharing and creating, challenging our notions of convenience with gatherings that prioritise conviviality, temporality and circularity within the human experience.
@bifazworks