Students' report

Up-to-date report from one of our students!

Caterina Melidoni
Caterina Melidoni

Nationality: Italy
Course: Shoe Making
Program: One-Year Course
Period: Jan. 16,2017- July 31,2017

After a BA degree in Industrial Design at ISIA in Rome, she decided to move to Florence to learn the ancient and valuable art of shoe making. She always has been interested in design and making shoes . So she found out that Florence and Accademia Riaci would have been the perfect place for learning about.
She wants to gain knowledge about one of the most Italian famous and worldwide appreciated handcraft art. The craft of shoe making deserves to be handed down from one generation to another, to survive as a prestigious art.


Jun. 02, 2017 | Posted in Top Stories, Shoe Making & Shoe Design , | Tags:, | Language:
Reporter: Caterina Melidoni | Course: Shoe Making/Design

Shoe Making 13-One Year Course 2017 (Student1)

What a hard and challenging week! It has been so for various reasons. First of all we started the goodyear stitching (it requires a lot of focus on it), and then we had to say goodbye to classmates who finished the course. I met amazing and beautiful people in their own way here in Riaci’s. If now I am feeling sad it is just because I received and learn a lot from each of them. So in the end I’ll always keep smiling, thinking of them ☺
On Saturday I went to Umbria (Italian region) and I shared some relaxed time with some friends. Monteleone d’Orvieto is a beautiful place to visit, for the breath-taking view and good food as well (basically I passed all the weekend eating).

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How my derby’s looked like before the lasting (I use to call it ‘the Peter Pan’s shoe’ haha).

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The leather support on the point needs to be well skived using a sharp glass piece.

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The goodyear doesn’t require the glue construction.

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The completed stitching of ‘guardolo’ (the leather stripe surrouninding the insole).

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Somewhere in Umbria.

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Francesca my amazing bff was totally in peace in the countryside.

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‘Pici cacio e pepe’ is a traditional pasta cooked straight in the cheese mold with a taste of black pepper.

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Gnocchi, another traditional italian dish (Italy is not just about pizza.. I guarantee!).

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I am in love with red bloody meat (cit. Count Dracula).

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On Sunday we celebrated my brother’s birthday (the girlish candles are my fault).

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The sole construction has been completed. I started to work …
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At Accademia Riaci, we are recruiting Course Reporters from our students. The students who are chosen to become Course Reporters are given 10 % of the tuition as their scholarship fee.
The Reporters who have submitted excellent reports will have his or her profile posted on our school website for the next 5 years as an alumnae and will be able to connect with their business chancesafter their graduation.

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