Students' report

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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.


Apr. 06, 2017 | Posted in Top Stories, Shoe Making & Shoe Design , | Tags:, | Language:
Reporter: Caterina Melidoni | Course: Shoe Making/Design

Shoe Making 9-One Year Course 2017 (Student1)

Finally we tested our first sole’s stitching! It is fascinating to know how old and where some practices came from. It is easy to realize that craftsmanship (in its all variations) is a noble and clever art. Nothing is made randomly, there is a reason for every single process and stitching we make. This week we started with “Blake”, a sole’s stitching made by using wild boar’s hairs (wow).
Anyway, during these days I spent a lot of time with the other guys from the Academy. One of the things I appreciate more of this experience is the melting-pot of cultures we have inside the school.

いつ、どこからこのようなやり方が生まれたのか知ることは大変魅力的です。 職人技(すべてのバリエーションにおいて)は、高貴で巧みな芸術だということを容易く理解できます。無作為に作られたものはありません。すべてのプロセスとステッチには理由があるのです。 今週は、イノシシの髪(ワオ!)を使ってソールをステッチする「マッケイ」から始めました。
ここのところ、私は学校の友人と多くの時間を過ごしました。 私がここでの経験の中でもとても大切だと思っていることの一つは、校内に文化のるつぼがあるということです。

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As a first test I made a ‘glue assembled’ sole.


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We pasted it leaving space for the heel.


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Then we refined it using the milling machine.


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Looking for a new last for the next derby model.


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In just three months really good friendships were born.


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Angelo explaining how to prepare the thread for the Blake.


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Pizza in Santo Spirito. Good job!


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On Saturday I ate my first fiorentina (a typical bloody meat from Florence). Now I can’t get enough.


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Spring came in and it is lovely to lost yourself looking at nature’s details.


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