Layers of coloured glass overlap to create vibrant hues and intricate nerve systems: the world of plants crystallises in the shapes of Daniela Poletti’s objects, gaining the qualities of a luxurious and evergreen nature.
Having been awarded a degree in Pedagogy, Daniela Poletti turned to art after attending a number of glass fusing courses held by German and American teachers. Her early experiments give life to a small collection of objects that is immediately welcomed with remarkable success. In two years she founded a company called Vetrofuso, specialising in the production of furniture accessories, jewellery and works of art in glass.
A unique company worldwide, Vetrofuso merges the study of very ancient glass working techniques with research on contemporary design. Its collections are unique, combining glass and the broadest possible selection of materials, both precious and recycled. Faithful to the traditions, she only uses glass slabs manufactured in Murano which are characterised by an irregular surface that brings out the refraction of light.
Over the years, Daniela Poletti has collaborated with other professionals, including the architect Giancarlo De Carlo, the stylist Nicole Fahri, the designer Ivan Baj, the architect Alessandro Agrati, the stylist Sissi Rossi. The furniture accessories by Vetrofuso are exhibited in international stores and showrooms and the company regularly participates in trade fairs and major events, including Maison&Objet – Scènes d’Intérieur, in Paris, Pitti Immagine, Abitare il Tempo and Salone del Mobile.
Distinguishing features
Her career as a glass artist and designer started one day as she walked along the Navigli in Milan: driven by the fascination felt since she was child for medieval glass panes, she walked into a basement workshop and stopped there to watch the artisans at work.
Some years ago, John John Kennedy bought five bowls she created from an exhibition gallery in Milan.
Her unique pieces have been used as gifts in events such as Festival Della Cucina and Premio Galvanina, and have been chosen by masters including Tonino Guerra and Vittorio Sgarbi, and international chefs such as Gianfranco Vissani, Carlo Cracco and Gualtiero Marchesi