Isibani UTako (octopus ngesiJapan) uyisibani setafula esiphefumulelwe yi-cuisine yaseSpain. Lezi zisekelo ezimbili zikhumbuza amapuleti enziwe ngokhuni lapho kusetshenzelwa khona i- “pulpo a la gallega”, ngenkathi ukwakheka kwawo kanye neqembu elastic kukhipha i-bento, ibhokisi lesidlo sasemini lesiko laseJapan. Izingxenye zalo zihlanganiswa ngaphandle kwezikulufo, okwenza kube lula ukuhlanganisa. Ukugcwala izingcezu kunciphisa izindleko zokufaka nokupakisha. Ukuhlanganiswa kwe-polypropene yesibani esiguquguqukayo kufihlwe ngemuva kwebhande le-elastic. Amagobongo agxilisiwe esisekelweni futhi izingcezu eziphezulu zivumela i-airflow edingekayo ukuvikela ukushisa ngokweqile.
Igama lephrojekthi : Tako, Igama labaklami : Maurizio Capannesi, Igama leklayenti : .
Lo mklamo wokwenza omuhle kakhulu uyawina umklomelo wegolide wokwenza ngokuhle izinto zokukhanyisa emncintisanweni wokwenza izinto zokukhanyisa kanye nezibambi zazo. Impela kufanele ubone i-portfolio yomklamo yabaklami abawine umklomelo wegolide ukuze uthole imikhiqizo nemisebenzi eminingi emisha, ehlukile, eyokuqala nenhlakanipho yezinto zokukhanyisa.
