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INSIDEPRODUCT VALUEON SYSTEM HD23 FROM ROSSANA, STRIKING FORMS AND FINISHES
ambientecucina
MARCH APRIL 2011 ITALIAN LIFE STYLE
PROJECT13
NEW!
AN EXTRA IDEAORIGINAL DETAILS THAT MAKE A DIFFERENCE
OPERATING AREAMORE HYGIENE IN THE KITCHENWORKTOPS, SINKS AND TAPS: IDEAS FOR BETTER HEALTH
TRENDCOOKING OUTDOORSDESIGN, GLAMOUR AND FUNCTIONALITY TURN GARDENS AND TERRACES INTO FLOWERING KITCHENS
FRIGO 2000 Srl
Viale Fulvio Testi, 125 - Cinisello Balsamo (MI)Tel. 02 66047147 - e-mail: [email protected] - www.frigo2000.it
Frigoriferi General Electric:tecnologia, qualità e design per la conservazione domestica
PFIE
1NFK
B TX
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Appliances
NEWENTRY
INSIDEPRODUCT VALUEON SYSTEM HD23 FROM ROSSANA, STRIKING FORMS AND FINISHES
TRENDCOOKING OUTDOORSDESIGN, GLAMOUR AND FUNCTIONALITY TURN GARDENS AND TERRACES INTO FLOWERING KITCHENS
OPERATING AREAMORE HYGIENE IN THE KITCHENWORKTOPS, SINKS AND TAPS: IDEAS FOR BETTER HEALTH
NEW!
AN EXTRA IDEAORIGINAL DETAILS THAT MAKE A DIFFERENCE
ambientecucina
MARCH APRIL 2011 ITALIAN LIFE STYLE
PROJECT13
Cover HD23 by Rossana
ambiente cucina project è una pubblicazione di
ambientecucina
Editor Antonio Greco
Editor-in-Chief Raffaella [email protected]
Editorial Office Carla Cavaliere, senior [email protected]
Assistant Editor Anna [email protected]
Contributors Fabrizio Gomarasca, co-ordination,Davide Cattaneo, Paola Leone,David Lowry, tranlations
Graphic design and layoutFabio Berrettini, Cristina Menotti
Business Media Editorial DirectorMattia Losi
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à www.franke.it
FRANKE
CENTINOXMARKING A CENTURY WITH A SINGLE-TUB SINK Switzerland’s world leader in the production of sinks and manufacturing with steel
celebrates a hundred years of quality, research and innovation: an important anniversary
which Franke is marking with the new Centinox sink. A perfect balance between aesthetic
appeal and functional efficiency: Centinox is a single-tub sink with a double recess,
a sophisticated dual perimeter that develops depthwise and creates a difference in level
that makes the unit look like an under-counter installation. The inside perimeter becomes
the track on which to slide the Rollmat, stainless steel dish, chopping board and modular tray.
When used together, the tray and chopping board completely cover the sink, creating
extra worktop space. Great attention to detail is seen also in the drain hidden by a flat
cover that echoes the geometry of the sink itself. Simple in its contours, Centinox
can be coordinated with many of Franke’s collections. It goes perfectly, for example,
with the Neptune hob range, the ovens in the Crystal Steel series and the Up&Down hood.
issue 13 | March April 2011 | ambientecucinaproject | 3
The outdoor furnishings market is growing all the time, a trend that contrasts starkly with that of
indoor furnishings and one explanation why this is happening is our growing desire to be in contact
with nature and our increased environmental awareness, as demonstrated by the figures from SUN
2011, the International Outdoors Fair held every year in Rimini which closed its 2010 edition with a
total of 25,117 visitors (4% more than in 2009) and with a marked increase in visitors from abroad
(up 31%, from 56 countries), as well as involving an extra 12% of surface space, occupied by 18%
more exhibitors. A positive trend in Italy, then, but also in the rest of the world. In USA at least 80%
of homes have a barbecue, and that lifestyle feature is rapidly spreading to Europe and to us here
in Italy, which is the third largest manufacturer of outdoor equipment and furnishings. The sector’s
strongpoint, apart from terrace and garden furniture, is cooking, a field in which Italy is of course
famous for its high-quality production, with plenty of sophisticated design items, ultra-specialised
in technology and safety. Italians, though, are not going to stop at preparing a few vegetables and
hot dogs grilled over hot coals. Why indeed should it not be possible to use traditional cooking
methods using gas stoves when cooking al fresco? The products available on the market do in fact
range from the straightforward barbecue to stainless steel or prefabricated masonrywork modules
with stoves, frying vats, sinks, teppan yaki hotplates and lava stone grills. The options are many,
ranging from Steel and Unopiù’s barbecue trolleys on wheels to the OlimpiQ indoor bbq/fireplace
from Atmos, a dual-purpose design item. Anyone unwilling to forego practicality of use can choose
independent cooking modules to combine as required, such as those in stainless steel on wheels
from Fontana Forni, Viking and Alpes-Inox. Mention should also be made of products for the
contract sector, such as Libero Point from Electrolux Professional, a workstation for chefs for rapid
preparation of dishes and specialities, in keeping with the modern show cooking concept.
For other budding gourmets with a love of outdoor life there are also much more elaborate ideas:
whole modular kitchens, in fact, made up of modular elements ready for assembly. They come as
ready-made or semi-finished concrete block modules to which cooking elements and appliances
are built in. This category includes the Modular series from Sunday, with solid wood finish, and the
Maxime series from Palazzetti, which enhances the Grill Module with an unusual steel hood over
the barbecue and wood-fired stove area. And if that’s still not enough, J.Corradi caters to even
more demanding tastes with the Capri kitchen, a model suitable for indoor or outdoor use, with a
solid wood structure and a choice of cooking elements, to say nothing of the magnificent sink
hewn from a single piece of Carrara marble.
by Paola Leone
COOKING OUTDOORS
DESIGN, GLAMOUR, FUNCTIONALITY: GARDENS AND TERRACES ARE INCREASINGLY AN EXTENSION OF THE INDOOR LIVING SPACE. AND THE KITCHEN IS THE CENTRAL FOCUS OF OUTDOOR LIFE. WITH PLENTY OF ENVIABLE TECHNOLOGY.
trend
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Notable for the design of its natural solid oakstructure treated with essential citrus oils, the Capri kitchen is designed for use in open-airspaces and comes in four widths: 100, 140, 200and 260 cm. Thanks to its flexibility, Capri can also be installed indoors, hence the additional accessories available, such as the professional stainless steel extraction hood.
FEATURESCapri can be fitted, if required, with a sink, 40-cm gas-fired frying vat, gas-fired barbecuewith lava stone (40 or 60 cm), 60 cm pastacooker, steel worktop, electrical steam oven and 2- or 4-ring hob with chrome-plated cast-ironand solid brass burners. It also offers a specialCarrara marble washtub, hewn from a singleblock and hand finished. The lower part of the kitchen can be fitted with doors or drawers.
CAPRI
J. CORRADI | à www.capricucina.it
issue 13 | March April 2011 | ambientecucinaproject | 5
trend
FREEDOM IN THE KITCHEN
A new stainless steel cooking module system for free-standinginstallation where required, also comprising a series of elements on wheels for open-air cooking, measuring 100, 130 and 190 cm in width by a height of 90 cm. The outdoor modules are availablewith electric grill with cast-iron stands, frying vat, teppan yakihotplate, gas hob with Dual 4.5-kW triple-crown burner, and built in washing tub with mixer tap and soap dispenser. The top is steel or Corian®. Available also in a simple trolley version,with Corian® top and pull-out shelves.
FEATURESThe photo shows the stainless steel trolley for outdoor use, a solution that makes it possible to move easily from the kitchenoutdoors and back. The trolley is fitted with a drawer and slidingshelf with non-stick surface. The stainless steel top is equipped with an electrical grill with cast-iron stand and electrical fryer. The unit measures 130x65 cm; height 90 cm.
ALPES-INOX | NICO MORETTOà www.alpesinox.com
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trend
MAXIME GRILL MODULE
A composition for cooking just like in the home and for outdoor barbecues: this is the Grill Modulefrom the Maxime programme, made up of a sequence of elements made of a compositeconcrete material clad in a cream-coloured foamed material (in the finished version), with ground marble top with a grey brushed finish. It comprises barbecue, oven, four-ring hob and sink.
FEATURESThe Grill Maxime module features an originalpainted steel hood that collects fumes from the barbecue and oven area. The barbecue has a generous, deep hearth madeentirely of firebrick to make the cooking processeasier; below is a wood store that can be accessedfrom the front or from the back. At the side there is a wood-fired oven where pizzas can be baked and other dishes cooked at the same time. To the side the module is equipped with a brushedconcrete sink and on the opposite side there is a hob with four gas rings.
PALAZZETTI | à www.palazzetti.it
OLIMPIQ
Winner of the 2008 Good Design Award and the 2010German Design Award, OlimpiQ is both a barbecue, with grill and wok for outdoor cooking and a fireplace to warm indoor spaces. Made of painted stainless steel, it has a truncated conical shape inspired by the Olympictorch (hence the name). OlimpiQ combines good designwith versatility and ease of use: it is easy to switch from one function to another and the pieces are readilyinterchangeable.
FEATURESOlimpiQ uses a dual technology: for outdoor cooking it burns wood or coal using the same process as a Philips patented new-generation wood-fired stove,which heats the grill or wok for cooking. It providesindoor heating, on the other hand, using a bio-ethanolburner. OlimpiQ has a diameter of 47.5 cm at the base, and of 50 cm at its extremity; it measures 100 cm in height. It is made by Safretti and distributed by Atmos.
ATMOS | FRANS SCHROFERà www.atmos-italia.com
trend
FEATURESLibero Point can be equipped with the Mini Combi oven and with Libero Line cooking elements (Fry-Top, Hotplate, Induction Wok and Infra-red Hotplate) or Libero Line High Performance elements (8-kW dual-zone Fry-Top, or 5 kW Hotplate and Induction Wok).
Also equipped with see-through side panels, front panels in four finishes (red, green, blue, teak), basin stands,
tip-up shelves, push-pull modular drawers, eutecticplates to put inside drawers to keep ingredients
fresh, non-stick cast-iron grills that run inductionor infra-red plates into surfaces
for grilling meat, fish and vegetables.
LIBERO POINT
A compact mobile cooking unit designed for outdoor spaces in restaurants, hotels and bars for preparingbuffet lunches, brunches, coffee breaks and happy hours. With the new Libero Point fresh dishes can be prepared anywhere in record time, thanks to the most advanced technology applied to the concept of “transparent cuisine” and “front cooking”, an approach that aims to make diners feel more involved in the preparation of the food they have ordered.
ELECTROLUX PROFESSIONAL | à www.electrolux-professional.it
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OUTDOOR GAS GRILL
The DVGBQ Otdoor Gas Grill collection comprisesmodels measuring 76, 104 and 135 cm in width for professional cooking outdoors. All the models can be fitted into any kitchenstructure without the need for further insulation. The photo shows the 135 cm trolleymodel, with two-burner hob at the side and three-zone grill.
FEATURESThe DVGBQ models are equipped with 6.5 kW stainless steel grill burners, with lid to preserve the heat; standard roasting spit,made up of the Gourmet-Glo™ 4 kW infra-red burner, a powerful motor, a steel spit and two forks; a smoking tray, which can be replaced with a grill rack; and stainless steel plates that bring out the cooking aromas and collectthe fat. The 104- and 135-cm models come with a side hob with two gas burners. The various accessories include: stainless steeltrolleys on wheels; single and double stainlesssteel doors; portable grill plate made of pressure-cast aluminium; wok grill. VIKING | à www.viking-europe.com
GOURMET
Practical and manageable thanks to its compactsize, the Gourmet model is a stainless steelbarbecue fitted with a natural teak trolley. The trolley is fitted with a drawer with stainless steel bar handle, two teaksurfaces at the side which can be opened up, a stainless steel basket and green waterproofcover made of polyester and PVC. The wheels are all the swivel type, and two of them are fitted with a brake.
FEATURESGourmet includes a large cooking area with cast-iron stands and is fuelled by LPG. It is fitted with a special lid with built-inthermometer to check that the chosentemperature has been reached. The barbecue complete with trolley measures90 cm in width by 123 cm in height.
UNOPIÙ | à www.unopiu.it
issue 13 | March April 2011 | ambientecucinaproject | 11
trend
OPEN-AIR COOKING
A complete workstation for grilling or cooking in thetraditional way in outdoor spaces, made up of three basic steel modules: bbq, gas module and water module.The model, from the Linea Gas range, is designed for cooking on terraces, in courtyards or in other smallspaces. Each module comes complete with steel panels.
FEATURESThe Bbq module measures 137x60 cm and is 121 cm in height; it is equipped with a generous 50x64 cm surface for cooking meats, vegetables and completedishes. The Water module, at the centre, measures 59x53 cm; it is supplied with drainage connections, water inlet attachment and mixer, and is fitted with a handy wooden chopping surface which, when needed,turns the module into a worktop. The Gas modulemeasures 60x53 cm; it is equipped with a generous 7kW burner for cooking food in a saucepan. The lowercompartment can also be used as a gas cylinder housing.
FONTANA FORNI | à www.fontanaforni.com
GREEN
With its completely revamped design, the new Green barbecue island comprises a large teak shelf that surrounds the stovetop. A unique solution designed for the most demanding gourmet chefs who spend a lot of time in front of the grill and need plenty of surface space.
FEATURESGreen comes with two or four powerful cast stainlesssteel burners and a ceramic heat diffuser, a roasting spit and an insulated compartment for storing food and hot or cold drinks. The lid, burners, splashguard, grills, heat diffusers and knobs - all made of steel - dismantle without screws or bolts, which makes cleaning and generalmaintenance easier. The total absence of electrical elements and revolving wheels with brakes ensure that the Green barbecue can be positioned in any space.
STEEL | à www.steel-cucine.com
MODULAR
The complete Modular open-air kitchen is a module-basedsystem that can be personalised to suit individualrequirements. It consists of seven basic, old-effect groundmarble modules and removable solid wood doors. Themodules are positioned in the required manner to createkitchen compositions that offer the same kind of performancefeatures as indoor kitchens, and are just as safe. Each individual module measures 78x75 cm; height 90 cm.
FEATURESModular’s functional modules are seven in number:Barbecue, with dark grey pre-coloured bbq module and ventilated brazier, bio grill (67x40 cm) with built-in tray and wood store; Gas Grill, with stainless steel burners,stainless steel lid and thermometer; Fornello, with two-ringhob; Fritto, with built-in stainless-steel frying vat; Fresco, with 65-litre refrigerator and worktop; Acqua, withbuilt-in sink; and Isola, a storage module with PEHD top. It is also available with built in wood or charcoal oven.SUNDAY | à www.sundaygrill.com
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à www.franke.it
The new Vintage free-standing collection combines
colour and design with functional efficiency and aesthetic
appeal, features enhanced through the use of colour:
cream, burgundy and silver.The large door handle
emphasises the nostalgic look and makes the appliance
range ideal for kitchen-living spaces, as well as giving
them a distinctive, personalised quality.
All the models in the Vintage range are fitted
with a ventilated cooling system that keeps food
at its best. Cold air and just the right level of humidity
are distributed evenly throughout the interior chamber,
so food stays fresher longer. These double-door
or combined appliances make the most efficient use
of energy (they are rated A++) with a saving
on consumption of 40%. The generous interior spaces
are functional and well organised thanks to the use
of glass shelves, suspended bottle racks,
modular door shelves and extra-large crisper drawers.
SOFT, CURVACEOUS FORMS WITH A
1950S FEEL, SKILLFULLY REVAMPED
WITH A MODERN LOOK.THE UNIQUE
CHARM OF THE REFRIGERATORS
IN FRANKE’S VINTAGE COLLECTION
FRANKE SPAVia Pignolini, 2 - 37019 Peschiera del Garda (VR) - Italy Freephone number (in Italy) 800-359-359
COMBINED DOUBLE-DOORMODEL MODEL
Total gross capacity (litres) 342 296
Total net capacity (litres) 229 229
Net freezer capacity (litres) 92 65
Anti-bacteria unit yes yes
Cooling system Ventilated Ventilated
Autonomy during power failure 18 hours 22 hours
Refrigeration capacity (kg/24h) 4.5 4.5
Energy efficiency rating A++ A++
DOUBLE-DOOR MODELFor people who shop frequently:the refrigerator is spaciousand the freezer smaller (65-litre capacity).
COMBINED MODELThe ideal choice for anyone who needs to store large quantities of frozen food. The freezer unit has a 92-litre capacity.
COLD STORAGE RETRO COLOURING
ADVERTORIAL FEATURE
issue 13 | March April 2011 | ambientecucinaproject | 13
inside
HD23 IS A KITCHEN SYSTEM THAT OOZES UNIQUENESS, WITH FORMS AND FINISHES THAT GUARANTEE A STRIKING VISUAL EFFECT. IT COMES FROM ROSSANA, WHICH IN FIFTY YEARS IN THE BUSINESS HAS LINKED ITS NAME TO THOSE OF TOP-NAME DESIGNERS TO CREATEPRODUCTS WITH A PARTICULAR DISTINCTIVE QUALITY: INNOVATION.
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PRODUCT VALUEINSIDE
by Paola Leone
THE FIRM Fifty years of history and interna-
tional designer names have built up the suc-
cess of Rossana, the leading kitchen manufac-
turer that has always concerned itself with pro-
ducing products that are much more haute
couture than prêt-à-porter: niche products
rather than series runs, designed ad hoc and
individually tailored rather than aimed at the
masses. The strength of the brand also comes
from its ability not just to respond to market
demands but to predict and even create them
by offering innovative trend-setting solutions
that are the result of its on-going commitment
in the field of research and experimentation.
Hence Rossana’s belief in the fundamental
contribution of top designers such as Illipran-
di, De Lucchi, Dordoni, Agnoli, Pillet,
Castagna, Salviati-Tresoldi, Zengiaro and Aro-
sio, whose creations have gone down in
kitchen design history – a good example being
Giancarlo Illiprandi’s 1968 Arcipelago, dis-
played at the MoMA in New York. Other
kitchens, such as Verona and Etna by Rodolfo
Dordoni, rank as milestones in the company’s
history. Together with the Febal brand,
Rossana now belongs to the Gruppo Colombi-
ni, run by Ivo and Emanuel Colombini, the
group’s chairman and managing director re-
spectively: two men who have successfully re-
vamped both brands, both on the product
front and in terms of marketing and advertis-
ing strategies. And today Rossana continues to
represent a front-ranking industrial reality in
the kitchen furnishings sector, with a plant in
Montelabbate that occupies 6,000 square me-
tres of space, employs a workforce of 32 and
runs a sales network of 100 stores loyal to the
brand and exclusive showrooms, as well as es-
tablishing a growing presence on foreign mar-
kets, which now generate over 20% of overall
sales. The art director of the Rossana brand
since 2001 is architect and designer Massimo
Castagna. Under his guidance, Rossana has
produced some of its most prestigious
kitchens, such as Oslo and Vienna, designed
by Castagna himself, Ginevra, designed with
Christophe Pillet, and Inn, created Ennio Aro-
sio. The latest success story - and a kitchen
system that marks a major turning-point in
Rossana’s global design concept - is HD23, de-
signed by Massimo Castagna. “HD23 is an ‘ob-
ject project’,” explains Castagna, “because it is
based on the importance of individual special
objects that can be used freely and simply,
combined with a set of elementary, one-colour
base units and worktop”.
The linear compositionwith high-resistanceVerona grey mattlacquered finish,and handles, features a solid, thick pier-styletable made of ashwoodand with table top in Corian®, like the worksurface. The ashwood wall units, which rest on the base units,have sliding fronts and are lacquered red on the inside. Under the pierunit, an open floor unitwith ashwood shelves.
The pier-style table,made from coupled planks of brushed, mocha-stainedsolid ash (270x105 cm;height 93.5cm) rests on the L-shapedcomposition made up of base units with high-resistance silk greymatt lacquer finish and Corian® top.Above, the Shanghai hoodin heat-moulded Corian®;the 90cm-wide wall unitshave vertically slidingfronts, finished like the base units.
THE DESIGN “For the design of HD23 we
started with a simple consideration: the de-
sign of kitchen furnishings begins with estab-
lishing the basic volumes of the room they
are to fit in, and with where the base and tall
units are to be positioned. Only at a later
stage do these volumes acquire their person-
ality, through the addition of various compo-
nents. On HD23 we left the characterisation
of the cabinet front almost as a secondary
consideration (thereby negating the wide-
spread but questionable concept according to
which it is ‘the cabinet front that makes the
kitchen’) and we characterised the ‘block’ of
base units with eleven special elements de-
signed as ‘objects’. A design content as ele-
mentary as it is effective in giving character to
the end result”. It is, then, quite an innovative
project, which gets back to the original con-
cept of the sectional kitchen and takes it to a
new level with eleven striking feature ele-
ments: special wall units, snackbars, pier
units, hoods and appliances. “The objects
make an immediate statement and in so do-
ing contribute to the overall visual impact of
the product; they can be equally well incorpo-
rated into a complex kitchen system or a sim-
ple kitchen block and can be added to or
moved around at a later stage,” Castagna
goes on. But the concept of HD23 is rational,
smart and revolutionary from another point of
view as well: that of communicability. With
HD23, Massimo Castagna wished to create a
kitchen system with features that it would be
easy to communicate to retailers at point of
sale and readily designable by technicians in
individual dealerships. So when Castagna de-
signed HD23 he was thinking as much about
communicating the idea through the sales
process as about simplifying the design with-
out sacrificing the inclusion of eye-catching
features. Indeed the finished kitchens shine
as unique “objects”, with forms and finishes
that will certainly not go unnoticed.
TECHNOLOGY The kitchen is envisaged not
as a “model”, but as a system that remains
open within the larger system range. This, in
a nutshell, is the philosophy of HD23: “ob-
jects” are set against neutral storage units,
restrained in their form and use of colour. The
materials chosen for the units are indeed
high-resistance matt lacquerwork in a silk
grey hue, although they can also be supplied
in any standard Rossana shade. But on HD23
the storage units are the neutral backdrop
On the HD23 projectMassimo Castagna starts from the concept of the sectional kitchen,in which a set of neutralstorage units is enhancedwith eleven featureelements including hood,special wall units, tableand pier-style counters.
PRESS HERE LOOKDISPONIBLEOBJECT
The photo shows HD23with high-resistance silkgrey matt lacquer finish,embellished with a wallunit in rich yellow glass,a lacquered wood pier unitwith sturdy legs and top in Corian® - like the entiretop - and the Shanghaihood in heat-mouldedCorian®, inspired by the famous Falkland lamp designed by Bruno Munari for Danese.
inside
16 | ambientecucinaproject | March April 2011 | issue 13
÷
PRODUCTVALUE
à www.rossana.it
against which feature items stand out, partic-
ularly the Shanghai hood, made of Corian®
and inspired by the famous Falkland lamp de-
signed by Bruno Munari for Danese. Or the
three pier unit tops: one held up by a sturdy
lacquered wood support (285x120 cm; thick-
ness 20 cm); the pier-style table, made from
coupled planks of brushed, mocha-stained
solid ash (270x105 cm; height 93.5cm); the
Corian® pier table, with edge and trestle
structure in burnished brass (270x105 cm;
height 93.5 cm).
Then there are families of special wall units in
lacquerwork, stained oak, American walnut or
entirely of coloured glass, with fronts that can
either be hinged or slide horizontally or verti-
cally. A particularly elegant effect is created
by the shaped Corian® worktops, with built-in
wash tubs, made of the same material, and
flush-fitting stovetop, or double-depth base
units, with one open side fitted with shelves
made from different kinds of wood. The ele-
gant austerity of the front, with built-in or ex-
ternal handle, contrasts with the compact vol-
ume of the base units, whose plinth reduces
the height while maximising capacity, making
HD23 an ideal choice for a space that blends
with the living area.
The large Corian® twin-tubsink (140x45 cm) consistsof a single element thatcontinues seamlessly into the Corian® top.The S-traps are at the centre in the closed-off section but can be accessed for inspection. The coverover the unit, also made of Corian®, is used as a chopping board or as extra surface space.
issue 13 | March April 2011 | ambientecucinaproject | 17
18 | ambientecucinaproject | March April 2011 | issue 13
For more than 60 years Candy has been catering to consumer needsfor maximum comfort and relaxation in the home, paying close atten-tion to a range of domestic requirements and offering a technologythat is simple to use and innovative in its design. The functionality and aesthetic appeal of a domestic appliance is nolonger enough to define the quality of the product. Now, alongside de-sign, attention to detail and quality of materials come various increas-ingly innovative functions: energy saving, whisper-quiet operation,safety of use and environmental friendliness.These, for example, are the concepts on the built-in P-Line Evo rangeof ovens, stovetops and dishwashers was based, with a coordinatedlook, new LED technology for ovens in the U-See series and the induc-tion hobs with a maximum energy consumption of 3 kW.
LEDS ON COOKING APPLIANCESThe LED technology featured on the U-See ovens is a new Candy ex-clusive, replacing the traditional illumination by incandescent lightbulb. 14 LEDs incorporated into the tempered glass inner oven doorprovide an extremely high-quality source of white light that ensures
INDUCTION HOB PVI 640 CBA
Type induction
Number of cooking areas 4
Maximum energy consumption 3,0 kW
Safety child-safe device, residual heat light
Size in cm 52x59x5
Width in cm 56
TECHNOLOGY FOR DAILY USE
issue 13 | March April 2011 | ambientecucinaproject | 19
à www.candy.it à www.candy-group.com
optimum visibility of the food cooking on all shelves, with no shadowscast. The system gives complete illumination of the interior, withoutaltering the visual perception of the food as it cooks.Thanks to LED technology, reliable functioning over time is guaran-teed, with extremely low electricity consumption (95% less than tradi-tional oven illumination systems).
INDUCTION, HIGH ON EFFICIENCY LOW ON CONSUMPTIONWith a heat output of 90%, induction is currently the most efficientcooking technology available. The heat generated is transferred direct-ly to the base of the receptacle, with no dispersion and with shortercooking times. It takes little more than 3 minutes to boil a litre of wa-ter, as compared with over 7 minutes for electric glass ceramic hot-plates and nearly five minutes on gas stoves.The induction hobs offer absolute safety of use. The cooking area onlyheats up when actually in contact with the cooking receptacle, whichprevents the unit from being switched on accidentally and keeps it coolinstead. The stovetop surface is perfectly smooth, with no obstacles,which makes for easy cleaning. And in the event of accidental spillageor pans boiling over, there is no risk of food burning on. Settings areextremely precise and create the perfect temperature for cooking athigh powers (boiling water for pasta) or more delicate preparations,(mousses, sauces, simmering...).
HOB P-LINE 75 CM
Type 4 gas rings in diamond arrangement
Finish stainless steel and stainless steelwith cast-iron pan stands
Size in cm 3,5x51x75
Width in cm 56
U-SEE OVEN
Type multifunction
Cooking programme electronic digital touch control
Available functions12 (including 1 “pizza” function and 3 new Ucook functions: SoftCookdesserts programme, Sprinter quickpre-heat, SuperGrill high-power grill)
LightingU-See Led system
Volume 55 litres
Maximum energy consumption 2,1 kW
Energy rating A
ADVERTORIAL FEATURE
BUILT IN DIVISIONCANDY HOOVER GROUP S.r.l. Via privata Eden Fumagalli - 20861 Brugherio - MB - Italy
by Davide Cattaneo
Catering to the widespread demand for a total absence
of harmful bacteria in our living environments, manufacturers
of furnishings, appliances and components are now coming
up with innovative technologies that stop them forming
in the first place, to give all-round hygiene on everything
from worktops, seals and sink fixtures, to water supply,
food storage spaces and even to the air we breathe.
Particular attention is being paid to surfaces (worktops,
sink areas and stovetops), which are now undergoing
the new anti-bacterial treatments to prevent food that
comes into contact with them from becoming contaminated.
Optimum food storage conditions, meanwhile, are being
ensured by new state-of-the-art refrigerators, which use
specific technologies to cool different areas of the interior
space in different ways to ensure that all stored food
is kept at its freshest, most flavoursome best.
Powerful extraction fans enable hoods to purify the air,
making it healthier quicker than was previously the case,
in addition to eliminating steam, fumes and smells.
The use of selected, non-toxic raw materials inside taps
and the absence of lead during the entire manufacturing
process means that no harmful substances are released
into the water through contact with the plumbing.
The challenge now - one already declared by Veneta Cucine -
is to develop the various ideas that have been devised
in an organic, integrated way, the ultimate aim being
to achieve a 100% bacteria-free kitchen.
ALONGSIDE SAFETY,FUNCTIONALITY AND ENERGY
SAVING, HYGIENE SURELY RANKSAS ONE OF THE ISSUES CLOSEST
TO CONSUMERS’ HEARTS.ESPECIALLY WHEN CONTACT
WITH FOOD IS INVOLVED. NOW WORKTOPS, SINKS AND TAPS
ARE COMING ONTO THE MARKETTHAT WILL MAKE THE KITCHEN
A COMPLETELY BACTERIA-FREEPART OF THE HOME.
MORE HYGIENEIN THE KITCHEN
OPERATINGarea
KWC
The KWC Ono kitchen mixer tap is not just a work of sleek, elegant design, but also a highly functional element with a comfortable hand control. All the firm’s taps are made of AISI 204L/316L stainless steel, of safe, completely traceable European origin. KWC also reduces environmental impact during production by not carrying out chrome-plating and polishing processes. à www.kwc.com
20 | ambientecucinaproject | March April 2011 | issue 13
à www.elica.com
With Luxerion Elica treats and purifies the air that leaves the kitchen and goes into other parts of the home. The air in the room is sucked into the purification module where it passes through three separate filter stages: the first removes macro-impurities with a metal mesh filter, the second removes foul smells using an active carbonfilter; the third captures dust, pollen, bacteria and other particulate measuring ≥ 0.1 microns with the HEPA filter.Having passed through the module, the air is completely clean and ready for recirculation into the room. Elica’s Luxerion comes in the Pure Wave and Pure Ola version, two models with their own matching hoods.
ELICA
High performance, energy efficiency and functionality: Ico (design Fabrizio Crisà -Elica Design Center) is a streamlined, linear-stylehood made up of an opengeometric element that formsthe surround to a rectangularunit in black or white glass,or alternatively made of stainless steel. The perimeter extractionmethod allows more fumesto be captured to stop themspreading to the rest of the kitchen. Less Energytechnology, which uses the Synairgy motor-system,gives a 50% saving on electricity consumption.The Pure smart modeswitches the hood on at its lowest setting for fiveminutes every half hour to give constant, continuousand noiseless air exchange.
issue 13 | March April 2011 | ambientecucinaproject | 21
SUB-ZERO
The innovative dual-compressor refrigeration system, which gives better humidity and temperature control in both
the refrigerator and freezer sections, is the heart of SubZero’sseries of built-in refrigerators. As the evaporator is positionedfurther down in the fridge than usual it is possible to achieve
a lower temperature near than drawers than in the rest of the compartment, as low as 0°C in fact, an ideal environmentfor storing meat, fruit and vegetables. An air purification systemhas also been introduced to eliminate odours, viruses, bacteria
and the gases given off by food, with the installation of smallpipes coated in titanium dioxide housed in a special container
through which UV light passes: when titanium dioxide is activated by light it produces a series of oxidising agents
that eliminate harmful substances.
à www.frigo2000.it
COSENTINO
The exclusive active anti-bacterial protectionthat is incorporated during the manufacturingprocess and pervades every particle of the material, characterises the surface of Silestone®, Cosentino’s 94% natural quartzmaterial. The absence of harmful bacteriamakes it the ideal solution for kitchenworktops and snack bars as well as for floorsin homes, shops and hospitals, because it is also highly scratchproof, and resistant to all types of abrasion and to staining.Silestone comes in over 60 colours, three finishes and a range of formats. Blanco Zeus Extreme is the latest version: absolute white with an elegant gleam.
à www.silestone.com
OPERATINGarea
22 | ambientecucinaproject | March April 2011 | issue 13
OPERATINGareaVENETA CUCINE
Veneta Cucine has devised the first structural treatment that render bacteria-repellent all areas that come into contactwith food on a daily basis, part of the “green thinking”approach the firm adopted some time ago as part of its efforts to find eco-sustainable solutions, from the choice of material to design development processes. This is an exclusive innovation which has led to the creation of Ecocompatta (design Paolo Rizzatto), the first anti-bacterialkitchen guaranteed by the “BBS, Bacteria BlockerSilverguard” quality seal, specifically developed for this purpose. In the collections presented by Veneta Cucine, BBS identifies all elements which haveundergone a silver ion-based treatment and come intofrequent contact with foodstuffs, that is to say worktops, the bottoms of drawers and larder units. The treatmentreduces the proliferation of bacteria by up to 99.9% and maintains this situation over time because it is structurally incorporated, thanks to nanotechnologies,into the paintwork and laminates. The unprecedented result,for which the firm owns the exclusive rights, is the result of years of work conducted by the research team with full collaboration of suppliers, as Denise Archiutti, who sits on the company’s board of directors and is controller for Veneta Cucine explains, specifying how the “BBS, Bacteria Blocker Silverguard” project is the mostadvanced stage in a process of constant attention to qualityand to the reduction of “toxic” elements in the kitchen,something that is also achieved by using water-based paintsand units made from 100% recycled recomposed wood. à www.venetacucine.it
24 | ambientecucinaproject | March April 2011 | issue 13
NOBILI RUBINETTERIE
Zoom (design Nilo Gioacchini) is a kitchen sink mixer tap that gives complete flexibility of movement and is made using non-toxic raw materials. Many of the components are made from ot60 brass, a type of brass that has an extremely low lead content. Nobili was the first firm in Europe to equip itself with a technologically advanced de-leading system, a procedure which ensures that the material is 100% “clean”, even during the first days of use when ordinary mixers usually do slightly release harmful particles into the water supply.
à www.grupponobili.it
WHIRLPOOL
Whirlpool “Sixth Sense” Fresh Controltechnology lengthens the time food stays fresh by constantly controlling the temperature and levels of humidity inside the refrigerator. And now an extra new feature has been added to improve freshfood storage. The Activ0° system is a specialdrawer that is ideal for storing meat and fish at 0°. Thanks to the user-friendlyinterface it is enough to press a button to activate a particular ventilation system that produces a storage temperature close to zero 0° (-1°C/+2°C) inside the specialcompartment. When the Zero Zone is not inperation, the temperature of this particular drawer is the same as the rest of the compartment inside and it can be used for standard food storage.
à www.whirlpool.it
issue 13 | March April 2011 | ambientecucinaproject | 25
OPERATINGareaELECTROLUX-REX
SpacePlusTM is a new fridge-freezer from Electrolux-Rex, an ideal solution for preserving large quantities of food, thereby optimising times and costs. The insidecompartment is larger than is traditionally the case and there is a maxi crisper drawer for vegetables, with total capacity exceeding300 litres for cold storage and freezing. This result has been achieved thanks to the use of a high-efficiency evaporator and compressor and an optimised insulationsystem. The new SpacePlus™ appliances are all rated class A+ on energy efficiency, a remarkable result for appliances of this size.
à www.electrolux-rex.it
SCHOCK
Waterfall sink in Cristadur®, Schock’s patented composite granite,certified in accordance with parametersused by the aerospace industry. Thanks to nanotechnologies it is resistant to attack by dirt and bacteria and is also shinier. It comes in six colours: carbonium, silver grey, ivory, mocha, magma black, polaris white.
à www.schock.it
OTTONE MELODA
All Ottone Meloda’s taps are made usingPWP (Pure Water Process) technology, with an 85% reduction of the amount of lead released into water and 95% reduction in the amount of nickel released. In the first stage lead is removed from taps and valves, in the second extremely corrosion-proof electrolytic nickel is deposited, to which special products are added that do not allow the release of nickel ions upon contact with water. The firm’s environmentally-friendly approachcontinues at the dual-chroming stage,involving the use of a zero-release galvanisingsystem which means that all the water used in the process can be retrieved and reused.
à www.ottonemeloda.com
STONE ITALIANA
Designed exclusively for kitchens, KStoneis a material developed by Stone to make
work surfaces and cladding panels 2 or 3 cm thick, produced using selected
raw materials. Designed and tested toprevent the formation and proliferation of
bacteria and mildew during normalcleaning operations, it is certified NSF51by the US Food & Drugs Administration,which guarantees the non-toxicity of the
product. KStone is also certified for “Greenguard Indoor Air Quality” and
“Greenguard Children and School”, since it releases no harmful substances into
the environment. KSoul in white, KWork in grey, KSpace in grey/brown and Kart in black are the four available shades.
à www.stoneitaliana.com
issue 13 | March April 2011 | ambientecucinaproject | 27
OPERATINGarea
FALMEC
Maximum efficiency and whisper-quiet operation: Horizon is the ideal hood for spaces that combine living and kitchen functions into a single room. Perimeter extraction is associated with the Noise Reduction System® (N.R.S.®),which considerably reduces sound pollution in the home: the noise generated by the hood is reduced to just 44dB(A).The new system optimises the flow of air and eliminates the turbulence and vibrations that are the chief causes of elevated sound levels. Available in a two-flue version with motors which have an extraction power of 800 m3/h.
à www.falmec.com
S P E C I A L
To celebrate a major milestone – 200 issues published over 35years – Ambiente Cucina decided tolaunch a debate on the future of the kitchen. A complex challenge
explored with entrepreneurs, designers, managers, architects, sociologists and communications experts, who were asked to express their opinions on seven themes,giving a total of 35 considerations that offer food for thought and ideas for design solutions. The special is accompanied by 200 solutions, from materials to the mostcomplex of kitchen systems, selected for their forward-looking approach. The debatecontinues on the living24 portal, where it is possible to read and comment on completeversions of the opinions of those interviewed, vote and comment on products selected by the special and discover other innovative solutions.
www.living24.it
THE FUTUREOF THEKITCHEN
designing ac
28 | ambientecucinaproject | March April 2011 | issue 13
à www.sadun.it
SADUN SRLVia Wagner, 19320038 Seregno (MB) Italytel. +39 0362 2334.1fax +39 0362 229470
ADVERTORIAL FEATURE
Shiny, durable, non-toxic, recyclable and extremely versatile:
these are just some of the advantages of Parapan, distributed
exclusively by Sadun, a firm that goes in for research in the field
of materials in a big way. A solid acrylic material, evenly coloured
throughout its whole thickness, and perfectly smooth and shiny
on all sides (in accordance with the DIN 68861 standard), Parapancomes in 19 standard colours and in two thicknesses (4 and 18 mm);
it can be worked with woodworking machinery, is heat-settable
and easy to repair. Its gleam, durability and resistance to scratching
and general wear and tear make it a popular choice with consumers,
who soon discover how perfectly it responds to the demands
of contemporary design.
Kitchen with Parapan fronts. Italia model from Arclinea, design Antonio Citterio.
issue 13 | March April 2011 | ambientecucinaproject | 29
AN ALL-ROUNDGLEAM
IT’S A REAL KITCHEN
CREATED BY TWO
WELL-KNOWN DESIGNERS,
MARCELLO ZILIANI AND BRUNO RAINALDI,AND MARKS THE START
OF A NEW FEATURE
DEVOTED TO THE MOST
ORIGINAL FURNISHING
SOLUTIONS CREATED
BY DESIGNERS WHO
WISH TO COMMUNICATE
THEIR WORK THROUGH
AMBIENTE CUCINA
PROJECT.
AN OLD WORKBENCH FOR A NEW FURNISHING CONCEPT
by Paola Leone
Architect Ziliani, in collaboration with his friend Bruno Rainaldi, designed
the most welcoming space in his home as a place to cook and dine with friends.
“We used to go out together and stay out till well into the night,” the architect explains.
“Now, with friends, we meet for an aperitif and continue with dinner from there.
That’s why we chose to place a large table and stovetop at the centre.
So why did I want it like that on an old carpenter’s workbench?
The love I’ve always had for this object, which my grandfather used to use when
he was carving rifle butts”. Over the bench Ziliani has secured a free-standing stainless
steel Smeg hob (model PS9R-3), with five gas rings; behind, the square white table
with Tiffany chairs from Casprini, designed by Marcello Ziliani, and the Flos lamps
designed by Achille Castiglioni. The washing area of the white no-name kitchen furniture
comprises base units and upper storage units that fit inside a Corian® surround;
on the opposite side the wall with tall units and built-in electrical appliances.
Have you designed a kitchen with an unusual detail or special feature? Send a couple of photos to the Ambiente Cucina Project secretary,[email protected] most innovative ideas will be published in Ambiente CucinaProject and on the portal Living24.
<
+
à www.marcelloziliani.com
AN EXTRA IDEA
issue 13 | March April 2011 | ambientecucinaproject | 31
KITCHENS NEVER STOP. AND EVEN THOUGH THIS IS THE YEAR WITHOUTTHE TRADE’S OWN FAIR, THE MAIN FURNITURE, APPLIANCE AND MATERIALS FIRMSARE PRESENTING A SERIES OF INITIATIVES THAT WILL ANIMATE AND CONFIRM MILAN AS THE CAPITAL OF DESIGN. DURING THE FURNITURE SHOW, FROM 12 TO 19 APRIL.
BINOVAKitchens are changing.The new Pura e Terra(Ben-Design) collection is beingpresented at the showroom.
Showroom Binova Milano,via della Moscova 4712-17 April, 10am-8pm
BOFFIBoffi are to be found in variouslocations during Design Week.The new kitchens, bathroomsand cabinetry are on display at the Boffi Solferino flagshipstore, where Living Divani also display.
Boffi Solferino,via Solferino 1112-17 April, 10am-9pm
Boffi’s first collaboration with Vhernier: in the Vhernierboutique in via Santo Spirito 14,the two brands present “The Jewel Elsewhere”.The Boutique is transformed
5 April-26 February 2012Inauguration 4 April
Again at the Triennale,an exhibition about designfeaturing Interware (Maurizio Galante and TalLancman), designers for Boffi.Standardisation and consumersociety give us access toeverything we can need or wishfor. Over-exposure to objectssometimes makes us forgetabout history and where we come from: this excitesMaurizio Galante and Tal Lancman who, in theirworkshop, manipulate fashion,design, decorative objects andinterior architecture. From ideato production the works that tell this story created withBaccarat, Boffi, Cerruti Baleri,Craft, Fondation Cartier,Ithemba, the Musée d’ArtModerne du Luxembourg and Mussi.
Triennale, viale Alemagna 612 April-1 May
by Boffi into an irreverentkitchen, where jewelleryinteracts with Italian design.
Vhernier, via Santo Spirito 1412-17 April, 10am-9pm
To mark the 50th anniversary of the Milan Furniture Fair,the Triennale Design Museumdevotes its fourth edition to the people, the businessesand the design projects thathave helped make the Italiandesign system what it hasbecome since its post-warbeginnings and made the fairsuch an international success.On show at the exhibition “The Dream Factory. ThePeople, Ideas, Businesses andParadoxes of Italian Design”,with artistic design by AlbertoAlessi, are the Iceland tub by Piero Lissoni and theMinikitchen designed by Joe Colombo for Boffi.
Triennale Design Museum,viale Alemagna 6
FUORISALONE2011
KITCHEN EVENTS
BULTHAUP CESAR DUPONT
32 | ambientecucinaproject | March April 2011 | issue 13
BULTHAUPInspired by the concept of “Shifting Contexts”,the protagonists of architectureand design reinterpret andrevamp Bulthaup. Starting with bulthaup b3, which will bepresented by art director MikeMeiré, who turns the kitchen“on its head” and expands its horizons. Surfaces that arenot lacquered but elegantlycovered in leather createassociations with haute couture.Cabinets that display a collection of personal knick-knacks but also raritiescreate spaces that go beyondthe confines of the kitchen.
Bulthaup Durini, via Durini 1712-17 April 10am-9pm
CESARAt the Milan flagship storeCesar presents two top-of-the-range models on which Gian VittorioPlazzogna’s highlycontemporary design is enhanced by the contrast with the material quality of the chosen finishes:the linear quality of Elle will be expressed in the heat of the thermo-fired oak while the rhythmical harmony of Kalea will be underscored by the intensity of sawn oak.
Cesar flagship store,via Larga 2312-17 April, 10am-10pmCocktail 14, 15, 16 April,6.30-9pm
CORIAN®-ERNESTOMEDADuPont and Disney present“Tron designs Corian®”,a design exhibition based on the Walt Disney Studios film“Tron: Legacy”. As part of the exhibition Ernestomeda,with the creative collaboration ofAquiliAlberg, develops a specialdining-kitchen area inspired by the movie and created usingthe techno-surface DuPont™
Corian®. On the kitchen islandthe installation presents a special combination (for the first time ever in a kitchen) of DuPont™ Corian®
surfaces incorporating the high-tech electro-luminescentfilm by Light Tape.
Tron designs Corian®
Padiglione Visconti,via Tortona 5812-17 April, 10am-10pmInauguration 11 April,7-11pm (by invitation)
COSENTINO Gruppo Cosentino will be takingpart in Posti di Vista’s SensitiveDesign event at Fabbrica del Vapore, the culturalproduction centre for thedevelopment of new idioms,techniques and skills indifferent artistic and culturalfields sponsored by Milan’smunicipal authorities.The Cosentino stand in the Sala Colonne (“Columns Hall”),will among other things presentthe new series of Silestone®
Nebula colours.The 150th anniversary of Italian
Unification is the inspiration for the installation of an original“tricolor” sofa, made entirelyusing Silestone®, designed by Studio Gritti Rollo.
Fabbrica del Vapore,via Procaccini 412-18 April, 10am-10pm
DADASet in Motion is the appealingname chosen for the step-by-step discovery (a world premiere) of the new Set kitchen,designed by Rodolfo Dordoni.
Temporary location corso Europa 5/7 12-16 April, 10am-10pm17 April, 10am-7pmParty by invitation 12 April, 7.30-10pm
Flagship Store, corso Europa 212-16 April, 10am-10pm17 April, 10am-7pm
Arredamenti Stadio,via Solferinocorner via Pontaccio 12-16 April, 10am-9pm17 April, 10am-7pm
FUORISALONE2011
KITCHENEVENTS
issue 13 | March April 2011 | ambientecucinaproject | 33
ELAM ELICA ELMAR
ARMANI/DADAThe partnership between Armani and Dada gives usBridge, a stunning kitchen idea.
Armani Casa,via Manzoni 3712-16 April,10.30am-7.30pm
DE DIETRICHArchitecture, design, lightingand art come together in a shared project that brings the best of design under oneroof: spaceXdesign, an exclusiveshowroom, jointly created with De Dietrich ElettrodomesticiItalia, Studio AZdesign, Quattrobiand Aton Shop Donati Group.
SpaceXdesign,c/o Opificio31, via Tortona 3 12-17 AprilCreative Showcooking 14 April, 7pm
ELAMThe E5 kitchen designed in1965 by Marco Zanuso for Elam will be featured in “DreamFactories. The People, Ideas andParadoxes of Italian Design”,an exhibition curated by AlbertoAlessi with design by MartíGuixé which the TriennaleDesign Museum is devoting to the people, companies and projects that contributed to the development of the Italiandesign system from the end of World War II to the presentand helped make the Salone del Mobile a global success.
Triennale Design Museum,viale Alemagna 65 April-26 February 2012Inauguration 4 April
ELICAA hood that is surprising for its geometric simplicity andsmall size: a versatile productfor all kinds of kitchen spaceand composition.Clip is a new “democratic”hood designed by Ludovica+Roberto Palomba.
Elica Showrom,via Pontaccio 1012-17 April, 10am-10pmCocktail 12 April, 7-10pm
ELMARPlayground is the name of the event Elmar has developed in synergy with Whirlpool andKitchenAid to present a new kitchen system (designLudovica+Roberto Palomba):a young kitchen, with aninternational twist that bringswith it a new energy.
Elmarvia Savona 4312-17 April10am-10pm
ERNESTOMEDAMinimal elegance, stylisticevenness, expressed throughthe clean contours of horizontalgrooves and full-height handles,blending into the surroundingswith original, highly functionalsolutions: these are the featuresof the new Emetrica kitchen,created by two young,up-and-coming designers,Andreucci&Hoisl, who with thisdesign project offer not onlyelegant lines and innovativematerials but also a great dealof scope for personalisation.
Ernestomeda Loft,viale Col di Lana 812-17 April, 10am-10pm
GAGGENAUAfter the great success of the previous editions,Gaggenau & Ottagono presenttheir new project DesignerRecipes 3, offering moments of creativity through thepreparation of the favouriterecipes of architects anddesigners, with a live cookingshow featuring Gaggenau chefs.
Spazio DesignElementivia Lazzaretto 312-15 Aprile, 10am-8pm16 April, 10am-7pmCocktail 14 April, 6-9pm (by invitation)
FUORISALONE2011
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ERNESTOMEDA GORENJE MARCARCHSTUDIO
GORENJEThe Gorenje Group, one ofEurope’s top eight electricalappliance manufacturers, willbe at the Fuorisalone exhibitionPunti di Sutura (“Stitches”) inZona Tortona with the built-inglass ceramic hob designed by Karim Rashid and artisticallyreinterpreted by students from the Brera Academy.
Superstudioex Acciaierie AnsaldoZona Tortona12-17 April, 10am-8pm
LAGOThe Appartamento Lagoscheme is on once again this year, still based on theoriginal concept but completelyrevamped: a showroom and at the same time an actualapartment open to visitors.Appartamento Lago 2011 will also feature a new spacethat will preview Lago’s new designs relating to the world of bathrooms.
Lago Milano, via Brera 3012-17 April, 10am-10pm
MARCARCHSTUDIOIn collaboration with Microsoft,Florida and many other namesfrom the world of design andfashion, Be_Home by MarcarchDesign is a living apartmentpopulated by products that actually get used.The aim is to offer a real live,hands-on experience of the objects displayed.Musical and culinaryperformances, light shows and much more will behappening for the duration of the event.
Studio Light, access from via Stendhal 36 and via Savona, 6012-17 April, 10am-10pm12, 14 and 15 April, 6.30pmcooking show and DJ set (by invitation)
MODULNOVAThe particular attention devotedto the development of versatileand contemporary solutionsfinds an important application in Mood, the new daytime living concept from Modulnova,being presented at the Milanflagship store.
Showroom Modulnova,via Borgogna 712-17 April, 10am-10pmCocktail every evening, 6-10pm14 April, party by invitation in collaboration with Radio Monte Carlo.
NEFFNeff presents all the new ideasfrom Perfect Built-In 2011,a complete range of built-inelectrical appliances,that bring together the passionfor cooking, technologicalinnovation and environmentalsustainability.
Spazio DesignElementivia Lazzaretto 312-15 April, 10am-8pm16 April, 10am-7pmCocktail 12 April, 6-9pm (by invitation)
ROSSANATwo events involving Rossanawith the installation designed by Vincenzo De Cotiis that is part of the exhibition InterniMutant Architecture & Designand “DC10 Welcome On Stage”at the Interni Mobili & Designshowroom. On 13 AprilMassimo Castagna will present the DC10 system.
Università Statale di Milano,via Festa del Perdono 7,1st floor Loggia12-17 April
Interni Mobili & Designvia Filippo Turati 6-812-17 AprilCocktail 13 April,from 6.30pm
KITCHENEVENTS
issue 13 | March April 2011 | ambientecucinaproject | 35
SCIC SIEMATIC TABU
SCICPresentation of the Universal2.0 collection, a much-lovedprogramme in which wood and lacquerwork can be combined to create a versatile, elegant kitchen,one that evolves by keeping up to date with newinterpretations of the kitchenand dining area.
Showroom Scic,via Durini 1912-16 April, 10am-9pm17 April, 10am-7pm
SIEMATICThe German manufacturerchooses the limelight of the Milan Furniture Fair to present the results of a majorlighting study, creating an innovative system to cater to the needs of the mostdemanding customers.LED spotlights, fluorescentlamps to set the mood or illuminate the worktopproperly, touch switches,sensor switches, remote control and even operation by iPad and iPhone are just a few of the solutions presented.
SieMatic Solferino -Riboldi Top Kitchenvia Solferino 4812-17 April, 10am-9pm14 e 15 April,Cocktail 7pm-9pm
SMEGA dishwasher with Active Light,an innovative design featurethat makes the appliance easier to use thanks to a beam of light which showswhether the programme is still running without openingthe door: one of the main new ideas presented by Smeg at the 2011 Milan Furniture Fair.
Showroom Smegcorso Monforte 30/312-16 April, 10am-9pm17 April, 10am-7pm
TABU “Trees of Life” is the title of the design scheme by Maurizio Favetta and the 15 leading Italian designfirms involved, including Tabu,which will present a symbolicinterpretation of the tree of life alongside its ownproducts, recounting the value of materials, the love of natureand the other sensations and emotions in which design has its roots.The event will be completedwith the Independent Dreamculinary performance, which will propose a different themeddinner for every night of the Fair (on the invitation of firms) in the setting of Favetta and Eger’s private home.
Courtyard,via Tortona 2612-17 April, 10am-8pm
TISETTANTAWith the exhibition “Forty Yearsof Auteur Design”, Tisettantacelebrates four decades of excellence through productsby the leading designers that have characterised their history, such as Carlo Bartoli, Annig Sarian,Antonio Citterio and Gerd Lange.
Tisettanta Showroom,via P. Mascagni 1 (on the corner with via Visconti di Modrone)12-17 April, 10am-9pm
VALCUCINEEssence, transformation,expression of tomorrow’spossible creative paths:Valcucine explores anincreasing variety of areasbeyond the kitchen, giving riseto Valcucine Living and thebrand-new Valcucine Laundry.
Valcucine Milano Brera,corso Garibaldi 9912-17 April, 10am-8pm Friday 15 April, “White Night”
VIKING Viking will be presenting its flagship products duringthe Fuorisalone at the Osramshowroom, inaugurated on 14 March.
Ala TotalLivingviale Sarca 336/F -Edificio 1615-17 April, 9.30am-6.30pm
FUORISALONE2011
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TISETTANTA VALCUCINE VIKING