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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

E

Appliances

http://www.frigo2000.it

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

http://www.franke.it

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

4 | ambientecucinaproject | March April 2011 | issue 13

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


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


http://www.telmacucina.it


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

http://www.dedietrich.it

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


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


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


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


http://www.franke.it

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.


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


÷

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.


http://www.rossana.it


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

http://www.candy.it


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

http://www.candy.it

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


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.


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


http://www.schock.de

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


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


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


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


http://www.living24.it

à www.sadun.it

SADUN SRLVia Wagner, 19320038 Seregno (MB) Italytel. +39 0362 2334.1fax +39 0362 229470

[email protected]

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.


AN ALL-ROUNDGLEAM

http://www.sadun.it

http://www.okite.com

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


http://www.marcelloziliani.com

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


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


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

KITCHENEVENTS34 | ambientecucinaproject | March April 2011 | issue 13

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


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

KITCHENEVENTS36 | ambientecucinaproject | March April 2011 | issue 13

TISETTANTA VALCUCINE VIKING

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