More than twenty years after Massimo Morozzi’s “Pasta Set” (1985), Alessi once again brings its innovative spirit to the world of pasta. And it does so by proposing a new type of pot - and an...

These new pans in non-stick aluminium join their predecessors, already in production, from the “Mami” series. Apart from the perfectly round form and lower price, the differences in the new add...

These new pans in non-stick aluminium join their predecessors, already in production, from the “Mami” series. Apart from the perfectly round form and lower price, the differences in the new add...

The aim of this third series of Alessi pots and pans is more ambitious then ever: to flank Sapper's copper and steel “La Cintura di Orione” (a top quality but also very expensive product produc...

Historical note: the pressure cooker, one of the real “basics” for a manufacturer in our sector, is held to be one of the few really “novel” items, one of the few innovations in the manufac...

The kitchen is confirmed at this moment in time as Stefano’s preferred backdrop for his projects, as well as including some important additions to the “Mami” pot range. The oval casserole wit...

Pasta Set is, simply, a homage to pasta. Morozzi showed us the project in 1982. The shape of the object was attractive and yet mysterious. We organized a survey: roughly half of those interviewed d...

The flambé pan is a metal utensil, usually round, shallow, with sloping sides and a long wooden handle. The lamp is a utensil of cylindrical form, high, composed of an alcohol reservoir, a wick bu...

The flambè pan is a metal utensil which is usually round and shallow, with sloping sides and a long wooden handle. The lamp is a tall, cylindrically-shaped utensil, composed of an alcohol reser...

The fish poacher with rack is usually a very large utensil of elongated oval form, with two handles and a lid, equipped with a removable rack which can be fitted inside at different heights. Alt...

The oval cocotte has slightly sloping sides, a connecting radius at the base, two small handles and a heavy lid. Described by the papal chef, Scappi, in his 1570 treatise on culinary art as the ...

The sauteuse is a utensil of truncated-conical form with a connecting radius at the base and a long handle. This utensil’s current shape and function date back to eighteenth-century French cui...

The cassolette is a utensil of cylindrical form, shallow, of very diameter, with a long and slin handle. Although we do not lack earlier examples of small vessels used both for cooking as well as s...

Examples of this utensil can be traced back to ancient times, but its present-day shape is of more recent origin, as for the casserole with two handles, dating back to the neo-classical period. The...

The frying pan is a shallow metal utensil of rounded form, with curved sides, and a handle that is usually equal in length to the diameter of the pan. The egg and crepe pan has the same features as...

The frying pan is a shallow metal utensil of rounded form, with curved sides, and a handle that is usually equal in length to the diameter of the pan. The egg and crepe pan has the same features as...

The low casserole with two handles is a perfectly cylindrical utensil, with a connecting radius at the base, two handles and a lid, characterised by a height approximately equal to a third of its d...

The rounde casserole with two handles is a perfectly cylindrical utensil, with a connecting radius at the base, two handles and a lid, characterised by a height approximately half its diameter. A f...

The stockpot is probably the most ancient cooking utensil ever produced by man.The oldest specimens were earthenware. With the discovery of metals, bronze was the first to be adopted, followed by i...