Tatau

The aim of the "Tatau" knives (thisis the original Polynesian definitionof "tattoo") was to bring togetherin one single, 5-piece range all the cuttingoperations that can be carried out withkitchen Knives. Their handles are only lightlyshaped to ensure more grip freedom, becausethe way of holding a knife varies accordingto the specific cutting operation. To make iteasier for the user, the various types of gripare shown on the blades and are visuallyassociated with the food icons, using thesame graphic symbols usually found on thehob. Video Credits: Giacomo Giannini

Spring Summer 2012 Collection

After the abundance of projects presented in the previous year, the roughly forty projects launched during 2011 mark a return to our customary and more limited number of new ideas. I find that this new collection shows a good balance between the three brands: In “A di Alessi”, Venturini’s “All-Time” table set complete with Plates, Glasses and Cutlery adopts the theme of formal fluidity that the designer loves, and the 1-cup “Moka Alessi” Espresso coffee maker completes Mendini’s successful range of articles. “Alessi” contains not only the two electrical appliances (Sapper’s Pepper mill and Giovannoni’s Blender) and the Vase by the Fuksas, but also a collection of small items for the kitchen (Gasparini’s Knives, a Knife block and Breadboard, the “Savon du Chef” by Frederic Gooris) and dining/living room (the Aperitif set by Giulio Iacchetti, Inga Sempé’s Risotto serving spoon, Milton Glaser’s “Cork presenter”)… Plus four projects along an entirely new line: the exploration of an area bordering on our usual household one - lighting! I’m sure we can do good things in this new field, and I’ve decided to enter it with some degree of precision. For the time being, we’ve chosen four beautiful projects from the many we’ve got lined up. They display four very different approaches, which means that they’re absolutely in keeping with the Alessi world. The other major new presentation under the “Officina Alessi” are the results of the “(Un)Forbidden City” operation. This was our first exploration into Chinese design: eight Trays and Containers conceived by eight different architects selected among the most interesting exponents of contemporary architecture in that country, leading us into a new world and a new culture, as fascinating as it is distant, mysterious and promising… ALBERTO ALESSI

Design Interviews - Stefano Giovannoni Trailer

Museo Alessivideo author and director Anna PitscheiderPublisher Edizioni Corraini

Design Interviews - Tea & Coffee Towers Trailer

Museo Alessivideo author and director Anna PitscheiderPublisher Edizioni Corraini

Fall Winter 2011 Collection

Spring Summer 2011 Collection

Figure 2011

This series of "Figure", figurines, purposeless objects or whatever you want to call them, are presented here together for the first time. Their study has been going on since the 1990s. The goal is to compare the intriguing world of porcelain figures, particularly the refined production tradition of European manufacturers from the 18th century onwards, with our methods and with contemporary designers. Here are the new characters in the nativity scene! “Trotto & Ernesto”, the blacksmith with his horse, “Pina Farina & Fiona Fish”, the baker and the fishmonger, and beside them, a new element in the landscape of the nativity scene’s world: an oasis’ pond “Little Paradise”. Finally, “Snowdaddy”, the cuddly Tealight Holder.  

Introducing Shiba

Watch this video dedicated to the Shiba pots and pans series. They were designed for a family of four, with the possibility of being extended to include a couple of guests. Their shape, seemingly modest, hides an exasperated study of details, as might be expected from his purist expression. Accompanying this project,Naoto added some of his own personal recipes from Japan, to which I responded with an equal number of recipes from my family's tradition.

Household goods factory

Ali Kazma, 2008

ALESSI, AdiALESSI, OFFICINA ALESSI: "Three collections, One identity".

Pasta Pot

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 apparently new method of cooking - so radically different from the classic Italian tradition as to make more conventional sorts veritably bristle with indignation (I say ‘apparently’ because, as explained below, Alain Ducasse has in fact rediscovered an ancient cooking method used by olive pickers, which he has used his talent to update for us). The surprising thing is that, apart from the fame and expertise of Ducasse, multi-starred French chef who conceived the new “Pasta Pot” along with young designer Patrick Jouin, it is not only highly practical but makes a truly different pasta with sauce, giving it a new and interesting flavour (i.e. the starches are not discarded with the cooking water but are totally absorbed by the pasta, and the same holds true for the ingredients of the sauce). Every step of the cooking process is amalgamated: first you put the dry pasta in the “Pasta Pot”, sautéing lightly if you wish; then the various ingredients of whichever sauce you wish to make; then last comes water or broth, all at once or gradually, cooking everything together with the specially designed cover, stirring occasionally. In just a little more time than normally required to boil the pasta according to the classic method, your pasta with sauce is done. And preparation has required only a single pot, which you can - indeed must - bring to the table and serve directly from its special trivet.The revival of this ancient method is accompanied by a booklet containing a number of recipes developed by Ducasse himself according to an escalating scale of refinement, at the end of which - and I can attest to this, having personally tried every one of them - one has achieved perfect mastery of the utensil and is ready to create intriguing recipes of one’s own. It is safe to predict that over the next few years, just as with Morozzi’s “Pasta Set”, we will be seeing a veritable explosion the world over of “new” pans inspired by this small but significant innovation in the field of cookware. "The integrity of an ancient cooking method adapted to the necessities of modern life: that's what the Pasta Pot gives you. With this type of cooking, called 'by concentration', the starch keeps the pasta together and the undiluted flavours retain their intensity. The result is a wholesome, natural, exceptionally tasty dish that's quick and easy to prepare.In the old days, when olive pickers would go out to work in the olive groves, they had very little water to cook with. To solve the problem, they cooked their pasta like a risotto: after having blended it with the herbs and mushrooms and other vegetables they'd found while walking, they covered it all with the little water they had until it was absorbed. This is the traditional method, which I've revived through my restaurant Le Louis XV in Monaco, whose secrets Alessi is about to reveal!”Alain Ducasse

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