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The large Timbale in silver-plated copper, designd by Mario Trimarchi with the help of Alberto Gozzi is ideal not only for making challenging gastronomic works in architectural forms, but also (and perhaps above all) as gratifying decoration on our kitchen walls. The form echoes the great classical tradition of European cooking in the 1800’s: the Savarin. The Savarin is characterised by an opening in the center that forms a border where you can place syrups, sauces or a meat sauce. According to popular opinion, it was created at the time of Napoleon III by Parisian pastry chefs, the Julien brothers, who bestowed it with its name to commemorate the illustrious gastronome Brillat-Savarin, who invented the syrup with which they bathed their own sweet creations.