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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.
Mario Trimarchi, born in Sicily, has lived and worked in Milan since 1983. An architect of the “freehand” generation, he has always moved freely within the visual universe and considers drawing, photography, design and image as equal components with the same theoretical approach. Between 1994 and 1998 Trimarchi was Director of Advanced Design at the Domus Academy and from 1989 to 2000 was part of the Olivetti Design Studio, where he worked with Michele De Lucchi. In 1999 he founded his own Corporate Identity Care studio, FRAGILE. With FRAGILE he designs systems of identity, coordinated image and visual alphabets through which diverse individualities can be expressed. He has designed many trademarks, most notably for Poste Italiane, the graphics for numerous large exhibitions, communications systems for Italian design companies and, finally, many displays and interiors. Never relinquishing his passion for drawing, architecture or design, he is currently working on the theme of unstable geometries, which he utilises within the context of our relationships with everyday objects in an attempt to change, however slightly, our habitual patterns of living.