N° 04 YEAR 2014
news
Focus M_22
product designed for the project
Expo2015 feed on attentions
One brand store Meson’s the INclusive store
Terrae
successful people among Food, culture and business?
Collection
M_onoliti / M_26 / M_22
Testimonials of the author
views over the old rooftops of Milan
For quality
SEPTEMBER 2014
the best choice is Meson’s
www.mesons.it
Client number T 0434 614900 mesons@mesons.it www.mesons.it
Exclusive line for sales M_22 LINEA
MESON’S
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The food of today is the instrument within a tiny territory, without the ability to promote themselves,it becomes visible to the whole world
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MESON’S
“Simplicity”, the sustainable ingredient. Dealing with food, when you work within the context of the production and sales of kitchens, is so obvious and natural to risk being discounted. On the other hand, we are witnessing an era in which the food and its preparation are definitively becoming the culture! I am not referring to the various talent show for experienced chefs or cookbooks signed by any public figure, but the new attitude that our time seems to take towards food.
It becomes increasingly important to adopt a conscious approach towards food, a growing need to feed on taking care of ourselves, those who produce and how it does and those who are denied access to a proper diet. The food of today is the instrument within a tiny territory, without the ability to promote themselves, it becomes visible to the whole world. Restaurants seem to be less focused on trends or fashion, inserting the places of origin onto their menus with the name of the producers of the ingredient. To me, to us, this modernity is likeable and gives us hope and certainty for the future. What all this has to do with our kitchens and our company, you’ll find out by simply ... reading!
Stefano Basso, Sales Manager stefano.basso@mesons.it
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Sales Manager: Stefano Basso Artistic Director: Regìa Managing Editor: Valentina Olivieri Graphic designer: Regìa Editor: Meson’s Cucine srl Secretary: mesons@mesons.it Exclusive distribution in the Meson’s stores
MESON’S
news
MESON’S
news
SUMMARY
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12
18
ONE BRAND STORE MESON’S
the INclusive store
EXPO 2015
feed on attentions
TERRAE
Successful people among food culture and business?
COLLECTION
M_onoliti/M-26/M_22
104
114
FRUIT DESSERTS MADE FOR THE EXPO
dedicated to the young chefs
FOR QUALITY
Meson’s choice is FAVINI
FOCUS M_22
product designed for the project
28
35
118
THE COFFEE -MAKER OF THE MASOCHIST
helpful tips for irrational purchases
126
DETAILS THAT MAKE A DIFFERENCE
news and design tricks
128
TESTIMONIALS OF THE AUTHOR
views from the old rooftops of Milan
132
MY WAY
our section of gastronomy
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The presence of well-established and newly renovated Rome and Milan, has recently added the opening of the flagship of Turin in collaboration with Sanvido Arreda.
One brand store MESON’S: The INclusive store
MESON’S
This type of distribution, since there are similar styles can not be considered original; Although, the one brand Meson’s, propose themselves to the market with an original approach even though it’s simple.
newopening
First of all, the brand Meson’s is clearly always next to the brand of the original seller, with the clear intent to confirm some evident principles
with the knowledge and care of the retailer. These skills, combined with what Meson’s produces are truly the finished product.
The kitchen furniture are not of the “finished product”: the true product is the embodiment in the house of the consumer. A Meson’s kitchen is such only if it is designed and installed
The selected partner ensures the authentic reputation on the territory, a reputation of kitchens installed and satisfied customers, a reputation deliberately different and less ephemeral
than affirmed only thanks to the advertising investment. The one brand store Meson’s includes the offer of complementary products and services for the kitchen, and also products of furniture or occasions for eno-gastronomic.
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One Brand Store MESON’S The INclusive store It is evident, that the value that inspires the one brand store Meson’s isn’t a territorial occupation.They are not trying to put new flags all over the maps, but take the opportunity, moved by the desire to take advantage of affinity or resemblance that time after time are generated with the sellers choice for a closer partnership. From these affinities recently were born the project of the blogs: real websites, managed jointly by Meson’s and their retailer. The blog is similar to web containers with information (such as catalogues) that also inform about events in the area. But above all, it is like a diary open to comments and suggestions from the readers.
In Turin, ask for Myriam and Marco In Milan, ask for Marina, Francesca and Matteo In Rome, ask for Sandra, Monica and Roberto. To all of them, we would like to give our thanks and our encouragement!
The blogs: TORINO http://sanvido.mesons.it MILANO http://equilibri.mesons.it ROMA http://kitchenstore.mesons.it
MESON’S
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Expo 2015 Feed on attentions Edited by Valentina Olivieri valentina@bushidocomunicazione.it
‘‘
It means teaching to enhance the traditional agricultural skills and the energy of the new young farmers, building a culture of “no waste” in developing countries but also in this part of the world.
”
MESON’S
Officially it is called “Esposizione Universale Milano 2015” but you will never hear anyone call it that: The event which promises to bring Milan more then 20 million visitors, from May to October 2015, for everyone is simply called EXPO. To speak of EXPO and have the feeling that it is complete is not easy, especially if you have the pretension to deal with all topics related to a phenomenon of this scale. We claim that we do not. We want to focus on its essence, waive its more technical aspects, spectacular or voyeuristic (not to mention the legal events that are going to fill many pages of the newspapers).
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We are not speaking about that EXPO. We are talking about the food, vital element in which this number of Meson’s News is dedicated and that, of course, is also the theme of the event:
NOURISH THE PLANET, ENERGY FOR LIFE. AN EVENT THAT WILL NOT ONLY INVOKE THE TECHNOLOGICAL INNOVATION BUT ALSO THE CULTURE OF TRADITION, PIVOTING ON THE COMMON RIGHTS OF A HEALTHY NUTRITION, SUSTAINABLE AND SUFFICIENT FOR ALL THE INHABITANTS OF THE PLANET.
Expo 2015 Feed on attentions “The food is another thing: it tells us who we are, binds us to the territory in which we live and of which we should take care, and the thing that most reminds us of how we are part of Nature and we are not an external element which can exploit it without limits.” The incessant growth of the world’s population (it is estimated that we will reach 9 billion by 2050) paves the way for the creation of scenarios in which the risk of food shortage will assume a size that is worrisome in the coming decades, it is going to enrich the list of countries concerned with new names today unsuspicious. The first consideration that comes easy to me is the sector of the food and agro-food system industrial that dominates the Planet: in this structure the food products are considered a commodity in the same way as other consumer products. For a long time, in fact, we stopped to consider the food for its value and we have started to judge it only for its price, which is determined by contorted market rules, regardless of the respect for the quality and production conditions. The deep impression left by these laws not only weighs on the approval of the products and the consequent reduction of biodiversity in favour of monocultures invasive and damaging to the environment, but it has important social effects, since it generates large inequalities which still remain unanswered today. We need to learn (and teach from childhood) that the food is not just a commodity. Food is something else: it tells us who we are, binds us to the
territory in which we live and of which we should take care, and the thing that most reminds us of how we are part of Nature and we are not an external element which can exploit it without limits. By restricting the reasoning of our territory, we cannot ignore how the production of the Italian agri-foods sector is highly pulverized and like this, while helping its great variety, quality, or limits the capacity to contract in respect of an increasingly globalised market. To better understand the context, you simply have to study the breakdown of the value of the goods produced by the agriculture and food industry and all the others of the section until you get to the final consumer: the so-called “value chain”, formulated by Ismea, the Institute of Services for the Agricultural Market Food (http://www.ismea.it/) Along this chain value is calculated for each stage of the supply chain in weight percentage: agricultural production, processing, imports, services, logistics, and distribution until you get to the final consumer. The data is interesting: only 16.5% of the final cost of a product is determined by its agricultural production (5.5% of the agricultural and industrial part 11%). This means that, on a product that we pay 10 euro, the remuneration
MESON’S
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Photo_Davide Grossi 2014
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You have chosen the most trivial way to die, come on, you can not die eating!
(Marcello Mastroianni, “La grande bouffe” by Marco Ferreri)”
“It means welcome tourists, foreigners, travellers, new languages and other cultures. It means to care for the poor and the marginalized, the third world and our rich west, whilst taking care of children and the elderly in a healthy manner.” agricultural production and agro-industrial food production amounts to only € 1.65. The remaining € 8.35 we pay, are due to the distribution (24.2%), services (16.3%), taxes of various kinds (19.5%) and imports (15.3% of intermediate goods and 8.2% of finished goods). It is clear that the weak parts are the two extremes of the chain: on the one hand those who produce, whether farmer or processor, and the other the consumer. For this reason our food system should focus on the aggregation of companies, promoting cooperation and networking programs and improving supply chain relationships. The production policies, and market development should create synergy between the others of the agri-food production, rather than remove them. But back to the universal dimension of nourishment: a reality too diverse to be locked in a definition. But if we try, we can synthesize its meaning in the extreme “attention”. This is, in fact, the thin wire that should unite all activities related to food. Nourish means to give attention. It is a sacred act that symbolizes the continuation of life. As stated Marcello Mastroianni in La Grande Bouffe by Marco Ferreri: “You have chosen the most trivial way to die, come on, you can not die by eating.” Because eating is celebrated existence.
Nourish means to give attention to the cultivation techniques, insisting on those virtuous, promoting the new approaches to organic, at zero kilometres, the GAS (purchasing groups), promoting the awareness of the link between food and health, respect for biodiversity, the land, the animals and the different food traditions. Nourish means to pay attention to the polluted lands, underpopulated, undernourished, the lands “devoured” by the mafia. The lands to be reclaimed. It means educating for sustainability, coexistence and complexity, critical thinking and reading, in this dense network that connects us all indissolubly. It means to share knowledge and skills, resources and best practices. It means welcome tourists, foreigners, travellers, new languages and other cultures. It means having concern for the poor and the marginalized, the Third World and of our rich
west, taking care of children and elderly people in a healthy way. It means teaching to enhance the traditional agricultural skills and the energy of the new young farmers, building a culture of “no waste” in developing countries, but also in this part of the world. The methods of cultivation often inefficient, limited technical, financial and managerial skills, the use of pesticides, the crops prematurely due to the urgent need of food or to achieve economic gains, are due to leakage of large quantities of food. Even more important are the motivations of a regulatory and economic: it often happens that farmers “leave the field” or decide to allocate originally intended for animal feed crops for human consumption when supply is greater than demand or qualitative or aesthetic requirements are demanded by customers.
Agricultural production and food
24%
16%
Imports
Distribution
24%
20% Taxes Services
16%
MESON’S
A FEW MONTHS SEPARATE US FROM THE BEGINNING OF EXPO: LET US HOPE TO BE MORE PREPARED AND AWARE OF WHAT WE BUY, THE PATH THAT FOOD TURNS BEFORE ARRIVING ON OUR PLATES AND THE POWER OF OUR CHOICES. WITH ATTENTION. Let us hope that the 147 countries that will participate take the enormous environmental and social challenges seriously that the cultivation, farming and food production are emerging. The Italian pavilion awaits us in the shadow of the Tree of Life and promises to leave a mark. We will be there.
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The modern civilization tends to remove the waste, physically but mostly mentally. Is it the refusal of refusal. Removing the mental and lack of awareness, or perhaps surrender to the awareness.
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MESON’S
M_22 product designed for the project
Imagine a blank sheet of paper and imagine that you are clearly capable of making the design of your new kitchen. Imagine doing it before having chosen the brand, , the colour, the openings but having
a clear idea of how much space is available, the need for containment and volumes in general. At this point, so that your spreadsheet no longer blank, you become the kitchen of your home, you need a flexible, wide range of materials, from compositional possibilities almost endless.
Let’s proceed with the order!
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M_22 Finishes / Crea / Goccia / Tecna / Linea M_22 stands for Meson’s with 22 mm thick fronts.
MESON’S
melamine Ease of cleaning Resistance to scratch Durability over time
•••• •••• •••••
Diamante
Burro
Seppia
Piombo
Elm Pearl
Elm Dark
Elm Smoke
Elm Brown
melamine Ease of cleaning Resistance to scratch Durability over time
•••• •••• •••••
matt and gloss edged lacquers Ease of cleaning Resistance to scratch
•••• ••
Durability over time
••••
Bianco10
Magnolia
Londra
Cemento
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M_22 Finishes matt and gloss lacquers Ease of cleaning Resistance to scratch Durability over time
•••• •• ••••
6_Piombo
5_Ardesia 4_Polvere
7_Ferro 8_Antracite
3_Grigio corda
9_Nero
2_Magnolia 18_Creta
17_Visone
19_Terranova
16_Terracotta 1_Artico 15_Juta
20_Maranello
14_Seppia
21_Amarena
33_Zucca 32_Senape
13_Ecrù
31_Zolfo
22_Prugna
30_Petrolio 12_Canapa
11_Burro
29_Cobalto 23_Relax
28_Carta da zucchero 10_Bianco10 24_Muschio 26_Aftereight
25_Verde prato 27_Ghiaccio
MESON’S
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fenix Ease of cleaning Resistance to scratch Durability over time
•••• ••• •••••
Alaska
Bianco
Castoro
Grigio
Nero
Gesso
Argilla
Cenere
Grigio
Brown
Natural Knotted Oak
Caramel Knotted Oak
Termotrattato Oak
coloured oak veneer Ease of cleaning Resistance to scratch Durability over time
•••• •• ••••
veneer Ease of cleaning Resistance to scratch Durability over time
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stainless steel Ease of cleaning Resistance to scratch Durability over time
•••• •• ••••• Inox
Carbone
Front openings M_22/Crea Collection
THE TIMELESS HANDLE WITH FOUR NEW PROPOSALS
Opening with handle
MESON’S
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M_22/Goccia
Collection
RESTYLING OF OUR K_ GOCCIA BEST SELLER ... THE CELEBRATION OF THE GRIP RECESS
Opening formed by the grip recess
M_22/Tecna Collection
THE GRIP RECESS BECOMES STRAIGHT AND A SPECIAL PROCESSING PROTECTS THE FRONT THROUGH A METAL PROFILE
Opening formed by a processing at the edge of the door to accommodate the profile.
MESON’S
M_22/Linea Collection
Opening formed by the profile applied to the edge of the door
THE GRIP RECESS BECOMES A COLOURED METAL PROFILE APPLIED TO THE FRONT
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Successful people among food, culture and business? Our grandparents… they started working with the “earth”. by Cynthia Petrangeli cynthia.petrangeli@gmail.com
A story that comes from afar That today we still “eat”. The stories at sunset, the earth receives the seed, the fruit is sold in the market and the taste of a peach still between her lips of the little four year old girl, sitting in a country kitchen open to men returning at any time, in turns, from working with the earth and were there is always soup ready to eat. There, in the Bassa Padana. The land of traditions and ancient stories on food, for the prayers in a procession to ask the river not to overflow on Donne Chimere that guessed a strange temporal dimension, “the present is next”, and they gave advice on how much salt to spread around the table to remove the evil, on which spices to hang on the wall to invoke the angels on the sleeping babies, and gifts of paintings with Joseph, Mary and Baby Jesus Faces with the animals reared in the countryside, those that came in exchange for care and respect gave milk and food. That Land, in which to ask a girl to marry it was sufficient enough to bring a basket of wheat and a basket of coal to the threshold of her house.
The taste of distant wisdom, between the sacred and the profane, where every act which regulated the work in the countryside was an apotheosis of rhythms, roles, schedules, tasks, goals, in total harmony with the respect of those in which they call today “external variables”: ice, hail, river floods, the right climate to sow, to reap the month and arrive in time to delivery of the goods already ordered for months. And the recipes, those of our great-grandmothers are still alive, aunts, grandmothers, their friends coming and going from the house and large baskets filled with dried tomatoes, plums, pears, fresh milk to make cheese, rice, flour, eggs, because the “friends” were the ones who took turns to work in the times of harvest, in a river no longer filled with water but of songs, legends for children, laughter, joy and lots of sweat, stopped by coloured handkerchiefs tied around the forehead.
MESON’S
first lesson to all, ‘‘The listen to the simple truth
that Nature dictates: follow its rules, do not change strategies or tactics, do not invent other methods or nothing will work.
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Perfect Companies. Where there were no organizational charts written, times and manual methods, quality processes, fixed salaries, or human resources to form in a meeting room. Because the land that feeds, the land that needs to be nurtured to nourish, has a severe master: the experience that comes from centuries away. That which does not write its own rules but transmits from mouth to mouth, that puts you to the test only after you learned the lesson. The first lesson to all, listen to the simple truth that Nature dictates: follow its rules, do not change strategies or tactics, do not invent other methods or nothing will work.
A simplicity of soul even before anything else: “grandfather - said the little girl while she bit into the peach - today in the garden my friends asked me what your job is but it was too complicated to explain! You work the land, you make agreements with the other owners, follow your farmers, organize the goods that go to the industries, fill your trucks of fruits and vegetables and transport these peaches to all the children of the world! How was I supposed to explain it in two seconds? I didn’t have time.” The simplicity of the soul. “ Little one, when they you ask again, you respond: my grandfather is a fruit vendor”.
The S.O.M., Valance Fruit and Vegetables Company, run by this young grandfather, was the largest company in the production and distribution of fruit and vegetables throughout the Bassa Padana and throughout Europe. But the grandfather, who felt at the service of the Earth and Nature, was born with a hoe in his hand, was “the fruit vendor”! The S.O.M. was one of the first “case histories” born of the miracle of men and women who joined their strength together with the strength of other women and other men joined their lands, their tractors, their barns, their sweat: The Cooperatives agro-Food. Those who do business today
do it through the now famous “Network Contracts”. And later by their other “grandparents” from other cities, with strange machinery transformed the fruit in jam, the pumpkin in tortelli, pears and apples in mustard to eat with the boiled meat broth. And from the areas of Carrara the word went out from the quarries of marble and they all knew because it was that of Colonnata. The pastors of Pienza began to speak of the sheep that slept long under the straw, which was really good, and the people began to know him and wanted to buy them, to try with the wine of Montepulciano. And the soup recipes - those were always
MESON’S
Excellent quality products, because treated first with the heart and then with your hands, but limited. Limited production and distributed to the maximum production areas. Wines, olive oils, pastas, pastries, ham, cheese and anything else that smells and tastes of Italian poetry.
ready in the kitchen for the men who came from the countrysidewent out of the pots and became books written by lovers of the secrets of Great-Great-Great Grandmothers passed away. That remain “secrets” but known to all. To prepare in modern kitchens not more open to the farm but open to respect for the past that teaches us still how to sow a plant, reap the benefits, how to prepare them and then when it is the occasion, continue to eat. Just one phrase, only one, that the whole world desires: “Food of Italian land”. It is of the Italian land, not only “made in Italy”.
And, behold, the narratives, born in sweat collected from those coloured handkerchiefs to the forehead, written without letters with the hoe in the hands of those grandparents, now become an advanced system of business, not commodities, but of values exported all over the world, even in those lands of the Sol Levante where you just ate rice. A true economy. The etymological root has suggested to other men attentive of the social model of the undertaking: from the greek Oikos (house, of the family) and Nomos (law) was born the economy of those beautiful extended families, almost all gone, and they knew how to use their limited resources to best meet individual needs
Often small producers alone do not have the strength to go beyond the boundary of their province. A real economy, of “home”, because it is non-relocatable. You can not relocate the soil from which it was born, marble and temperatures under which explodes the flavour of Italian prosciutto, just the right amount of pepper to keep the Umbrian or Tuscan prosciutto might even succeed, but it would not be Italian but you can “propose” to other people. You can not relocate the story from the roots of its people. But you can pass it on to other people. You can not outsource the secrets of great-grandmothers, but you can make them taste.
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oneself some time with their loved ones or their friends with that strong desire, yet timely in a friendly atmosphere, to understand what you eat, by whom, why, with whom and through what legends that children still love to listen to Oscar Farinetti has created a company that mediates between the sweat of our grandparents, that tells the stories of Nature, the secrets of great-grandmothers, creating a business that opens hundreds of new jobs, it creates real And so, one morning, a good manager of Piedmont economy for small producers and restores of his miller grandfather and his father that made exceptional places of the past: what you call hand-made pasta, decided to make his passion a more rare model of social enterprise. for this “story” a business of “Italian Land” and, It will not let you escape. as did our grandparents, combined all of these Before eating here with us we prepare everything forces: the pepper in the prosciutto, the secrets perfectly, you can learn how to cook it at home, then of Great-Great-Great Grandmothers whom take the basket and buy what you need to prepare it have passed away, the fresh products of land, but be careful: Do not turn the heat high, the oven is stables, the dough to a limited production, the not reliable, the kitchen needs to be well maintained beers produced for a few but with indescribable and organized and the atmosphere is important to flavours, the narratives of the Earth, the legends remember that when you enjoy the food as you enjoy for children. But also cooks, tables, chairs, places the cooking: management specialists call it “food to restore abandoned and often real cultural symbols sustainability and urban renewal,” I call it the New abandoned by the inertia of public administrations. Model of Corporate Social. And here, in the heart of Milan, in total respect of the But how strange that I remember my greatsymbolic value of a historical location for the music grandmother ... And also Oscar had a grandfather world, the famous reborn Teatro Smeraldo with the with his handkerchief tied to his forehead. new seat of Eataly! Life comes back to Rome in the Air Terminal Ostiense station, a piece of Lingotto in Turin, and so on around the world. And everywhere, hundreds of small producers of excellent Italian outlets can be found across the border.” And their secular limit becomes a “market plus”! Here, miraculously, the use of limited resources of many “families” of small producers, enough to meet the individual needs best, are able to better meet the “need to belong” to the entire community. To belong to a distant story with roots, tastes, smells, legends, living traditions. To still belong to some “extended family of the past” which is not made up of great-grandmothers never known, from grandmothers who live in distant cities, from tall buildings with elevators, from mothers who have lunch on the go in a bar while their children are in the cafeteria at school. The need “to belong”, to find
MESON’S
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ONOLITI 26 22
MESON’S
INDEX
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M_ONOLITI
38/51
M_26
52/73
M_22
74/100
Onoliti
The use of the laminate (a material invented in the early 900), has allowed to contain costs and increase the performance of the resistance of use. The recent chromatic declinations and the innovative textures just placed on the market, have cleared this class of materials, making it an absolute protagonist in the panorama of the decor and design.
Collection
CREATED WITH THE AMBITIOUS GOAL OF MAKING AFFORDABLE PERFORMANCE AESTHETIC, ERGONOMIC AND QUALITY OF HIGH-END DESIGN.
M_ONOLITI without grip recess
M_ONOLITI with grip recess
MESON’S
Seta matt lacquer
Iceland
Manila
Wien
Kenia
Seppia
Piombo
Detroit
Berlin
Matt lacquer
Bianco
Melamine
Diamante
FINISHES
Burro
M_Onoliti is made from a careful selection melamine elm of seta matt lacquer which approach four shades of seta with vertical grain, in addition to melamine, present in four colours matching tone on tone with the two laminate stones Basalto and Lava, the protagonists of the collection. Melamine
Olmo Pearl
Olmo Dark
Laminate
Stone Basalto
Stone Lava
Olmo Smoke
Olmo Brown
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M_ONOLITI 04 M_Onoliti Collection with table surface in Memory solid wood, island in Piombo melamine. Worktop in Piombo laminate, double-sided tall unit in Diamante melamine. Projecting element in Piombo melamine.
MESON’S
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M_ONOLITI 04
The peninsula is equipped with a hob in black glass and a stainless steel sink flush with the top. The base units are equipped with deep drawers for kitchenware and undersink compartment for recycling.
MESON’S
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M_ONOLITI 07 Composition with snack worktop in Memory solid wood. Island in Diamante melamine with worktop in Diamante laminate. Tall units in Diamante melamine with protruding element in Stone Lava laminate.
MESON’S
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M_ONOLITI 07
MESON’S
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The nature bursts into the kitchen as a living form in the considerable thickness of the snack worktop making the central island an authentic meeting dedicated to tasting.
The central cantilever element in Stone Lava shows, through the practical Vela opening, oven and coffee machine. A simple movement brings the door back to its original position, showing in large areas of the tall units in melamine Diamante.
M_ONOLITI 09 M_Onoliti Collection with island in seta Detroit matt lacquer. Worktop in Detroit solid surface. Tall units in seta Berlin matt lacquer and protruding elements in seta Detroit matt lacquer.
MESON’S
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M_ONOLITI 09
A significant space in M_Onoliti Deluxe is reserved to the technology that expresses the best performance without compromising the harmony of volumes. Symmetrically placed in the centre of the tall units in seta matt lacquer, there are ventilated ovens, coffee machine and microwave. Everything is handy with a simple movement of the 142 cm wide doors with vertical opening. Opening the silent drawers of the island you can observe how much care is dedicated to detail, in the slightly rounded thickness of the doors in their
MESON’S
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26
Collection
IT PREFERS NOBLE MATERIALS SUCH AS MATT OR GLOSS LACQUERS, WOOD AND STONE AND IS DISTINGUISHED BY ITS GENEROUS 26 MILLIMETRES THICKNESS OF THE FRONT.
M_26 Gola
M_26 Presa
It is also the first collection of containers, in addition to having a greater capacity due to their different size, are assembled using the updated components such as soft closing hinges, pins, reinforced and new mechanisms for doors with transom windows. M_26 is meant for mature audiences, balanced and aware, in search of valuable products but reasonably accessible. The collection M_26 has 5 different models of opening systems. M_26 Gola M_26 Presa M_26 Maniglia M_26 Vela M_26 Profili
M_26 Maniglia M_26 Vela M_26 Profili
MESON’S
Matt and gloss lacquers
Artico
Juta
Ghiaia
Polvere
Ardesia
Fumo
Ferro
Antracite
Nero
Bianco
Lino
Sabbia
Canapa
Deserto
Tortora
Ambra
Terracotta
Visone
Maranello
Amarena
Prugna
Melanzana
Relax
Edera
Muschio
Aftereight
Ghiaccio
Avio
Cobalto
Blu scuro
Cedro
Mostarda
Ocra
FINISHES
Creta
Bronzo
The collection M_26 includes a careful selection of matt and gloss lacquers which bring out the three wood veneer with vertical grain and six shades of oak veneer with horizontal grain. Veneer
Olmo Sbiancato
Noce Tecnico
Rovere Termotrattato
Coloured oak veneer
Rovere Gesso
Rovere Cotone
Rovere Cenere
Rovere Grigio
Rovere Brown
Rovere Carbone
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M_26 VELA M_26 Collection with tall and wall units in Tortora matt lacquer and base units in Creta matt lacquer. Worktop in Gaya Grey stone with spazzolata finish.
MESON’S
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M_26 VELA
Two “vela” handles, symmetrically placed, form a single sinuous and elegant distinguishing mark.
M_26 Vela is enhanced of a new “pass-through” handle that adds to previous “right” and “left” handles, giving so this model further project possibilities. The tall units flush fitted with the wall conceal the fridge-freezer, the oven, the microwave oven and tall accessorized larders.
MESON’S
The LED bars embedded into the aluminium grip recess and designed for the wall unit opening uniformly illuminate the Gaya Grey stone worktop in the particular “fiammato spazzolato” finish.
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M_26 PRESA M_26 Collection with tall units and peninsula top in Sbiancato Elm veneer. Island in Artico matt lacquer and worktop In Talco laminate.
MESON’S
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M_26 PRESA
MESON’S
The table top approached to the cooking-washing island unit is in sbiancato elm veneer and embellished with sloped edges, that give it a sleek and lightweight look. The tall unit with floorstanding base (without plinth) is composed of an elegant side bookcase and of a capacious compartment for brooms or equipped with internal shelves.
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M_26 MANIGLIA M_26 Collection in termotrattato Oak veneer and Bianco matt lacquer, open elements in Creta, Tortora and Ambra matt lacquer. Worktop in Casablanca agglomerated stone with seta finish.
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M_26 MANIGLIA
The particular aspect of the Termotrattato oak is not obtained through colorations or varnishes but by “cooking” of the wood itself.
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The opening of the units through the handle privileges functionality, ergonomics and ease of use, adding at the same time a distinguishing mark of the M_26 project. The range of handles provides for every kind of need.
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M_26 GOLA M_26 Collection with tall units in Cenere Oak veneer, base and wall units in Ghiaia matt lacquer. Worktop in Ruggine laminate.
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M_26 GOLA
The opening of the units through the grip recess allows a rigorous formal cleaning. The horizontal line on the base units and the vertical line on the tall units is realized in the same finishes as the fronts, thus giving the kitchen a uniform and monolithic look.
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M_26 PROFILI M_26 Collection in Tecnico Walnut veneer. Worktop in Porfido stone with fiammata spazzolata finish.
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M_26 PROFILI
The internal drawer can hold a series of accessories in walnut, perfectly coordinated with the external aspect of the kitchen.
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The table in “tecnico walnut” seems to come out from the stone as a horizontal knife. It is supported at the ends by two legs in lacquered metal, especially designed.
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22
M_22 Crea
Collection
A KITCHEN OF “THICKNESS” IS EVIDENT IN THE OPENING TH 22 MM M_22 is a collection of kitchens that inspires diverse lifestyles, designed and manufactured to meet themost diverse aesthetic needs. Rigorous kitchens, characterized by a remarkable compositional freedom to better organize the space of domestic architecture. There are four opening systems, which characterize the different programs designed to respond to the various functional needs of contemporary life: ergonomics in the service of man is to maximize the ease of working in the kitchen.
M_22 Goccia
M_22 Tecna
Four projects across a wide range of materials, colours, finishes, allow for endless customization: kitchens “tailored” to satisfy even the most hidden desires.
M_22 Linea
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Matt and gloss lacquers
Artico
Bianco 10
Burro
Magnolia
Canapa
Ecrù
Zolfo
Senape
Zucca
Maranello
Amarena
Prugna
Ghiaccio
Polvere
Carta da zucchero
Cobalto
Petrolio
Piombo
Ardesia
Visone
Creta
Terracotta
FINISHES
Grigio corda
Seppia
Juta
Relax
Verde Prato
Muschio
Aftereight
Terranova
Ferro
Antracite
Nero
The collection “M_22” includes an accurate selection of melamine, fenix which flank matt and gloss lacquers and 9 veneered woods in various finishes.
Melamine
Diamante
Melamine
Burro
Seppia
Olmo Pearl
Piombo
Bianco
Castoro
Olmo Brown
Grigio
Nero
Bianco10
Magnolia
Rovere Nodato Caramel
Rovere Termotrattato
Gesso
Argilla
Cenere
Grigio
Brown
Cemento
Stainless steel
Inox
Londra
Coloured Oak veneer
Veneer
Rovere Nodato Naturale
Olmo Smoke
Matt and gloss edged lacquers
Fenix
Alaska
Olmo Dark
Carbone
M_22 CREA M_22 Collection Base units in senape matt lacquer with Box handle in the same colour. Tall units in Artico matt lacquer. Peninsula top and back panel in natural knotted oak.
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M_22 CREA
CREA, FUNCTIONAL DESIGN Designed to offer maximum functionality, Crea does not neglect design and elegance, combining then ergonomics and aesthetics. Modular elements on the wall or on support for spices, knives and pullout drawers. The handles are distinctive signs that characterize the kitchen but at the same time the ergonomically more efficient tool to open the fronts.
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M_22 GOCCIA M_22 Collection Base units in Terranova matt lacquer with worktop in Alicante agglomerated stone with spazzolata finish. Wall and tall units in Zolfo matt lacquer.
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M_22 GOCCIA
GOCCIA, REFINED AESTHETICS
Goccia is an elegant and refined kitchen, aesthetically rigorous and essential. A soft grip recess creates an effect of lightness and suspension between base units and top, offering an easy and comfortable grip for opening the fronts. The combination of wall units W.600 and 300 mm in Zolfo matt lacquer frame the base unit almost to hide a hanging tall unit.
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M_22 TECNA M_22 Collection Peninsula in Cemento melamine, wall panelling in Petrolio matt lacquer with shelves in Ferro matt lacquer. Tall units in Artico matt lacquer.
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M_22 TECNA
TECNA, PURE VOLUMES
In Tecna dominates minimalism, revisited with innovative ways, inspired by the purest geometry and the highest essentiality of the design. Volumes and lines blend quietly with the surrounding architecture, leaving the task to excite to the materials. Who chooses this program opens a world of new composition opportunities. The wall panelling in Petrolio matt lacquer serves as a link between the cooking area and the living area.
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M_22 TECNA M_22 Collection Island in Elm Smoke melamine with worktop in stainless steel and snack worktop in Grigio Fenix. Tall units in Piombo melamine.
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M_22 TECNA
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Detail that highlights the matching profile of M_22 Tecna mounted on the thickness of the door.
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M_22 LINEA M_22 Collection Island in Carta da zucchero matt lacquer with grip recesses and open elements in Verde Prato matt lacquer. Worktop in Ardesia etched glass and snack worktop in Grigio Fenix. Tall units in Artico matt lacquer.
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M_22 LINEA
LINEA,FUN IN THE KITCHEN Linea is cheerful and unconventional thanks to the coloured aluminium profile applied to the fronts, which characterizes the design of countless compositions.The surfaces appear thus marked by coloured lines, arranged horizontally or vertically, giving a unique rhythm to each project. Thanks to the wide range of colours and the consequent countless combinations, every kitchen takes a strong personality. M_22 Linea allows the combination of multi-coloured handles, as shown in the picture, using the colours Carta da zucchero, Verde Prato, Zolfo, Senape, Cobalto.
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M_22 LINEA M_22 Collection Base units in Ferro matt lacquer, tall units in Grigio corda matt lacquer. Horizontal integrated handle in Zucca matt lacquer. Shelves in Ferro, Zolfo, Prugna matt lacquer.
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M_22 LINEA
M_22 Linea is characterized by the use of the horizontal integrated handle available in the colours of Meson’s colour chart. For base and wall units with hinged door the vertical integrated handle is also provided.
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MESON’S IS STAMPED ON ECOLOGICAL PAPER “CRUSH”WHICH IS MADE OF UNDERPRODUCTS OF THE AGRO-INDUSTRIAL PRODUCTION PROCESS.
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“It is important when making these simple recipes, to have the help of a person bigger than you, who will take care of all the operations that can be dangerous, like touching the hot pots, placing and removing things from the oven or using tools that are particularly sharp.�
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Recipes of Gianfranco Allari cooking school Le Tamerici photo by Paola Chizzini
Fruit desserts thinking at
EXPO
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Now some advice even for the grownups: try to be always present when they need to use sharp tools, be careful that your young chef does not get close to the stove and fire by themselves and that the handle of the pots and pans are not protruding but always facing the side of the kitchen.Try to involve children in understanding the recipes and give some information on the ingredients used. It is important to get the small chef used to trying the food that they are preparing, so that they may discover new tastes and combinations. Be patient if sometimes they drop things like flour on the floor and if the chocolate isn’t enough for the recipe... Children should feel free to try, mess around and experiment. You will see that in the end they will have a great experience even though the kitchen resembles a battlefield!
This second meeting is devoted to The Young Chefs, I decided to teach you how to prepare a number of cakes that have fruit as the main ingredient.
The idea came to me by looking at the funny mascot created for Expo 2015, consisting of lots of fruits and vegetables together to create a face. So here’s the muffins with apple and granola, the donuts with caramelized bananas and chocolate, white pear and tiramisu to finish the little cakes with orange marmalade and chocolate. Let me remind you the rules to follow when you decide to get in the kitchen. 1_First, it is important to always have an assistant cook who can be your mother, dad, a brother or a sister, that will help you in the most difficult stages. 2_Wash hands thoroughly with soap and water and, in the case of long hair, tie it with a ribbon 3_ Wear an apron or a white T-shirt and keep available a few towels or paper towels to clean your hands or cutting board when you need it 4_Carefully read the recipe and make sure you have understood all the steps and have all the ingredients before you start 5_Prepare all the weighed ingredients on the work table 6_Pay close attention to the use of knives. If you do not feel comfortable doing this job give it to your assistant cook, but if you decide to do it, I recommend it: a lot of attention is in order! 7_Do not touch the pots placed on the stove, even the steam can burn. Do not put or remove pans from the oven: let your assistant cook do it 8_Do not use small appliances such as mixers or blenders without the presence of your assistant cook 9_Always observe the rest periods that are indicated in the recipes 10_When you have finished cooking you have to put the kitchen in order!
White tiramisĂš with pears Directions Ingredients for 4 portions
250 gr of ricotta 100 gr of whipping cream 2 teaspoons of powdered sugar 4 half pears in syrup with their syrup 24 Pavesini type biscuits 1 teaspoon of amaretti
What do you need 2 bowls 1 whip 1 teaspoon 4 glasses or cups 1 scale 1 knife
This delicious dessert is all white just like milk! The first thing to prepare, with the help of an adult, is to put all the ingredients on the work table. Pour the ricotta in a bowl with sugar and mix well until you get a soft cream. Now add the ricotta to your cream, your cooking assistant can take the steps to assemble, stirring gently so as not disassemble it. After being well washed, drained and rinsed with kitchen paper, cut the pears into slices not too thin. Quickly wet some biscuits in the syrup and pears then do a layer on the bottom of a cup, then cover with a little cream, a few pieces of pear and then again with biscuits soaked in syrup then some cream and finally a slice of pear and some amaretto. Proceed in the same way with the other three cups. Put the cakes in the refrigerator for several hours before serving.
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MESON’S
Ingredients For 10 pastries
300 gr of flour 100 gr of orange marmalade 200 gr of butter 100 gr sugar 1 egg 1 pinch of salt
What do you need Bowls Rolling pin Scale Teaspoon Baking Sheet Chopping board Round cut biscuits Spoon Brush
Pastries with orange marmalade and chocolate
For the filling 100 gr of orange marmalade 10 pieces of chocolate
Directions
With your cooking assistant prepare all the ingredients and remember to take the butter from the refrigerator about an hour before using it, so that it is very soft.
Combine everything in the bowl of butter and sugar with a wooden spoon mix very well until the two ingredients have formed a nice cream. Add the egg and mix for another minute; At this point add all the flour and a pinch of salt, stir to incorporate the flour, pour on the cutting board and knead with your hands (do this very quickly). Form a ball, wrap it with plastic wrap and store it in the refrigerator for about an hour. After that time, remove the dough from the refrigerator, grab a piece with a rolling pin and spread it not too thin, cut into disc shapes and proceed in the same way with the rest of the dough. Brush with a little beaten egg on the edge of half of the disks, then stuff them with a bit of orange marmalade and a piece of chocolate, cover with the remaining disks pressing the edges slightly so that the two disks of pasta are sticking together. Very gently, transfer the pastry on a baking sheet, if you want with the remaining dough scraps can be applied to create the leaves on the pastries to make them look like oranges. Brush with beaten egg and tell your cooking assistant to cook them in the oven at 180 degrees for 20 minutes. Once you are ready, you have to let them cool before storing them in a box.
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Ingredients
for 10 muffins
Apple muffins with granola
Directions
Prepare all the ingredients on the table, ask your cooking 250 gr of flour assistant to melt the butter in a double boiler or in the 150 gr of milk microwave. Pour the flour into a large bowl, baking powder, 1 apple sugar and a pinch of salt, mix everything with a wooden 2 teaspoons of baking powder spoon and form a big crater in the middle, like a volcano. One pinch of salt Break the egg at its centre and beat it a little so that the 160 gr of sugar egg white to unite with the egg yolk, but be careful not to 110 gr of melted butter combine the flour yet! Now pour the milk and melted butter 4 tablespoons of granola and begin to stir, adding the flour little by little. 1 egg Continue to stir until all the ingredients are well blended. Now you need to add the apple peeled and then cut it into cubes and almost all the granola: mix a little longer then What do you need divide the dough into the molds, and finally sprinkle the surface of the muffin with granola kept on the side. Muffin tin for 10 muffins Ask your cooking assistant to bake the muffins for about 25 buttered and floured minutes at a temperature of 180 °. 1 large bowl Once the muffins are ready, wait for them to be completely 1 wooden spoon cold before you start to decorate with butter cream. 1 glass bowl Have fun! to melt the butter
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Caramel donuts with banana and chocolate “As always, prepare the table with the ingredients with your cooking assistant and tell them to turn the oven to the temperature 180 °
Directions Peel a banana and cut pieces into a bowl, then start to crush with a fork, add the sugar and stir with a spoon until creamy. Combine the egg, ask for help if you need it, mix everything well and then add the flour with the baking powder and yogurt. Mix a little longer until it forms a smooth paste, now add the biscuits in a bag and smash them (or better yet with a rolling pin) to crush them into a powder. Pour the powder biscuits, Also add the chocolate chips and stir some more. Have your cooking assistant butter the donut molds and sprinkle the bottom with a little sugar, cut the second banana into thin slices and arrange them on the bottom of the molds, then cover everything with the dough and bake once, for about 25 minutes. Once the donuts are ready, let them cool, and remove them from the molds. They are great for a snack!
Ingredients
for 4 donuts of 12 cm in diameter
2 mature bananas 60 gr of sugar 100 gr of flour 30 gr of crushed biscuits 1 egg 60 gr of yogurt 30 gr of white chocolate chips ½ sachet of baking powder Granulated sugar
What you need Large bowl Fork Bag Spoon A mold for 4 donuts Rolling pin
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The case of quality by Monica Fedeli
monica@regiacomunicazione.it
Made with 100% green energy
Offsets will replace up to 15% of cellulose virgin
Carbon footprint decreased by 20%
WHEN CONDUCTING COMMUNICATIONS AND IMAGES FOR BUSINESSES, THIS HAPPENS TO ME CONSTANTLY WITH DESIGN CATALOGUES, MAGAZINES, BROCHURES OR TO DEVELOP PACKAGING FOR THE LAUNCH OF NEW PRODUCTS AND EACH TIME, AS IF IT WERE THE FIRST, I WONDER HOW TO MAKE THAT PROJECT UNIQUE AND DISTINCTIVE. TODAY MORE THAN EVER, THE INGENUITY PLAYS A FUNDAMENTAL ROLE IN THE SUCCESS OF A PRODUCT OR A SERVICE AND ITS STAY ON THE MARKET ALLOWS US TO MEASURE WHETHER WE HAVE PUT IN PLACE THE CORRECT STRATEGIES FOR THE DIRECTION OF THE QUALITY. And it is through the research of the particularity that I have came upon “CRUSH”, a paper particularly fascinating for many aspects: the tactile naturalness, its perfect moldability and beauty joined with the low environmental impact and energy-efficiency of its production. What I was looking for was in my hands, the same to which the client had entrusted with their “jewel”. FAVINI has invested heavily in research and innovation, paying particular attention in how to creatively communicate the values of experience from people and from the integration of knowledge. If I tell you this story is because FAVINI is a case of quality. This is not to promote a company or to make a ranking of the best cards on the market; but to tell you what I find interesting is how an enterprise today can stand out and become a “Case of quality.”
Quality is a complex concept and does not pertain only to the certifications obtained, although important quality is for qualification and involves all aspects that enhance the company making it unique. Unique in search of innovative ideas, unique in being able to communicate to the public, in daring going beyond the usual, like a true explorer always in search of new lands to which land. On this trip the paper becomes a tool that adds value to the image and the word that the digital age is unable to silence. Here on the web, in the media and through a special patent FAVINI makes itself heard. In this regard I would like to ask a few questions to the Brand Manager of this company, which I imagine as a light and creative origami boat capable of sailing even in rough seas.
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Michele Posocco, Brand Manager of FAVINI, answers my curiosity, amused by my metaphors ... and this is where I begin.
What are the strategies that FAVINI has put in place to navigate the rough seas of the doing business in Italy today? Favini since 1906, the year of its foundation, has been guiding its activity by following three principles: quality, innovation and respect for the environment. Quality means careful selection of raw materials, which are all virgin celluloses FSC certified (brand name that identifies the origin from forests that are managed according to strict environmental standards and quality of the production process), fiber recycled post consumer and celluloses arising from annual plants such as bamboo, cotton linters and bagasse (residue of sugar cane). The quality also characterises the production process: in Favini every phase of production is supervised by highly qualified staff and all the production process is carried out at our premises in Rossano Veneto (VI) with machinery in the forefront, according to strict European standards. Innovation in Favini means continuous investments in research and development, not only in order to ensure a wide range in line with the needs of
the market, but also to differentiate themselves from competitors. The third principle, respect for the environment, makes reference to the correct management of the water that is a key resource to produce paper and commitment to the elimination of energy waste, possible thanks to the use of green energy. In fact, in Favini produces a part of the energy used by the virtue of the hydroelectric turbines. Respect for the environment also includes the use of alternative raw materials in replacement of cellulose from trees. In conclusion Favini has managed to navigate, not tasking the production in emerging countries, but making the final product and defending the Made in Italy as the value. How did the idea to recover parts of food waste for the production of Crush? Crush is our range of ecological papers that have come from the recycling of byproducts of agro-industrial processing. The availability of these compounds provided by the agro-food industries, such as the shells of almonds and hazelnuts, peel and pulp of citrus residue
of coffee beans, corn, olives and kiwi was the starting point for achieving Crush, one of our most popular products all around the world. These by-products, intended to be used as filler in animal farming, or as fuel for the production of energy, or otherwise disposed of in landfills, are reworked by Favini in an alternative way in elevating noble raw material, in place of 15% of virgin pulp, to achieve valuable papers. The replacement of cellulose with the residues from the processing of fruit and nuts wowed the judges of Paperworld 2013, does that say something? Even before, the judges were surprised by the prestigious Luxe Pack in Green Award awarded to Crush the grand prize for the most environmentally innovative packaging innovative in October 2012. Then it was entered into the nominations of the ADI (Association of Industrial Design) for the Design Index 2013 and subsequently in the list of selected products and participants in the section for the Compasso D’Oro Award. Expo 2015 is upon us, will you be there too?
Why “CRUSH� and what contribution did they give to the creativity in the launch phase? To Crush is the verb that means to suppress, pulverize. We chose this name because it is strongly evocative of what happens during the process. At our mill, in fact, the agro-food processing residues are purified and micronised to obtain flour. The flours are then added to the mixture for the production of paper and integrate to the cellulose fibers by replacing a part.
MESON’S
Not directly, but, given that the theme is absolutely in line, Crush, and been chosen to do many projects for the World Expo 2015 (e.g., folders, shopping bags, programs that were distributed on the occasion of the conference addressed to all participants). What would you say to those who now seek the path of saving rather than investment? I am not able to generalize because each company has its own history different from others and because I come from the region of Veneto, known in the past for the continuous bloom of the companies that today, are among the most excellent, are in difficulty. What I can say is that often the way of savings leads up to a blind alley. The history of Favini demonstrates that by choosing to invest in the quality of the product, through a process of continuous improvement, you can survive this crisis. As a Brand Manager Favini, what changes would you recommend to young people who wish to start a business, in particular in your sector?
My advice for the young people is to live and have work experience before you make an investment so important because the paper sector requires numerous technical knowledge and passion for the product and especially council to understand to market niches. A small provocation: what would you say to those who argue that the communication uses in digital means are now super advanced, and that the paper is likely becoming extinct? The communication world is complex and constantly evolving. The digitalization of magazines has played an unfavourable role for paper producers for newspapers but this is not the case for Favini. In fact, our graphic skills are intended for valuable publications, such as catalogues, shopping bags and packaging used in the world of luxury and fashion. These applications must be accompanied by the use of valuable papers that are not just mere containers but a real marketing tool to communicate the value of the product.
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Recently Favini was relaunched as a partner of the leading players in the luxury, fashion and design: Why this decision? Favini is a company that actively responds to market changes and customer feedback. The revision of our website and all the communication materials respond to a concern to renew our image to meet the needs of the market, this without losing sight of the three principles that we talked about at the beginning, which are our roots.
Thank You Michele Posocco for an interesting exchange of views on the subject of quality and innovation within the paper Crush, for that reason always chosen by Meson’s, who has always been careful to communicate through tools that increase the critical capacity in favour of conscious choices because of the “Case of Quality” is synonymous with Made in Italy.
The coffee-machine of the masochist* Helpful tips for irrational purchases
If you never want to be embarrassed, in front of a beautiful design object that you can not use, someone finally tells you that the problem is not you, but is the designer who designed it. The title of the book is a tribute to Donald A. Norman’s writing The coffee-maker of the masochist in the mid 90’s has helped many people to to get rid of this nightmare. Each object can be relatively useful or useless, a design object, however, to be called such, must always be functional.
*by Cristina Romanello
romanello.cristina@gmail.com
Food is beauty: the kitchen is like the hearth of colour, taste and love
MESON’S
It is truly a special place the vegetable market, charming in any country of the world. I love to be immersed between stalls that have a scent of basil, marjoram, citrus fruits, and ripe melons. Some sellers have a skilful method to expose its wares, almost dictated from marketing principles learned with experience.
The rule is that the most beautiful and expensive pieces on display belong in the front row and the pieces less attractive go even further back on the table. I’ve never seen garlic, ginger, potato or earn the front row in a European market. The front rows are always reserved for big and shiny red and yellow peppers with an almost plastic look, celery with powerful legs and white and green tufts that rivals with chicory, roman cabbage that has sharp pyramidal sculptures natural not to mention the fruit: polished red apples, smooth-skinned nectarines and big berries of red grapes, hard and crunchy like nuts, dotted with drops of condensation that caress the curves making them really sexy.
Then there are the whimsical merchants, those that combine the colours and shapes of five lime green at the centre of a box of yellow lemons, apricots and spinach ... some stalls seem like true works of art! Wooden boxes overflowing with straw beds of fig leaves, baskets, antique loads inviting care for the product in general. In the end, the secret to getting a good result is always the same as a dear friend of mine says:
the secret is to care, that we pay attention to an object or a space but also for ourselves and the people around us.
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“There was very little to eat and the women cooked with love, because that was the only ingredient that does not cost anything and is almost never missing.�
MESON’S
And then, there are the vegetables, the paper bag from the market, passing through the wicker basket of the bicycle, arrives in the house on the marble top of the kitchen, inside the corian sink, in the refrigerator, or in the pot, they should be handled and cooked with care. My grandmother told me that when she was young there was very little to eat and the women cooked with love, because that was the only ingredient that does not cost anything and is almost never missing.
She looked at me smiling and said to me in veneto “ghe iera poco, ma iera bon!” (there was little but it was good). In the kitchen, the care and attention are fundamental. The kitchen is an archaic space, physical and spiritual: it is the space in which, for centuries, and in perpetuity, the miracle of nourishment. Men and women feed and nurture other people, sometimes family, sometimes friends, sometimes lovers, grandchildren, sons, daughters, husbands and wives… sometimes
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it’s just people. The kitchen is the heart of the house, now a contemporary fireplace; a space which should be designed to share the beauty and goodness of the food. Today, very often, the modern life leaves us little time to dedicate to the nourishment and sharing, letting us lose a little bit at a time the pleasure and the ability of the reception. I always try to not to deprive myself of the taste that I try to prepare the table, even if only for a simple family dinner: no need to devote a great menu for a time of food and beauty.
The coffee-machine of the masochist* Helpful tips for irrational purchases
I choose a clean tablecloth, and if it can, have the same colours as the dishes or the food, I’ll take the glasses because if there is a little bit of wine we are all happy, the napkins preferably I will choose fabric even if at times I have to make choices less environmentally beneficial and pleasing but more practical.
“The care and the pleasure of doing good without boredom and laziness, are the foundation of a solid and unassailable probable good result.”
A candle, some fruit on the table that gives colour, a flower stolen from the garden, or from the garden of someone else. Finally, finally I make sure the lights are creating a soft atmosphere. At that precise moment, I feel happy and rich and I only hope that the food is good. If one day someone would want to prepare a vegetable minestrone, after they are purchased with attention at the market with the pushcart, washed with care and stretched out on the kitchen counter, before you place the cutting board and knife, I recommend that you read the pages 12 and 13 of “The girl with the pearl earring”, a novel by Tracy Chevalier. Food, beauty, simplicity and care have rarely been described in such a masterly way.
MESON’S
“I used to arrange the vegetables in a circle, each sliced like a slice of cake. There were five slices: red cabbage, onions, leeks, carrots and turnips. I used a knife to give a different shape to each slice, and in the centre I placed a small round carrot. The man tapped his finger on the table. ‘Have you arranged them according to the order in which they go into the pot?’ he inquired, looking at the wheel. ‘No, sir’. I hesitated. I did not know why I put the vegetables in that way. I had done it so instinctively, as I felt that they had to be, but I was too afraid to tell him. ‘I see that the white ones you put them far apart’, he observed, indicating the turnips and onions. ‘And then the orange and violet are not close. Why? ‘He took a piece of cabbage and a piece of carrot and shook them in his hand as he would have done with two dice. I turned my gaze to my mother, who gave me a slight nod of encouragement. ‘Those colours are at odds when they are close, sir.’ He raised his eyebrows, as if he expected an answer like that. ‘Does it take a lot to arrange the vegetables before making the soup?’ ‘Oh no, sir,’ I replied, embarrassed. I don’t usually lie often. I looked down. The man turned his head a little and Agnes, my little sister, drew back. Then he laid the pieces of carrot and cabbage in their respective fields. The cabbage fell into half the onions. I wanted to reach out and push it in place. I did not, but he understood my intention. He was putting me to the test. ‘We have played around enough,’ said the woman. She was annoyed with him for the attention he lent me, but it was at me who he showed his face frowning. ‘See you tomorrow, then?’ Man shot her a look before strutting out all of the room, followed by my mother. He threw one more glance at what was to become a soup, so I made a nod with his head and followed the woman. “
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“I turned around to see my table, prepared without luxury but with love and care, that same love with which my Grandmother spoke about.” Cristina Romanello
Finally, a practical suggestion for a different way to set your table. In the districts of Ceramics, Faenza, Bassano del Grappa but also in several other places in Italy, certainly also in the South where the tableware and ceramics have an old traditional style, there are some small businesses that sell craft products believe to be ‘flawed’ because they do not perfectly fit the initial sample at very low prices and are very beneficial.
These plates, bowls, cups or trays often are true works of art, unique and unrepeatable. The drop of silver polish falls carelessly into the centre of a red bowl turning it into scrap. On our table, however, it becomes a work of art. So do not be afraid, go to a pottery outlet for a table, buy ten dishes that are different from each other in harmony between them, then head to a well-stocked second-hand market, where you
MESON’S
will find crystal goblets carved craftsmanship of great value, which can be bought for a few Euros because the service will not be complete without glasses, though slightly different, on the table will be beautiful together! You do not have to worry about the idea of Charity: unfounded, even when frequenting restaurants of the highest level, we benefit from used dishware and glassware. When you arrive home, choose a white tablecloth
or a neutral-colour, place your dishes and glasses with care; the right knife, fork on the left, the position of the glasses in a °cluster ° above the knife, napkin tied to the side, almost in disarray, two candles, a rose from the garden, some peaches on the table ... and the game is done! Few frills, just essence ... these objects speak for themselves, without ostentation or embarrassment.
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“Details that make a difference” News and design tricks
While engaging in a constant technological research on components used, Meson’s constantly perfects the ergonomics of its elements. This is the case with the 120 cm wide sink base and 60 or 70 cm deep to which is added a combination with two pullout baskets. _2
_1 This facilitates the simultaneous use of the sink and trash that, placed in one of pullout elements, allows you to keep closed the adjacent one, allowing you to operate in the vicinity of the worktop without obstacles. The element also includes an internal shelf across the entire width to be used for storage in a smooth objects of daily use. The bins are 60 cm deep and placed both into the big basket on the left and right. Michele Celotto
_1
_2 All wall units with flap doors of Meson’s use a new opening system Blum, model lift systems. This new system allows the adjustment of the door by means of a clutch inside, locking the door in any position it is left, both during opening and
closing. The mechanism also has an aesthetic advantage, since it avoids mount the hinges which anchor the door to the structure of the wall unit, thus increasing the useful upper compartment inside and giving it a more elegant and minimal.
_3 The lighting for the under-cabinet of Meson’s uses led with natural light at 4000 degrees Kelvin, with dimmer by sensor touch with guiding light. The band led light is mounted in the front part of the wall unit, whether it be a traditional wall unit, a dish drainer or a hood, thus ensuring the total illumination of the worktop underneath along the whole of its size, without solution of continuity and consumption of electricity.
Te sti mo ni al S
of the author
by Valentina Olivieri
Rarefied, impalpable colours declined in shades that make protagonists discrete
For the testimony of the author of this article, I reached Silvia Amoni at her home in Milan, in the elegant area of Piero della Francesca, for a relaxed and rejuvenating afternoon chat. Of Umbrian origin, Silvia has lived in Milan for seven years and is responsible for the marketing and advertising on websites for a dealership of media. Her main passion has been dance since she was five years old. She studied different styles but now is having fun with tap dance and swing. “I love traveling, I am fascinated by the distant countries, so as soon as I can flee to Asia, which always gives me a lot of exciting experiences and landscapes. ” It ‘s one of the first things I say as I begin to look around, intrigued by the elegance and originality of her apartment. In fact, Silvia, expertly accompanied by an architect and friend Lorenzo Viola, has managed to recreate a corner of modern flavour and exotic at the same time, a typical apartment of the 60’s. “From the moment I chose Milan as a city I also decided to have it as a reference point for the area of Piero della Francesca, particular to the style of life of the district with shops and characteristic places that are still all milanese. In this context I have sought to create a home that reflects the brilliance of my character.
The moment I walked into my new apartment, the view over the rooftops of Old Milan framed by the new skyline, I realized that that was my place. “ In addition to the flash of lightning, another enchantment has marked the history of this house: that of the light. The apartment, in fact, retraced the typical types of the year ‘60 divided into small partitions, and a little generous toward the external light, but the architect is well understood by the necessity of its owner to “watch city” and has created an open space, light and windowed, realizing the dream of Silvia to live flooded with natural light even in Milan. The focal point of the project was the construction of the kitchen, located at the exact centre of the plant on which overlook the day area and the terrace and which, for an interesting architectural type, is also at the centre of a path to 360 degrees. A M_Onoliti kitchen in Piombo and Bianco lacquer occupies a space completely dedicated, discreet and functional, creating the optical illusion of depth. The colours of the kitchen are included in other rooms of the house with specific references in the details, emphasized by a studio lighting to broaden further environments. “The selections evaluated, Meson’s, brand proposed and view to Fantauzzi showroom of Foligno, has further emphasized what I was looking for: clean lines, new tones, silky textures as well as the monolithic typology that integrates perfectly with the surrounding environment.
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It was just perfect! “Functionality of the composition, which has an integrated element “bar” in recycled wood, permits, despite the limited space, the use of space by a large number of people. She ‘s very happy to tell me: “I can organize dinners, cocktails and events with many friends. Anyone who comes into my house feels at ease, and this is what gives me the most satisfaction! “Not hard to believe it, because of its hospitality and excellent distribution of space. A good example of citizen nest!
“Anyone who comes in my house feels at ease, and this is what gives me the most satisfaction! “ Not hard to believe, given its hospitality and the excellent distribution of space. A good example of a citizen nest!
Photo - ©2014 Paolo Carlini
MESON’S
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“The colours of the kitchen are included in other rooms of the house with specific references in the details, emphasized by a studio lighting to broaden further environments.”
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MY WAY
OUR SECTION OF GASTRONOMY By Roberto Abbadati
In recent years we have witnessed a widespread revaluation of food in the aspect of communication, particularly in light of its undeniable power and social aggregation. Without conflicting with this truth, my fellow travellers and I of this section would like to linger more on “thoughtful” food.Starting from the
objective fact that almost all of the cells in our body completely renew themselves every 3 months or so, it is striking how much a human is essentially what you eat, and then as the act of cooking is first and foremost an act of love towards oneself. To this end, Roberto & Co. would like to pay tribute to the people involved in this sacred and everyday giving gesture of life, giving him a “package” Of emotional feelings ready to use, comprising: a tasty recipe, but at the same time healthy and sustainable; a nice cocktail to sip while you proceed between rinses, cuts and firings; a pleasant and inspiring soundtrack. We can only wish ... good food to all!
MY WAY is: Roberto Abbadati, a chef of the kitchen “sui generis” interprets the planet’s typical Food, together with Thomas Colombo and Matthias Merigo, mixologists for necessity even more than for passion. The first is expatriated years ago in England, where he currently serves his new project “Mambo Mobile Bars”, the second is the owner of the now famous Cocktail Bar “ Ventiquattro “ in Salò, Lake Garda, and co-founder with Roberto of the format M.A.S. (Mixing, Health, Amazing). Franco Maioli, musicologist, researcher and investigator in the field of music with a penchant for Frank Zappa, operates in the sector thanks to its project FrUNKo. Luca Lombardi, writer, composer and theatrical, you grant kindly as supervisor of the texts. Frederick Balzarini, Curious by profession, he spends his days peeking over the world from the lens of his camera. Roberto Abbadati / Chef www.robertoabbadati.it www.mambomobilebars.co.uk www.facebook.com/venti4
The food should be understood as a source of life for the body and mind, probably everything has already been said, or almost. What might keep us interested today is a look at an angle at the food that is not so much different, since they are simply more wide. In the past twenty years, the continuous procession of the bulimic interest of the media toward the food, and of this world, as well as of its intense commercial exploitation through the various television formats, has inevitably led to a collapse from the point of view of spiritual and metaphysical. The love for food Made in Italy is a fact which we will not discuss; for generations, the entity food was strongly rooted in family context is perceived, almost with sacredness, in everyday gestures. The food, understood in its nature more pure and primordial, over the millennia has not limited to nourish us only in biological terms but, thanks to its immense communicative power, it has also nurtured our passionate souls, delivering sensations, emotions and love.
MESON’S
Perhaps the winning “recipe” to reestablish a bond more intimate and authentic - not only cartoony- with the food could be a work of reeducation of the masses through the individual and the above-mentioned everyday gestures, such as shopping more carefully “green”, in terms of the environment and energy, and “hygienic”, referring not so much to the health aspect as to the ethical. In the last analysis, the advice of ritual are almost always the same: prefer the products of the territory, possibly from small producers local biological thus avoiding unnecessary (and harmful) transported pollutants and favouring the development of a healthy market and a more human dimension, in spite of the reality that is deeply artificial of the multinationals and, not the least, a campaign of education that promotes the common sense even in the food sector.
“Good food is the foundation of true happiness “ Auguste Escoffier
CUL TURE ON
food
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DIRECTIONS clean black dorsal shrimp, place them on a dish, toss with a little olive oil, rub a little with sprigs of lavender and rosemary, cover with foil and let it stand for an hour in the fridge; in an empty cup diced red pepper and mint leaves, cover with a little oil and let it stand half an hour; with the help of a brush, brush spicy mint with a little oil, place the slices of melon and season with a little oil and a pinch of salt; cut off the tails of shrimp in two lengthwise slices, sprinkle with a little salt, place them on the carpaccio of melon, finish decorating with flowers of lavender and rosemary; serve chilled ... but not too much! It would be ideal to remove the shrimp from the refrigerator 10-15 minutes before serving.
INGREDIENTS for 4 people
12 small red shrimp, an incision with the tip of a knife on the spine and black vein a few sprigs of lavender flowers and rosemary 1 teaspoon of lavender flowers 1 teaspoon of rosemary flowers 1 tablespoon extra virgin olive oil a few grains of fine sea salt 1 melon cut in half, peeled, seeded and cut into thin slices 1 fresh chilli, seeded and diced a dozen mint leaves a little olive oil and a few grains of fine sea salt
To best enjoy this recipe, I recommend to first to go on vacation at a resort in our wild Mediterranean Sea, where the natural vegetation thrives, unpolluted and full of scents. With the evening light of a long day of a bright early summer, go out on a walk on foot or bike to find some bushes of rosemary and lavender where, the day after going to collect some twigs without fail are fine ... also plants grown in the garden of a villa by the sea will work; perhaps not have the same fragrance of the wild ones, but the pleasure of the risk and the challenge could still be worth it! While returning, consider, and evaluate even the best place where we can bring this fantastic aperitif for tomorrow, possibly with a view of the sea or even on a beautiful beach: in this case, better the rock than the sand. Unless you’re already entered into the good graces of some local fisherman with whom you have regularly appointment dates in the late morning for a drink, finishing pleasantly purchases that are previously granted, early the next morning at the fishing port where, with great savoir-faire you are dealing with the price of the beautiful red shrimp ... do not take those extra large ones but small ones: they cost less and are better suited for this recipe!
On the way home, stop at the bakery and also especially at the grocery store to retrieve the melon, chilli and mint except for these two ingredients, if you do not have at home (or in a nearby house!) some nice chilli or mint plants. Put the shrimp and melon in the fridge, prepare a frugal meal but generous and think about where you will go to the beach that afternoon. For the evening, while returning from the beach, go to recover the lavender and rosemary, turn on the music device that you have provided and get to work ... during the marinating of the shrimp and oil, take the time for a quick relaxing shower. When you are ready, grab a picnic basket or a wooden box, accommodated inside (even overlapping, if not too heavy) dishes with carpaccio of melon seasoned (well covered with foil), a small bowl with the shrimp and one with the flowers, a saline, the forks and some paper towel. Still in the same container, or possibly in another, even accommodate everything you need for the creation of cocktails and stroll with frivolous step up to the beautiful place you’ve chosen the previous day: have a good aperitif!
MESON’S
Cocktail at Sea
MELON CARPACCIO FRESH CHILLI AND MINT WITH RAW SHRIMP RED SCENTED LAVENDER FLOWERS AND ROSEMARY
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OUR SECTION OF GASTRONOMY
A cocktail from the beach
by Mattia Merigo
LOCAL WAVE MELON After a day of waves, beach, sun and sea the best thing to do to quench your thirst is with a fresh and fruity drink (alcoholic of course) is to revitalize and re-energize the tone the body and the spirit. With this recipe which is easy to make but to great effect, your cottage by the sea will immediately assume the atmosphere of a true Tiki Bar it is advisable to enjoy it in good company in short sips and under an umbrella with Acapulco fringe pattern.
INGREDIENTS for 2 people 1 large melon 6 strawberries, 4 cut into pieces and 2 left whole 60 ml of Cedral Duplex Tassoni 40 ml of Tanqueray Gin 80 ml of cranberry juice 20 ml of Tamarindo Erba syrup 1 tablespoon cane sugar Champagne or Sparkling wine 1 lime, rubbed a little and cut into 4 wedges
DIRECTIONS After lunch, before going to sea, cut a half melon (about 3/4 of the height). With the help of a spoon then remove all the seeds and with a knife instead, coarsely chop the melon pulp attached to the walls, letting it fall within the vessel-melon you have achieved. Combine the four strawberries into pieces, cover with lid and let it sit a few hours in the fridge. Take a tray of ice cubes from the freezer, empty them into a rag, close well and hit them with a pestle or other blunt weapon you have at hand, in order to break well all over the ice. Remove the melon from the fridge, squeeze in the lime wedges, add the Tamarindo syrup and cane sugar, mix well and then fill to the top with the ice you just chopped. Then combine the Cedral Duplex, Gin, juice and fill to the top with the wine (let the bottle cool, serve dinner to follow). Insert toothpicks giving a slight shuffle, slide the straws and also enjoy the drink.
2 sprigs of mint 2 long toothpicks Possibly with something attached at the top 2 long bent straws in fluorescent colours
THE GOLDEN SCARAB by Ray Manzarek
For a fresh and cheerful cocktail at sea, I bring you to the rediscovery of a great musician who died a year ago: Ray Manzarek. Doors keyboardist and arranger, with his first solo album, “The Golden Scarab” (1973). And if “he can not come today” is precisely the carefree Brazilian rhythms with the first track that will tell you why; in the second let yourself be lulled by the gentle sounds of “solar boat”. Please note: the chorus could dazzle you! Continue your journey on the “train that takes you down” in the sand of Egypt, into the Groove of the legendary “Gold Scarab”.
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After Dinner in the Mountains
APRICOTS IN THE OVEN WITH CHARDONNAY AND WILD HERBS served with malga whipped cream, dark chocolate sauce and hazelnuts
MESON’S
INGREDIENTS For 4 people
8 big apricots , cut in halves with the nuts removed 2 tablespoons of soft butter 2 tablespoons of honey a few sprigs of wild herbs, perfect thyme or lemon balm 2 glasses of a good Chardonnay 3-4 tablespoons peeled and toasted hazelnuts, coarsely crushed around 250 ml of fresh cream, kept covered in the fridge
In order not to lie in the possible feelings of dietary guilt, some advice would be to consume this dessert at the end of a day of trekking, to cap off the romance of a nice walk in the mountains. That same morning, waking up already in a good mood at the very thought of deliciousness that awaits you in the evening, do not forget to leave the house with your trusty basket for mushrooms, herbs, strawberries, berries ... when you are in the right mood, you have the impression that nature is more generous towards us. Be careful not to overdo the trek, especially with gradients ... bring a deck of cards or a small board, a cover and, in the case you like a pipe with tobacco not too fragrant: accessories needed to intersperse your pleasant curious wander in the woods. Back home or camping, some advice is to also
for the sauce: 300 grams of dark chocolate 70% cacao (preferably not more than), cut finely with a knife 250 grams of fresh cream 10 grams of cold butter
DIRECTIONS take a glass or clay baking dish and butter it inside, with the cut end of the apricot halves resting on the pan, then sprinkle with liquid honey and twigs Thyme or lemon balm and cover with the wine glasses, which should reach almost to the level of apricots. Lightly butter a sheet of baking paper, place it (on the buttered side) over the apricots and bake at 170 ° C for about 15-20 minutes, then remove from oven and let cool; Meanwhile, drain the whipping cream in a bowl of steel, Cover it with a lid or foil and put it in the freezer for about a quarter of an hour; bring the saucepan to a high and bring almost to a close boil for the cream sauce, remove from heat, pour in the chopped chocolate flakes along with the bit of butter, cover with a lid or a plate and let stand a few minutes. Slide the pan into the blender and emulsify a few seconds in order to get a smooth sauce, thick... nothing makes the correct flavour of this sauce like one or two tablespoons of the cooking liquid from the apricots; stir the cream with a whisk or electric a hand whisk, then place it (always covered, protected from possible unpleasant odors) in the refrigerator; place the hot apricots inside a warm bowl, (heated in the oven or, at worst, in the microwave), scattered from their cooking juices, then add a generous dollop of whipped cream cold, cover generously with sauce and sprinkle with dark chocolate some crushed hazelnuts: to serve and eat... forbidden to ask for more!
pick a nice sauna that even in summer, for those who appreciate, is quite nice. On the other hand, at the table in the case of foods that are already well accompanied with your chardonnay, when you are about to open the second bottle, remember to save a couple of glasses for your little apricots. After the main course, clear most of the dishes off the table, it would be advisable that two people prepare the sweets, while the others make the drinks. With the right background music, indulge in a few small gossip or secrets‌ just for a suspicious sign a little the other handful and be able to thus then tackle for the yield of auditors shortly after, thus leaving space for the second phase of boring questions on dietary of what you have been eating or drinking. Enjoy the rest of the evening!
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Sour Intrepid
of Thomas Colombo
(OR, WILD ROMANCE HIGH ALTITUDE)
servite con panna montata di malga, salsa fondente e nocciole tostate
A cocktail perfectly balanced, able to give a much manly as sweet and loving self: Make it come true with confidence and ease during a night in a shelter, when already the alcohol level in the air reaches a certain tangibility and, as if by magic, you cioccolato will notice how all Heidi in the room fall at your feet. Take her under the right arm and outputs in stride and never turn around. For the purpose of your safety, the next day it is strongly recommended to change the tourist resort.
INGREDIENTS 50 ml of Grappa Nardini of Almond 20 ml of sugar syrup Squeezed lemon juice (slice the lemon grind for decoration) egg white, if possible from a fresh egg from a chicken coop near Decorations The perfect kit to take to the mountains...for a for a great vacation Angostura Bitter a slice of a roasted potato powder of dried porcini fresh rosemary
THE CLOUDS De André
The musical accompaniment suggested is a nice album upon the first listen reveals a deepening masterpiece: the Clouds. In De André, as in Aristophanes, they are what stands between us and the sky: utopias and characters that hide the truth. In particular, we recommend listening to the introduction song, where “mothers” tell the clouds on the “symphonic” of an epic nature. Also interesting is the humor, a little ‘grotesque, which offers us an acrobatic yodeling, typical singing of the Tyrolean mountain and a symbol of vocal techniques that meets the distances at a high altitude with the power of voice. If you appreciated this, enjoy your after dinner drinks continuing listening to the album. Bon Appetite!
MESON’S
DIRECTIONS Empty all in one Mixing Glass or jar with lid, filled with ice; close with a Boston or the aforementioned cap and shake the everything strongly (you can also grunt but in moderation) for about twenty seconds; strain into an Old Fashioned glass (or similar) but without the frozen ice ... dilute alcohol with ice could draw suspicious looks from the local wildlife; decorate with a roasted potato with rosemary fouled at the tip with a few drops of Angostura bitters, a sprinkle of powdered dried porcini mushrooms and a strip of lemon peel; finish using the rosemary to sprinkle on the surface of the cocktail a few drops of Angostura, finally putting the rosemary between the potato and lemon; serve immediately and never look down!
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FOR SUGGESTIONS, COMMENTS OR INFORMATION YOU CAN ALWAYS CONTACT US BY EMAIL AT mcmarketing@mesons.it
It’s up to us to rather than in ano Our body is a gard the will of the gar You can plant net set hyssop and wee grow only one kind various sorts, leavin land lazy or fertiliz The power and aut depends on us. William Shakespeare, Otello, act I,
be a way other. rden, rdener. ttles or sow lettuce, ed out the thyme, nd of grass or ng the barren ze it with work. thority scene III