Traditionally, the space involving food preparation was reserved for the person preparing the meals, which helps concentration and keeps the best recipes a secret. Arclinea had the innovative idea of opening the place up for maximum conviviality and its Convivium project in 2002 delivered the design application of this concept.
The Professional Kitchen
Back in 1988, the Arclinea project already had the objective of bringing innovation into the cooking zone. The first product symbolising a new concept was Italia by Antonio Citterio, which borrowed the materials, methods and uses of professional equipment. The aesthetics were all new, thanks to inalterable steel and its resistance to water and flame, technically worked with the precision required for optimum functional performance.
We do not cook just to feed our bodies; cooking is also an enjoyable opportunity for socialising while preparing food. This highlights the essence of the Lignum et Lapis designs, which are both “kitchen sculptures” in their stone or steel monolithic shape and also a small living unit. On the one side guests can help with preparation, on the other, which houses all the kitchen equipment, cooks can share techniques and the pleasure of good food with their guests.
Redefining the Kitchen Space
The future of the kitchen was once imagined as increasingly technological, but lifestyles can take unexpected turns. Even in a global metropolis, in big residential buildings with their smaller living units, the desire to share the ritual of food remains. For those not wanting to give up the pleasure of cooking for themselves and their guests, the new concept of the "hidden" kitchen has been invented.