Combining tradition with innovation, Ducasse has retrieved the qualities of an antique cooking method known as ‘by concentration’, used by olive gatherers. Having little water available, they cooked pasta as if it were risotto together with all the ingredients in such a way that the starch gave it its particular characteristics.
For his part Jouin designed a conical shape casserole dish made from trilaminate to distribute the heat uniformly across its surface, the melamine spoon can be placed in the handle while cooking and finally the cuts in the lid allow the steam to be released. E.S.



Besenzoni brings sea reflections to the Fuorisalone
An installation for Milano Design Week 2025 celebrates the experience of sailing between open sea and light, made unique by the innovative character of the Manta helm seat.