La Cintura di Orione

COD: RS500

RS515

£ 37.00

La Cintura di Orione
Slicing knife in steel 1.4116. Handle in POM.

Item code: RS515
Length (cm): 42.50

Quantity
Low stock

RS510

£ 78.00

La Cintura di Orione
Cook's knife in forged 1.4116 steel. Handle in POM.

Item code: RS510
Length (cm): 41.70

Quantity
Low stock

Product not available in stock.
RS513

£ 37.00

La Cintura di Orione
Paring knife in forged 1.4116 steel. Handle in POM.

Item code: RS513
Length (cm): 19.50

Special price
RS517/RA

£ 17.50 £ 35.00 (-50%)

La Cintura di Orione
Steak knife block in beech-wood.

Item code: RS517/RA
Height (cm): 12.00
Length (cm): 9.50
Width (cm): 8.50

Quantity
In stock
  • DESCRIPTION

    After several years of work and seemingly never-ending discussions, the Richard Sapper/Alberto Gozzi duo (the names behind the research that resulted in the refined “La Cintura di Orione” series of pots in 1986) now return to the spotlight with a design for kitchen knives that draws on the same design philosophy of excellence and meticulousness in exploring the product type.

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Richard Sapper

Richard Sapper was born in 1932 in Munich, where he pursued courses in philosophy, anatomy and engineering. He began his design career in the styling department of Daimler Benz in Stuttgart, before transferring to Milan, where he worked first for the architect Gio Ponti, and then in the design division of “La Rinascente”. In the early 1960s, Sapper began to collaborate with the Italian architect Marco Zanuso together they acted as design consultants for Brionvega for which they developed a series of televisions and radios. During the 1970s, Sapper was engaged as a consultant on the development of experimental automobiles for FIAT and on pneumatic structures for Pirelli, producing concepts for cars and accessories. Since 1980, Sapper has acted as chief industrial design consultant for IBM and later for Lenovo. Sapper’s main interest in his design work has centered on technically complex problems. He has developed and designed a wide variety of products, ranging from ships and cars, to computers and electronics, and furniture and kitchen appliances. His clients include Alessi, Artemide, B&B Italia, Heuer, Kartell, Knoll, Lorenz Milano, Magis, Molteni many others. Throughout his career, Sapper has remained keenly involved in academia, teaching at Yale University, the Hochschule für Angewandte Kunst in Vienna, the Kunstakademie in Stuttgart, the Domus Academy in Milan, the Central Academy for Art and Design in Beijing, the University of Buenos Aires, and the Royal College of Art in London. Richard Sapper has received numerous awards for his products, and his designs are represented in the permanent collections of many museums internationally. He has been an Honorary Member of the Royal Society of Arts since 1988, and a Member of the Akademie der Künste in Berlin since 2001. The German Design Council awarded him a lifetime achievement in 2009, and in 2012, Sapper received the Merit Cross of the Order of Merit from the President of the Federal Republic of Germany. He died on 31 December 2015.

Alberto Gozzi

Alberto Gozzi was born at Ghemme (Novara) in 1939. His career developed in France, Germany, UK and Switzerland, and he has developed extensive experience in all fields of the hotel business. Alberto Gozzi is passionately interested in the culture and art of hospitality and has been involved in numerous Alessi table and kitchen projects. He also coordinated the research that led to the creation of the “La Cintura di Orione” and with Alberto Alessi was co-author of the book of the same name: “La Cintura di Orione”- Longanesi & C. - History, technique and use of metal cooking recipients for haute cuisine. He also created the 49 recipes for Aldo Rossi’s “La Cubica”. He divides his time between research, teaching at the “E. Maggia” training college and at Stresa’s “Hospes” tourism and hotel studies centre, as well as being a catering consultant (Costa Crociere, Autogrill, others). He is a lecturer at the specialization courses for teachers for hotel management schools organised by the Ministry of Education, a tutor for the John White Corse Training Center I.B.A., honorary member of A.I.B.E.S.[Italian association of bartenders and supporters], founder member and president of ASS.I.D.A.R. Apart from cooking, where his excellence is proven, he is a lover of classical music, jogging and cycling. Since 1993 he has been working at Rome’s Quirinal Palace as Superintendent of its table and kitchen sectors: he was originally sought by the then-President of the Italian Republic, Oscar Luigi Scalfaro, and his appointment was reconfirmed by the new President, Carlo Azeglio Ciampi.

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