N° 05 YEAR 2017
N° 05 ANNO 2017
news
Focus M_urano Not only glass
The evolution of the project
Man is a social animal, people are not made to be alone.
De facto Unions
a M_onoliti kitchen by the sea
Details that make a difference news and design tricks
Real Life Experiences
Lucio Anneo Seneca
an unexpected detail
Let's play with shapes
MAY 2017
news
dedicated to the young chefs
www.mesons.it
Customer Service T 0434 614900 mesons@mesons.it www.mesons.it
Balance of shapes and volumes M_ONOLITI 2.0
Man is social ANIMAL, not necessarily SOCIAL In the wake of the previous issues of our magazine, this edition of MESON’S NEWS will not simply “show” products and competences that are evolving, with the passionate support of an increasingly large and competent staff.
Growing meanssignifica knowing how Crescere sapersi to ask newquesiti, questions, try toa porre nuovi provare readilthe timeinincui which we leggere tempo si vive, live, without presuming to give spogliandosi della presunzione and without diinstructions dare istruzioni ma senzathe il fear of making timore di fareproposals. proposte.
MESON’S
We design and conceive furniture for a crucial area of the house, the most collective space of our homes. For this reason this issue of MESON’S NEWS will allow us some reflections on relationships and socializing, aware of the high risk of being trivial, given the topical nature of this theme and the consequent overcrowding of opinions about. Let’s start with a curious paradox: never before modern-day mobility was so affordable (low-cost flights, high-speed trains, car sharing and who knows what else) but, at the same time, we had never seen so many not “consumed relationships” in person. It may happen that a flight to London costs as much as a month of “flat” network subscription, with which relate to an unlimited number of users. This choice, absolutely new and unthinkable just 10 years ago, changes us and modifies the geography of our relations. We like the future and we are passionate
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about it, with the critical trust of those who want to build a piece of it without necessarily taking it all. Let’s try to think of a network that enhances and disseminates differences and uniqueness, refusing without adopting a do-gooder attitude everything that is approved as “trendy & cool”. From this and other continuous reflections flourish ideas for our kitchens.
Contemporaneous, because careful about those who live today. Modern, because ready to welcome people and families that change. Soon connected to the network. But first of all places where food, smells, tastes, knowledge and above all people have nothing virtual. Stefano Basso Sales Manager stefano.basso@mesons.it
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Sales Manager: Stefano Basso Artistic Director: Bushido Comunicazione Managing Editor: Valentina Olivieri Graphic designer: Bushido Comunicazione Editor: Meson’s Cucine srl Secretary: mesons@mesons.it Exclusive distribution in the Meson’s stores
MESON’S
MESON’S
news
TABLE OF CONTENTS 8
12
THE EVOLUTION OF THE PROJECT DE FACTO UNIONS
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100
40
LET’S PLAY WITH SHAPES
Dedicated to the young chefs
THE PSYCHOLOGY OF EVERYDAY THINGS
Tell me what you cook and I’ll tell you who you are
FOCUS
M_URANO M_ONOLITI 2.0
114
Kitchen collection
a M_onoliti kitchen by the sea
18
COLLECTION
110
DETAILS THAT MAKE A DIFFERENCE
News and design tricks
REAL LIFE EXPERIENCES
An unexpected detail
118
MY WAY
The food and the value of time
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7
The evolution of the PROJECT by Nello Schivo
MESON’S
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Riso verde Green rice chop together, generously, fat ham and onion. put on the fire with a trickle of oil, let it brown. wash well the spinach, squeeze and cut them finely. boil them in plenty of water. add to the ham and the browned onion. pour a little broth and season with salt and pepper. let go of some more. add the rice and continue cooking by adding a trickle of broth. remove from the heat when the rice is al dente.
“Any cookbook is a book of design methodology” Bruno Munari
Among the problem definition (design) and its solution, there are a number of routes that today we can explore thanks to the new media. I am not referring to new materials, new technologic experimentations and even - in this case- to new models (although 3D printing could open a broad front for discussion). I’m just talking about ideas. Plural: Ideas. Ideas and meritocracy. The idea is always the prime time for the achievement of the solution of each project, be it a new product (for example, a new model of kitchen) or implementation of an existing product (for example the model of an existing kitchen but adapted to the specific needs of my house). So, why not evaluate more than an idea at the same time? I think it is the dream of every one of us, to have so many different ideas to be evaluated. And this applies whether I represent the producer or the consumer. Here comes the real news: the meritocracy. The new web platforms that are emerging are based entirely on the ideation and on the participatory development of new products. It may be that only one of many
ideas can lead to the desired solution but it may be that from many different ideas one chooses a small founding part of the solution. How it works: Customers looking for inspiration, creativity and product innovation can formulate their requests and receive solutions according to their needs. Company A entrusts to Company B the task of organizing a contest that takes place on the web within a community of designers. This community forms itself spontaneously once it has been defined the problem to be solved and launched the contest. Many ideas in expected time (the contest can have a different duration depending on the difficulty of the problem to be solved or simply depending on a target set by the company A in terms of received proposals). The size and quality of the community database obviously is a fundamental aspect. The credibility of the community can increase the database size (certain regulations, publication of the results, award ceremony / royalties) but the quality of the database is primarily founded on the recognition of the sponsoring companies of the previous contests (brand that reinforces other brands).
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The size and quality of the community database obviously is a fundamental aspect. The credibility of the community can increase the database size (certain regulations, publication of the results, award ceremony / royalties) but the quality of the database is primarily founded on the recognition of the sponsoring companies of the previous contests (brand that reinforces other brands). A concrete example is provided by two companies included among the Italian excellences, Alessi and Italcementi, who have launched a competition for the design of a basket of bread made with a special cement mix. The project was developed according to the just described procedures and the winner of the contest has followed the realization not only of a prototype (via 3D printing) but also of the finished product that has come to be marketed throughout the Alessi commercial chain and it has found its perfect location, at the end of the creative circle, even in the online store of the company (http:// store.alessi.com/ita/it-it/catalog/detail/la-trama-e-lorditocentrotavola/lg01). For those who want know more, I also quote the contest: http://desall.com/Contest/Concrete-In-Design/Awards
Another brand known as Illy wanted to experience this process of project development and has already done it several times, confirming the soundness of its decision. It asked designers to create new clocks for its stores around the world. It then tried new ideas to create a display of products within its stores and finally, slightly changing the previous point of view, has launched a graphics contest for the realization of coffee cups that had as reference the main world capitals, expressing an international vocation that is well associated to the Illy brand (http://www.illy. com/wps/wcm/connect/en/landing_pages/illy-citymugs). The winner of the contest is a graphic designer of Japanese origin, resident in the United States, who has designed a special edition of the coffee cups for Illy. From Trieste to the United States, passing through Japan, and then returning in the main world capitals, and all this by planning through these web platforms. And these are just a few examples to show that there are no formal limits on the paper.
MESON’S
Where is the meritocracy? It lies in the possibility given to each designer to submit his own idea to the evaluation both of the promoter (often for a young designer it’s hard to talk to people who deal with the product development within the companies without having direct knowledge) and to the evaluation of the whole community. In fact, the same idea can be considered excellent from the point of view of design (community rating), but difficult to realize for the company A (company valuation). It will then be awarded the best idea but also the idea that can lead to the development first of a prototype and then to the generation of the required product. The community, however, is required to give another judgment than company A, and here the expression value of the design is amplified by the fact of not having a real knowledge of what the company is able to actually realize (technical limitations). Everything is project. Even a recipe, reminds us Munari, is project and this opens endless application fields for the participatory development (see, for example www.desall.com).
Where there is project there is the development of a design methodology that must have two basic elements: clear goals and confidence in the power of ideas.
The choice of the chef then is up to you!
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De facto Unions A company that has always put among its founding values the focus on product quality and flexibility of projects cannot ignore the careful selection of its dealers
We believe it is an understatement, in our case, to simply define them as retailers, since the trade skill is just one of the skills that we require to become a part of our distribution network. The most important and decisive is the capacity to transmit the values of Meson’s, integrating them with the identity of the single dealer. Only in this way you can create a network founded on frank relations and ambitious common targets: it is so that our distributors help to create that community effect that is our true brand, in the highest sense of the term. It is to them that we dedicate this section to introduce you our network, the network of Meson’s people.
A M_ONOLITI kitchen by the sea
“Do you believe in love at first sight? We do, since August 2015, when we met Meson’s and it was love at first sight!”
Elisa and Marco are a couple of young interior designers who realized their dream in 2010, inaugurating the D8 Interior showroom in Trapani. “We knew right away, we were facing the perfect company for us, a brand that finally embodied all the ideals we were looking for: innovative, complete, elegant, sparkling, proactive, of quality and ... beautiful! We immediately decided to deepen this relationship, introducing in our offer the Linea program. A cheerful and unconventional collection thanks to the coloured aluminium profile, with unusual geometries that identify it immediately as a kitchen with a strong personality. Our Meson’s started quickly to attract the attention of customers, meeting the demands of those who often cannot find the right inspiration in a lot of different offers. The continuous search for materials in step with new technologies makes Meson’s an innovative and an important support for us who want to enrich our ideas with new details, to make every kitchen a new life project. Working with Meson’s is always a new discovery, especially because it gives us the freedom of design that every interior designer dreams.
Its strong identity does not prevent us, in fact, to create highly customized solutions, almost tailored, to free us from that hateful standardization of taste, a result of mass consumption. For this reason, we do not exaggerate if we say that every day we look forward to create a new project signed Meson’s.” One of the projects of which Elisa and Marco are talking about, concerns an apartment in Trapani with sea view. “Paola and Adriano, two of our dear friends, had just returned to Trapani for business and, with great enthusiasm, had found a new home for their family. After a few weeks, we went to visit them and together we began to develop some ideas to furnish their new house. A few steps into the house and our eyes already shone like the surface of the sea that can be seen from the kitchen window! Our inspiration quickly becomes it, the sea. That window on blue, the idea of a monolith approached the naturalness of the wood ... we started immediately to work and after a few days we were ready to expose the project to our friends. Planimetry in hand, materials on the working table and the
“Our inspiration quickly becomes it, THE SEA.”
intuitions began to take shape, until we saw in their eyes lighting up the light that leaves no doubt: we could begin the work! An all-white M_onoliti kitchen with wall units and jutting peninsular unit in natural oak becomes the protagonist of the house and the leitmotif of all environments; the window on the sea is framed by matt tiles with a Mediterranean and vintage taste, to bring inside all the force of blue. The whole house becomes a discovery of wood and warm tones, from the large living room with an adjoining reading room to the bedroom area, where the kitchen warm tones are reproduced in the master bedroom. Returning home of Adriano and Paola is really like staying on the sea, we were able to bring its peace and the sense of home in all environments and above all in the most important room for the family dimension, the kitchen.”
Thanks to D8 INTERIOR Via Vespri, 107 Trapani 91100 www.d8interior.com
Open up a new world of flavour Steam combined with heat makes your recipes amazingly succulent and flavourful. This method can now become your own delicious secret ingredient. Combining steam and heat has helped many restaurants to achieve their Michelin stars. Steaming keeps food tender and juicy on the inside while hot air makes it goldenand crunchy on the outside. Professional know-how is nowadays at your disposal thanks to the brand new Electrolux steam ovens: CombiSteam Pro, CombiSteam Deluxe, CombiSteam and PlusSteam.
Great results with minimum effort Just choose one of the oven’s four steam functions* (low, medium, high humidity and 100% steam); that’s all it takes. It couldn’t be easier to prepare exquisite dishes. As well as steam cooking, Electrolux combi ovens can be used just like traditional ovens for roasting, grilling and low temperature cooking.
Full steam ahead Steamed food is not only delicious, it is also absolutely healthy: steaming preserves up to 50% more vitamins and minerals than other cooking methods. Combining steam with hot air halves cooking times and reduces costs due to the use of lower temperatures. Find more on electrolux.it
How much Steam? Steam level
PlusSteam Function
25% Steam
(Low Umidity)
50% Steam
(Medium Umidity)
80% Steam
(High Umidity)
100% Steam
SousVide
CombiSteam Pro Oven CombiSteam Deluxe Oven CombiSteam Oven PlusSteam Oven
CombiSteam Pro Oven Provided with the most advanced functions among the innovative humidity sensor, which guarantees the right steam level, and 4 steam cooking functions (25%, 50%, 80% and 100% steam), with CombiSteam Pro you enhance the flavor you love even more than before. Thanks to SousVide cooking, that captures and concentrates all food delicious taste within a vacuum bag, you can get even more intense tasting dishes. Picture model name: EOB 9956 XAX
CombiSteam Deluxe Oven You can roast, grill, cook thank to low temperature combined with steam as you do with a real professional oven. With CombiSteam Deluxe, you can combine warm air with 3 steam cooking functions (25%, 50% and 100% steam), ensuring excellent and healthy results, preserving all the flavor and vitamin content of your dishes.
CombiSteam Oven It adds the right amount of steam (25% steam) to hot air to give your recipes taste and consistency like no other. Your guests will be pleasantly surprised. CombiSteam is ideal for cakes and soft meat and juicy inside, crunchy and golden outside.
PlusSteam Oven PlusSteam is the secret to create crispy and golden dishes. The PlusSteam function brings to the convectional-traditional cooking, the right moisture for optimum leavening inside and a gold crispy layer on the outside. How to? Easy, simply pour a bit ‘of water in the bottom of the cavity.
Picture model name: EOB 6840 BAX, also available models: EOB 6640 AAX, FQV 73 XEV Picture model name: FQ 75 XEV Picture model name: EOB 8847 AAX, Compact version also available: EVY 9847 AAX, h. 45 cm
M_URANO: notonlyglass With M_urano, glass is the absolute protagonist: a pure, versatile and unalterable material. If blended with distinctive elements of wood, it takes on a double meaning: on the one hand is rigorous and minimal, on the other is domestic and reassuring. The result is a harmonious fusion of technical elements with materic atmospheres, due to the presence of the wood. The latest version adds to the strengths of the previous one new technical features and style. Let’s discover the collection!
NOTON
NLYGLASS
MESON’S
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M_urano daily fulfils the need for harmony, thanks to the ability to freely mix the colours of its wide range. A careful study of the finishes and materials used, allows to appreciate the reflections of gloss surfaces and the pleasant tactile sensations of the etched surfaces. The glass is glued to the frame (transparent for the gloss version or etched for the matt version), painted on the back and then resinated to obtain a deep resistance to scratches and wear in general.
MESON’S
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GLOSS GLASS ETCHED GLASS Artico
Magnolia
Grigio Corda
Polvere
Ardesia
Piombo
Bianco 10
Burro
Ecru
Canapa
Juta
Seppia
Maranello
Amarena
Prugna
Zolfo
Amarena
Zucca
Relax
Verde Prato
Muschio
Ghiaccio
Ferro
Terracotta
Carta da Zucchero
Antracite
Visone
Cobalto
Aftereight
Petrolio
Nero
Creta
Terranova
The varnishing is available in all the lacquered colours of Meson’s range for both finishes:
matt/ etched and gloss/ transparent
ALUMINIUM FRAME Alluminio
Bianco
Rovere Nodato Naturale
Rovere Nodato Caramel
Rovere Nodato Vecchio
Rovere Nodato Scuro
VENEERS
Nero
The absolute essentiality of M_urano is also expressed through the opening with a flat grip recess and inclined profile of the frame that serves as a grip, eliminating the use of the handle and lightening the shapes.
MESON’S
The aluminium frame, in addition to the Aluminium and White finish, from today is also available Black.
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MESON’S
The wooden countertop is available in various sizes and configurations, and in four variants of knotty oak: Natural, Caramel, Argilla, Dark.
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New materials are part of the original project enriching it with creative possibilities, like the dual-blade profile, also usable as a leg for the countertop.
MESON’S
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The insert in vintage steel, with adjacent hob, expresses an “industrial� trend, giving the composition a strong, modern but at the same time nostalgic character.
MESON’S
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M_ONOLITI 2.0 After the success of the first version launched in 2013, one of the iconic models of Meson’s is renewed, introducing new languages. We chose to invest in the growth of M_onoliti pursuing two important targets: increase the availability of design options and enrich the range of finishes and colours. The result is a new catalogue that explores new concepts to be discovered.
THE ORIGINAL PROJECT IS ENRICHED OF NEW OPENING SYSTEMS, THANKS TO THE POSSIBILITY TO APPROACH M_ ONOLITI BASE UNITS, WHERE FRONT AND WORKTOP JOIN TOGETHER, AND M_ONOLITI GOLA, ALLOWING TO PROVIDE THE GRIP RECESS IN THE MOST APPROPRIATE POSITION, WITH FRONT AND WORKTOP THAT REMAIN SEPARATE FROM THE SPACE NECESSARY FOR THE GRIP.
MESON’S
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MESON’S
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THE OPPORTUNITY TO USE TWO DIFFERENT FINISHES ON THE SAME BASE UNIT, CREATES PLEASANT OVERLAPPING: VOLUMES OF DIFFERENT FINISHES AND COLOURS THAT ARE FLANKED, OVERLAP AND INTEPENETRATE.
- ALIGNMENT OF THE UPPER SIDE PANEL WITH THE FIRST DRAWER
A CLOSED, MONOCHROMATIC BOX, VOLUMES THAT MERGE INTO A SINGLE EQUIPPED BLOCK: THE PURE MONOLITE IS BORN, A NEW CONCEPT OF ISLAND IN THE KITCHEN THAT COMBINES THE NEED FOR AESTHETIC RIGOR WITH THE NEED FOR FUNCTIONALITY.
- SIDE PANEL DIVISIBLE INTO TWO ELEMENTS
MESON’S
L. 300 X P. 400 L. 400 X P. 400 L. 500 X P. 400 L. 740 X P. 400
AN INNOVATIVE TECHNOLOGY ALLOWS TO COAT THE STEEL SINK WITH THE SAME LAMINATE OF THE WORKTOP, BY WELDING AND SEALING THE EDGES.
P
THE SINK IS CHARACTERIZED BY A PERIMETER DRAIN; THE CENTRAL DRAIN CAN BE EASILY REACHED BY REMOVING THE LAMINATE BOTTOM THAT HIDES IT.
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H. ON MAX MEASURE 956 L. 700/1200
THE GENEROUS THICKNESS OF THE OVERHANGING WORKTOP IS SUPPORTED BY A GLASS PANE WHICH CREATES A PLEASANT EFFECT OF SUSPENSION
MESON’S
THE WORKTOP CAN BE OF DIFFERENT THICKNESSES, FROM 6 TO 40 MM, ALLOWING TO OBTAIN, IN THE MAXIMUM DESIGN FREEDOM, AN ALMOST INFINITE NUMBER OF POSSIBLE COMBINATIONS.
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THE RANGE OF FINISHES INCREASES WITH THE INTRODUCTION OF NEW LAMINATES CHARACTERIZED BY A STRONG MATERIALITY
MESON’S
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LAMINATES
Malta Bianca
Malta Grigia
Malta Canapa
Metallo Ruggine
Metallo Lamiera
Metallo Tadao
Pietra Calacatta
Pietra Botticino
Pietra Emperador
Stone Basalto
Stone Lava
Let’s play with shapes Recipes of Gianfranco Allori of the cooking school Le Tamerici
PUMPKIN’S KISSES The friendship between the pumpkin and chocolate
MESON’S
Ingredients 140 g of flour 140 g of starch 120 g of baked pumpkin 120 g of brown sugar 120 g of soft butter 4 g of baking powder for cakes
To complete Hazelnut cream Powdered sugar
What you need 1 bowl 1 tablespoon Baking sheet with baking paper
Preparation
With the help of your cooking assistant prepare all the ingredients weighed and then start to mix in a bowl with a spoon the soft butter with sugar until you’ll obtain a cream, add the pumpkin and mix a bit more, finally pours the flours with the baking powder. When you have obtained a homogeneous mixture, form many balls as big as a hazelnut and put them on a baking sheet covered with baking paper. Tell your cooking assistant to cook the pumpkin cookies in the oven at 180 degrees for 10/12 minutes Once baked, sprinkle them immediately with a bit of powdered sugar with a sieve, then let them cool completely. With a bit of hazelnut cream sticks the cookies in pairs, thus forming the pumpkin’s kisses. You can keep them closed in a jar for a week.
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Ingredients for 2 foils
6 sheets of phyllo dough of about 25x25 centimetres 1 rennet apple 4 dry biscuits 1 tablespoon of toasted pine nuts 2 tablespoons of extra apricot jam Brown sugar
What you need 1 bowl 1 brush 1 tablespoon 1 small pan to melt butter 1 baking sheet 1 knife
Preparation
First of all let your cooking assistant peel the apple, then divide it into 8 pieces, remove the seeds inside and cut, very carefully, each slice into small slices. Combine in a bowl the slices of apple with jam, cookies crumbled and the pine nuts and mix everything well. Now you need to prepare the shell of our foil! Take a sheet of phyllo dough and spread it on the worktop, brush it well with the melted butter and then cover it with a second sheet, still butter and then a third sheet and still butter, put in the middle about half of the compound of apples. Then, very carefully, lift the dough and close the filling inside the dough creating a nice foil: you don’t need to tie it, it won’t move. Continue in the same way with the rest of the ingredients. Arrange the two foils on the baking sheet, sprinkle them with brown sugar and then bake in preheated oven at 180 degrees for approximately 20 minutes.
MESON’S
FOIL-BAKED CAKE
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MINI MUFFINS
The beauty of being together, although different
MESON’S
Ingredients
for about 18 mini muffins
100 g of boiled peas 100 g of smoked bacon into cubes 200 g of flour 100 g of milk 100 g of extra virgin olive oil 100 g of grated parmesan 16 g of baking powder for pies 3 whole eggs 10 g of salt Extra virgin olive oil Pepper
What you need 2 bowls 1 tablespoon Muffin tins of different sizes
Preparation
Many ingredients for a super-fast recipe: as always organize the work well! Prepare all the ingredients weighed with your assistant, pour into a large bowl the Parmesan cheese with eggs, salt and a little pepper. Mix everything well with a spoon, you don’t need to mix so much ... the secret to obtain soft muffins is to mix the ingredients little between them. Now add the milk and oil and finally the flour with the baking powder, once everything is mixed divide the mixture into two equal parts, to the first add the peas and to the second add the bacon. Pour the mixture into muffin tins and then tell your assistant to cook them in preheated oven at 180 degrees for 2025 minutes depending on the size. Once they are ready, let them cool slightly before removing from the moulds. If you want you can decorate a part with a bit of cream cheese.
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Ingredients
Preparation:
for 4 sandwiches
Easy recipe, or rather very easy, but super delicious ... and you even don’t need the help of your cooking assistant!
3 slices of bread for sandwiches 100 g of cream cheese 100 g of orange marmalade 50 g of hazelnut cream unsweetened cocoa powder
What you need 1 bowl 1 tablespoon 1 cut-biscuits 1 knife
First of all combine in a bowl the cheese and the cream of hazelnuts and mix well until the two compounds are completely mixed. Take the slices of bread and with the help of the cut-biscuits cut at least 12 little moulds, trying to do the least possible cuttings to avoid wasting the bread. Now smears, with the help of a knife, 4 slices of bread with cream cheese and chocolate. Now it’s up to the orange marmalade, which has to be spread on other four slices of bread, then arrange them over those stuffed with cheese, and finally cover with the remaining slices of bread. And your delicious sandwich is ready! If you want to make it even more delicious you can sprinkle with a little cocoa. A little secret to preserve your beautiful soft sandwiches? Cover them with a damp cloth.
MESON’S
DELICIOUS SANDWICH
When chocolate meets the orange, a great friendship is born
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KITCHEN COLLECTION
M_ONOLITI
M_ONOLITI GOLA
M_URANO
CREA
GOCCIA
LINEA
TECNA
PRESA
KITCHEN COLLECTION
PROFILI
VELA
M_ONOLITI & M_ONOLITI GOLA
BASE UNITS: PIETRA BOTTICINO LAMINATE AND SETA DIAMANTE TEXTURED-MELAMINE WORKTOP: PIETRA BOTTICINO UNICOLOR TALL UNITS: SETA DIAMANTE TEXTURED-MELAMINE OVERHANGING ELEMENT: PIETRA BOTTICINO LAMINATE
The combination of different materials is a design tool, to use with wisdom and balance. This composition represents the best ability to associate two finishes, overlaying two separateblocks in the same base unit.
M_ONOLITI
BASE UNITS: METALLO LAMIERA LAMINATE AND CEMENTO TEXTURED-MELAMINE WORKTOP: METALLO LAMIERA LAMINATE PENINSULAR TABLE: NATURAL KNOTTED OAK TALL UNITS: CEMENTO TEXTURED-MELAMINE WALL UNITS: METALLO LAMIERA LAMINATE
A simple movement reveals the precious content of the overhanging element, Pietra Emperador laminate front, with vertical opening. It may contain simple shelves but also hide compact ovens, microwave, steam oven, coffee machine etc. The gentle and reassuring tone of the Seta Seppia textured-melamine of doors and tall units guarantees the necessary balance.
M_ONOLITI GOLA BASE UNITS: SETA SEPPIA TEXTURED-MELAMINE WORKTOP: SETA SEPPIA TEXTURED-MELAMINE JUTTING WORKTOP: PIETRA EMPERADOR LAMINATE TALL UNITS: SETA SEPPIA TEXTURED-MELAMINE OVERHANGING ELEMENT: PIETRA EMPERADOR LAMINATE FRONT
In this composition the fronts in Grigio Corda matt lacquer form the background to the Metallo Tadao laminate that draws the volumes of the kitchen and completes it with a wood paneling in the same finish. The new module of Contengo System contributes to the horizontal development of the project, allowing at the same time to have easily everything you need. Even this new module can accommodate practical drawers.
M_ONOLITI & M_ONOLITI GOLA BASE UNITS: METALLO TADAO LAMINATE AND GRIGIO CORDA MATT LACQUER WORKTOP: METALLO TADAO LAMINATE TALL UNITS: METALLO TADAO LAMINATE WALL UNITS: GRIGIO CORDA MATT LACQUER
M_URANO
BASE UNITS: GHIACCIO ETCHED GLASS WORKTOP: BIANCO KOS FENIX TALL UNITS: VERDE PRATO GLOSS GLASS WALL UNITS: CARTA DA ZUCCHERO ETCHED GLASS
In this composition the search for union of different elements is expressed by combining different thicknesses of the worktops in glass and breakfast bars in wood. A steel blade inserted in the oak breakfast bar, outlines the contours of a block, in which a professional stove is welded. The project expresses lightness and harmony, without giving up a studied functionality and ergonomics.
M_URANO
BASE UNITS: GRIGIO CORDA GLOSS GLASS WORKTOP: GRIGIO CORDA GLOSS GLASS COUNTERTOP: NATURAL KNOTTY OAK TALL UNITS: ANTRACITE GLOSS GLASS
The ideal kitchen is represented in this linear and compact composition. Functionality and space optimization are the guidelines of this project, in which open and closed elements characterize a space, designed to better enjoy.
M_URANO
BASE UNITS: BIANCO 10 ETCHED GLASS WORKTOP: BIANCO KOS FENIX COUNTERTOP: CARAMEL KNOTTY OAK TALL UNITS: BIANCO 10 ETCHED GLASS WALL UNITS: SENAPE GLOSS GLASS
CREA
BASE UNITS: SETA DIAMANTE TEXTURED-MELAMINE WORKTOP: DIAMANTE LAMINATE PENINSULAR TABLE: NATURAL KNOTTY OAK TALL UNITS: POLVERE MATT LACQUER OPEN ELEMENT: ZUCCA MATT LACQUER
The worktop with moulded and welded sinks, the flush-fitted hob and the faucet with spring and hand shower, contribute to realize an environment by real chefs. In this composition the handle “Grip� combines an excellent design with the maximum ergonomic efficiency..
CREA
ISLAND UNIT: STAINLESS STEEL WORKTOP: STAINLESS STEEL BASE UNITS: ANTRACITE MATT LACQUER WORKTOP: GRIGIO FENIX TALL UNITS: ANTRACITE MATT LACQUER WALL UNITS: GRIGIO FENIX
GOCCIA
BASE UNITS: ARDESIA MATT LACQUER WORKTOP: CAFFE’ LAMINATE SNACK WORKTOP: TERMOTRATTATO OAK TALL UNITS: CRETA MATT LACQUER
The island favours the convivial aspects. The preparation of food is also a way to share precious moments with your family or friends. While I cook my diners are in front of me: the kitchen becomes a place of dialogue and companionship..
GOCCIA
BASE UNITS: MUSCHIO MATT LACQUER WORKTOP: GAYA GREY STONE SNACK WORKTOP: TERMOTRATTATO OAK TALL UNITS: TERMOTRATTAO OAK WALL UNITS: MUSCHIO MATT LACQUER
The thin block of the wall units, the effect of “suspension� of the top, the light tones of the kitchen,give extreme lightness to the composition. The tension of the horizontal lines makes the kitchen look smooth and elegant.
GOCCIA
BASE UNITS: SETA DIAMANTE TEXTURED-MELAMINE WORKTOP: DIAMANTE LAMINATE TALL UNITS: SMOKE ELM WALL UNITS: POLVERE GLOSS LACQUER
LINEA BASE UNITS: CARTA DA ZUCCHERO MATT LACQUER PROFILE OF BASE UNITS: VERDE PRATO LACQUER WORKTOP: GRIGIO ETCHED GLASS SNACK WORKTOP: NERO FENIX TALL UNITS: ARTICO MATT LACQUER PROFILE OF TALL UNITS: CARTA DA ZUCCHERO, VERDE PRATO, ZOLFO, SENAPE AND COBALTO LACQUERS.
“Linea� allows you to choose without limitation the position of the grip recess profile to be applied on the fronts. If under the worktop the grip recess disappears, the top looks very subtle: a plastic effect that enhances the compact volume of the base units and makes the kitchen feel like an elegant contemporary sideboard.
LINEA
BASE UNITS: ARDESIA MATT LACQUER WORKTOP: ARDESIA ETCHED GLASS SNACK WORKTOP: NATURAL KNOTTY OAK TALL UNITS: ARTICO MATT LACQUER WALL UNITS: ARTICO MATT LACQUER PROFILE: ANTRACITE LACQUER
Colour is not always synonymous with “original at all costs�. A project is sober even inserting a colour touch that emphasizes and highlights the composition, with discretion and moderation.
LINEA
BASE UNITS: FERRO MATT LACQUER WORKTOP: ANTRACITE ETCHED GLASS TALL UNITS: FERRO AND GRIGIO CORDA MATT LACQUER WALL UNITS: GRIGIO CORDA MATT LACQUER PROFILE: ZUCCA LACQUER
TECNA
BASE UNITS: ALASKA FENIX WORKTOP: ALASKA FENIX SNACK WORKTOP: NATURAL KNOTTY OAK TALL UNITS: GRIGIO MATT LACQUER WALL UNITS: GRIGIO MATT LACQUER
Top, grip recess, door, plinth. In this case everything is tone on tone to enhance the compactness of the volume. The individual elements blend together, the result is an essential and absolutely rigorous kitchen, without unnecessary imperfections. The bookcase is a filter between the peninsula and the dining area. Lets light pass through, framing views and perspectives, approaches the breakfast bar with chromatic effects and a calibrated study of the tops and volumes.
TECNA
BASE UNITS: CASTORO FENIX WORKTOP: CASTORO FENIX SNACK WORKTOP: ARGILLA OAK TALL UNITS: PRUGNA MATT LACQUER WALL UNITS: CASTORO FENIX
PRESA BASE UNITS: ARTICO MATT LACQUER WORKTOP: TALCO LAMINATE PENINSULAR TABLE: VENEREED BLEACHED ELM TALL UNITS: VENEREED BLEACHED ELM
A special manufacturing on the upper part of the front and one on the thickness of the worktop create the right space for an easy grip. The result is the almost “suspended� lightness of the worktop and the horizontality of the design lines.
The tall unit with floor-standing base (without plinth) is composed of an elegant side bookcase and of a capacious compartment for brooms or equipped with internal shelves.
PROFILI
BASE UNITS: TECNICO WALNUT WORKTOP: VIOLA PORFIDO STONE IN THE “FIAMMATA AND SPAZZOLATA” FINISH PENINSULAR TABLE: TECNICO WALNUT TALL UNITS: TECNICO WALNUT
IThe metal profile coats the vertical edges of the front as well as the upper edge, thereby conferring robustness and technicality to the project. A thickness reduction in the upper part of the front itself, creates the necessary space for the opening.
The tall unit, with two hinged and receding doors composed of: two wooden shelves with bottle rack, worktop with pullout chopping board, accessory-holder back panel, double compartment for oven and microwave oven and an upper larder space. The comfortable stainless steel supporting plane hides a pullout chopping board. The removable cutting board allows you to cut, clean, slice and clean with great ease.
VELA
BASE UNITS: CRETA MATT LACQUER WORKTOP: GAYA GREY STONE IN THE “SPAZZOLATA” FINISH TALL UNITS: SEPPIA MATT LACQUER WALL UNITS: SEPPIA MATT LACQUER
Two “vela� handles, symmetrically placed, form a single sinuous and elegant distinguishing mark. Two identical and symmetrical fronts actually open the sink base unit and the dishwasher.
The tall units flush fitted with the wall conceal the fridge-freezer, the oven, the microwave oven and tall accessorized larders.
FINITURE SETA TEXTURED-MELAMINES CREA GOCCIA LINEA TECNA M_ONOLITI M_ONOLITI GOLA
Diamante
Burro
Seppia
Malta Bianca
Malta Grigia
Malta Canapa
TEXTURED-MELAMINES CREA GOCCIA LINEA TECNA M_ONOLITI M_ONOLITI GOLA
Piombo
Olmo Pearl
Olmo Smoke
Olmo Brown
Olmo Dark
LAMINATES CREA GOCCIA LINEA TECNA M_ONOLITI M_ONOLITI GOLA
Metallo Ruggine
Metallo Lamiera
Metallo Tadao
Pietra Calacatta
Pietra Botticino
Pietra Emperador
LAMINATES M_ONOLITI M_ONOLITI GOLA Stone Basalto
Stone Lava
Bianco Kos
Alaska
FENIX CREA GOCCIA LINEA TECNA M_ONOLITI M_ONOLITI GOLA
Bianco
Castoro
Grigio
Grigio Efeso
Grigio Bromo
Nero
MATT AND GLOSS LACQUERS CREA GOCCIA LINEA TECNA M_ONOLITI M_ONOLITI GOLA PRESA PROFILI VELA
Artico
Magnolia
Grigio Corda
Polvere
Ardesia
Piombo
Ferro
Antracite
Nero
Bianco 10
Burro
Ecru
Canapa
Juta
Seppia
Terracotta
Visone
Creta
Terranova
Maranello
Amarena
Prugna
Zucca
Zolfo
Senape
Relax
Verde prato
Muschio
Ghiaccio
Carta da zucchero
Cobalto
Petrolio
RAL
Aftereight
Materico Cemento
SETA MATT LACQUERS M_ONOLITI M_ONOLITI GOLA Iceland
Wien
Manila
Detroit
Rovere Cenere
Rovere Grigio
Kenia
Berlin
STAINED OAK VENEERS CREA GOCCIA LINEA TECNA PRESA PROFILI
Rovere Gesso
Rovere Argilla
Rovere Brown
Rovere Carbone
WOOD FINISHES
WOOD GRAIN MATCHING
CREA GOCCIA LINEA TECNA
PRESA PROFILI
Termotrattato oak
Natural knotty oak
Caramel knotty oak
Termotrattato oak
Bleached elm
Tecnico walnut
STAINLESS STEEL CREA GOCCIA Stainless steel
ETCHED AND GLOSS GLASS M_URANO
Artico
Magnolia
Grigio Corda
Polvere
Ardesia
Piombo
Ferro
Antracite
Nero
Bianco 10
Burro
Ecru
Canapa
Juta
Seppia
Terracotta
Visone
Creta
Terranova
Maranello
Amarena
Prugna
Zucca
Zolfo
Senape
Relax
Verde prato
Muschio
Ghiaccio
Carta da zucchero
Cobalto
Petrolio
RAL
Aftereight
LA CAFFETTIERA DEL MASOCHISTA* THE PSYCHOLOGY OF EVERYDAY THINGS
If you never want to feel embarrassed again, when faced with a beautiful design object that you don’t know how to use, finally someone explains that the problem is not you, but is the designer who designed it. The title of this section is a tribute to Donald A. Norman’s who wrote “The Psychology of Everyday Things”, that in the mid 90’s and has helped many people getting 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
Tell me what you cook and I’ll tell you who you are
MESON’S
It all started in this way, she knew how to tempt me!
Because every relationship begins in some way: some start from the classroom or at the supermarket, at the bar or disco, others begin between the desks, others on the web; then there are the relationships that “depart” from airports or railway stations, when people travel and are sympathetic to meet each other. There are also relationships which strangely begin inside the home, in the most common place to all: the kitchen.
And that is how my relationship began, with spaghetti al dente, black olives, cherry tomatoes, onion blanched in milk and fresh basil; because the onion blanched in milk loses its acidity and doesn’t generate gastric reflux, I learned it that day in June. How much you can guess the character of a person when you see it at work in the kitchen! For me it is as if it would lay bare: there are those who observe detail, and who the substance, there are those who never slip up from a recipe and who reinvents everything, there are some who cook only with precise ingredients and who instead improvise with what one finds in the refrigerator and its only important ingredient is good oil.
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Tell me what you cook and I’ll tell you who you are, then! When the real aim of the realization of a dish is to feed themselves, a family, a friend, a son or a partner, self-educated men and women took the field, all persons who in turn in their home kitchens learned or unlearned the art of cooking. Because it serves love to nourish. Although one of the most important relationships of my life started in the kitchen and in some ways has evolved and consolidated in the same environment, between one taste and the other, I believe that sooner or later, whatever happens, most of the relations pass through a small or large table, full of food or very simple. Always, in every culture and social class, the food was the vehicle of relationships, of propitiatory or commercial thanksgiving rites. Sitting at the table people was selling, buying, got married, declared war or toasted to peace. Once, in poor families in the countryside, when a pilgrim was passing, he was welcomed at home and people gave him a hot meal in exchange for stories.
“Relationships are exchange: the more people and cultures are different, the more exchange can be difficult but rich.”
My Japanese friends, for example, sitting at the table in front of a spaghetti soup, use to make noise in sucking them: for them is a sign of approval, while for us it is just disgusting! How many things we can know and learn deepening our relationships at the table ... not only the flavours and combinations or the uses and customs of a people. We discover the people behind such a simple dish prepared with patience and love or even with hasty cure. Originality, intuition, superficiality, wisdom or ignorance: from one dish you can understand everything. If these are the conditions, it is very important to design the kitchen well, since it becomes the “container” of our relationships.
MESON’S
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Whenever possible, we choose an open space that connects the kitchen corner with the living area: cooking being able to interact with children, partner or friends who are waiting for a taste or sipping an aperitif, will be more pleasant than cooking looking at a wall.
“Where the space is generous and allows us to do it, we opt to provide meters to the sharing areas, thinking perhaps to an island unit with breakfast bar where mixing long talks with a good Gin Tonic, or leaving a free central space in a large table so that you can add seats at the table with frequency and without embarrassment�
Even the decoration of the kitchen can become important and functional for the diet. It has been reported by several feeding studies that there are accessories that can induce, inhibit or damage our meals.
LA CAFFETTIERA DEL MASOCHISTA* THE PSYCHOLOGY OF EVERYDAY THINGSi
Inducing: do you have children lacking appetite, or are you often listless in cooking? Enrich your kitchen with beautiful images of appetizing foods that make you mouth water, place some nice containers of transparent glass filled with dried fruit, almonds, shelled walnuts and dates, easy to consume and delicious, beside a beautiful table centrepiece full of citrus fruits, bananas and grapes.
“Create a small “green area” in the kitchen with aromatic, fragrant and live plants. ”
MESON’S
Inhibiting: are you in low-calorie diet or anyone in your family needs to lose weight? Decorate your dining area with beautiful and positive images! Sea, water, vegetables, anything that can recall wellness and health; sticks to the fridge some of your beautiful photos (with a few pounds less) and some phrases that motivate you not to transgress or that serve as a deterrent. Enrich your worktop with fresh celery stalks washed and ready to use: they are beautiful, they give colour and are easy to consume during the day. Create a small “green area” in the kitchen with aromatic, fragrant and live plants.
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Damaging: the presence of the TV on when you are at the table seems to be, not only little recommended for the purpose of family communication, but in some cases even harmful for the digestion and assimilation of food. Savour a dish cooked with healthy products while watching a scene of war on the news, seems to put in deep crisis our emotional nervous system through the use of two senses that feel contrasting experiences: on the one hand with the “TASTE” you are trying a great
feeling of “life” and on the other with the “VIEW” you feel feelings of sadness and “death”. These two conflicting feelings generate friction within us, since the brain registers them in a negative way. My advice is to keep out the TV from the dining area or at least not to turn it on during the meals, especially avoiding that children do not watch it while they are eating.
MESON’S
Let’s choose to create a serene, clean and functional environment in our kitchen, where carefully prepare and happily consume the food for us and for the people we love. Health starts from the table! That’s how we cultivate our best relationships: with the taste for whetting us, with the word for flattering us, with the smile for falling in love.
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If one day you should doubt not to digest the Tropea red onion, blanch it for a few minutes in milk: it will become hot, crispy and tasty!
_3
MESON’S
WE ARE KEEN ON COOKING SINCE 1877. Cooking is to tell and express themselves with creativity and passion. This is why more and more people find the perfect recipe for fun in NEFF, by cooking. Our ovens and hobs know how to turn every meal into a personal work of art.
Discover your passion for cooking with NEFF on neff.it and follow us on
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Details that make a difference News and design tricks
Among the operators of the sector, in recent years there is a growing theory according to which “all the quality that you don’t see is a cost.” Exaggerating this theory, the products should look solid and efficient but actually you shouldn’t worry about whether they are really so and even less if such performances last over time. Those who design and especially those who produce Meson’s kitchens, denies this cynicism disguised as a convenience! At the same time, however, we are aware of what can be complicated for a customer to perceive the differences between a mediocre and an excellent product, so in this section we aim to highlight some of the details for which it is worthwhile to buy a quality kitchen ... a Meson’s kitchen.
_1 Metal profile to protect the edge of the shelves. It is a new optional that has multiple functions, of different nature: * the particular conformation strengthens the perception of the shelf thickness * the upper raised edge prevents the accidental fall of objects * the rigidity of metal minimizes the bending of the shelf, even at full load
_2 Composed wall unit h. 52 cm. Behind a single front wide up to 240 cm, provided with two electric opening systems, there are up to four containers, inside of which it is possible to house dish drainers and extractor hoods.
+
_3 Integrated sink In all finishes of our range of laminate worktops with support in Unicolor, you can integrate three different stainless steel sinks of different sizes, coated on the four vertical sides with the same laminate of the worktop. On the bottom a platform of the same finish is laid, of slightly reduced dimensions, so as to allow the perimeter draining of liquids. The platform is easily removable so as to access with a simple gesture to the drain.
FINALLY AN INNOVATION THAT MAKES ALL EASIER: TWIST PAD® FIRE.
THE NEW NEFF INDUCTION HOBS. The most important thing at the base of every good dish is simplicity. Now you can count on us even cooking with the new induction hobs NEFF, thanks to the exclusive TwistPad® Fire control system: a ring of red light framed by stainless steel. Touching TwistPad® Fire with the tip of a finger you will select the cooking zone, turning it you will set the power level. It’s all so simple.
Discover your passion for cooking with NEFF on neff.it and follow us on
Real life expe rien ces by Valentina Olivieri
For the section “Real Life Experience “ I often visit the houses of those who chose Meson’s to furnish their kitchen. Each visit reserves me a discovery, each house is unique, as well as people who live there, and over time I learned to understand a little more of a person observing his kitchen. This time to open the door were Matteo and Valentina from Capriate San Gervasio, in the province of Bergamo. They are both employed and cooking enthusiasts, in the sense that - as they told me immediately - Matteo is a very good amateur chef and Valentina a very good “professional taster”. Their home is on the top floor of a building outside the centre; a warm and welcoming atmosphere with white exposed beams and modern furnishings. “Our favourite area is definitely the living area where we have the dining room with
A warm and welcoming atmosphere with white exposed beams and modern furnishings
an open kitchen and an open space living room. We spend only a few hours during the week but on the weekend we love to enjoy its spaces”. Matteo and Valentina have chosen a kitchen M_22 Goccia with base units in Cemento textured-melamine and tall unit in Fenix Grigio laminate, carcass in Londra melamine and handle in Nero matt lacquer. Also the aluminium plinth is Nero matt lacquer, while worktop and back panel are in laminate with Unicolor edge in Cemento colour.
MESON’S
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“We have known Meson’s through word of mouth and we were immediately impressed by the minimal solutions without wall units that perfectly married with our needs, dictated mainly by the mansard roof of the house. The architect Aurelio Ranghetti, who followed us from the design to the installation, has made a great job giving shape to our desires: the solution, proposed by him, of the peninsular unit with integrated hob quickly found the approval of the cook of the house, who finally can enjoy the dinners with friends by continuing to cook without having to turn his back. We are really happy with the end result, which perfectly coincides with our initial idea of a kitchen that is not only beautiful but also usable and functional”.
MESON’S
As I said, every house is unique and every detail “speaks”, it reveals more of the personality of its inhabitants, but this time the decisive detail was really unexpected: Matteo and Valentina have integrated in the kitchen a passage for the house cat so that he can reach the balcony even when the window is closed. If this isn’t love! Thanks to Mobilificio Ranghetti in Palazzolo sull’Oglio (BS)
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MY WAY
OUR CULINARY SECTION
By Roberto Abbadati
In past years we have witnessed a widespread revaluation of Food as a communicative force, above all in virtue of its indisputable social and collective power. Without contradicting this idea, my travel companions and I would like to pause on this “reflective” aspect of food in this issue. Considering the fact that almost all of the cells in our
body regenerate themselves close to every three months, it is totally obvious that Man is basically what he eats, and the act of cooking is actually an act of love towards ourselves. With this in mind, Roberto & Co. wanted to pay homage to the people dedicated to this daily sacred ritual, giving them a “gift” of emotions-sensations composed of: a tasty recipe that is both healthy and ecologically sustainable; a delightful cocktail to be sipped whilst rinsing, cutting and cooking; a soothing and inspiring soundtrack. We just have to wish ... a good GastroAlcoholic experience to everyone!
MY WAY is: Roberto Abbadati, a chef of the kitchen “sui generis”, atypical interpreter of the planets Food Mixed to Drink. He carries out for about twelve years the business, which he invented, of “Tailoring Chef” for tailor-made and consulting events in the field of Food & Beverage. TOGETHER WITH: Mattia Merigo, mixologists for necessity even more than for passion, the owner of the now famous Cocktail Bar “Ventiquattro” in Salò, Garda Lake, and co-founder with Roberto of the format M.A.S. (Mixing, Health, Amazing). Franco Maioli, musicologist and musician who, with his FrUNKo project, strives for sound re-education of the people and, more simply, organizes events as an interface between those who make art music and who, seriously, want to offer it to the people. Barbara Manassi, objective professional, who has always loved to document images of “delicious” moments, to drink or eat. Luca Lombardi, writer, theatrical and composer who gently grants himself as supervisor and corrector of texts. Link: www.robertoabbadati.it www.facebook.com/venti4
Texts by Roberto Abbadati
As always, the editorial of the Director is full of ideas for reflection and content to be developed; also the subject of this issue of Meson’s News, THE RELATIONSHIPS, boasts the considerable merit of being aligned with the times and to anticipate a “maximum existential crossroad”, that these last generations at the turn of the millennium will face without any delay. I refer to the contraposition that has arisen choosing whether to deal with life in the traditional sense, and therefore with its own physical person with a weight and a spatial dimension, or in the virtual mode, made possible by social networks and technology systematically applied to daily living. This dichotomy is creating a worrying emotional (and existential) short circuit in the post-modern man. The real world is such precisely because it is less spoiled and conditioned by the kit of filters and pre-packaged models that an artificial system necessarily uses. Here, of course, we are not completely condemning the technology, and even less the modernity; Simply, we try to argue the possible and desirable return to a more “consistent” and frequently way of life marked by tangible events. Perhaps it would be enough to bring back into fashion (or as we say today, to make “cool”) that “sense of limits” already dear
MESON’S
to the ancient Greeks who engraved the words “Medèn agàn” (Nothing too) in the stone out of the temple of Apollo in Delphi, in order to implement one of the best universal reforms for humanity. With a return to common sense, there would also be the cultural preconditions to oust the profit from its role as supreme value of the society, hired in place of “time”, unique and indispensable objective resource of our existence. It is precisely of Time that we want to talk about today with our section GastroAlcoholic, particularly of that Time that the human being uses and consumes in the sacred act or, as stated by Hemingway, in the “tough job” of living. Let’s take back our time then, beginning with a modest quarter of hour that, if well used, as you will see it will give you a delightful break to enjoy when needed during the day, satisfying you with an unsurpassed “All-Day” cocktail like the Old Fashioned and a good Fish-Sandwich, a foreignism perhaps a bit pretentious that indicates a simple but at the same time noble sandwich.
All of course seasoned with the right music accompaniment, very classy.
THE FOOD AND THE VALUE
of time
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PREPARATION Prepare the cream cheese mixing the cream cheese with mascarpone and red berries. Unfold the slices of bread and spread before the currant jam, after the cream cheese. Sprinkle with the chives, then with sliced radishes (dried between two sheets of absorbent paper, if they are too wet) and finally with clumps of salad or rocket. Put on top of a single slice of bread the smoked salmon slices, avoiding to make them overflow, close the sandwich and trim the sides with the outer crusts. Cut the sandwich diagonally with a sharp movement of the knife, getting the classic triangular shape of the sandwich. If you like Scotch Whiskey, I suggest you to brush the slices of smoked salmon with some Scotch drop just before laying them on the sandwich: the flavour that will release in the mouth, will be lecherous.
INGREDIENTS for 1 sandwich
2 slices of black bread for sandwiches of large format (at least 12 x 12 cm per side) 40-50 g of smoked salmon already sliced 2 teaspoons of red currant jam, or cranberries (it must have a sufficiently acidic taste) 1 tablespoon of cream cheese (like Philadelphia) 1 tablespoon of mascarpone 1 teaspoon of dried red berries, crushed with the hands 4-5 stalks of chives, thinly sliced 2 radishes washed, dried and thinly sliced with the help of a mandolin or a knife 2 sprigs of novel salad or rocket leaves
I’m not inclined to promote fast foods of fast execution like this sandwich, because I always fight against this deleterious tendency to propose increasingly fast recipes, justified by the current dogma that “people do not have time”.
with smiles and emoticons, I think he deserves to eat precooked frozen foods and junk food. If you don’t understand that it is better to fully live our lives instead of that of the others, the already numerous and varied eating disorders will only increase.
This is a blatant lie: people usually have plenty of time, it simply should be revised as to use it. This is a blatant lie: people usually have plenty of time, it simply should be revised as to use it. If a person doesn’t understand the value of time spent to feed himself and the people at his table, instead of spending it watching TV or sending text messages
Certainly this sandwich, like any other intelligent use of quality and love in short time, cannot be always a substitute for a meal lived in peace and in loving slowness, but it can be a valid except for those times when you really do not have the time to devote to a quiet convivial table.
MESON’S
FISH SANDWICH
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Old Fashioned
LEMON & SMOKE TWIST INGREDIENTS for 1 cocktail
6 cl Rye or Bourbon Whisky 0,5 cl Scotch Whiskey, heavily peated 2 dashes of Angostura Bitter 2 dashes of Lemon Bitter a lump of sugar a dash of soda
PREPARATION fill a low Tumbler glass of ice cubes. In case you have, better to use a single block of ice and pour Scotch Whiskey. Make some changes with the stirrer and leave aside the glass, so that the ice perfumes with Scotch. In another low Tumbler glass put the sugar, add Bitter and soda and, after having broken the cube with the help of the stirrer, swirling the glass to mess with this mixture all over the inside surface of the glass. Add the Rye or Bourbon Whiskey, ice cubes and, with the help of the stirrer, mix carefully: both moving it from bottom to top in one continuous movement, and with the classic evolution, in order to dissolve the sugar and, at the same time, cool the cocktail well.
a lemon rind
Throw the Scotch from the cooled glass and pour inside the Old Fashioned made in the other glass, filtering it through the strainer.
a slice of orange
Garnish with the lemon rind, the orange slice, and (if you have) the maraschino cherry.
a maraschino cherry (optional)
We suggest to serve the Old Fashioned with a wooden stick inside, with which to keep the cocktail mixed, so that the sugar does not settle on the bottom. There isn’t a specific time of the day to enjoy the Old Fashioned, because this wonderful cocktail is perfect for any occasion. Learn to take your time to make your Old Fashioned and you will see that life will seem much easier ‌ much easier than striking up a conversation without problems with another person, without having to ask the friendship on Facebook.
MIRAGE by Romano Mussolini Recorded in 1973 in Milan for the Pdu Musicians: R. Mussolini, piano Fender; P. Montanari, basso; R. Spizzichino, drums; G. Masetti, sax; E. Soana, trumpet; T. De Piscopo, percussions.
Musicians of our home, telling the evolution from jazz forms to those more modern of fusion; clear Latin and funky notes with assonances to the electrical Davis, without neglecting the distinctive features of the compositional and piano style by Romano Mussolini: poetic and picturesque. This time with the magnetic sounds of the Fender Rhodes.
MESON’S
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ld r o w he t in t irs f e h T
o. vide sive see lu c x d E sher e an Com ift dishwa L t .i r fo lux t Com electro on
Lift your expectations Why bend over to load your dishwasher?
Find out more at electrolux.it
The brand new Electrolux ComfortLift® dishwasher is the first in the world to have a lower basket that can be raised to your height. Thanks to an innovative mechanism that gently lifts and lowers the
basket, bending over to load and unload your dishwasher is now a thing of the past! An exclusive idea by Electrolux, delivered to make life easier for you. Once you’ve tried it, you won’t be able to live without it.
ComfortLift® TT 2005 CL dishwasher
MESON’S
YOU CAN DOWNLOAD THE MAGAZINE IN DIGITAL, ENTERING THE MESON’S SITE MESON’S www.mesons.it MAGAZINE’S DOWNLOAD
FOR ADVICES, COMMENTS OR INFORMATION YOU CAN ALWAYS CONTACT US AT THE EMAIL ADDRESS mcmarketing@mesons.it
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N° 05 YEAR 2017
N° 05 ANNO 2017
news
Focus M_urano Not only glass
The evolution of the project
Man is a social animal, people are not made to be alone.
De facto Unions
a M_onoliti kitchen by the sea
Details that make a difference news and design tricks
Real Life Experiences
Lucio Anneo Seneca
an unexpected detail
Let's play with shapes
MAY 2017
news
dedicated to the young chefs
www.mesons.it