con paderno - Pratmar Milano

Transcript

VIVERE LA CUCINA
CON PADERNO
LIVING THE KITCHEN WITH PADERNO
BY SAMBONET
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James Joyce
SAMBONET PADERNO INDUSTRIE SPA
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For over 80 years, PADERNO has been a leading
company manufacturing professional cookware and
kitchen utensils for the restaurant and foodservice
industry and is always in constant evolution and
expansion. Distributing all over Italy and with an
international distribution that ranges from Europe
to the Middle and Far East, including Russia, United
States and Australia, for a total of over 120 countries,
PADERNO stands as a reliable reference for all
professionals involved in the catering and restaurant
business. Its wide range of both manufactured
products as well as of complementary items
distributed all over the world, are the way to fully
satisfy the requirements and needs of the market.
The company is constantly engaged in granting the
quality of its products (Quality Management System
UNI EN ISO 9001:2000) and constantly attentive
to comply with the most recent laws relating to
public health and safety. To this purpose, with the
new factory in Orfengo (NO), the company has even
more implemented its activities equipping a modern
laboratory with high technology instruments (X-rays,
athomic absorption, etc.) which enable to promptly
carry out chemical tests on the raw materials
used and check their conformity to the standards
required.
Special attention is paid to environment and
safety; this strong engagement is testified by
the achievement of ISO 14001:2004 Certification
(Environmental Management System) and the
OHSAS 18001 Certification (Security Management
System). Thanks to the implementation of these
three Certifications, the company has been awarded
with the Excellence Certificate by Certiquality, a
recognition awarded to very few companies.
SOMMARIO INDEX
8 PENTOLAME COOKWARE
10
18
24
30
34
38
inox stainless steel
alluminio alluminium
rame copper
porcellana porcelain
ferro iron
pentole speciali special items
46 UTENSILI UTENSIL
48
50
52
54
58
62
66
74
80
88
colini strainers
ciotole bowls
dosatori dispenser
mestoli, palette ladles, tools
spatole, fruste, pinze spatula, whisks, tongs
pa plus pa plus tools
cucina creativa creative cuisine
termometri e bilance thermometer and scale
gadget serie 280
gadget serie 278
96 PIZZA
104 COLTELLERIA KNIVES
108
112
116
120
122
124
126
coltelli serie forgiata forged knives
coltelli serie tranciata shear knives
coltelli speciali special knives
affilatoi sharpen tool
taglieri cutting board
preparazione carne e pesce fish & meat preparation
forbici scissors
132 PASTICCERIA PASTRY
136
142
144
148
152
162
165
172
174
175
176
180
190
taglia pasta cutter
taglia biscotti cooky cutters
bocchette decorating tubes
utensili decoro, teglie decoration tools, baking trays
utensili pasta pastry tools
tortiere banda stagnata pastry moulds tin plate
tortiere antiaderenti pastry moulds non-stick coated
stampi semifreddo semifreddo moulds
millefoglie bisquit
bobine serigrafate acetate rolls
mascherine plastic templates
cioccolato chocolate
stampi in silicone silicon moulds
200 BAR
202
204
218
226
gelati ice cream
utensili bar bar utensils
aperitivo happy hour
arthur krupp 662 - 663 - living
234 TAVOLA TABLE
236
238
243
244
248
249
caraffe termiche vacuum jug
complementi tavola table design items
porcellana porcelain
accessori vino wine accessory
candelieri candle stick
accessori table accessory
252 CUISIPRO
254
264
grattuggie accutec razor
utensili cucina cooking tools
278
284
294
300
304
misure e capacità measure & capacity
indice alfabetico alphabetical index
indice per codice code index
parola allo chef chef’s speaking
le mie ricette my recipe book
8
PENTOLAME
COOKWARE
10 INOX
STAINLESS STEEL
18 ALLUMINIO
ALLUMINIUM
24 RAME
COPPER
30 PORCELLANA
PORCELAIN
34 FERRO
IRON
38 PENTOLE SPECIALI
SPECIAL ITEMS
44 TECNICHE DI COTTURA
COOKING TECHNIQUES
B>IDAD<>6
MYTHOLOGY
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Efesto, Vulcano for the latins, is the God of fire, the
blacksmith of the Gods. In the Iliad, Homer says that
Efesto, son of Hera and Zeus, was ugly and bad
tempered, but with huge strength in his arms, and
forged objects of unrivaled beauty.
9
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THIS HIGHLY RESISTANT MATERIAL IS USEFUL IN THE KITCHEN AS IT IS EASY TO CLEAN.
THOUGH IT IS THE BEST MATERIAL FOR BOILING AND BLANCHING, TAKE CARE IF YOU USE IT
FOR DRY COOKING AS THE FOOD CAN EASILY STICK TO THE BOTTOM.
RECIPE: MIXED BOILED MEAT
INGREDIENTS
one chicken leng,
300 gr of beef chop,
300 gr of veal muscle,
1 onion,
2 carrots,
a stick of celery,
2 cloves,
2 or 3 potatoes.
PREPARATION
Wash and clean the vegetables, put them into a saucepan
of cold water and heat. When the water boils, add salt and
pepper (always remember to add the salt to the water after
it starts boiling, because salt corrodes stainless steel over
time), then the beef, after 10 minutes the veal and, lastly,
after another 5 minutes the hen. Boil for 35/40 minutes and
the dish is ready. Enjoy your meal!
INOX
STAINLESS STEEL COOKWARE
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A BRIEF HISTORY
Stainless steel is an iron-carbon alloy discovered by the Englishman named Harry Brearly in 1913. This
kind of iron, characterised by a high percentage of chromium, is particularly resistant to corrosion.
There are different types of stainless steels in commerce, classified according to AISI regulation. The
most common, known as 18/10, contains 18 per cent of chromium and 10 per cent of nickel.
STAINLESS STEEL IN THE KITCHEN
Why choose this metal for culinary preparations? Handiness is definitely the main point in favour
of this material. It is extremely hygienic, because it is easily washable and does not need any
particular maintenance. Since it is a weak heat conductor (that is it heats slowly, and then cools
equally slowly), this makes it a perfect option for slow-cooking, poaching and cooking when it is
transferred by water.
11
PENTOLAME INOX STAINLESS STEEL COOKWARE
serie 1000
INDUCTION
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The serie 1000 is made of stainless steel with satin polished rim
and a practical non-drip edge to serve directly at the table. The
handles, of tubular steel, are anatomical and do not overheat, they
thus guarantee easy heandling and easy use. The lateral surface, of
uniform or variable thickness according to the dimensions the pots
and pans, guarantee a strong structure (1). The heat spreads thanks
to the sandwich thermoradiant bottom (stainless steel-aluminium
-stainless steel) and to the concavity of the material which, once
overheated, lays out to exploit at best the heat source (2).
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gourmet serie 2000
INDUCTION
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14
Unlike the 1000 series, the 2000 series of cookware features “pleated”
handles for a more technical and professional style.
To assure a perfect grip, the solid steel handles with strengthening
strips are spot-welded to the pan in 6 different points.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
GOURMET SERIE 2000
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kitchens and is a “must” in the homes of good lovers who want
to maximize steel properties and the excellent heat conduction
of aluminium. A thick layer of aluminium is situated between two
layers of stainless steel, to ensure fast and uniform distribution
of heat. The 3-ply 2500 series combines two materials with very
different characteristics and fully exploits the special features of
each. Aluminium is an excellent heat conductor on any hob while
stainless steel adds strength and durability. The tubular steel
handles are anatomical and do not overheat. This makes for safe
handling and ease of use. The external finish is in butter-finished
stainless steel and the products feature a handy pouring edge.
3 PLY SERIE 2500
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ALUMINIUM IS IDEAL FOR STIR-FRYING, FOR ROASTING AND FOR BAKING, THANKS TO
RAPIDITY WITH WHICH THE HEAT SPREADS. IT IS PARTICULARLY USEFUL, HANDY FOR
EVERYDAY USE AS IT IS LIGHTWEIGHT AND INEXPENSIVE.
RECIPE: KING PRAWNS FLAMED WITH CALVADOS AND VAL DI NON APPLES.
INGREDIENTS
5 king prawns,
1 apple,
a sprig of parsley,
half a glass of white wine,
a small glass of Calvados,
a knob of butter.
PREPARATION
Remove the skins from the king prawns leaving the tails and
remove their entrails. Peel and dice the apple; heat the pan
with butter, add the diced apple and the white wine; when the
wine has completely evaporated and the apple has become
soft, add the prawns on their backs; as soon as they turn
white, flame them with the Calvados over a strong flame.
Serve by preparing two heaps of apples (form the heaps with
the help of two spoons), place the prawns with their tails
pointing upwards next to the heaps and garnish with finely
cut piece of apple skin.
ALLUMINIO
ALUMINIUM COOKWARE
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A BRIEF HISTORY
The ancient Greeks and Romans used alum to fix colour on fabrics, to print parchment
paper, to tan hides, to produce glass and as a haemostat for healing wounds.
Aluminium was thought of as a precious metal and it was worth even more than
gold. It was only at the end of the nineteenth century, when a new mass production
method was discovered, that this metal began to play an important industrial role.
ALUMINIUM IN THE KITCHEN
Cheap and good at conducting heat, aluminium is easy to handle thanks to its low
specific weight, approximately one third that of steel and copper. It is ideal for cooking
at high temperatures, but not for prolonged periods as the food would tend to stick.
TIPS
Do not keep food in aluminium for more than a few hours, especially if acid or salty.
After a time, the inner surface would colour slightly, though this does not affect
product quality.
19
PENTOLE ALLUMINIO ALUMINIUM COOKWARE
serie 6100 crudalluminio
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20
The 6100 Crudalluminio series is made from aluminium with heatresistant handles in 18/10 tubular stainless steel. Ideal for frying
and browning, aluminium cookware is particularly appreciated
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SERIE 6100 CRUDALLUMINIO
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COPPER IS CERTAINLY ONE OF THE BEST MATERIALS OF ALL AS IT IS ALMOST ETERNAL
AND ATTRACTIVE TO LOOK AT. THANKS TO THE CHARACTERISTIC SPEED OF COOKING OF
THIS MATERIAL, A LARGE, LIGHTWEIGHT AND HANDY COPPER PAN ASSURES RAPID AND
EXCELLENT RESULTS IN THE PREPARATION OF SAUCES, FOR EXAMPLE. IT IS PARTICULARLY
SUITABLE FOR COOKING RISOTTO. SMALL COPPER PANS ARE PERFECT FOR PASTRY-MAKING,
BOTH FOR MELTING CHOCOLATE AND FOR PREPARING ZABAGLIONE AND CREAMS.
RECIPE: ZABAGLIONE
INGREDIENTS
1 egg yolk,
30 grams of sugar,
5 cl of Marsala,
10 cl of Muscat wine of Piedmont.
PREPARATIONS
Mix all the ingredients together in a small pan (the best is
the conical pan – see page 42), whisk the mixture over a slow
flame and serve the zabaglione with Cantucci-like biscuits.
RAME
COPPER COOKWARE
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kZadXZbZciZ! jc dii^bd XdcYjiidgZ Y^ XVadgZ aV hjV
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A BRIEF HISTORY
Copper was probably the first metal to be used by humans: the
earliest copper objects date back to 8700 B.C. The chemical symbol
of copper is CU which derives from cuprum, literally “bronze of
Cyprus”, the island on which most of the copper was mined during
Roman times.
COPPER IN THE KITCHEN
A copper pan is certainly an investment, considering the durability
of the material. Copper is preferred by many chefs because it heats
rapidly, is an excellent heat conductor (its thermal conductivity is
only exceeded by silver) and is rustproof.
25
PENTOLE RAME COPPER COOKWARE
serie 5200 / 5300
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26
The 5200 and 5300 series combine two traditional high-performing
metals: copper and steel. The internal coating in 18/10 stainless
steel is suitable for everyday cooking, while the warm and
enfolding copper assures excellent mechanical resistance and
uniformly distributes heat for delicate dishes. The proportions of
the two materials (90% copper - 10% steel) guarantee exceptional
performance and a long-term investment. The steel coating does
not wear with use and therefore lasts a very long time. The handles
for both series are made from bronze with stainless steel rivets,
apart from the 5300 series items with just one handle which are
made from painted cast iron. The material in the 5200 series is
1.5 mm thick on average, while the 5300 series is heavier with
thicknesses ranging from 2.5 to 3.5 mm.
SERIE 5200 / 5300
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28
SERIE 5200 / 5300
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Inside stainless steel, outside solid copper mirror polished.
Bronze handles with stainless steel rivets. Average
thickness mm. 1,5 for 5200 series and average thickness
mm. 2,5 to 3,5 mm for 5300 series.
29
AÉJHD 9:AA6 EDG8:AA6C6 >C 8J8>C6 Ý E6GI>8DA6GB:CI: 6EEGDEG>6ID E:G A6 8DIIJG6 6A
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PORCELAIN IS PARTICULARLY APPROPRIATE FOR COOKING IN THE OVEN AND AU GRATIN, BAKING CAKES
AND TARTS, AND MAKING SAVOURY AND SWEET SOUFFLÉS (APPLE, CHOCOLATE, POTATO, CARROT, ETC.). THE
VARIOUS SHAPES AND SIZES OF PORCELAIN MOULDS, AS WELL AS THEIR PLEASING APPEARANCE, ALLOW
BOTH SKILLED CHEFS AND BEGINNERS TO UNLEASH THEIR CREATIVITY AND IMAGINATION. MAKE SURE NOT
TO USE PYREX DISHES OVER A HOT FLAME (A FLAME SEPARATOR SHOULD BE USED) AND HANDLE WITH CARE
AVOIDING EXCESSIVE TEMPERATURE CHANGES.
RECIPE: AUBERGINE BOATS WITH PACHINO TOMATOES, BASIL AND GRANA PADANO CHEESE
INGREDIENTS
2 aubergines,
200 grams of Pachino tomatoes,
50 grams of Grana Padano cheese
(20 grams grated and 30 grams flaked),
4 leaves of basil,
extra-virgin olive oil,
salt and pepper.
30
PREPARATION
Wash the aubergines, cut them in half lengthwise, empty
them and heat the four hemispheres seasoned with oil and
salt in the oven for 10 minutes. Remove from the oven and
fill with the quartered Pachino tomatoes seasoned with
basil, grated cheese, oil, salt and pepper. Cover with the
Grana Padano cheese flakes and brown for 6/7 minutes.
PORCELLANA
PORCELAIN COOKING DISHES
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A BRIEF HISTORY
Porcelain was first produced by the Chinese, supposedly during the Tang Dynasty which ran
from 618 to 907 A.D. The West first came to hear about porcelain in the thirteenth century from
Marco Polo’s writings. In the seventeenth century, the use of Chinese porcelain spread rapidly
thanks to the popularity of some new beverages: tea, coffee and chocolate.
PORCELAIN IN THE KITCHEN
Fine and delicate, porcelain withstands heat well and is excellent for cooking and serving food.
Given its resistance and the fact that it can be presented directly on the tabletop, it is used
for timbales, soufflés, ramequins, tarts and other baked foods. Waterproof and non-reactive to
foods, it distributes heat well and maintains it for a long time. It can be used both in traditional
and microwave ovens, and can also be put under the grill for light gratins. It must not be used
over a direct flame and cannot withstand thermal shock.
TIPS
When removing hot porcelain from the oven, do not place it on steel or marble tops or pour cold
liquids into it.
31
PORCELLANA PORCELAIN
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TABLE/BUFFET PORCELAIN page 243
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32
White porcelain is made with a first firing lasting about 16 hours
at 900°C. The “bisque” is then glazed with Limoges enamel and
put back in the kiln for a second firing cycle lasting 20 hours
at 300°C. The tough porcelain used to make these differentlyshaped objects assures outstanding flexibility of use: pie dishes,
stew pots, ramequin dishes, crème brûlée bowls, and much more
besides.
PORCELLANA PORCELAIN COOKING DISHES
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33
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THE BEST MATERIAL FOR FRYING IS IRON AS THE OIL HEATS VERY QUICKLY,
FRYING IS QUICK AND THE FOOD TURNS CRISP OUTSIDE AND SOFT INSIDE.
RECIPES: STUFFED COURGETTE FLOWERS FRIED IN BATTER.
INGREDIENTS
4 courgette flowers,
4 cubes of smoked scamorza cheese,
4 anchovy fillets.
For the batter:
20 gr of flour,
half a glass of sparkling water,
salt and pepper.
34
PREPARATION
Wash and clean the courgette flowers,
stuff each with a cube of smoked
scamorza cheese and an anchovy fillet,
dip into a standard batter mix and fry at
170° C for one minute.
FERRO
IRON COOKWARE
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A BRIEF HISTORY
Iron has been used ever since the times of the Sumerians
and the Egyptians who, as early as 4000 years before
Christ, used it for small objects, such as spearheads.
Today, iron alone accounts for 95% of global metal
production and is the main component in the most widely
used alloys: steel and cast iron.
IRON IN THE KITCHEN
Although it has almost disappeared from the modern
kitchen, it is used by the great international chefs as it is
non-stick and withstands high temperatures.
35
FERRO IRON
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36
Iron is ideal for cooking at high temperatures because its low
capacity of heat transmission prevents temperature leaps. As
it is non-stick, food does not stick to it. It withstands very high
temperatures and improves its performance with use. Iron pans
are perfect for fried food, omelettes or fine crêpes. Wash the black
iron pan in water as little as possible and always keep it greased.
PENTOLAME FERRO IRON COOKWARE
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38
PENTOLE
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ONE SHAPE, MANY DIFFERENT USES.
THE SAUCEPAN
is round, fairly shallow and has 2 handles on the sides. It is generally used to cook sauces,
meat and vegetables.
THE FRYPAN
is round with fairly low edges. Its long handle makes it perfect for tossing or frying food.
THE SAUCE POT
is similar to the saucepan but it is a bit deeper and has a long handle. Ideal for roasts, meat
in general and vegetables.
THE HIGH STOCK POT
is cylindrical and comes in many different diameters and capacities. It is used for boiling
and, more generally, for pasta and soups.
THE BAKING PAN
instead, is generally used in the oven. It is rectangular and is perfect for roasting meat and
vegetables, lasagne and cannelloni, and all other dishes that need to be put in the oven.
For the most demanding chefs, then, who want to make impeccable dishes using the right
equipment, here is a selection of special products that can fully enhance the characteristics
of certain dishes.
39
PENTOLE SPECIALI SPECIAL ITEMS
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EACH DISH NEEDS ITS OWN EQUIPMENT
For those who are hard to please … Here is the asparagus steamer
for uniform cooking and reduced water consumption: the stalks
cook until they are tender while the tips are steamed without
becoming mushy. Do you want to amaze your guests by serving
up different types of pasta shapes without having to use lots of
different sauce pots? The handy segmented colanders are just
what you need. And if you love Italian food, you must absolutely
have one (or more) lasagne pans. How about a fish dinner? With
a fish kettle you could boil large and long fish, such as salmon or
tuna, without ruining their shape, thanks to the grid which can be
lifted up to drain off the cooking water.
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42
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fish (sea bass, small tuna, gilthead bream),
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the lid), or as you prefer. It also gives an
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fish. Long and narrow, it maintains the
characteristics and taste of the food and
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Derived from the East, it is used for toss cooking pieces of meat and
fish and dishes of diced vegetables or sprouts. Its special shape
allows even beginners to toss food. To make a dish with intense
flavours and fragrances, the wok pan with grid is ideal for steam
cooking. Any kind of food (white meat, fish, vegetables, pulses, etc.)
can be placed on the grill while aromas, spices or essences can be
added to the cooking water.
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Perfect for cooking white meat, vegetables,
rice and pulses without fat, it is quick and easy
to use. Unlike boiling, steaming maintains the
characteristics and flavours of the ingredients.
43
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LA FORMA MIGLIORE
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LA FORMA MIGLIORE
IL GIUSTO MATERIALE
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LA FORMA MIGLIORE
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LA FORMA MIGLIORE
COCOTTE OVALE - BRASIERA - TEGAME RETTANGOLARE
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MATERIALE CONSIGLIATO ALLUMINIO - RAME
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LA FORMA MIGLIORE
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LA FORMA MIGLIORE
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LA FORMA MIGLIORE
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LA FORMA MIGLIORE
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LA FORMA MIGLIORE
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LA FORMA MIGLIORE
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LA FORMA MIGLIORE
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LA FORMA MIGLIORE
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LA FORMA MIGLIORE
PADELLA
MATERIALE CONSIGLIATO FERRO
44
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YZaaÉVa^bZcid#FjZhiViZXc^XVY^XdiijgVejZhhZgZgZVaôoViV^c[dgcd!V
iZbeZgVijgZXdbegZhZigV^'+%Z^(%%!deejgZ^chVaVbVcYgV#
TECNICHE DI COTTURA COOKING TECHNIQUES
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bZViVcY[gZh]$YgneVhiV!ZiX##
THE BEST SHAPE
H GH
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THE RIGHT MATERIAL STEEL - ALUMINIUM
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egdYjXih!hjX]VhWgZVY#
THE BEST SHAPE
SAUCEPAN
S
N – BAKING TRAY
Y – RECTANGULAR PAN
N - FRYPAN
THE RIGHT MATERIAL COPPER
R - ALUMINIUM
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THE BEST SHAPE
OVAL
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N – BRAISING PAN
N – RECTANGULAR PAN
H GH
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THE BEST SHAPE
LOW/HI
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THE RIGHT MATERIAL ALUMINIUM
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SAUCEPAN
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THE RIGHT MATERIAL COPPER
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THICKENING PAN
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VgZadhiVcYîhÓVkdjgVcYVgdbVgZbV^cbdgZdgaZhhjcVaiZgZY#
THE BEST SHAPE
STEAMER
R - CYLIND
N RICAL BASKETS
S WITH COVER
V
M - STEEL
8B7D9>?D=
THE BEST SHAPE
STOCK POT
T – HIGH SAUCEPAN
N – FISH KETTLE
THE RIGHT MATERIAL STAINLESS STEEL - ALUMINIUM
SIMILAR TECHNIQUES BAIN
B -MARIE
E (S
SAUCEPAN
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S
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9EEA?D=?D<E?B
THE BEST SHAPE
STOCK POT
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HIGH SAUCEPAN
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THE BEST SHAPE
LOW / H
HIGH PAN
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THE BEST SHAPE
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THE BEST SHAPE
MOULDS
DS – RING MOULDS
D
M - SILICON
N - STEEL
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THE BEST SHAPE
F
FRYPAN
THE RIGHT MATERIAL IRON
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THE BEST SHAPE
GRILL - PLATE
P
THE RIGHT MATERIAL IRON
I N - CHROME
E - CAST
T-IRON
45
46
UTENSILI CUCINA
KITCHEN UTENSILS
48 COLINI
STRAINERS
50 CIOTOLE
BOWLS
52 DOSATORI, IMBUTI
DISPENSER, FUNNEL
54 MESTOLI, PALETTE
LADLES, TOOLS
58 SPATOLE, FRUSTE, PINZE
SPATULA, WHISKS, TONGS
62 PA PLUS UTENSILI
PA PLUS TOOLS
66 CUCINA CREATIVA
CREATIVE CUISINE
74 TERMOMETRI, BILANCE
THERMOMETERS, SCALE
78 TEMPERATURE DI COTTURA CARNE
MEAT BAKING TEMPERATURE
80 GADGETS SERIE 280
88 GADGETS SERIE 278
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Kitchen utensils are just as crucial to the success
of a dish as the quality of the ingredients. A good
kitchen utensil can make it a true joy to prepare
meals and give dishes both a special taste and a
professional and modern appearance.
47
UTENSILI CUCINA KITCHEN UTENSILS
COLINI STRAINERS
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Z WdgYd g^c[dgoVid# EZgX] cdc hXZ\a^ZgZ â Xda^cd X^cZhZ eZg
eVhhVgZ kZgYjgZ d XgZbZ! gZVaôoVgZ kZaajiViZ Z [âigVgZ WgdY^ d
eVhhViZ4 >c WVhZ VaaÉjiâôod! X^VhXjcd edig| hXZ\a^ZgZ â Xda^cd
YVaaZY^bZch^dc^ZYVaaZ[dgbZegZ[ZgîZ#
48
Strainers are fundamental kitchen utensils and are used to strain
pasta, drain vegetables and wash food. There should be at least
one of them in every self-respecting kitchen. Cooking enthusiasts
can choose from a wide variety of strainers. With feet to keep your
hands free, with a flat bottom so as not to crush the food and smaller
sizes for placing on saucepans, without feet but with a handle and
reinforced rim. Why not choose the Chinese colander for straining
soups and broths? Choose the shape and size of strainer you need
for the job you want to do.
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Fry dripping tray, aluminium
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Strainer with hook, stainless steel
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Conical colander, stainless steel
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Strainer, s/s
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49
CIOTOLE BOWLS
AZ X^didaZ gVeegZhZciVcd jcV eVgiZ ZhhZco^VaZ YZ\a^ jiZchâ^ YV
XjX^cV#8dbZhêdigZWWZVaig^bZciêgZeVgVgZjceVhidhZcoVjc
gZXê^ZciZ^cXj^bZhXdaVgZ!XdchZgkVgZdhZgk^gZ4CZZh^hidcdY^
Y^kZgh^bViZg^Va^![dgbZZb^hjgZ!eZg\a^^be^Z\]ê^hkVg^Vi^#FjZhi^
XdciZcîdg^bjai^jhdhegdkk^hi^Y^bVc^\a^ZhdcdjiâêZggV[[gZYYVgZ
a^fj^Y^!XjdXZgZVWV\cdbVg^V!bdciVgZVcZkZZbdaidVaigd#
50
Bowls are essential kitchen utensils. How could we prepare a meal
without a container for mixing, preserving or serving food in? They
are available in many different materials, shapes and sizes for a wide
variety of uses. These multi-purpose containers, without handles,
can be used for cooling liquids, bain-marie cooking, whisking and
much more besides.
CIOTOLE BOWLS
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Hemispherical mixing bowl, s/s
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Kitchenbowl low, stainless steel
&'*-%
7VX^cZaaVXdc^XVVaiV!^cdm
Kitchenbowl high, stainless steel
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51
DOSATORI DISPENSER
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YZ^ e^Vii^ g^hjaiV Z[[^XVXZ aÉjhd Y^ XVgV[[Z \gVYjViZ! YdhVidg^!
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Sieve with spare gauzes, s/s
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Spare gauze
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52
Do you follow recipes to the letter or are you free and easy when
it comes to judging quantities? No matter what approach you use,
graded carafes, dispensers, measuring vessels and funnels are
certainly very useful.
DOSATORI DISPENSER
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Measuring jug, stackable, polypropylene
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Microwave measuring jug, polypropylene
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Graduated measure jug, stackable, s/s
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Flour scoop, aluminium
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Funnel, s/s
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Funnel, polypropylene
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53
MESTOLI, PALETTE LADLES, TOOLS
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gVXXd\a^ZgZâX^WdYjgVciZaVXdiijgV!h\gVhhVgZ^hj\]^ZaZhVahZ!
YdhVgZâ^fj^Y^ZhZgk^gZ#FjZaa^XdcbVc^Xdg^Xjgkdd[dgVidedhhdcd
ZhhZgZXdbdYVbZciZVeeZh^VaaZVhiZedgiVjiZchâêZgVkZga^hZb"
egZVedgiViVY^bVcdZgZXjeZgVgZheVo^dcZ^XVhhZii^#AZeVaZiiZ
hkda\dcd [jco^dc^ h^bâ^ V^ bZhida^! bV h^ XVgViiZgôoVcd eZg jcV
[dgbVVYViiVVhdaaZkVgZ!g^kdaiVgZZhZgk^gZe^ZiVcoZhda^YZ#FjVc"
YddXXdggZhXdaVgZ[gîijgZ![âigVgZWgdY^dYZa^b^cVgZaVhX]^jbVY^
Xdc[ZiijgZZhVahZhêjhXZ\a^ZgZjcVÆhX]^jbVgdaVÇ!Y^hedc^WâZ
h^VXdcgZiZVbV\a^Ze^dbZcd[îiZX]Z^cVXX^V^d[dgVid#
54
Ladles are used to mix, turn, pour and collect food during cooking,
remove fat from sauces, measure liquids and serve up dishes.
Ladles with curved or perforated handles can be hung on utensil
racks so that they are always within easy reach and free up space
in the drawers.
Spatulas perform similar functions to ladles but their shapes make
them more suitable for lifting, turning and serving solid foods.
Skimmers, available both with a mesh (more or less dense) and in
perforated steel, are used to drain fried food, filter soups or remove
foam from jams and sauces.
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One piece ladle, s/s
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One piece ladle, short handle s/s
Ladle, tube handle, s/s
&&.+,
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One piece perforated ladle, s/s
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Side basting spoon, s/s
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One piece basting spoon, s/s
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One piece spoon, crosswise, s/s
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One piece meat fork, 3 prongs, s/s
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One piece meat fork, short handle s/s
&&.,'
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One piece spatula, s/s
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One piece perforated spatula, s/s
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One piece perforated spatula, short handle s/s
&&.-*
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One piece fish spatula, s/s
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One piece skimmer, s/s
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One piece skimmer, short handle s/s
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Spaghetti spoon
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Meat fork
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Bird nest fryer , s/s
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Bird nest fryer, s/s
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57
SPATOLE, FRUSTE, PINZE
SPATULA, WHISKS, TONGS
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aZ\\Zg^! bZhXdaVgZ XgZbZ Z bdciVgZ eVccV d VaWjb^# :kîVcd
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adgd^ciZgcd#AZ[gjhiZXdc[â^V[dgbVYêVaadcX^cdhdcd^YZVa^
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&-*%.
HeVidaVÓZhh^WâZ[dgViVdWa^fjV
Perforated spatula flexible oblique
Palette knives are used for cutting and serving food. There are
various kinds of palette knife, with or without blade, and with a wide
variety of shapes which adapt to the kind of food and container used.
Whisks are used to mix ingredients for light recipes, whisk custard
and whip cream or egg whites. They stop lumps from forming and
increase the volume of the mixture, making it fluffier and softer by
adding air inside it. Whisks with balloon-shaped wires are ideal for
light mixtures, while those with elongated wires are best for thick
sauces.
&-*%.
HeVidaVÓZhh^WâZ[dgViVhigZiiV
Perforated spatula flexible small
&-*%.
EVaZiiVÓZhh^WâZ[dgViVaVg\V
Perforated turner, flexible large
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Lasagne knife
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58
SPATOLE, FRUSTE, PINZE SPATULA, WHISKS, TONGS
&-*&&
HeVidaVeZgeVhi^XX^dZeôoV
Pizza turner
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HeVidaV]VbWjg\Zg
Hamburger turner
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Pastry spatula
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Pastry spatula
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Pie knife
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Lasagne spatula
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Hamburger turner
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Perforated hamburger turner
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Angular spatula
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Spatula
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Cleaning spatula
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Spatula cranked perforated
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59
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Ballon whisk, s/s and PP
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Crepes spreader, beachwood
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Wood mixing spoon
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Baster tube, s/s
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Fish-bone remover, s/s
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Grill tweezer, stainless steel
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Sausage tongs, stainless steel
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Cooking tong, s/s
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60
SPATOLE, FRUSTE, PINZE SPATULA, WHISKS, TONGS
;
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All purposes tongs
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Ice tongs
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Spaghetti-tong
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Sangria ladle, polycarbonate
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Solid spoon, polycarbonate
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Perforated spoon, polycarbonate
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Utility tongs, polycarbonate
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61
UTENSILI TOOLS
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hi^XdXdbedhîd^YZVaZeZgjiâôodVa^bZciVgZ!aVeda^Vbb^YZE6!V
Xj^k^ZcZV\\^jcidYZaaV[^WgVY^kZigd#HdcdaVkVWâ^^caVkVhidk^\a^Z!
hiZgâôoVWâ^ZgZh^hidcdViZbeZgVijgZ[^cdV''%8#EZgaVadgdZaZ"
kViV[aZhh^Wâî|hdcdeVgi^XdaVgbZciZ^cY^XVi^VaaÉjiâôodXdcaZeZc"
idaZVci^VYZgZciêZgX]cdccZ\gV[[^VcdaVhjeZg[^X^Z#>XjXX]^V^dc^
ZaZheVidaZ]VccdjcVXdadgVo^dcZÆcVijgVaZÇbZcigZaZeVaZiiZZaZ
bdaaZhdcdcZgZ\gVo^ZVaaÉV\\^jciVY^jce^\bZcidXdadgVid#
62
The utensils in the PA plus series are made from food-safe composite
plastic, polyamide (PA), to which fibreglass is added. They are
dishwasher proof, can be sterilised and withstand temperatures of up
to 220°C. Their elevated flexibility makes them particularly suitable
for use with non-stick pans as they do not scratch the surface. The
kitchen spoons and palette knives have a “natural” colour while the
spatulas and tongs are pigmented black.
&'.'%
BZhidad
Ladle
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Skimmer
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EVaZiiV
Spatula
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Frying spatula
Vgi#
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Spatula, perforated
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Spatula, perforated
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Fish & chips spatula
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Salad tong
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Bread and pastry tong
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Serving tong
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Spaghetti tong
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Toast and pastry tong
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65
CUCINA CREATIVA CREATIVE CUISINE
EgZeVgVgZ ^ e^Vii^ hZbea^XZ hZ h^ ]Vccd V Y^hedhô^dcZ \a^
higjbZci^ b^\a^dg^! X]Z XdchZcidcd Y^ g^heVgb^VgZ iZbed Z
dg\VcôoVgh^^cbdYdZ[[^XVXZZYZ[[^X^ZciZ!VkZcYdaV\VgVco^VY^
jcg^hjaiViddii^bVaZ#:XXdVaXjc^ZhZbe^Y^higjbZci^XVeVX^Y^
igVh[dgbVgZ\a^VeeVhh^dcVi^Y^XjX^cV^cegd[Zhh^dc^hi^^c\gVYdY^
hije^gZZhdgegZcYZgZêgdeg^dheî^#
66
Preparing food is simple if you have the right tools as these can save
time, help you to get organised and assure excellent results. Here
are some examples of utensils that can turn amateur cooks into
professionals capable of astonishing and surprising their guests.
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IV\a^VidgiâaVh!^cdm
Tortillas wedger, s/s
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Cheese wire cutter, s/s
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Edgo^dc^Wedges
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Wire cheese cutter
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cZaaVaidBZY^dZkd#AVeVhiVYZa[dgbV\\^d!
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heg^\^dcV Xdh XdbeaZiVbZciZ â egdeg^d
VgdbV Z aV hjV Xdch^hiZcoV Òc^hh^bV h^
hX^d\a^ZYZa^XViVbZciZ^cWdXXV#
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Cheese girolle rotary grater
)-'-&
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Cheese girolle rotary grater
Vgi#
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IV\a^VjdkV!^cdm
Egg-slicer, s/s
The cheese "girolle" was invented in 1981 to
enhance the flavor of the Swiss cheese called
"Tête de Moine" or Fromage de Bellelay...
a cheese dated from the Middle Ages. The
cheese is scraped by the rotating blade and
forms small petal-like thin slices that are
very tasty.
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Onion cutter, s/s
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HWjXX^Ve^hZaa^ZaZiig^Xd
Electric pea sheller
Vgi#
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Nutmeg grater, s/s
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Spatzle sieve, s/s
68
)-'(,
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Truffle-slicer, s/s
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4-ways grater, s/s
Vgi#
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Herb mill, s/s
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HegZb^XêdaaV!^cdm
Onion press, s/s
Vgi#
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Citrus fruit grater
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Cheddar grater
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Ginger grater
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Garlic press/seed remover, aluminium
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HcdXX^daVidgZ!XgdbVid
Olive seed remover, chromed
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Potato ricer with 3 discs, s/s
Vgi#
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Cherry core stripper
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6cZaaêZgjdkV!hZi'eo#!^cdm
Egg rings, set 2 pcs., s/s
)'+*%
6cZaaêZgjdkV!Vci^VYZgZciZ
Egg rings, non stick
Vgi#
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Egg rings, non stick
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69
)'*.IV\a^V[jc\]^!^cdm
Mushroom cutter, s/s
)'*.,
IV\a^VjdkV!^cdm
Egg wedger, s/s
Vgi#
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Egg-slicer
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EZaV$iV\a^VVkdXVYd!^cdm
Avocado peeler and slicer, s/s
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Apple corer/wedger, s/s
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Orange peeler with screw
70
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Pineapple corer, s/s
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Apple peeler and slicer, vacuum-power base
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IV\a^VVcVcVh!^cdm
Pinneaple slicer, s/s
71
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Watermelon / pumpkin peeler, s/s
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EZaVkZgYjgZ!^cdm
Vegetable peeler, s/s
)'*,(
EVhhVkZgYjgVhiV\cVid!(\g^\a^Z
Sieve, tinned, 3 discs
Vgi#
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Professional Mandoline, s/s
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Tomato cutter, ABS and s/s
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DELIVERED WITH 7 INTERCHANGEABLE BLADES, NON-SLIP
FOLDING STAND AND SAFETY GUARD. DISHWASHER SAFE.
MADE IN ABS AND S/S. THICKNESS OF SLICES 5,5 MM.
DISHWATER SAFE.
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I9H?L;H;WRITE
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Decorer tool
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Vegetable sharpener
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Thaï knife
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8daaVeZgYZXdg^cdcXdbbZhi^WâZ
Vegetable glue (non-edible)
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HZiViigZoo^YZXdgd!-eZoo^
Decoration set, 8 tools
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Decoration case, 26 tools
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Decoration set, 12 tools
)-'-+"%.
6[ÒaVid^dY^VbVciVid
Diamond stone sharpener
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MINI Diamond stone sharpener
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Decoration case, 22 tools
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Turning slicer, plastic
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Blossom onion cutter
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Cut in six, s/s
Vgi#
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Vegetable decorating tool
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Vegetable decorating tool
73
TERMOMETRI e BILANCE
THERMOMETER and SCALE
<a^ higjbZci^ Y^ b^hjgVo^dcZ hdcd ^cY^heZchVWâ^ fjVcYd aÉdXX]^d
ZheZgidYZaXjdXdcdchj[[^X^ZciZ#8dbZhêdigZWWZiZcZgZhdiid
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8dbZZhhZgZ^c\gVYdY^YdhVgZ\a^^c\gZY^Zci^^cbdYdVXXjgVid
hZcoVV[[^YVgh^VaaVegZX^h^dcZY^jcVWâVcX^V48dbZZhhZgZXZgi^
YZaadhiVidY^XdiijgVYZaaZXVgc^dYZaaViZbeZgVijgVYZaadojXX]Zgd
eZgegZeVgVgZhX^gdee^!\aVhhZZXdc[ZiijgZ4
CZaaViVWZaaVVeV\#,-hdcdgêdgiViZVaXjcZhZbea^X^gZ\daZeZg
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aViZbeZgVijgV^ciZgcVV[^cZXdiijgV#
74
Measuring instruments are vital when even the chef’s expert eye
is not sufficient. How can you check the temperature of fridges
or freezers to make sure they preserve food correctly without the
help of a thermometer? How can you weigh ingredients accurately
without the precision of a pair of scales? How can you be sure of the
quality of a roast or the temperature of sugar when making syrups,
glazes and jams?
Table (page 78) gives some simple rules for roasting all types of
meat by checking the internal temperature with a thermometer
after cooking.
TERMOMETRI, BILANCE THERMOMETER, SCALE
).-*(
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Digital scale
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Digital scale with counting ability
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Digital thermometer
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Meat roasting thermometer
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Sugar & jam thermometer, brass
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75
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Fridge/freezer thermometer
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Digital thermometer with adjustable probe
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Pocket thermometer
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Syrup density meter
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Syrup density meter test tube, s/s
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Fridge/freezer thermometer, ABS
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Fridge/freezer thermometer, ABS
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Cooking thermometers, 4-pcs set
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76
TERMOMETRI, BILANCE THERMOMETER, SCALE
77
TEMPERATURE DI COTTURA CARNE MEAT BAKING TEMPERATURE
86GC:
MEAT
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Starting temperature
for 20 minutes
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Baking temperature
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Cooking time
(minutes per kilo)
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Temperature
(with instant measurement)
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1 hour, total
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78
79
GADGET SERIE 280
MANICO POLIPROPILENE POLYPROPYLENE HANDLE
CDI6/<A>6GI>8DA>8DCIG6HH:<C6I>96HDCD9>HEDC>7>A>6C8=:8DCB6C>8D>C688>6>DH:G>:',-#
NOTE: THE ITEMS MARKED WITH AN ASTERISK (*) ARE ALSO AVAILABLE WITH THE HANDLE IN STAINLESS STEEL 278 SERIES.
AÉjiZchâZYVXjX^cVXdcig^Wj^hXZVhkda\ZgZd\c^deZgVo^dcZ^cbdYd
egZX^hdZkZadXZ/iV\a^VgZ!V[[ZiiVgZ!hWjXX^VgZ!eZaVgZ!\gViij\^VgZ!
heVabVgZ!edgo^dcVgZ!Veg^gZ!hXVkVgZ!YZXdgVgZ#FjVah^Vh^g^hjaiVid
h^kd\a^VdiiZcZgZ!XdcaÉVjhâ^dY^jc\VY\ZiYVXjX^cV!ijiide^
hZbea^XZ#>\VY\ZiYZaaVhZg^Z'-%hdcdgZVaôoVi^^cVXX^V^d^cdmXdc
bVc^XVijgVZg\dcdb^XV^cedaêgdeâZcZcZgd!hdcdaVkVWâ^^caVkV"
hidk^\a^ZZXVgViiZgôoVi^YVjc[dgdhjabVc^XdeZgZhhZgZVeeZh^#
80
Kitchen utensils make for precise and rapid cutting, slicing,
peeling, skinning, grating, spreading, portioning, opening,
gouging and decorating. Kitchen gadgets make it easier to do
what you want to do. The gadgets in the 280 series are made from
stainless steel and feature with black polypropylene ergonomic
handles. They are dishwasher proof and can be hung up from the
hole in the handle.
GADGET SERIE 280
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Double pastry wheel
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Pizza wheel
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Pastry wheel
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Pizza knife
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Paring knife
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Oyster knife
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Oyster/cheese knife
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Fish scaler
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Parsley knife
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Ideal to mince parsley, without
smashing it, in an easy and quick
way, thanks to the swinging of the
curve blade.
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Chesnut knife
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Double fish scaler
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This is an imperative tool for a stateof-the-art cleaning of fish; one side of
the knife cuts the fish to remove the
entrails; the other, equipped with steel teeth, perfectly removes the scales
from the skin.
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Cheese slicer
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Cheese slicer
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Cheese cleaver
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Cheese knife
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An assortment of table’s knives, useful in order to cut cheeses of different
consistency.
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Parmesan knife
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Cheese knife
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82
GADGET SERIE 280
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Pie pan knife
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Butter spreader
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Pastry brush silicone
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Thanks to bristles that become soaked with liquid, creams, egg white, yolks or any liquid can
be uniformly spread. The bristle brush is practical and handy. The bristles’ material is soft and
flexible, and allow the product to be spread also
on irregular surfaces.
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Pastry brush
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Cheddar grater
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Citrus fruit grater
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Ginger grater
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Bottle opener
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Can opener
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You can easily cut cucumbers or other
vegetables into thin slices by simply
positioning and pressing the threads
on the vegetable. A useful, innovative
tool for your decorations.
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Cucumber knife
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Melon baller
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Vegetable sharpener
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Vegetable sharpener
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Melon baller
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Melon baller
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Melon baller
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Melon baller
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Double melon baller
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Double melon baller
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Ballers and corers are useful to present
in different and creative ways every dish.
Utensils at chef‘s creativity and experience disposal to create nice decorations.
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Oval melon baller
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Oval melon baller, fluted
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Tomato corer
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Zucchini corer, dented
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Heart-shaped melon baller
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Pineapple coring tool
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84
GADGET SERIE 280
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This item allows you to eliminate apple’s cores without effort and to have
a nice heart shaped decoration at the
same time.
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Heart-shaped apple corer
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Heart-shaped apple corer
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Asparagus peeler
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Swivel peeler
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e^YjgVYZaaÉVheVgV\d#
Ideal for cleaning and peeling the
hardest part of asparagus.
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Melon peeler
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Easy to use, you can peel melons just
in one simply operation.
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gZcYdcd fjZhid higjbZcid egVi^Xd
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The Y shape and the swinging blade
make this item handy and practical.
)-'-%"*(
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YY-shaped swivel peeler
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Potato peeler
a#Xb
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85
AV aVbV YZciZaaViV eZgbZiiZ Y^
iV\a^VgZZYVhedgiVgZXdc[VXâî|aV
WjXX^VYZaedbeZabd#
The dented blade cuts and removes
the skin of the grapefruit without
effort.
)-'-%"'*
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Apple corer
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Grapefruit knife
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eZgbZiidcd Y^ hdaaZkVgZ aZ eViViZ
WdaaîZ hZcoV h[VaYVgaZ Z eZaVgaZ
[VXâbZciZ#
)-'-%"&*
Edgo^dcVidgZbVXZYdc^V
Fruit scoop
)-'-%"&,
;dgX]Zii^cV
Potato fork
a#Xb
a#Xb
'%
&,!*
The three thin and sharp ends allow
you to lift boiled potatoes without
smashing them in order to peel them
easily.
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\ZaVi^! eZgbZiiZ Y^ diiZcZgZ h^b"
eVi^X]ZYZXdgVo^dc^#AVeVgi^XdaVgZ
Vc\daVo^dcZYZaaVaVbV!Y^hedc^W^"
aZVcX]ZeZgbVcX^c^!eZgbZiiZY^
^cX^YZgZhdadaVhXdgoV#
)-'-%".*
9ZXdgVidgZ
Decorator
)-'-%".(
9ZXdgVidgZeZgbVcX^c^
Decorator, left handed
a#Xb
a#Xb
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Used in order to garnish cakes and
ice creams. The particular blade’s
angle, available also for left-handed,
allows you to carve only the skin.
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YV jiâôoVgZ! eZg diiZcZgZ g^XX^da^
Y^WjggdYZXdgVi^k^deejgZeZggZV"
aôoVgZ! ^c bdYd kZadXZ! edgo^dc^ Y^
WjggdeZgaVXdiijgVYZaaZe^ZiVcoZ#
)-'-%"'(
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Vegetable cutter
)-'-%"&&
6gg^XX^VWjggd
Butter curler
a#Xb
a#Xb
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'&!*
86
Easy to use butter curler to create
decorative butter curls or to have
quickly butter portions to be used in
meals’ preparation.
GADGET SERIE 280
)-'-%"&+
8jXX]^V^dedbeZabd
Grapefruit spoon
)-'-%".&
8daiZaadYZXdgV[gjiiV
Fruit decorating knife
)-'-%"))
8daiZaadYZXdgVgZ
Decorating knife
)-'-%".'
G^\Va^bdc^ZYZXdgVidgZ
Lemon striper and decorer
a#Xb
a#Xb
a#Xb
a#Xb
'&
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)-'-%"*%
9ZXdgVidgZig^Vc\dad
Decorating tool
)-'-%".%
G^\Va^bdc^
Lemon striper
a#Xb
a#Xb
&+
&,
FjZhid hZbea^XZ higjbZcid!
^bbZY^Vid cZaaÉjhd! eZgbZiiZ
Y^ ^cX^YZgZWjXX^VZedaeVY^[gjiiVZ
kZgYjgVeZgdiiZcZgZdg^\^cVa^[dgbZ
Y^YZXdgVo^dcZ#
With this simple tool you can carve
the skin of fruit and vegetables to
obtain original decorations.
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h^ hdaaZkV aV WjXX^V X]Z k^ZcZ ed^
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YZciZaaViVYZaaÉjiZchâZ#
The hollow side lifts up the skin
which is then easily removed by the
dented side.
)-'-%".+
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Orange peeler
a#Xb
'%
87
GADGET SERIE 278
MANICO ACCIAIO STAINLESS STEEL HANDLE
CDI6/<A>6GI>8DA>8DCIG6HH:<C6I>96HDCD9>HEDC>7>A>6C8=:8DCB6C>8D>CEDA>EGDE>A:C:C:GDH:G>:'-%#
NOTE: THE ITEMS MARKED WITH AN ASTERISK (*) ARE ALSO AVAILABLE WITH THE HANDLE IN BLACK POLYPROPYLENE 280 SERIES.
>\VY\ZiYZaaVhZg^Z',-]VccdaÉ^bej\cVijgV^cVXX^V^d^cdm&-$&%
Z\gVo^ZVaaVadgdZhiZi^XVedhhdcdZhhZgZjiâôoVi^cdchdadeZg
egZeVgVgZ! bV VcX]Z eZg hZgk^gZ! XdbZ cZa XVhd YZ^ bZhida^!
YZ^ XjXX]^V^dc^! YZ^ [dgX]Ziidc^! YZaaZ eVaZiiZ Z YZaaZ heVidaZ#
Hdcd [VXâbZciZ aVkVWâ^ VcX]Z ^c aVkVhidk^\a^Z Z \gVo^Z Va [dgd
edhid VaaÉZhigZbî| YZa bVc^Xd edhhdcd ZhhZgZ XdbdYVbZciZ
V\\VcX^ViZVaaZWVggZedgiVjiZchâ^#
88
The 278 series of gadgets feature handles in 18/10 stainless steel
and, thanks to their appearance, they can be used not just for
preparing food, but also for serving it, as is the case of the ladles,
kitchen spoons and forks, spatulas and palette knives. They are
easy to wash (also in the dishwasher) and the hole in the end of the
handle makes it easy to hang them on racks.
GADGET SERIE 278
)-',-"((
GdiZaaViV\a^VeôoV
Pizza wheel
a#Xb
£Xb
'%
+!,
)-',-"('
GdiZaaViV\a^VeVhiV
Pastry wheel
)-',-"(.
GdiZaaViV\a^VeVhiVYdee^V
Double pastry wheel
)-',-")'
6[[ZiiV[dgbV\\^diZcZgd
Cheese slicer
)-',-")-
8daiZaadkZgYjgZ
Vegetables knife
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
&.
"
&-
"
'&
"
&.!*
"
> [â^ YÉVXX^V^d eZgbZiidcd Y^ diiZ"
cZgZ [ZiiZ Y^ [dgbV\\^d YVa iV\a^d
hdiiâZZeZg[Ziid#
The steel wires enable to optain thin
cutting and perfect cheese slices.
)-',-")(
6[[ZiiV[dgbV\\^dVÒad
Wire cheese slicer
)-',-"**
HeZajXX]^cd
Paring knife
a#Xb
£Xb
a#Xb
£Xb
'*
"
'%!*
"
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e^XXda^ YZci^ YÉVXX^V^d Za^b^cVcd
[VXâbZciZaZhfjVbZ#Ýdeedgijcd
hkda\ZgZ fjZhiV deZgVo^dcZ eg^bV
Y^hk^hXZgVgZâeZhXZ#
Adhering to the surface, the small
steel prongs easily remove scales.
It is advisable to do this before
eviscerating the fish.
)-',-"(HfjVbVeZhXZ
Fish scaler
)-',-").
BVccV^ZiiV[dgbV\\^d
Cheese cleaver
a#Xb
£Xb
a#Xb
£Xb
''
"
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"
89
AZ ejciZ igViiZc\dcd aÉdgiV\\^d Z
[jc\dcdYV\j^YVeZgdiiZcZgZ[ZiiZ
Y^j\jVaZheZhhdgZ#
The prongs hold the vegetable firm in
place so as to cut uniform slices.
)-',-")+
8daiZaadeVgb^\^Vcd
Parmesan knife
)-',-".%
;dgXVXêdaaZ
Onion fork
a#Xb
£Xb
a#Xb
£Xb
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"
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bV\\^dY^gZiiVbZciZhjaaVedgiViV#
>aWdgYdiV\a^ZciZe^Z\VidVYVc\dad
\j^YVaV[ZiiVhZcoVgdbeZgaV#
)-',-")*
8daiZaadVeg^dhig^X]Z$\gVcV
Oyster/cheese knife
)-',-")&
6[[ZiiV[dgbV\\^d
Cheese slicer
a#Xb
£Xb
a#Xb
£Xb
'%!*
"
'*
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Useful to lay cheese veils directly on
the dish. The sharp angle folded edge
helps in cutting slices without breaking them.
HigjbZcid^cY^heZchVWâZeZghiZc"
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aZhjeZg[^X^Xdcjcbdk^bZcidegV"
i^XdZkZadXZ\gVo^ZVaaVaVbVYZaaV
heVidaVX]ZeVgi^XdaVgbZciZ[aZh"
h^WâZ#
)-',-",*
HeVabVWjggd
Butter spreader
)-',-",,
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Spatula
a#Xb
£Xb
a#Xb
£Xb
'&
"
('!*
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Necessary item to spread and cover
uniformly all the different surfaces
with an easy and quick movement
thanks to the extreme flexibility of the
spatula’s blade.
)-',-".)
EZccZaadeVhi^XXZg^V
Pastry brush
)-',-"-,
EgZhhVeViViZ
Potato masher
)-',-"(&
EgZhhVeViViZ
Potato ricer
)-',-"'&
<gViij\^V
Grater
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
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'+
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"
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90
GADGET SERIE 278
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\j^gh^Y^YZci^Veejciî^X]ZiV\a^V"
cd^cbdYdcZiidhZcoVaVXZgVgZâ
X^Wd#
Utensil with lines of sharp teeth that
cut the food clearly, without tearings.
)-',-"'%
<gViij\^V
Grater
)-',-"(,
HegZb^V\a^d
Garlic press
a#Xb
£Xb
a#Xb
£Xb
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"
&.!*
"
AV eVgiZ XdcXVkV Z hZ\]ZiiViV
YZaaÉjiZchâZeZcZigVaÉdgiV\\^dZcZ
VhedgiV[VXâbZciZaVedaeV^ciZgcV#
The hollow dented side of the tool
easily cores to remove the inner pulp.
)-',-"*)
HXVkVojXX]^cZ!hZ\]ZiiVid
Zucchini corer, dented
)-',-"()
EZaVeViViZ
Potato peeler
a#Xb
£Xb
a#Xb
£Xb
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"
IgVbîZaVeVgiZXdcXVkVYZaaÉjiZc"
hâZedhh^WâZgVXXd\a^ZgZaVedaeV
YZaaÉdgiV\\^d$[gjiiddiiZcZcYdeVaa^"
cZYVaaV [dgbVh[Zg^XVeZg[ZiiV!X]Z
edhhdcd ed^ ZhhZgZ ^be^Z\ViZ eZg
\jVgc^gZ e^Vii^ Y^ XVgcZ Z Y^ eZhXZ!
YdaX^ZbVXZYdc^ZY^[gjiiV#
The hollow side helps gathering the
pulp of your fruit/vegetables so as to
obtain whole spherical balls that can
be used to garnish meat and fish dishes, cakes and fruit salads.
)-',-"(*
HXVk^cdh[Zg^Xd
Melon baller
)-',-"*(
HWjXX^VidgZVN
Y-shaped swivel peeler
a#Xb
£Xb
a#Xb
£Xb
&-
'*
&-
"
)-',-"%'
6eg^Wdii^\a^Z
Bottle opener
)-',-"%&
6eg^WVgViida^jc^kZghVaZ
Can opener universal
)-',-"%(
6eg^hXVidaZ
Can opener
)-',-"*'
HWjXX^VidgZVaVbVbdWâZ
Swivel peeler
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
'%!*
"
'*
"
'&
"
'&
"
91
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g^hedcYZcoVYZae^XX^dadedhh^WâZ
VhedgiVgZ â idghdad X]Z k^ZcZ gVX"
XdaidcZaaVeVgiZXdcXVkVYZaaÉjiZc"
hâZ#
)-',-".+
EZaVgVcXZ
Orange peeler
)-',-"'*
AZkVidghda^
Apple corer
a#Xb
£Xb
a#Xb
£Xb
'%
"
'(
"
The core is removed and gathered
into the hollow by simply inserting the
dented side close to the peduncle.
)-',-"),
8daiZaadeZgedbeZabd
Grapefruit knife
)-',-"&,
;dgX]Zii^cV(ejciZ
Potato fork
)-',-".*
Edgo^dcVidgZ\ZaVid
Ice cream scoop
)-',-"&+
9dhVXV[[
Coffee measuring spoon
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
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"
&,
"
''
"
'%
"
AVejciVXdcXVkVYZaaÉjiZchâZeZg"
bZiiZY^^cX^YZgZaVWjXX^VVÆKÇ^c
bdYd YV diiZcZgZ ^c hZfjZcoV jc
iV\a^dVYZXdgdYZa[gjiid#
The hollow side of the tool carves the
skin in a V-shape so as to obtain a decorating trim on the fruit.
)-',-"(+
HZeVgVjdkV
Egg separator
)-',-".&
Decorating knife
a#Xb
£Xb
a#Xb
£Xb
''!*
"
''!*
"
)-',-"&*
8jXX]^V^dXdXìVâ
Cocktail spoon
)-',-"&'
8da^cd
Soup strainer
)-',-"&(
8da^cdXdc^Xd
Conical colander
)-',-"&&
6gg^XX^VWjggd
Butter curler
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
')
"
'(
,
((
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"
92
GADGET SERIE 278
AV ejciV XdcXVkV YZaaÉjiZchâZ
eZgbZiiZY^^cX^YZgZaVWjXX^VVÆKÇ
^cbdYdYVdiiZcZgZ^chZfjZcoVjc
iV\a^dVYZXdgdYZa[gjiid#
The hollow side of the tool carves the
skin in a V-shape so as to obtain a
decorating trim on the fruit.
)-',-".'
9ZXdgVa^bdc^
Lemon striper
)-',-"++
BZhida^cd
Small ladle
a#Xb
£Xb
a#Xb
£Xb
&+!*
"
'.!*
"
)-',-"+BZhida^cdhVahV
Sauce ladle
)-',-"+.
BZhidad
Ladle
)-',-"+'
8jXX]^V^d^chVaViV
Salad spoon
)-',-"+)
;dgX]ZiiV^chVaViV
Salad fork
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
(%
"
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EVaZiiVÓZhh^WâZ
Flexible turner
)-',-",&
EVaZiiV[dgViV
Slotted turner
)-',-",(
HX]^jbVgdaV
Skimmer
)-',-",+
HeVidaV
Spatula
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
()
"
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"
(+
"
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)-',-".(
EVaVidgiV
Pie server
)-',-",'
EVaZiiVeZhXZ$VheVgV\^
Fish/asparagus turner
)-',-"+&
8jXX]^V^d[dgVid
Perforated spoon
)-',-"',
EVaVeVhi^XX^d
Lasagne spatula
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
',
"
(&!*
"
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"
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93
)-',-",)
HZgk^heV\]Zii^
Spaghetti server
)-',-"+*
;dgX]ZiidcZ
Fork
)-',-"+(
8jXX]^V^dg^hdiid
Rice spoon
)-',-"'+
HWViiîdgZWjggd
Butter beater
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
(&!*
"
((!*
"
'+
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)-',-"-+
EVaZiiVLd`!cnadc
Wok turner, nylon
)-',-"-*
EVaZiiV[dgViV!cnadc
Perforated turner, nylon
)-',-"-HX]^jbVgdaV!cnadc
Skimmer, nylon
)-',-"-)
BZhidad!cnadc
Ladle, nylon
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
(*
"
(+
"
(*!*
"
('
"
)-',-"-'
8jXX]^V^dg^hd!cnadc
Rice spoon, nylon
)-',-"-&
8jXX]^V^d[dgVid!cnadc
Perforated spoon, nylon
)-',-"-.
HZgk^heV\]Zii^!cnadc
Spaghetti server, nylon
)-',-"-(
;dgX]ZiidcZ!cnadc
Meat fork, nylon
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
()!*
"
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"
()!*
"
()
"
)-',-"&)
8jXX]^V^dhâ^XdcZ!e^XXdad
Silicon spoon, small
)-',-"'EVaZiiVhâ^XdcZ!\gVcYZ
Silicon turner, big
)-',-"'.
EVaZiiVhâ^XdcZ!e^XXdaV
Silicon turner, small
)-',-"(%
EVaZiiVhâ^XdcZig^Vc\daVgZ!e^XXdaV
Silicon turner triangular, small
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
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"
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"
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"
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"
94
GADGET SERIE 278
;
<HKIJ
WHISKS
%
E6<#',
)-',-"&;gjhiVeZgjdkV
Egg whisk
)-',-"&.
;gjhiVeZgjdkV
Egg whisk
)-',-"')
;gjhiV
Whisk
)-',-"..
HVedcZiiVid\a^dYdg^
Smell-remover soap
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
a#Xb
£Xb
'&
"
'-!*
"
',!*
"
-
"
95
96
UTENSILI PIZZA
PIZZA TOOLS
JCEDÉ9>HIDG>6
A LITTLE BIT OF HISTORY
AV eôoV YZg^kV YV e^ZiVcoZ VcVad\]Z Y^[[jhZ h^c
YVaaÉVci^X]î|XdbZâeVcZZaV[dXVXX^V!X]ZkZc^kVcd
XdiiZhje^ZigZgdkZci^#AVeôoVcVedaZiVcV]Vdg^\^cZ
cZaaVkVg^VciZBVg^cVgVViidgcdVa&,(%ZcZaaVkVg^VciZ
BVg\]ZgîV hdad cZa &--.! fjVcYd kZccZ ^ckZciViV
^c dcdgZ YZaaV gZ\^cV BVg\]ZgîV Y^ HVkd^V ^c k^hîV V
CVeda^#
Pizza derives from similar dishes, that were common
in the past, like bread and “focaccia”, usually baked on
hot stones. Neapolitan pizza, Marinara style, was born
around the 1730, many years before the Margherita style
appeared, only in 1889, in honour of Queen Margherita of
Savoy, who visited Naples in that year to raise the colours
of the Italian flag.
>AB>ID
THE MYTH
HZXdcYdaVbîdad\^VaVeôoVigVZdg^\^cZYVKZcZgZZKja"
XVcd#>aY^dKjaXVcd!X]ZYVaaÉ:icVVkZkVigVh[ZgîdaVhjV
[jX^cVVaKZhjk^d!jc\^dgcd[^ceg^bVâhjdaVkdgdZX]^V"
baVbd\a^ZKZcZgZeZgX]^ZYZgaZXdhVVkZhhZegZeVgVid
eZgegVcod#KZcZgZ!X]ZVkZkVg^XZkjidjcdYZ^hjd^heV"
h^bVci^Zh^ZgVY^bZci^XViVY^XjX^cVgZ!egZhZjceZood
YêVhiVX]ZVkZkVbZhhdYVeVgiZeZg[VgZjcV[dXVXX^V!
adVee^Vii[dgbVcYdjcY^hXdhdiiâZZad[ZXZXjdXZgZhj
jcVe^ZigVgdkZciZ#AdWV\cXdcYZaaViiZ!ad\jVgcXdc
YZaaZWVXX]ZhVedgîZZYZaaZZgWZVgdbVi^X]Z#:XXdaÉdg^"
\^cZYZaaVeôoVhZXdcYdaVaZ\\ZcYV#
According to mythology pizza was invented by Venus and
Vulcan. One day, the god Vulcan, after he had moved his
forge from Etna to Vesuvius, finished his work earlier and
asked his wife what she had cooked for lunch. Venus, who
had actually forgotten to cook, because of a visit of one of
her lovers, took a piece of dough, gave it a round shape,
and baked it on a hot stone. Then she wetted it with some
milk and garnished it with some aromatic herbs and tasty
berries.
8JG>DH>I¿
ODDITIES
6aXjc^ ^begZcYîdg^ cdgYVbZg^XVc^ ZY ZjgdeZ^ hdcd Y^"
kZciViîVabZciZg^XX]^XdcâhZgkô^dYZaaVeôoVVYdb^"
Xâ^dYVZhhZgZXîVi^cZaaVXaVhh^[^XVYZ^&%%^begZcYîdg^
e^g^XX]^YZabdcYdYVaaVg^k^hiVhiVijcîZchZ;dgWZh#AV
eôoVbVg^cVgVegZeVgViVVCVeda^cdcXdci^ZcZ[gjii^Y^
bVgZ!XdbZhêdigZWWZeZchVgZ!bVhdadedbdYdgdeVh"
hVid! V\a^d ZY dg^\Vcd# >a hjd cdbZ YZg^kV YVa [Viid X]Z
\a^^c\gZY^Zci^![VXâbZciZXdchZgkVWâ^!ediZhhZgdZhhZgZ
edgiVi^YV^bVg^cV^cZaXdghdYZâdgdajc\]^k^V\\^#
Some american and european businessmen have become
so rich with the home delivery pizza business that they
are part of the Forbes 100 richest in the world. The
neapolitan “marinara” pizza does not contain seafood,
but only garlic, oregano and tomato sauce. It is called
“marinara” because the ingredients, easy to preserve,
can be brought to sea by sailors who want to prepare
pizzas during their journeys.
<J>CC:H
GUINNES
AVeôoVbVg\]ZgîVXdiiVcZa[dgcdVaZ\cVe^\gVcYZYZa
bdcYd*!&.bZig^Y^Y^VbZigdhiViVgZVaôoViVcZa'%%)
egZhhdaV8îi|YZaaVHX^ZcoVY^CVeda^#
AVe^\gVcYZeôoVbVêgdYdiiV4FjZaaVYZaaÉêZgbZgXVid
CdglddYE^X`ÈcEVn?d]VccZhWjg\!HjYV[g^XV!XdcWZc
(,!)bZig^Y^Y^VbZigd#EZgegZeVgVgaVcZa&..%hdcdhiVi^
^be^Z\Vi^*%%`\Y^[Vg^cV!-%%`\Y^[dgbV\\^dZ.%%`\Y^
hVahVYêdbdYdgd#
>agZXdgYeZgaVe^Y^hiVciZXdchZ\cVVYdb^Xâ^dheZiiVV
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eZgZhhZgZXdchZ\cViVVBZaWdjgcZYjZ\^dgc^Yded#
The largest pizza Margherita (5,19 meters diameter)
cooked in a wood-burning oven is dated 2004 and comes
from the Citta’ della Scienza in Naples.
The largest ever pizza (37,4 meters diameter) was
produced in Johannesburg at the Norwood Pick‘n Pay
super market in 1990. It took 500 kilos of flour, 800 kilos
of cheese and 900 kilos of tomato sauce.
The farthest pizza delivery Guinness belongs to Lucy
Clough: a vegeterian pizza cooked in England on
November 17 2004 was delivered in Melbourne 2 days
and 17000 miles later.
97
UTENSILI PIZZA PIZZA TOOLS
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iZ\a^Z!gVhX]^ZZijiidaÉdXXdggZciZeZgiV\a^VgZ^cijiiVh^XjgZooV#
98
A pizza is a complete meal, loved by young and old alike, and is a
fundamental part of traditional Italian cuisine. If you love pizza and
want to achieve a professional result, use utensils that have been
especially designed to prepare it: oil cruets, various sizes of spatulas made from different materials, pans, scrapers and all you need
to cut in total safety.
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102
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103
104
COLTELLERIA
KNIVES
108 COLTELLI serie FORGIATA
FORGED KNIVES
112 COLTELLI serie TRANCIATA
SHEAR KNIVES
116 COLTELLI SPECIALI e ACCESSORI
SPECIAL KNIVES & ACCESSORIES
120 AFFILATOI
SHARPEN TOOL
122 TAGLIERI
CUTTING BOARD
124 PREPARAZIONE CARNI / PESCE
FISH & MEAT PREPARATION
126 FORBICI
SCISSORS
128 METODI DI AFFILATURA
SHARPENING METHODS
130 TECNICHE DI TAGLIO
CUTTING TECHNIQUES
HJE:GHI>O>DC:
SUPERSTITIONS ABOUT KNIVES
>cVaXjcêVZh^h^XgZYZX]ZgZ\VaVgZjcXdaiZaad
VYjcVb^XdiV\a^dY^k^YVâgVeedgid#EZgZkîVgZ
X]ZX^VXXVYV!X]âdg^XZkZXdchZ\cV^cXVbW^d
jcV bdcZiVeZgÆeV\VgZÇâgZ\Vad#EZgVaXjcZ
XjaijgZd[[g^gZ^cgZ\VadjcVaVbVXdch^YZgVid
jc hZ\cd Y^ g^heZiid Z Y^ [^YjX^V# >c ;^caVcY^V!
eZgZhZbe^d!aZdg\VcôoVo^dc^\dkZgcVi^kZhdcd
hdaîZ gZ\VaVgZ V^ YVidg^ Y^ aVkdgd d V^ XdciVii^
Y^ [^YjX^V jc ejj``d! jc XdaiZaad YV XVXX^V
[^caVcYZhZXdcaVbV[^hhV#
People in some countries believe that giving a knife
to a friend will end their friendship. To stop that
from happening, the person who receives the knife
exchanges it with a coin in order to “pay” for the
gift. In some cultures, giving a knife is considered
as a mark of respect and trust. In Finland, for
example, government and non-government
organisations traditionally give their employers or
trusted contacts a puukko, a Finnish hunting knife
with a fixed blade.
105
106
COLTELLI
KNIVES
KDFEÊ:?IJEH?7
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^c[^cZYVaaÉVXX^V^d#HZ^bViZg^Va^hdcdXVbW^Vi^XdcâiZbed!aV[dgbVY^
WVhZg^bVcZ^ckVg^ViV#>ch^ZbZV[dgX]ZiiVZXjXX]^V^d!âXdaiZaadY^kZc"
iVjcjiZchâZYâVg\djhdVeVgi^gZYVabZY^dZkd#
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iZbeZgVijgZ#6fjZhiZiZbeZgVijgZaÉVXX^V^dVhhjbZaVhigjiijgVXg^"
hiVaa^cV VjhiZcî^XV Z! eZg Z[[Ziid Y^ jc gVe^Yd gV[[gZYYVbZcid! eVhhV
VaaVhigjiijgVbVgiZchî^XV!bdaidYjgVbV[gV\âZ#EZgg^YjgcZaV[gV\^"
aî|!aZaVbZkZc\dcdhdiidedhiZVaegdXZhhdY^g^ckZc^bZcidX]ZXdc"
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YîZbegVZcZagV[[gZYYVgaZ^cbdYdbZcdk^daZcid#
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hZâ\ZhidY^WVhZg^bVcZhZbegZj\jVaZ#:É^bedgiVciZjiâôoVgZjc
XdaiZaadheZX^[^XdWZcV[[âVidaVkdgVcYdhjjciVkdadZjciV\a^ZgZWZc
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XdaiZaadkViZcjid^ckZgi^XVaZdVeeZcV^cXa^cVid!^cbdYdYV[dgbVgZ
jcVc\dadaZ\\ZgbZciZVXjidigViV\a^ZgZ!XdaiZaadZVa^bZcid#Edaa^XZ!
VcjaVgZ Z b^\cdad YZaaV bVcd X]Z cdc ^bej\cV â XdaiZaad V[[ZggVcd
aÉVa^bZcidYViV\a^VgZbZcigZ^cY^XZZbZY^dkZc\dcdjhVi^XdbZVe"
ed\\^deZgaVaVbVYZaXdaiZaad!gZ\daVcYdadheZhhdgZYîV\a^d#
A BRIEF HISTORY
Experts consider knives to be one of the first survival tools ever designed
by mankind. The first blades were made of flint or obsidian, chipped or
smoothed on one side, and sometimes fitted with a handle. With the development of smelting and metallurgy, blades were replaced by copper first,
then by bronze, later by iron and lastly by steel. Though the materials have
changed over time, the basic shape has always been the same. Together
with the fork and spoon, the knife has been a popular utensil ever since the
Middle Ages.
MATERIAL
The blades of kitchen knives are normally made from hardened steal which
is produced by quenching very hot steel in cold water. At these temperatures, steel is given an austenitic crystalline structure and, following quenching, it becomes martensitic, very hard but fragile. To reduce this fragility,
the blades are tempered. This process involves heating them again at a
temperature lower than the hardening temperature and cooling them less
violently.
THE PERFECT CUTTING TECHNIQUE
The technique must obviously be adapted to the type of food being cut, even
though the basic steps are always the same. It is important to use a specific and well-sharpened knife and to work on a very stable table and chopping board (it is best to place a cloth under the chopping board in order to
keep it in place). Hold the blade vertically or slightly inclined so as to form
a slightly acute angle between the chopping board, the blade and the food.
Use the thumb, ring finger and little finger of the hand that is not gripping
the blade to hold the food, and the index and middle fingers to support for
the knife blade and adjust the thickness of the cut.
107
COLTELLERIA KNIVES
COLTELLI FORGIATI FORGED KNIVES
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YjgVciZaÉjhd^cijiiVh^XjgZooVY^fjZhi^XdaiZaa^#AZaVbZ^cVXX^V^d
iZbegVidhdcdXVgViiZgôoViZYVjcVeZgXZcijVaZY^XVgWdc^d!X]Z
YdcV YjgZooV VaaV aVbV egZhZgkVcYdcZ aÉV[[âVijgV! Z YV jcV Y^
Xgdbd!X]ZVjbZciVaVgZh^hiZcoVVaaVXdggdh^dcZ#>abVc^Xd^c
bViZg^VaZeaVhi^XdVci^hX^kdad^cZgiZ!âEDB!X]ZgZh^hiZV\a^jgi^Z
ejZhhZgZaVkVid^caVkVhidk^\a^Z#
108
The extensive range of forged knives stand out for their impeccable
cutting, lightness, handiness, hygiene and reliability. The patented
ergonomic handle and the perfect balance of the blade considerably
reduce work and enhance safety when using these knives.
These hardened steel blades contain certain amounts of carbon,
which hardens them and keeps them sharp, and chromium, which
increases their resistance to corrosion.
The handle is in POM, a non-slip, shock resistant and dishwasher
proof inert plastic.
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The most essential of all knives used
in the kitchen. For the coarse or
fine chopping, mincing and dicing of
virtually every kind of food.
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Ham knife
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Salmon knife
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Carving knife
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X^WdhiZhhd#FjZhideZgbZiiZV^X^W^
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During cutting an air pocket is formed
between the hollow edge and the
food itself. This prevents foods from
sticking to the blade.
109
COLTELLERIA KNIVES
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Steak knife
&-&&*
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Filetting, flexible
Vgi#
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Vgi#
Y^b#Xb
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Filleting delicate fish or
preparing carpaccio. It’s easier
with this extra thin, flexible
blade.
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Boning knife
Vgi#
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De-boning chicken or ham,
trimming fat and sinews. The
tapered, pointed blade is a
necessity for working closely
around joints.
&-&'(
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Table knife
&-&'+
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Bent paring knife
&-&'*
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Paring knife
&-&')
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Paring knife
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
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Bread knife
&-&'8daiZaadeVcZ
Bread knife
&-'(%
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Meat fork
&-'(&
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Carving fork curved
Vgi#
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Vgi#
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Vgi#
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Vgi#
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110
1"""
1"""
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h^VeZghb^cjooVgZhXVad\cd!
V\a^dZYZgWZX]ZeZgeja^gZZ
iV\a^VgZkZgYjgZ#
The most versatile of all knives:
for mincing shallots, onions and
herbs as well as cleaning and
cutting vegetables.
111
COLTELLERIA KNIVES
COLTELLI TRANCIATI SHEAR KNIVES
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cZgd!VcX]Z^c+Y^kZghZXdadgVo^dc^kZYîVWZaaVeZgg^YjggZâ
g^hX]^d Y^ XdciVb^cVo^dcZ ^cXgdX^ViV# >a h^hiZbV Y^ XdY^[^XV YZ^
Xdadg^88H"8dadg8dY^c\HnhiZbeZgbZiiZ^c[Vii^Y^jiâôoVgZ
eZg d\c^ iêdad\^V Y^ Va^bZcid jc XdaiZaad heZX^[^Xd# >a eZg^Xdad
YZaaV XdciVb^cVo^dcZ hdegV\\^jc\Z fjVcYd h^ ^be^Z\Vcd! eZg
ZhZbe^d!\a^hiZhh^jiZchâêZgegZeVgVgZVa^bZci^XgjY^ZXdii^
eZgX]^b^XgdW^hêgdeV\VcdYV\a^Va^bZci^XgjY^VfjZaa^\^|
egdci^ Va Xdchjbd# >a bVc^Xd! Zg\dcdb^Xd Z Xdc hjeZg^[^X^Z
WjXX^VgYViVVci^hX^kdad!^cedaêgdeâZcZeZgd[[g^gZbdgW^YZooV
VaaVegZhVZgZh^hiZcoVV\a^jgi^#AZaVbZh^XVgViiZgôoVcdeZg
jcÉZXXZo^dcVaZYjgZooVZYjcÉZaZkViVgZh^hiZcoVVaaVXdggdh^dcZ!
\VgVciîVYZaegdXZhhdYîZbegVYZaaÉVXX^V^d>8:"=6G9:C:9#
112
The shear knives are available with black handles or in six different
colours in order to reduce the risk of cross-contamination. The
colour coding system (CCS) allows a specific knife to be used for
each type of food. The danger of contamination arises if, for example,
you use the same utensils to prepare raw and cooked food, because
the microbes propagate from the raw ingredients to the dishes
ready for consumption. The ergonomic handle with a non-slip bush
hammered surface, is made from polypropylene which offers a soft
grip and shock resistance. The blade stands out for its exceptional
hardness and elevated corrosion resistance thanks to the ICEHARDENED process used to temper the steel.
&-%%%
8daiZaadXjX^cV
Cook’s knife
Xdadjg
&-%%*
8daiZaadhX^bîVggV
Butcher’s knife
&-%%'
8daiZaad[gVcXZhZ
Butcher’s knife
Vgi#
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Vgi#
Y^b#Xb
Vgi#
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Slicer knife
Xdadjg
Xdadjg
&-%%,
8daiZaadV[[ZiiVgZ!YZciVid
Slicer knife, wavy blade
&-%%8daiZaadXjX^cV
Cook’s knife
Vgi#
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Vgi#
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Vgi#
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Ham knife
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Ham knife, dimpled ground
&-%&&
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Salmon knife
Vgi#
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Vgi#
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113
COLTELLERIA KNIVES
&-%&'
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Salmon knife, dimpled ground
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Cheese slicer
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Filetting knife
Vgi#
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Boning knife
Xdadjg
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Poultry sticking knife
Vgi#
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114
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^cÒaVghîgVaÉdhhdZaVXVgcZ#
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The blade ends with a sharp
point, ideal to be inserted
between the bone and the
flesh.
Xdadjg
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Boning knife
Vgi#
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Sticking knife
Xdadjg
Xdadjg
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Froozen food, two serrated edges
&-%'&
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Froozen food special serrated blade
Vgi#
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Steak knife
Vgi#
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kZgYjgV Xdc jcV hjeZgÒX^Z idcYZ\\^VciZ# 8]^VbVid
VcX]ZXdaiZaa^cddeZa^cdVWZXXdYÉjXXZaad#
The curved blade shape is ideally suited for peeling,
cleaning or shaping any fruit or vegetable with a rounded
surface. Also known as a turning knife or bird’s beak
peeler.
1"""
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Bread knife
Vgi#
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Paring knife
1"""
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Bent paring knife
Vgi#
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Table knife, half-waved
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fjVcYd h^ iV\a^Vcd idgiZ d Vggdhi^
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d\c^Zh^\ZcoV#
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Bread knife
Vgi#
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Baker’s knife, wavy blade
&-%(%
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Cake knife
Vgi#
Y^b#Xb
Vgi#
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The freshest, crustiest loaves are no
match for the sharp, serrated edge of
this kitchen must-have. Even when
cutting the birthday cake or a crusty
roast – this knife does it all.
115
COLTELLERIA KNIVES
COLTELLI SPECIALI SPECIAL KNIVES
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hXZ\a^ZgZ igV bdaiZea^X^ higjbZci^ heZX^Va^! XdbZ aZ [VaXZiiZ!
aZbZooZajcZ!^XdaiZaaêZg[dgbV\\^!îg^cX^Vedaa^ZaZ[dgW^X^#>
cdkô^X]Zh^kd\a^dcd\VgVci^gZjcWjdc`îY^ViigZooVijgZeZg
iV\a^VgZd\a^VeeVhh^dcVi^X]Zkd\a^dcdVhh^XjgVgh^\a^higjbZci^
^cY^heZchVWâêZg^cô^VgZVY^kZgi^gh^^cXjX^cVedhhdcdhXZ\a^ZgZ
kVa^\ZiiZ!XZeeêdgiVXdaiZaa^ZWVggZbV\cZi^X]ZeZgXjhidY^gZ^
XdaiZaaêgZ[Zgî^#
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>aXdY^XZ^cY^XVidcZaaZiVWZaaZZh#&-''%"'%h^g^[Zg^hXZVaeZood
Xdc â bVc^Xd cZgd# EZg diiZcZgZ â XdY^XZ YZa bVc^Xd XdadgVid!
hdhiîj^gZ â igVii^cd Xdc aV aZiiZgV Xdgg^hedcYZciZ Va XdadgZ! YV
g^XZgXVgh^cZaaVaZ\ZcYV^cVaid#6YZhZbe^dh^kjdaZjcVgi^Xdad
XdcâbVc^Xdgdhhd!aVaZiiZgVXdgg^hedcYZciZaVÆGÇZâXdY^XZ
Y^g^[Zg^bZcidâ&-''%G'%#
116
To complete your collection of knives, you can choose from the
large range of special utensils, such as cleavers, mincing knives,
cheese knives, poultry shears and scissors. Beginners who need
a good set of cutting equipment or experts who require equipment
in order to enhance their enjoyment in the kitchen can keep their
knives in or on cases, blocks or magnetic strips. The meat cleaver
has got a thick, sharp and hard cutting edge long all its length.
Some special pieces are also available with coloured handle. The
code 18220-20 refers to the piece with the black handle. To have
the code of the coloured handle, substitute the hyphen with the
letter that refers to the colour, that has to be found in the key. If you
want an item with the red handle, the correspondent letter is the
“R” and its code is 18220R20.
1"""
&-''%
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Meat cleaver
AV[VaXZiiV!^cY^heZchVWâZeZggdbeZgZ\a^
dhh^!egZhZciVjcWdgYdiV\a^ZciZheZhhdZ
g^\^YdeZgijiiVaVhjVajc\]ZooV#
Vgi#
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The meat cleaver, absolutely necessary to
chop bones, has got a thick, rigid cutting
edge along all its lenght.
Vgi#
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Double blade mincing knife
Y^b#Xb
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Mincing knife
&-''*
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Bone splitter
Vgi#
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Bone splitter
Xdadjg
1"""
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hX]^VXX^VgaZ#
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Ham boner
Vgi#
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Two handles to press down and a slightly
oscillatory movement allow the double
blade mincing knife to reduce in tiny leaves
aromatic herbs without squashing them.
117
COLTELLERIA KNIVES
&-'%*
<gVcV
Parmesan knife
&-'%+
8daiZaadhZ\cV[dgbZ
Cheese knife
&-'%,
8daiZaadaVcX^VÆBâVcdÇ
Cheese knife
Vgi#
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Vgi#
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Vgi#
Y^b#Xb
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.
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8daiZaad[dgbV\\^d
Cheese knife
&-'%)
8daiZaad[dgbV\\^d!Vci^VYZgZciZ
Cheese knife, non stick coated blade
&-'%&
8daiZaad[dgbV\\^d
Cheese knife
&-'%'
8daiZaad[dgbV\\^d!aVbVVci^VYZgZciZ
Cheese knife, non stick coated blade
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
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Baking pan knife
&-'&+
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Lasagne knife
&-*&)
8daiZaadidgiV
Pie knife
)-%'.
8daiZaadgVXaZiiZ
Raclette knife
Vgi#
Y^b#Xb
Vgi#
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Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
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118
&-%.."&*
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Chef’s set, 15 pieces
&-&.."&.
KVa^\^VXjdXd!&.eo#
Chef’s set, 19 pieces
>C8AJ9:$INCLUDES
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Knife block, stainless steel
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Knife roll-bag, 9 pieces
Vgi#
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Magnetic knife rack
Vgi#
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&-'(%"&,
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;DG7>8:8J8>C6$KITCHEN SCISSORS ''!*Xb
119
COLTELLERIA KNIVES
AFFILATOI SHARPEN TOOL
EZgjcVWjdcVbVcjiZco^dcZYZ^XdaiZaa^h^Xdch^\a^VaÉ^be^Z\dY^
higjbZci^heZX^[^X^#CZZh^hidcdY^kZgh^!YVhXZ\a^ZgZ^c[jco^dcZ
YZaaVadgd[gZfjZcoVYÉjhd#
<a^VXX^V^c^!eZgZhZbe^d!gêg^hi^cVcdaÉV[[âVijgVYZ^XdaiZaa^g^Va"
a^cZVcYdaZbdaZXdaZegZhZci^hjaWdgYdiV\a^ZciZ!hedhiViZYV\a^
jgi^Xdci^cj^#HZ^XdaiZaa^hdcdY^fjVaî|h^Xdch^\a^VaÉjhdY^jcV
e^ZigVVWgVh^kV!X]ZXdbe^ZjcVkZgVZegdeg^VV[[âVijgV#8]^^c[^"
cZ]VedXVbVcjVaî|ZegZ[Zg^hXZV[[âVgZêgdeg^XdaiZaa^^cijiiV
XdbdYî|ejhXZ\a^ZgZjcV[[âVXdaiZaa^bVcjVaZ#
Specific tools should be used to keep knives in perfect condition.
There are several types which can be chosen according to the quality
and frequency of use of the knives.
Honing steels, for example, sharpen blades by realigning the molecules along the cutting edge displaced by wear. A whetstone should
be used for good quality knives. If you have little manual ability and
prefer to sharpen your knives in comfort, use a knife sharpener,
available in manual version.
AFFILATOI SHARPEN TOOL
KJ?B?PPEHOW TO USE
fW]$'(/
&-'(*
6XX^V^cd
Sharpening steel
Vgi#
Y^b#Xb
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(%
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6XX^V^cdY^VbVciVid
Diamond sharpening steel
&-'(+
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Oval sharpening steel
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
&-'(,"'+
'+
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(%
KJ?B?PPEHOW TO USE
fW]$'(/
"%'
<G6C6<GDHH6$<G6C6;>C:
COARSE-GRAINED / FINE-GRAINED
"%&
<G6C6<GDHH6$<G6C6B:9>6
COARSE-GRAINED / MEDIUM-GRAINED
&-'*&
E^ZigVeZgV[ÒaVgZ
Sharpening stone
&-'**"%%
6[ÒaVXdaiZaa^bVcjVaZ
Manual sharpener
Vgi#
Y^b#Xb
]#Xb \gî
&-'*&"%&
'&m,
(
&%%%$')%
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(
&%%%$+%%
).,)%
6[ÒaVig^XZbVcjVaZ
Rapid Steel Action
Vgi#
£Xb
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).,)%"%%
&,
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).,(."%%
6[ÒaVXdaiZaa^bVcjVaZ
Manual sharpener
121
COLTELLERIA KNIVES
TAGLIERI CUTTING BOARD
EZg diiZcZgZ iV\a^ ^beZXXVWâ^ ZhhZco^VaZ jiâôoVgZ XdaiZaa^ Y^
fjVaî|!hZcoVeZgigVhXjgVgZaVWVhZYâVkdgdhjXjâVkdgVgZ/
âiV\a^ZgZ#:h^hidcdiV\a^Zg^Y^Y^kZghZ[dgbZ!Y^bZch^dc^ZbViZ"
g^Va^#6aXjc^hdcdXVgViiZgôoVi^YVjcVXVcVa^cVeZggVXXd\a^ZgZ^
a^fj^Y^!Vaig^hdcdheZX^[^XêZgV[[ZiiVgZâeVcZeZgX]gVXXda\dcd
aZ Wg^X^daZ! Vaig^ VcXdgV \VgVci^hXdcd â g^heZiid YZaaV cdgbVi^kV
=688EhjaaÉ^\^ZcZYZêgdYdii^Va^bZciVg^\gVo^ZVaaZY^kZghZXd"
adgVo^dc^YZabViZg^VaZ!heZX^[^X]ZeZgd\c^Va^bZcid/gdhhdeZgaZ
XVgc^XgjYZ!WajeZgâeZhXZ!bVggdcZeZgaZkZgYjgZXgjYZ!kZgYZ
eZgaÉ^chVaViVZaV[gjiiV!W^VcXdeZgâeVcZZ^[dgbV\\^ZY^c[^cZ
\^VaadeZgaZXVgc^XdiiZ#AVhXZaiVY^jciV\a^ZgZ^caZ\cdh^XjgV"
bZciZk^cXZciZYVaejcidY^k^hiVZhiZi^Xd!YViVaVhjVeVgi^XdaVgZ
^YdcZî|VYZhhZgZegZhZciVid^ciVkdaVdhjjcWj[[Zi#>aiV\a^ZgZ^c
eda^ZiâZcZE:!eZgaVhjVb^cdgZedgdhî|^ckZXZaVg\VbZciZ
jiâôoVideZgaVegZeVgVo^dcZYZaaZg^XZiiZZejZhhZgZaVkVid^c
aVkVhidk^\a^ZZhiZgâôoVidXdcVXfjVWdaaZciZdXVcYZ\\^cV#
For impeccable cutting, it is essential to use quality knives without,
however, neglecting the base on which you will work: the chopping
board. Chopping boards come in different shapes, sizes and
materials. Some have a trough for collecting liquids, others are
specific for cutting bread because they collect the crumbs, others
comply with the HACCP food hygiene standard thanks to the specific
colouring of the material for each food type: red for raw meat, blue
for fish, brown for raw vegetables, green for salad and fruit, white
for bread and cheese and, lastly, yellow for cooked meat.
The choice of a wooden chopping board is certainly a winner as far
as appearance goes, given that it can be presented on the table or
on a buffet. Due to its lower porosity, the Polyethylene (PE) chopping
board is commonly used to preparing recipes, is dishwasher proof
and can be sterilised with boiling water or bleach.
TAGLIERI CUTTING BOARD
)'*'&
IV\a^ZgZWVg!E:
Cutting board, PE
)'*''
IV\a^ZgZ<C&$'!E:=9
Cutting board GN 1/2, HD PE
)'*(,
IV\a^ZgZ^cE:=9
Cutting board, HD PE
Vgi#
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)%m(%
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Vgi#
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Round cutting board, PE
)'*)&
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Set 6 coloured cutting boards, PE
Vgi#
Y^b#Xb
]#Xb
Vgi#
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]#Xb
Vgi#
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Cutting board with stoppers, HD PE
F7D;;<EHC7==? BAKERY AND DAIRY PRODUCTS
97HD?9EJJ;COOKED MEATS
L;H:KH;8GJ9:RAW VEGETABLES
97HD?9HK:;RAW MEAT AND POULTRY
F;I9;RAW FISH
?DI7B7J7;<HKJJ7SALADS AND FRUITS
)'.+)
IV\a^ZgZeVcZ!aZ\cd
Bread cutting board, wood
)&+*IV\a^ZgZidcYdjkV!aZ\cd
Cutting board, wood
Vgi#
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Vgi#
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)'.+)")-
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Salmon cutting board, wood
)&+*+
EaVcX^VhVabdcZ!^cdm
Salmon cutting board, s/s
Vgi#
Y^b#Xb
]#Xb
Vgi#
Y^b#Xb
)&+*,",+
,+m'%
'
)&+*+"..
.)m'+!*
123
COLTELLERIA KNIVES
preparazione preparation
CARNE e PESCE MEAT & FISH
H^ZiZVeeVhh^dcVi^YZaaVXVgcZZV[[VhX^cVi^YVaaVhjVegZeVgVo^dcZ
iVcidYVYZh^YZgVgZYêdhhZYZgZcZaaVkdhigVXjX^cVaZViigZooVijgZ
YZa kdhigd bVXZaaV^d Y^ [^YjX^V4 CZaaV hZo^dcZ X]Z hZ\jZ
igdkZgZiZ higjbZci^ egd[Zhh^dcVa^ X]Z k^ hjeedgiZgVccd cZaaV
egZeVgVo^dcZY^he^ZY^c^!hXVadee^cZhdiiâ^d]VbWjg\Zg\jhidh^Z
kêZgbZiiZgVccdY^XjX^gZVYZhZbe^daZiVhX]ZYZ^gê^Zc^#:eZg
jcVegZhZciVo^dcZY^h^XjgdZ[[ZiidhXZ\a^ZiZâ[ZgbVegdhX^jiid
eZgiV\a^VgZâkdhigdXgjYdegZ[ZgîdY^gZiiVbZciZYVkVci^V^kdhig^
dheî^ZhZgk^gadXdcaZegVi^X]Ze^coZeZgV[[ZiiVi^#
HZed^VbViZegZeVgVgZâeZhXZZYZh^YZgViZhfjVbVgad^cijiiV
egVi^Xî|! VaadgV jcd hfjVbVeZhXZ Y^kZciZg| jc VgcZhZ YV Xj^
Y^[[^XâbZciZg^jhX^gZiZVhZeVgVgk^#
If you love cooking and eating meat, you should use the utensils that
can be found in any self-respecting butcher’s shop? The following
section contains professional utensils for preparing kebabs,
wafer-thin scallops or tasty hamburgers, as well as for stitching,
for example, stuffing pockets. And for an effective presentation, be
sure to use the ham holder in order to cut your favourite raw ham
directly in front of your guests and serve it with the handy cured
meat tongs.
If you love cooking fish but find it hard to remove the scale, you will
find it hard to tear yourself away from the fish scaler.
)'*&%
E^coVeZgV[[ZiiVi^!^cdm
Ham-tong, s/s
)'*%&
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Meat tenderizer, s/s
)'*%'
7Vii^XVgcZVYjZiV\a^!^cdm
Meat tenderizer, s/s
)'*%7Vii^XVgcZ!Vaajb^c^d
Steak hammer, aluminium
Vgi#
Y^b#Xb#
Vgi#
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Vgi#
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124
PREPARAZIONE CARNE e PESCE MEAT & FISH PREPARATION
)-*%*
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Chainmail glove, fits either hands, s/s
)'*&)
6\daVgYZaaVgZ!XdcWZXXd!^cdm
Larding needle, with flap, s/s
)'*&*
6\dYVXjX^cV!^cdm
Lacing needle, straight, s/s
)'*&+
6\dYVXjX^cV!Xjgkd!^cdm
Lacing needle, bent, s/s
Vgi#
iV\a^V$hôZ
Xdadjg
Vgi#
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£bb
Vgi#
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Vgi#
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8?7D9EWHITE
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HEIIERED
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8BKBLUE
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;ZgbVegdhX^jiidWVhZaZ\cd
Ham stand on wood
)&*-(
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Ham stand on marble
Vgi#
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Vgi#
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Meat hook, 1 peack, s/s
)'*')
<VcX^dÒhhd!'ejciZ!^cdm
Meat hook, 2 peacks, s/s
)-'-%"(,
HfjVbVeZhXZYdee^d
Double fish scaler
)-',-"(HfjVbVeZhXZ
Fish scaler
Vgi#
£Xb
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Set 6 spits, s/s
)'*&&
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Spit, s/s
)'-+)
EgZhhV"]VbWjg\ZgidcYd!^cdm
Round hamburger press, s/s
Vgi#
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Set 5 pcs needles, s/s
125
COLTELLERIA KNIVES
FORBICI SCISSORS
126
FORBICI SCISSORS
&-',&
;dgW^XZYVXjX^cV!hbdciVWâZ
Divisible kitchen scissors
&-','
;dgW^XZbjai^jhd
All purpose scissors
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
&-',&"%%
''!+
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&-!*
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&-',)
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Divisible poultry shears
Vgi#
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Vgi#
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Vgi#
Y^b#Xb
&-',("%%
&-
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Divisible pizza scissors
&-'+(
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Poultry shears
&-',*
;dgW^XZedaaVbZ!hbdciVWâZ
Poultry scissors, divisible
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
Vgi#
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&-',+"%%
'*
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127
COLTELLERIA KNIVES
B:ID9>9>6;;>A6IJG6
H=6GE:C>C<B:I=D9H
6XX^V^cdZe^ZigVeZgV[[âVgZ!YjZjiZc"
hâ^ ^cY^heZchVWâ^ eZg aV WjdcV bVcj"
iZco^dcZ YZ^ XdaiZaa^# EZg diiZcZgZ jcV
XdggZiiV V[[âVijgV! dXXdggZ bVciZcZgZ
jcVc\dadXdhiVciZY^&*"'%\gVYîgVaV
aVbVZâbZoodV[[âVciZYjgVciZaÉdeZ"
gVo^dcZ#
Sharpening steel and stone, two
indispensable utensils for the knives’
good maintenance. To operate a correct
sharpening a constant angle of 15°-20°
must be kept between the blade and
the sharpening utensils during the
operation.
E>:IG667G6H>K6
67G6H>K:HIDC:
AÉV[[âVijgVkZgVZegdeg^Vh^ZhZ\jZXdc
aVe^ZigVVWgVh^kV!XdbedhiVY^hdaîdYV
dhh^YdY^Vaajb^c^ddYVXVgWjgdY^hâ^X^dZ
YZkZcZXZhhVg^VbZciZZhhZgZ ^bbZghV
^c VXfjV eg^bV YZaaÉjiâôod! eZg
\VgVci^gZ aV hjV ajWg^[^XVo^dcZ YjgVciZ
aÉjhd# :h^hidcd Y^[[ZgZci^ iê^ Y^ e^ZigV!
^YZci^[^XViZ YV a^kZaa^ Y^ \gVcV Y^kZgh^
\gdhhV! bZY^V! [^cZ! YV jiâôoVgZ ^c
gZaVo^dcZVaadhiVidYZaaVaVbV/jcVe^ZigV
Xdc\gVcV[^cZ&%%%\gîh^jiâôoZg|eZg
eZg[Zo^dcVgZaÉV[[âVijgV!aV\gVcV\gdhhV
(%% \gî eZg jc XdaiZaad X]Z VWW^V
eZgYjidXdbeaZiVbZciZâ[âd#
The true sharpening is done using the
abrasive stone, usually composed by
aluminium oxide or by silicon carbide and
must absolutely be rinsed in water before
usage in order to guarantee its lubrication
during work. There are several types
of stone, identified by different grains
(coarse, medium, fine) that have to be
used according to the blade condition:
a stone with fine grain (1000 grit) will
be used to improve the sharpening, a
coarse grain (300 grit) for a knife that has
completely lost the cutting edge.
FHE9;:?C;DJE:?7<<?B7JKH7
SHARPENING PROCEDURE
Edhô^dcVgZaVe^ZigVVWgVh^kVXdcâhjd
hjeedgid^c\dbbVVci^hX^kdadhjae^Vcd
Y^Veed\\^d#
HXZ\a^ZgZ aÉVc\dad Y^ V[[âVijgV eZg
^ XdaiZaa^ YV XjX^cV Y^ jhd XdbjcZ
&*"'%#
6eea^XVgZ jc bdk^bZcid Xdci^cjd!
X^gXdaVgZ d VaiZgcVid VaaV aVbV hjaaV
e^ZigV![VXZcYdViiZco^dcZVbVciZcZgZ
XdhiVciZ aÉVc\dad Y^ V[[âVijgV Z V
bVciZcZgZ aV aVbV hZbegZ V XdciViid
XdcaVhjeZg[^X^ZYZaaVe^ZigV#
Placing the abrasive stone with its nosliding rubber support on the standing
surface.
Choose the sharpening angle (for
commonly used kitchen knives 15°-20°).
Move the stone on the blade with
a continuous, circular or alternate
movement, carefully maintaining the
same sharpening angle and always
keeping the blade in touch with the stone
surface.
A6G<=:OO6A6B6"A
L>9I="A
2 cm
4 cm
6 cm
8 cm
10 cm
12 cm
6AI:OO6>C8A>C6O>DC:"=
=:><=ID;>C8A>C6I>DC"=
6 mm
12 mm
18 mm
24 mm
30 mm
36 mm
128
METODI DI AFFILATURA SHARPENING METHODS
20°
688>6>CD
H=6GE:C>C<HI::A
AÉVXX^V^cdhZgkZVXdggZ\\ZgZZbVciZcZgZ
aÉV[[âVijgV YZ^ XdaiZaa^# :hhd g^Vaa^cZV
aZ bdaZXdaZ X]Z Xdbedc\dcd â WdgYd
iV\a^ZciZ!X]ZhdcdhiViZhedhiViZYV\a^
jgi^Xdci^cj^!Ægêg^hi^cVcYdÇaÉV[[âVijgV#
AÉVXX^V^cdigVYô^dcVaZY^[dgbVidcYV!
bdai^X]Z[hjhVcdeZgjcVXX^V^cddkVaZ
^c fjVcid aV [dgbV e^ aVg\V eZgbZiiZ
The sharpening steel is useful to correct
and maintain the knives sharpening.
It readjusts the molecules that are the
basis of the cutting edge, that have been
shifted by the usage. The traditional
sharpening steel is round shaped, lots
of chefs use anyway an oval shaped
one, because the larger shape enables
a wider and more efficient sharpening
movement. The diamond sharpening
steel is particularly indicated for knives
with flat blade and can renew a good
knife’s edge with just 6 to a maximum of
10 movements.
COLTELLERIA KNIVES
AD8=:;>CH:<C6
K:G9JG:/&&I:8C>8=:9>I6<A>D
AZkZgYjgZ!hZiV\a^ViZVeZoo^!XjdX^dcd^cbdYde^jc^[dgbZZY]VccdjcVheZiideê^VXZkdaZ#
>cWVhZVaiêdY^XdiijgVegZhXZaid!aZkZgYjgZedhhdcdZhhZgZV[[ZiiViZ^cbdY^Y^[[ZgZci^#
7BBKC;JJ;VÒVbb^[Zgd
C79;:ED?7
8HKDE?I;VYVY^cê^XXda^
9dedâiV\a^dVaaV\^VgY^c^ZgV![dgbVgZYVY^Y^)"*bbeZgaVid#:É
jiâôoViVeg^cXêVabZciZeZgaV[gjiiV#
IV\a^d bdaid h^bâZ VaaV b^gZed^m! bV aV b^hjgV YZ^ YVY^c^ e^
e^XXdaV!dii^bVXdbZWVhZeZgegZeVgVgZgV\Y^XVgcZ#9dedVkZg
iV\a^VidVaaV_ja^ZccZ![dgbVgZYVY^Y^'bbYâVid#
9>?<<ED7:;Vhig^hX^da^cZhdiiâ^
IV\a^deZga^chVaViVX]ZaVg^YjXZ^chig^hXZhdiiâ^#9dedVkZgjcîd
aZ[d\a^ZVbVooZii^!VggdidaVgaZZiV\a^VgaZVhig^hX^da^cZhdiiâ^#
9ED97IIÞ
IV\a^d\gdhhdaVcdjiâôoVidXdbZWVhZeZgVggdhi^dWgdY^#
<?B7D=;H
IV\a^d jiâôoVid eZg aV XêdaaV X]Z Xdch^hiZ cZa g^YjgaV ^c [ZiiZ
hdiiâ^hh^bZ#
=?7H:?D?;H7
IV\a^VgZaZkZgYjgZVabVcYda^cd^c[ZiiZYZaadheZhhdgZY^)"*bb!
eZaVgaZZiV\a^VgaZVWVhidcX^c^YZaaVhiZhhVhZo^dcZZajc\]^)"*
bb#
@KB?;DD;a^hiVgZaaZ
IV\a^VgZaZkZgYjgZVabVcYda^cd^c[ZiiZY^X^gXV'bbY^heZhhdgZ
Z fj^cY^ iV\a^VgaZ [dgbVcYd iVci^ e^XXda^ WVhidcX^c^ Y^ j\jVaZ
aVg\]ZooVZYZaaVajc\]ZooVY^)"*Xb#
130
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TECNICHE DI TAGLIO CUTTING TECHNIQUES
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K:<:I67A:H/&&8JII>C<I:8=C>FJ:H
If cut into pieces, vegetables cook in a more uniform way and have a more pleasant appearance. Depending on the
kind of cooking, vegetables can be sliced in different ways.
ALLUMETTE (matchsticks)
MACÉDOINE
BRUNOISE (small dice)
First cut jardinière and then form 4-5 mm cubes. Mainly used for fruit.
Cut very similar to the mirepoix, but diced smaller, excellent as a basis for meat sauces. First cut julienne and then cut to form 2 mm
cubes.
CHIFFONADE (fine shreds)
Salads cut into fine shreds. Bunch the leaves, roll them and cut them
into thin strips.
CONCASSÈ
A coarse cut used as a basis for roasts or soups.
FILANGER
A cut used to slice onion very finely.
JARDINIÈRE
Use a mandoline to cut the vegetables into 4-5 mm thick slices, peel
them and cut them into sticks with the same cross-section and a
length of 4-5 mm.
JULIENNE (strips)
MATIGNON (thin slices)
CARROTS, TURNIPS, POTATOES: wash the vegetables and cut them
into 6-8 mm thick slices, then chop them into sticks with the same
cross-section. Cut these into 2 mm thick square wafers.
FOR CELERY: use a mandoline to cut the heart into three or four 6-8
mm thick sections and then cut into fine strips.
FOR CABBAGE: place three or four cabbage leaves on top of each
other, cut them into 6-8 mm lozenges and then form squares.
MIREPOIX (large dice)
Cut used to prepare cooking bases. The “lean” version comprises
celery, carrots and onions. In the fat version, lard or bacon is also
added.
Proceed as for the Macédoine cut but dice the vegetables into 5-6 mm
cubes.
PAYSANNE
This is used to cut various types of vegetables into small, irregular
pieces for soups.
Use a mandoline to cut the vegetables into approximately 2 mm thick
slices and then cut them into several small sticks with the same width
and a length of 4-5 cm.
131
132
PASTICCERIA
PASTRY
136 TAGLIA PASTA
CUTTER
142 TAGLIA BISCOTTI
COOKY CUTTERS
144 BOCCHETTE
DECORATING TUBES
148 UTENSILI DECORO, TEGLIE
DECORATION TOOLS, BAKING TRAYS
152 UTENSILI PASTA
PASTRY TOOLS
162 TORTIERE BANDA STAGNATA
PASTRY MOULDS TIN PLATE
165 TORTIERE ANTIADERENTI
PASTRY MOULDS NON-STICK COATED
172 STAMPI SEMIFREDDO
SEMIFREDDO MOULDS
174 MILLEFOGLIE BISQUIT
175 BOBINE SERIGRAFATE
ACETATE ROLLS
176 MASCHERINE
PLASTIC TEMPLATES
180 CIOCCOLATO
CHOCOLATE
190 STAMPI IN SILICONE
SILICON MOULDS
133
134
PASTICCERIA
PASTRY
IdgiZ! W^hXdii^! \ZaVi^! hZb^[gZYY^! XgdXXVci^!
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VYVii^Vi]Z!bZgZcYZZWj[[Zi#
Cakes, biscuits, ice-creams, ice-cream
cakes, almond brittles, chocolates, custards
and spoon deserts... with the right utensils
and a little imagination you can create finely
decorated delicacies in a multitude of shapes
and colours. The secret of good home-made
confectionary also lies in having the right
utensils. These, in fact, ensure the sweet
is a success and diversify its shapes and
presentations. Many traditional cakes, such
as tarts, can be baked in a smaller version
suitable for teas, snacks and buffets.
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X]Z h^ Y^[[jhZgd ^c :jgdeV V hZ\jîd YZaaV
hXdeZgiVYZaaZ6bZg^X]Z#
A BRIEF HISTORY
In ancient times, the main source of
“sweetness” was ripe fruit. The first
ingredients of sweets were honey, eggs,
wheat or oat flour, milk and wine, enriched
with dried fruit, dates, figs, quinces or
cheese, depending on availability. Modern
confectionery only developed when certain
ingredients became readily available, first
of all sugar and chocolate, which became
popular in Europe following the discovery of
the Americas.
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ODDITIES
In mediaeval times, multi-course banquets
started with sweet dishes and drinks and
then continued with savoury food, quite the
opposite of today. It was commonly thought
that sweet food enlarged the stomachs and
hearts of the diners, making them favourably
disposed towards the other guests and the
other dishes.
135
PASTICCERIA PASTRY
TAGLIA PASTA CUTTERS
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cdc hWôoVgg^gZ aV ijV [VciVh^V V^ [dgcZaa^ eZg XgZVgZ W^hXdii^!
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136
Do you want to amaze people with unusual shapes? Are you
organising a theme party for your children or your fiancé, a surprise
birthday party, an anniversary or a special event? Why not unleash
your culinary imagination and create biscuits, savouries, pizzas,
tartlets and all kinds of appetisers? Give shape to your creations
with handy pastry cutters: letters, numbers, hearts, animals. With
the vast range of available shapes you will only have one problem:
choosing some of them.
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141
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B6I:G>6A:EA6HI>8D"9>B#(.%m*,%bbEA6HI>88JII:GH"H>O:(.%m*,%bb
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For a genuine breakfast, a coffee break, or a mid-afternoon snack,
there’s nothing better than a good home-made biscuit. A biscuit
cutter allows you to make large quantities of biscuits rapidly and
practically. Simply roll out the pastry onto a silicon mat or a tray lined
with oven paper, lightly press the shaped cutter, remove the excess
pastry and obtain lots of different ready-to-bake shapes.
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143
PASTICCERIA PASTRY
BOCCHETTE
DECORATING TUBES
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If we are gifted with five senses, why do we just concentrate on
stimulating just one? While it is essential to stimulate our taste buds,
why can’t we also stimulate the eyes? Any dish can be improved with
an accurate presentation. In the field of confectionery, magnificent
presentations can be achieved with the masterly use of decorating
bags and variously shaped tips, a simple and professional solution
for creating decorations and adding colour.
BOCCHETTE DECORATING TUBES
8DC;:O>DC:&%eo#UNIT PACK 10 pcs
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145
PASTICCERIA PASTRY
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Realized with an innovative material which gives to the
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high hygienic safety.
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Each bag includes 1 star nozzle Ø 5
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BOCCHETTE DECORATING TUBES
147
PASTICCERIA PASTRY
UTENSILI DECORO, TEGLIE
DECORATION TOOLS, BAKING TRAYS
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148
If you love making pastries and want to use the utensils used
by professional pastry cooks, you can choose from an extensive
range of products that make life easier and less tiring and give
a more professional and creative result. For example? Doilies,
cake covers, pastry cutters, moulds, cake levellers, rolling pins,
brushes, spatulas, thermometers, pans, funnels, caramelisers
and … much more besides.
UTENSILI DECORO, TEGLIE DECORATION TOOLS, BAKING TRAYS
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Thermoresistant plastic material. Basin and cover
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149
PASTICCERIA PASTRY
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Bread mould with cover, alusteel
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150
UTENSILI DECORO, TEGLIE DECORATION TOOLS, BAKING TRAYS
L7BLEB7KD?L;HI7B;4
UNIVERSAL VALVE
?:;7B;F;H9H;C797J7B7D7
SPECIAL FOR CREMA CATALANA
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After heating over a hot flame, place the
carameliser on a surface covered with raw
sugar.
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refill. Wind resistant design, hot blow,
anti-flare system, one-click piezo ignition
system. Adjustable flame. Ideal for quick
sugar caramelizing on crème brûlée, tarts
or cheesecakes. Chefs normally use it to
decorate dishes, for example, to brown fish or
meat and to change the colour and fragrance
of crusted dishes.
151
PASTICCERIA PASTRY
UTENSILI PASTA PASTRY TOOLS
),-'%
IV\a^VeVhiVZhiZch^WâZ!aVbZa^hX^Z!^cdm
Expanding pastry cutter, plain blades, s/s
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Expanding pastry cutter, serrated blades, s/s
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Pastry wheel, plain, s/s
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Double pastry wheel, s/s
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Spiked roller, POM
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Croissant roller cutter, s/s
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153
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Log mould, plastic
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Tinplate or non-stick cake tins, moulds for typical Italian pastries,
tart tins, doughnuts or plum cake, Bavarian cream moulds… Every
type of sweet is enhanced if it is made in the best mould, the one
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shapes and sizes for special occasions, or simply to enjoy a moment
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Pandoro cake mould
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Dove cake mould
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171
PASTICCERIA PASTRY
STAMPI SEMIFREDDO set 2 pz
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174
Are you fascinated by the splendid decorations on ice-cream
cakes and semifreddos on display in confectioner’s and ice cream
shops? Have you ever wondered how they manage to achieve such
marvellous effects? To tell the truth, it’s no trouble at all if you use
puff pastry biscuits. Simply place the sheet with the decorative part
facing upwards and spread the mixture on top. Put it in a static oven
at 250°C for approximately 7-8 minutes, take it out and immediately
remove the sheet to obtain a perfect decoration that can be cut to
the required shape and size.
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Transfer sheets are used to transfer metallic designs onto
chocolate, thus creating original decorations for ice-cream,
cakes, sweets and ice-cream cakes. Simply cut the sheet to the
required length and pour a film of chocolate on the transfer side.
At this point, cover the cake with the film and remove it when the
chocolate is cold.
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175
PASTICCERIA PASTRY
£'+8BHE:HHDG:-$&%£'+8BI=>8@C:HH-$&%
MASCHERINE PLASTIC TEMPLATES
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jcgjaadhjjcVhjeZg[^X^ZYjiiâZ!XdbZâbVgoVeVcZdaV\aVhhV#
176
Plastic templates are fast and flexible decorating utensils because
they can be used in different ways. The simplest method is to
use the mask as though it were a stencil and dust cocoa or icing
sugar over it. In this case, both cakes and any other dishes can
be personalised with decorative patterns. To obtain a relief effect,
instead, press the mask over a soft surface, such as marzipan or
icing, using a roller.
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Zodiacal masks english version, set 12 pcs
177
CIOCCOLATO
CHOCOLATE
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^c:jgdeV[^cdVaaVbZi|YZaX^cfjZXZcid#;jhXdeZgidYV=ZgbVc8dgiZhZ^cigdYdiid^c
HeV\cVVaaVXdgiZY^gZ8VgadK!hdiid[dgbVY^hfj^hîVWZkVcYVXVaYVojXX]ZgViVZhdad
YjZhZXda^YdedXdbeVgkZ^ciVkdaZiiV#D\\^âX^dXXdaVidjc^cXdc[ZhhVideZXXVidY^
\daVVeegZooVidYV\gVcY^Ze^XX^c^#
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[dcYZciZ[VXX^VWZcZVaXjdgZeZgX]VjbZciVYZa'%aZXdcXZcigVo^dc^Y^Vci^dhh^YVci^
cZa hVc\jZ# GdWZgid 8dgi^ YZaaÉJc^kZghî| Y^ Ojg^\d ]V Y^bdhigVid X]Z â X^dXXdaVid
[dcYZciZgîVgYVaÉ^cYjg^bZcidYZaaZVgiZg^Z^cXdadgdX]Z[jbVcd!a^bîVcYdXdhâg^hX]^d
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edhî^kVhjaaÉjbdgZ\gVo^ZVaaV[ZcâZiâVbb^cV^cZhhdXdciZcjiV#
A BRIEF HISTORY
Once a valuable and appreciated privilege of the Aztec emperors, chocolate remained
unknown in Europe until the middle of the sixteenth century. It was discovered by
Herman Cortes who introduced it to the Spanish court of King Charles V in the form of an
exquisite sugared hot beverage. Only two centuries later did it appear in the form of bars.
Chocolate is now a delight to the palate for children and adults alike.
ODDITIES
Various studies confirm the health-giving properties of chocolate. The National Food and
Nutrition Research Institute in Rome claims that plain chocolate is good for the heart
because it increases the concentration of antioxidants in the blood by 20%. Roberto Corti
of the University of Zurich has demonstrated that plain chocolate delays the hardening of
arteries in smokers, thus limiting the risk of heart disease. A German study claims that
the polyphenols contained in plain chocolate reduces blood pressure. Chocolate, lastly,
contains phenylethylamine which give people a more positive outlook on life.
PASTICCERIA PASTRY
STAMPI CIOCCOLATO
CHOCOLATE MOULDS
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9:AA68G:B6DII:CJI6686A9DD6;G:99D6H:8DC969:AA:C:8:HH>I¿#
CHOCOLATE MELTS BETWEEN 27° AND 32°, DEPENDING ON THE COCOA BUTTER IT CONTAINS. AS WELL AS THE TRADITIONAL BAIN-MARIE METHOD, THE
PRACTICAL THERMOMETER (art. 47698-03 PAGE 149) CAN ALSO BE USED AS IT ENSURES THE TEMPERATURE OF THE CREAM REMAINS CONSTANT (HOT OR COLD
AS REQUIRED).
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\gVYVo^dcZY^XVadgZeZgdiiZcZgZaVigVh[dgbVo^dcZ###Ç
“There is an endless fascination in handling the raw dullish blocks of
couverture, in grating them by hand – I never use electrical mixers – into
the large ceramic pans, then melting, stirring, testing each painstaking
step with the sugar thermometer until the right amount of heat has
been applied to make the change.”
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Joanne Harris, Chocolat
STAMPI CIOCCOLATO CHOCOLATE MOULDS
POLICARBONATO POLYCARBONATE
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181
PASTICCERIA PASTRY
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182
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Three pieces kit of thermoformed moulds to realize four
Christmas trees at the same time.
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Box for Christmas tree
Each pack contains 12 boxes
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Pour the softened chocolate into the
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mould and continue until the cone has
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other parts of the tree which, once the
chocolate has set, can be turned out.
Assemble the three parts of the tree,
using the softened chocolate to “glue”
them together and decorate the tree
as you like.
183
PASTICCERIA PASTRY
POLIPROPILENE POLYPROPYLENE
184
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185
PASTICCERIA PASTRY
DECALCOMANIE TRANSFER
applicazione how to use
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Place the chablon on the decocioc
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chablon away.
Lift the printed chocolates.
colori metallizzati metallized colour
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186
),-,'"),
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DECALCOMANIE CIOCCOLATO CHOCOLATE TRANSFER
DECALCOMANIE TRANSFER
colori standard standard colour
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187
188
STAMPI
SILICONE
SILICON MOULDS
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Silicon moulds can be used for all kinds of recipes, both
sweet and savoury. Handy and functional, they are perfect
for both freezing and cooking, even in the microwave
(-60°C to +260°C). As silicon is non-stick and flexible,
the moulds always give the mixture a perfect shape and
allow the end result to be easily removed. Ideal for low-fat
cookery (you don’t need to grease and flour them), they
can be washed both by hand and in the dishwasher.
189
PASTICCERIA PASTRY
STAMPI SILICONE SILICON MOULDS
PLACCHE MULTIPORZIONE MULTIPORTION TRAYS
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190
STAMPI SILICONE MULTIPORZIONE SILICON MOULDS MULTIPORTION
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Range of 600x400 mm. silicon moulds for an exclusive
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UTENSILI BAR
BAR UTENSILS
202 GELATI
ICE CREAM
204 UTENSILI BAR
BAR UTENSILS
218 APERITIVO
HAPPY HOUR
226 ARTHUR KRUPP
201
BAR BAR UTENSILS
GELATI ICE CREAM
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Nobody knows for sure when ice-cream was invented. It seems the
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early as 500 B.C.. In India, the Mogul emperors sent horsemen to the
Hindukush mountains to collect ice and snow and bring it to Delhi
for the fruit sorbets served at court. Now that the production and
preservation of ice-cream is decidedly easier, all you need to do now
is to choose the products required to serve it in the most practical
and spectacular way.
GELATI ICE CREAM
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204
Don’t you just wish you had the equipment required to make coffee,
cappuccino, whipped cream and serve your guests just like a true
professional? Do you want to invite your friends to a party and surprise them with aperitifs and cocktails worthy of being served at a bar?
Do you want to cool down with water-ice and freshly squeezed fruit
juice on a warm summer evening? What are you waiting for, then?
Choose the products you need right now!
)&*%(
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Ice beater, plastic
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Ice bucket, s/s
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Ice bucket
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Noble plastic jacket in satin metal look with
highly polished edge. Handle and cover in
trasparent plastic. Special insulated plastic
insert.
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Ice bucket with tong
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Bar organizer
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Bar set, 5 pieces, s/s
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Noble plastic jacket highly chrome plated
with special insulated plastic insert.
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Cocktail strainer, s/s
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Cocktail spoon, s/s
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Magic spoon whisks, s/s
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205
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Cocktail measuring cup, s/s
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Lemon squeezer, s/s
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Lemon squeezer, aluminium
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Lemon squeezer, aluminium
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Condiment holder, acrylic
206
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Juice pitcher, acrylic
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Shockproof, scratchproof, dishwasher-safe
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Long-drink shaker, s/s
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Boston shaker, s/s
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Plastic SAN outer shell with stainless steel inner shell
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Acrylic, imprinted with 6 drink recipes
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Bar mat
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Bar mat
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207
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Glass cleaning brush, nylon
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DISPENSERS NOT INCLUDED, TO BE ORDERED SEPARATELY
9DH6IDG>CDC>C8AJH>!96DG9>C6G:H:E6G6I6B:CI:
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Glass cleaning brush, nylon-aluminium
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Aluminium wall support
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Counter rotating support
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Whiskey pourers, 12 pcs
208
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Whiskey pourers with collar, 12 pcs
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Measuring pourer, nickel plated
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Champagne stopper, s/s & silicon
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Perlage stopper, s/s
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Champagne bottle cap, s/s
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Champagne stopper, s/s
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Bottle cap, s/s
209
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210
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Wine stopper, s/s
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Wine stopper, s/s
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Vacuum pump wine preserver
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bjhieZg\a^VbVci^YZak^cd#
An amazing new way to preserve wines. It pumps out the oxygen that turns
open bottles of wine into vinegar. Just place the pump over the reusable
stopper and, in one simple step, draw all the air out of the bottle and vacuum
seal it to enjoy another day. A must for the wine lover! Easy to use and handy
for keeping the bloom on your favorite vintage.
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Can punch and bottle opener, s/s
)&+.."%%
8VkViVee^XVbZg^ZgZ
Waiter’s corkscrew
)&+.."%(
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Bottle opener, nickelplated
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Waiter’s corkscrew, black
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Bottle opener with collector box
)&+.."%+
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211
BAR BAR UTENSILS
)&+.."&&
8VkViVee^VYdee^VaZkV!eaVhi^XV
Double lever corkscrew, plastic
)&+.."&%
8VkViVee^VYdee^VaZkV
Double lever corkscrew
).-*,"%%
8VkViVee^YVWVcXd
Table top cork-screw
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8VkViVee^YVeVgZiZ
Wall cork-screw
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Metal corkscrew
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Plasticcorkscrew
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Corkscrew equipped with standard thread item
49857-AA to uncork bottles with normal corks.
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item 49857-AB.
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Waiter’s corkscrew case
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Squeeze bottle, polyethylene
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Tray, round
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Woven wood, no dishwasher safe.
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Woven wood, no dishwasher safe.
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Rectangular tray, wood fiber
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Round tray, wood fiber
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213
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Napkin dispenser, s/s
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Double-walled, vacuum-insulated stainless steel bottle. Metal head with silicone grip protection.Non-slip lever with drip-stop feature. Dishwasher-safe.
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temperature for 8 hours. Use the grey head gasket for cold
preparations.
caldo warm
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217
BAR BAR UTENSILS
APERITIVO HAPPY HOUR
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Happy hour at the bar or snugly at home? For refreshments or a
midday snack, choose from various shapes and sizes of relish dishes,
trays and a vast array of tumblers, small plates, cups, spoons for
serving mono-portion canapés and plastic sticks for decorating
sandwiches and filled rolls.
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8deeVhVc\g^V!VXgâ^Xd
Sangria bowl, acrylic
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6ciêVhi^ZgV!VXgâ^Xd
Appetizer tray, acrylic
Vgi#
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Olive plate, acrylic
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Olive plate, acrylic
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Swirl appetizer, acrylic
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
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Vgi#
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Pastry stand, 2 tiers, s/s
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EdgiVhVaVi^c^!XgdbVid
Relish dish, 4 bowls, chrome plated
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KVhhd^Ziid!EE
Polypropylene tray
Vgi#
£Xb
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Vgi#
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£Xb
Vgi#
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BAR BAR UTENSILS
H:I')eo#KIT 24 pcs.
H:I')eo#KIT 24 pcs.
H:I&'eo#KIT 12 pcs.
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Small spoon, SAN
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Small fork, SAN
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8jXX]^V^dW^WîV!H6C
Ice tea spoon, SAN
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H:I+eo#KIT 6 pcs.
H:I&'eo#KIT 12 pcs.
H:I&'eo#KIT 12 pcs.
H:I+eo#KIT 6 pcs.
)&+%*
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Ice tea spoon, s/s
+'**%
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Party forks, s/s
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Party spatula, s/s
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Cocktail glasses, PC
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H:I+eo#KIT 6 pcs.
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Cocktail glasses, MS
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Beer glasses, PC
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H:I+eo#KIT 6 pcs.
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Spiral tumbler, PC
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221
BAR BAR UTENSILS
H:I*%eoKIT 50 pcs
H:I*%eoKIT 50 pcs
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Small bowl
Vgi#
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8?7D9E"PEARLY WHITE
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H:I*%eoKIT 50 pcs
H:I*%eoKIT 50 pcs
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Square dish
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Small bowl
Yebeh_"colour
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Vgi#
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H:I*%eoKIT 50 pcs
)-((*
E^Vii^cdZhV\dcVaZ
Hexagonal dish
222
Vgi#
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Yebeh_"colour
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H:I*%eoKIT 50 pcs
H:I*%eoKIT 50 pcs
)-((.
8jXX]^V^cd
Spoon
)-((&
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Convex dish
Vgi#
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Vgi#
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H:I*%eoKIT 50 pcs
H:I*%eoKIT 50 pcs
)-()%
7^XX]^Zg^cd
Small glass
)-(()
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Triple dish
Vgi#
Y^b#bb
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8?7D9E"PEARLY WHITE
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H:I*%eoKIT 50 pcs
)-((,
8^dida^cVXdcXdeZgX]^d
Mini bowl with lid
Vgi#
£bb ]#bb
)-((,"%%
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8?7D9E"PEARLY WHITE
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223
BAR BAR UTENSILS
8DC;:O>DC:&'EO#"PACKAGING 12 PCS.
8DC;:O>DC:&'EO#"PACKAGING 12 PCS.
)&+-+"&'
;dgX]Zii^cZajbVX]Z!XgdbViZ
Escargot picks, chromed
)&*.)"&'
Heâa^VeZgî^k^!^cdm
Party picks, s/s
SPILLONCINI PLASTICA PLASTIC PICKS
8DC;:O>DC:&%%%eo@>I&%%%eXh
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HeVYZ
Swords
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CANNUCCE STRAWS
224
8DC;:O>DC:&%%eoKIT 100 pcs
8DC;:O>DC:'*%eoKIT 250 pcs
8DC;:O>DC:&*%eoKIT 150 pcs
8DC;:O>DC:'*%eoKIT 250 pcs
)-(%("%'
CZgZ
Black
)-(%("%*
CZgZ
Black
)-(%("',
6hhdgiî^
Assorted
)-(%("'CZgZ
Black
£%!*Xb
£%!+%
£%!*'Xb
£%!+*Xb
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8DC;:O>DC:*%eoKIT 50 pcs
8DC;:O>DC:'%%eoKIT 200 pcs
)-(%)"%'
6hhdgiî^
Assorted
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GVXXd\a^\]^VXX^d
Ice catch
£%!*%Xb
£%!+%Xb
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225
BAR BAR UTENSILS
ARTHUR KRUPP
AVajXZciZooVYZaaÉVXX^V^dXd^ckda\Zg|^kdhig^dheî^Xdcg^[aZhh^Y^
ajXZ#D\cîVkdaVhVg|XdhkVadgôoViVYVjcdhiâZg^XZgXVid^cd\c^
bdbZcid YZaaV \^dgcViV/ V XdaVo^dcZ! eZg â WgjcX] d aÉVeZgî^kd!
YjgVciZêgVco^YÉV[[Vg^!cZaXdghdY^gdbVci^X]ZXZcZVajbZY^
XVcYZaVZcZ^YdedXZcVigVVb^X^#
226
Astonish your guests with the sparkle of steel. Whether for breakfast,
brunch or happy hour, during a business lunch or a romantic candlelit
dinner, or evenings spent with friends, all your table settings will be
stylish and chic.
ARTHUR KRUPP SERIE 662
++'%&
8V[[Zii^ZgV!^cdm&-"&%
Coffee pot, 18-10 s/s
++'%)
8gZb^ZgV!^cdm&-"&%
Creamer, 18-10 s/s
++'%+
AVii^ZgV!^cdm&-"&%
Milk pot, 18-10 s/s
Vgi#
ai#
Vgi#
ai#
Vgi#
ai#
++'%&"%(
%!(%
++'%)"%&
%!&*
++'%+"%(
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++'%&"%+
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++'%+"%+
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%!.%
++'%+"%.
%!.%
++'%&"&+
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++'&)
8VgV[[ViZgb^XV!^cdm&-"&%
Insulated beverage server, 18-10 s/s
++'%IZ^ZgV!^cdm&-"&%
Tea pot, 18-10 s/s
++'&+
7gdXXVVXfjV!^cdm&-"&%
Water jug, 18-10 s/s
Vgi#
ai#
Vgi#
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Vgi#
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++'&)"%*
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++'%-"%(
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++'&)"&*
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++'&%
OjXX]Zg^ZgVX$XdeZgX]^d!^cdm&-"&%
Sugar bowl with cover, 18-10 s/s
++'&%
OjXX]Zg^ZgV!^cdm&-"&%
Sugar bowl, 18-10 s/s
++'.%
8^dida^cVX$XdeZgX]^d!^cdm&-"&%
Small bowl w/cover, 18-10 s/s
Vgi#
Y^b#Xb
]#Xb
Vgi#
Y^b#Xb
]#Xb
Vgi#
Y^b#Xb
++'&%"'*
.!*m,
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++'&%"%*
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++'.%"'*
&&!*m.!* (!*
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227
BAR BAR UTENSILS
++(%,
AVii^ZgVXVeejXX^cd!^cdm&-"&%
Cappuccino milk pot, 18-10 s/s
++(%(
AVii^ZgV$XV[[Zii^ZgV$iZ^ZgV!^cdm&-"&%
Milk pot / coffee pot / tea pot, 18-10 s/s
++(,)
EdgiVWjhi^cZojXX]Zgd!^cdm&-"&%
Sugar bags holder, 18-10 s/s
Vgi#
ai#
Vgi#
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Vgi#
Y^b#Xb
]#Xb
++(%,"%+
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++(%("%&
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++(%,"&'
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++(%("%+
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Straw holder, 18-10 s/s
++(&(
EdgiVXjXX]^V^c^!^cdm&-"&%
Spoon holder, 18-10 s/s
++(.&
EdgiVidkV\a^da^!^cdm&-8g
Napkin holder, 18 Cr s/s
++(&KVhhd^d!^cdm&-8g
Tray, Cr 18 s/s
Vgi#
£Xb
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++(&("%+
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Small bowl, 18-10 s/s
++(.'
8ZhideVcZdkVaZ!^cdm&-"&%
Oval bread basket, 18-10 s/s
++(+,
EdgiVbVgbZaaViV!^cdm&-"&%
Jam / honey stand, 18-10 s/s
++(+,
EdgiVbVgbZaaViV!^cdm&-"&%
Jam / honey stand, 18-10 s/s
Vgi#
£Xb
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Vgi#
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Vgi#
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228
ARTHUR KRUPP SERIE 663, LIVING
LIVING
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i^bZcid! WZaaZooV! gdWjhiZooV Z [jco^dcVaî|!
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i^!bVVcX]ZeZgY^hedggZfjdi^Y^VcVbZciZY^
jcVXjX^cVhjeZg"ViigZooViV#>abdYdeêgV"
i^XdeZghZgk^gZXdcZaZ\VcoVZ[VXâî|d\cîêd
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eVcZ!kZgYjgZ![dgbV\\^Z[gjiiVbVVcX]Ze^X"
Xda^Va^bZci^XdbZYdaX^jb^!da^kZZhdiiVXZi^#
C^ZciZedig|h[j\\^gZ^cVkkZgiîVbZciZ
A complete stainless steel line, that is able to join
assortment, beauty, strenght and functionality.
Quality items that can be used in order to set
the most charming tables and buffets, but also
in order to have a well-equipped kitchen. The
easiest way to serve whith charm any kind of
dishes: from spaghetti to meat, fish, bread,
vegetables, cheese and fruit. It is also indicated
for tiny preparations such as sweets, olives and
pickles. Nothing will unintentionally escape!
*'**%"-&
;dgW^XZeZgkZgYjgZ
Vegetables serving plier
*'**%"-($-)$-*
;dgW^XZijiidhZgk^gZ
Serving plier
*'**%"-%
;dgW^XZeZgidgiV
Pie plier
Vgi#
Y^b#Xb
Vgi#
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Hors-d’oeuvres and pastry plier
*'**%"-;dgW^XZeZgYdaX^
Pastry plier
*'**%".&
;dgW^XZjkV
Grape scissor
Vgi#
Y^b#Xb
Vgi#
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Vgi#
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229
BAR BAR UTENSILS
*'**%"*%
BdaaVeZg[gjiiV
Fruit tong
*'**%",($,)
BdaaVeZgheV\]Zii^
Spaghetti-tong
*'**%",,$,-$,.
BdaaVeZgidVhiZYdaX^
Toast and pastry tong
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
*'**%"*%
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Multipurpose tong
*'**%"+-$+.$,%
BdaaVijiidhZgk^gZ
Serving tong
*'**%"+'$+($+)
BdaaVeZgeVcZZeVhi^XXZg^V
Bread and pastry tong
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
*'**%"*-
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Snail tong
*'**%"++
BdaaVeZgVheVgV\^
Asparagus tong
*'**%"*+
BdaaVeZg\]^VXX^d
Ice tong
Vgi#
Y^b#Xb
Vgi#
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Vgi#
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*'**%"+%
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230
ARTHUR KRUPP LIVING
*'**%"*(
BdaaVeZgojXX]Zgd
Sugar tong
*'**%"*)
BdaaVeZgojXX]Zgd
Sugar tong
*'**%"**
BdaaVeZg\]^VXX^d
Ice tong
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
Vgi#
Y^b#Xb
*'**%"*(
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231
BAR BAR UTENSILS
*'**%"&&$&'$'(
;dgX]ZiiVVhZgk^gZ
Serving fork
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8jXX]^V^dVhZgk^gZ
Serving spoon
*'**%"')$'*$'+
8jXX]^V^dVhZgk^gZ[dgVid
Serving spoon perforated
*'**%"&+
8jXX]^V^dg^hdiid
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234
TAVOLA
TABLE
236 CARAFFE TERMICHE
VACUUM JUG
238 COMPLEMENTI TAVOLA
TABLE DESIGN ITEMS
243 PORCELLANA
PORCELAIN
244 ACCESSORI VINO
WINE ITEMS
248 CANDELIERI
CANDLE STICK
249 ACCESSORI
TABLE ACCESSORY
235
TAVOLA TABLE
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Setting the table is an art. Some original ideas and suitable products
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table settings. For special occasions or everyday meals, for dinners
with friends or working lunches, there are many ways of developing
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personality.
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243
TAVOLA TABLE
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254
GRATTUGGIE
GRATERS
264 UTENSILI CUCINA
COOKING TOOLS
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Having the right tool in hand inspires you to use it.
Hold a Cuisipro tool and you hold design that attract
yours eye, function that rewards your hand, quality
that endures, value that surprises and innovation
that consistently challengers expectations. We back
it all up with a 25 year warranty.
GRATTUGGIE GRATERS
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V[[âViV YZaaV \gViij\^V Y^ hX^kdaVgZ ViigVkZghd â X^Wd! egZhZgkVcYdcZ
aV [gZhX]ZooV ZY â \jhid# AZ aVbZ 6XXjiZX hdcd [dgcîZ Y^ jcV Ydee^V
hbjhhVijgVeZgjcÉV[[âVijgVXdbZfjZaaVY^jcgVhd^dZYjcVhigjiijgV
X]Zg^bVcZV[[âViVcZaiZbed#
Some graters are perfect for garnishing or dressing up your favourite
dishes, others handle heavy-duty grating when you need to prepare a
large quantity of ingredients. Whatever the cooking requirements, there
is an Accutec grater to effortlessly handle the task. Accutec photo-etched
technology makes the razor-sharp blades virtually glide through food,
preserving its fresh flavour. Accutec blades are also double-beveled which
means they are razor sharp and engineered to stay that way.
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Perfect to create a fine silky texture
with dry ingredients such as citrus
zest. Moist ingredients, such as
ginger, produce a purée-like texture
and spices become fine granules.
Finely grated ingredients combine
readily with other ingredients to create
a powerful fusion of flavour.
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A coarse cut releases flavour in a
limited way to be discovered and
experienced more gradually. When
combined with other ingredients,
the coarse gratings have a more
distinguishable taste against the other
ingredients.
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An extra coarse cut releases avour
in a similar way to the coarse cuts,
but provides a larger grate. The
grated ingredient is more structured
in taste and retains more juice than a
finer grater.
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Create visually appealing dishes by
showcasing beautifully shaved pieces
of food. The shavings take on their
own characteristics with the individual
texture of ingredients making an
immediate impression. As the textures
are more complex, they immediately
impact on the palate to in uence the
overall avour perception.
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Create visually appealing dishes by
showcasing beautifully shaved pieces
of food. The shavings take on their
own characteristics with the individual
texture of ingredients making an
immediate impression. As the textures
are more complex, they immediately
impact on the palate to influence the
overall flavour perception.
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Large strands of ingredients that
are ideal when you want to highlight
the taste of an individual ingredient
such as cheddar cheese in a wrap or
carrots on a salad.
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The ideal blade creates a fine mist of
powdery Parmesan cheese to cover
your favourite foods, from appetizers
and soups to pastas and salads. This
versatile blade is also perfect for
garnishing a dessert with chocolate.
Similar grating surface to the smaller
of the shavers, but has the added
benefit that you can grate in both
directions.
255
GRATTUGGIE GRATERS
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Ergonomic handle
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Cover catches food for measuring.
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For citrus zest, creates more intense
avor in foods.
For soft cheese and vegetables, coarse
cut releases avour gradually.
For parmesan and chocolat.
Use to enhance avor in foods.
256
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DUAL grater - Dual grating surfaces
1 - for citrus zest, Parmesan, garlic, nutmeg and cinnamon
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3 pieces set (storage compartment, snug-fit lid, removable blade). Non-slip base.
257
GRATTUGGIE GRATERS
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258
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Extension grater, two grating surfaces
1 - For lemon zest, Parmesan cheese, garlic.
2 - For hard cheeses, citrus zest, vegetables.
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259
GRATTUGGIE GRATERS
260
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261
GRATTUGGIE GRATERS
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âW^VcXdYZaaVWjXX^VX]ZgZcYZgZWWZâX^Wde^VbVgd#
) JcjaiZg^dgZXdch^\a^deZg\gViij\^VgZaVWjXX^V/^ckZXZYêVhhVgZâ[gjiid
hdegVaVaVbV![Vg\^gVgZaVaVbVYVaWVhhdkZghdaÉVaidhjaaVhXdgoV#
>cfjZhidbdYdedigV^VXXdg\Zgi^hjWîdhZ]V^\gViij\^VidaVeVgiZW^VcXV
Z!h^XXdbZaVhXdgoVg^bVcZhjaaVaVbV!i^gZcYZgV^Xdcid^bbZY^ViVbZciZ
fjVcYdVkgV^gV\\^jcidaVfjVciî|\^jhiVeZgaVijVg^XZiiV#
Here are some techniques that help get the best results from your grater.
1
2
3
4
Cheese is easier to grate when cold and firm.
Place non-slip end on cutting board for leverage and grate away
from you using gentle pressure.
When zesting citrus fruits make only one pass across grater to avoid zesting
the white pith. The white pith will cause the food to taste bitter.
An additional tip for zesting: instead of running the fruit over the rasp,
turn the rasp upside-down and rub it over the peel.
You can instantly see when you’ve hit white pith, and since the zest stays on the
blade, you’ll know when you’ve collected the quantity your recipe calls for.
262
263
UTENSILI CUCINA COOKING TOOLS
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hZbea^Xî|!\VgVciZcYdVaadhiZhhdiZbedaVb^\a^dgZfjVaî|#
264
When you have the right tools in your kitchen, cooking goes from
being an effort to being effortless. From ergonomic handles shaped
for comfort, to unique kitchen tools designed to tackle a specific
task with precision and ease, Cuisipro tools will make cooking a
pleasure from start to finish. Each tool has been created to perform
a specific task with precision and ease while always delivering the
finest quality.
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Crush garlic with a single motion whether
the press is held in the hand or placed
on the countertop. Garlic is pressed
through the hopper into the witing
spoon built directly into the base of the
unit. Removable spoon makes it easy
to transfer garlic from the press to your
recipe. Removable spoon holds 15 ml
crushed garlic. Non-stick finish, easy to
clean, dishwasher safe.
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This fat separator makes healthy gravies,
stocks and soups by separating out fat from
meat juices. Liquid is strained of food particles
as it enters the container. With lid in closed
position, the hole at the base of the spout
is blocked, keeping liquid in the bowl of the
measuring cup while fat separates from the
gravy. Once separated, the lid can be snapped
up to unplug the spout and release the pure,
lean gravy into the pour spout.
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Clear window with measurements
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This innovative baster comes with two
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making basting more precise and effective. The
second attachment is a avour injector that allows
a cook to add sauces, marinades, herb-infused oils
or butters directly into the meat and not just on the
skin or surface. The dual baster can be used with
or without the attachments.
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The removable rack easily transports up
to an 11 kg meat from the roasting pan to
serving tray in one motion without awkward
lifters. Non-stick surface makes cleanup
quick and easy. Folds for compact storage.
Fits 41 x 33 cm rectangular roasting pan. Not
recommended for dishwasher.
267
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Butter slicer spreader
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Slowly pull back on plunger to fill body.
Squeeze sides to release the sauce.
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Food decoration pen
268
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This versatile tool is a brush and baster in
one. Convenient stand and drip-less valve
make for mess-free cooking. The unique at
bristles hold sauce to provide better control
and even coverage when basting. Small, soft
brush allows for gentle pastry applications
and basting of small chickens and meats.
Dishwasher safe.
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Use your imagination to dress up plates,
pastries, desserts and beverages using a food
decorating pen as easy as writing with a marker.
The body of marker is like a pen and can be filled
with tasty homemade or store-bought sauces
even ingredients such as chocolate sauce,
icing, honey or berry sauce. Simply fill using the
plunger and hold like a pen, gently squeeze the
sides to decorate. No bulky or hard to manage
bags, tubes or bottles.
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Stay cool rolling pin
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This batter dispenser dispenses the right amount
of batter without making a mess. Constructed
of dishwasher safe plastic and stainless steel,
the batter dispenser measures consistent, even
portions of batter with a simple squeeze of the
handle. The 3-size selector does small, medium
and large pancakes as well as madeleines,
muffins or waf es. Chamber holds 625 ml to fill a
6-cup muffin tin or a 9-mold madeleine. It will also
dispense small berries and chocolate chips.
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271
Cilindri di gelato per creare piatti coreografici o riempire coni con forme singolari. Con
un solo gesto è possibile raccogliere gelato di due gusti differenti e creare scenografici
giochi di colore. Anche il gelato più compatto assumerà così una forma perfetta grazie
all’impugnatura ergonomia ed al particolare sistema di porzionatura “twist-and-lift”. La
forma tonda consente il prelievo anche dagli angoli della vaschetta e la facile presa limita
lo sforzo necessario, assicurando una presentazione perfetta.
Creates fun-shaped ice cream “cylinders” that are perfect for stacking. Ergonomic
scooper cuts through the hardest ice cream with a simple twist-and-lift action. The
rounded head gets into corners of containers, while a secure-grip handle offers extra
leverage. Nonstick-coated scoop surface for easy release.
272
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280
MISURE e CAPACITÀ MEASURE & CAPACITY
&I6OO6 1 Cup
&8J88=>6>D 1 Spoon
(+&cb
'+cb
&8J88=>6>CD
1 Little spoon
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1 Cup of broth
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1 Cup of flour
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1 Cup of sage
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&I6OO69>DA>K:H:CO6CD88>DAD
&I6OO69>EG:OO:BDAD>CI:GD
&I6OO69>EDA:CI6
1 Cup of parmesan
'&&]
1 Cup of butter
(&&]
1 Cup of spinaches
,&]
1 Cup of basil
+&]
1 Cup of honey
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1 Cup of medium whole green olives
'-+]
1 Cup of olives with no kernel
'++]
1 Cup of whole parsley
(&]
1 Cup of polenta
'+&]
1 Cup of rice
'(+]
1 Cup of whipped cream
(+&]
1 Cup of breadcrumbs
'(+]
1 Cup of peas
((&]
1 Cup of lentils
(&&]
1 Cup of mushrooms
'(+]
&I6OO69>H:BDA>CD
1 Cup of semolina
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&I6OO69>OJ88=:GD
1 Cup of sugar
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&I6OO69>G>HD
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&I6OO69>;JC<=>
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1 Spoon of sugar
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1 Spoon of oil
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&8J88=>6>D9>7JGGD
1 Spoon of butter
(&]
&8J88=>6>D9>E6CC6
1 Spoon of whipped cream
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1 Spoon of rice
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1 Spoon of sugar
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1 Spoon of flour
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1 Spoon of breadcrumbs
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1 Spoon of cocoa
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1 Spoon of parmesan
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&8J88=>6>D9>B>:A:
1 Spoon of honey
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&8J88=>6>D9>A6G9D
1 Spoon of lard
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1 Spoon of onions
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1 Spoon of tomatosauce
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&8J88=>6>CD9>;6G>C6
1 Little spoon of honey
+]
1 Little spoon of oil
+]
1 Little spoon of jam
'&]
1 Little spoon of flour
+]
281
282
INDICE ALFABETICO
ALPHABETICAL INDEX
284 ITALIANO
ITALIAN
288 INGLESE
ENGLISH
283
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300
PAROLA ALLO CHEF CHEF’s SPEAKING
MASSIMILIANO GENNARI is a talented young chef who works in Milan. His career began abroad with several experiences
in France, Singapore and Switzerland. These experiences have made his cooking fascinating, eclectic and original.
“I like to astonish and satisfy, my dishes must surprise the eyes and the palate, but they must also be
robust and filling. Cooking is a form of expression, which strongly characterises my style, aimed to
continual innovation, the quest for new combinations which bring out the taste of the chosen ingredients
without altering them. I love making experiments, playing around with tastes and colours, getting
the best out of the raw materials, fully expressing the ingredients without camouflaging, covering or
mystifying them, and striking the right balance between colours and garnishes as regards appearance.
In my job, it is of fundamental importance to use the right utensils. As I love cooking with meat and fish,
knives are my inseparable travelling companions. Every type of meat and every type of fish requires
the right blade and I have found Sambonet Paderno to be my ideal partner. The high quality of these
products always satisfies the countless different requirements of my creative cooking”.
301
302
LE MIE RICETTE
MY RECIPE BOOK
303
LE MIE RICETTE MY RECIPE BOOK
NOME RICETTA RECIPE NAME
TEMPO TIME
INGREDIENTI INGREDIENTS
DIFFICOLTÀ DIFFICULTY
PREPARAZIONE PREPARATION
NOTE
TEMPO TIME
NOTE
TEMPO TIME
NOTE
TEMPO TIME
NOTE
TEMPO TIME
NOTE
TEMPO TIME
NOTE
TEMPO TIME
NOTE
TEMPO TIME
NOTE
CREDITS
concept & stylist
sambonet paderno industrie s.p.a.
photo
riccardo bianchi
print
grafiche mazzucchelli s.p.a.
special thanks to
massimiliano gennari

con paderno - Pratmar Milano

Transcript

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