Type, kitchen ‘body type'. Created by Studio Lievito, three souls (two male, one female) who met to design products with the goal of ‘leavening’.
Studio Lievito, established in 2010 by Laura Passalacqua, Francesco Taviani and Jacopo Volpi, defines itself as a link between the past and the future: a recovery of artisanal skills to reheat modern techniques of industrial production.
Type transforms an everyday action into something more, giving the right room to one of the most distinctive italian pasta variety. We work a lot with objects for the kitchen and the spaghettimeter was a forced stop for us.
We wanted to create an useful, simple and at the same time iconic and statuesque tool to be exposed, because we think that home is our museum and the objects belonging to it are our works of art.
This object was conceived to be part of the Spaghetti Rouge, our second collection introduced during the last Fuorisalone Milano inside the Brera Design District: one of the most pulsanting areas of the city.
The spaghettimeter was born by ‘subtraction’. Each extruder that crosses the marble contains the right amount of spaghetti for one, two, three or four people.
We really like the idea of "dosing" raw materials in whatever field you work, analyzing the steps to find out if there have been waste from the kitchen industry, from agriculture to politics.
The "know how to dose" the resources it remains one of the priorities to be observed especially in this economic period we are going through.
The choice of marble was easy, this material describes the area where we live and where we want to work and fully expresses our philosophy as a link between past and future, recovery of craftsmanship to heatthe modern technology of industrial production.
Type will be made by a small artisan based in Carrara, one single piece of material will be milled and polished by hand.
Project created by
Lievito:What is needed to spread a mood or an idea'.Refine by hand serial productions, serially assembling unique pieces to answer the urgency of a ‘slow design’, up to date with the contemporary market.We are dedicated to compose primary forms where re-styling is kept to a minimum, respecting the identity of the archetype. In gastronomy following the recipe is not enough: elements always have a primary role. This to don’t make one plus one two, but at least three.