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The result of a collaboration between chef Davide Oldani and designer Attila Veress, Torrecotta Vase, part of the modular system, is a glazed ceramic vase that can be used in different contexts.
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01 Description
02 Dimensions
04 Technical sheet
05 Product care
06 Downloads
MATERIAL
Glossy enamelled ceramic
COLOURS
Chalk, grey or cobalt blue
STRUCTURE
Four stackable glazed ceramic objects
DESIGN BY
PRODUCT CARE AND MAINTENANCE
In this manual you will find some recommendations for the care and maintenance of your Cassina products.
The materials are divided into different categories; each one is accompanied by its own information sheet with instructions, preventative measures and methods for cleaning.
Downloads
Access 2D and 3D drawings, technical sheets, and complete documentation to explore every detail of our products.
Designed for professionals and those seeking in-depth information.
GALLERY
CONTENTS
DESIGNER
PRODUCTION YEAR
2023
Torrecotta is a pleasing juxtaposition of functions that can be used individually or in combination, ranging from centrepiece to decor accessory. The collection, developed by Davide Oldani, together with designer Attila Veress, comprises four objects in enamelled ceramic that can be stacked in various ways to create a dramatic scenographic effect. The modular system responds to both practical and decorative needs: each container, available in chalk, grey or cobalt blue colour, can be used for different purposes. As a bowl, it is ideal for serving favourite recipes; as a container, it is a practical tray or vase, while the lid can become a dish for fresh fruit of the season.
I CONTEMPORANEI
Davide Oldani, inventor of POP Cuisine - high quality, priced reasonably - opened his restaurant D’O in 2003 in Cornaredo, outside Milan, his home town. After just a year in business, the most authoritative culinary guides included him among the great chefs of Italian cuisine. He has received many accolades, including a Michelin star in 2004, the City of Milan’s Ambrogino d’oro in 2008 and, in 2013, he was invited to speak at Harvard about his experience as an entrepreneur following publication of a case history about his restaurant in the Harvard Business Review.
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