Cutlery
Course index
-
01 Editorial by Alberto Alessi
02 Basic Cutlery
03 Table Cutlery
04 Aid to purchasing
05 Serving Cutlery
06 Special Cutlery
07 Product descriptions
01 Editorial
Alessi's first model of cutlery was “Dry” by Achille Castiglioni (1982). Awarded the XIV
Compasso d'Oro in 1983, it is part of numerous museum collections around the world. With its
uniform, rectangular shape, — unprecedented, but very practical — but very practical, it is
considered one of the five or six most interesting and innovative models of cutlery ever
designed in the twentieth century. With this project, Castiglioni was reacting against the
functionalist and formalist approaches that had typically characterised cutlery design in the ’50s
and ’70s, especially in Scandinavia. In order to highlight the excesses inherent in these
approaches, he would roll a pencil around between his fingers, demonstrating how the hand
was 'designed' to be extremely flexible, very good at picking things up and could easily adapt to
an object rather than the other way around. Our second model was “Nuovo Milano”, by Ettore
Sottsass, which came into being in 1987 after several years of experimentation, prototyping and
research into different thicknesses for each individual piece of Cutlery. It won the XV Compasso
d’Oro in 1989. They are as soft and rounded as Castiglioni’s are sharp and hard-edged. I have
fond memories of how Sottsass insisted on wanting his Cutlery to be “as smooth as a seapolished stone” . I also remember a kind of affectionate competition that went on between the
two maestros, how every now and again Achille would ask me about his set, he wanted to know
if people still liked it, and my reassuring him that his and Ettore’s were the public's two
favourites. At this a smile would come to his face and he'd light up another cigarette. After
Achille’s and Ettore’s Cutlery sets, which could hardly have been more dissimilar but played
equally a fundamental role in the rebirth of Italian Cutlery design, I thought I had pretty much
exhausted the subject. But it might not be so. Inevitably, year after year, our catalogue has
become enriched with new products, each one individual, with its own raison d’être, its own
meaning, its own formal approach, which we then offer to an ever-more-attentive and refined
public that knows how to appreciate a beautiful table setting.
Alberto Alessi
02.0 - The fundamental cutlery: spoon, fork and knife
The task of choosing a set of cutlery focuses primarily on its three fundamental pieces: the
spoon, knife and fork.
02.1 - The spoon
Spoons come in different sizes and can hold different amounts of food depending on factors
such as traditions and food characteristics. Swedish design, for example, which was prevalent
in Italy in the ’50s-’60s, was generally rather flat; the forks had short prongs and the spoons
were narrow and able to hold small amounts, mostly suited for eating soups. Despite their initial
success, this cutlery proved totally unsuitable for the consumption of traditional Italian foods
such as spaghetti and minestrone.
The shape of the concave part has been interpreted in many different ways, and characterise
the design of the series.
Asta
Bettina
Dry
Knifeforkspoon
Mami
NuovoMilano
In some cases, specialised studies about the use of spoons have lead to new the introduction of
new typologies that augment the classic models. Such is the case with Dry, where a special
sphere-shaped broth spoon is available in addition to the traditional version.
Broth spoon
Classic spoon
Another case in point is the spoon in the Rundes Model series. In the original design the
concave part of the spoon, the 'bowl', was oriented perpendicular to the traditional direction.
This was considered controversial by some at the time, but soon became a moot point after it
had actually been used. At any rate, working together with Elisabeth Schmuttermeier
Superintendent of the Museum fuer Angewandte Kunst in Vienna, we also developed a second
version of the spoon better adapted to the culinary customs of some countries.
Original model
Additional model
Spoon typologies
Numerically speaking, spoons are the most common typology in a set of cutlery. There are
seven historically-recognised kinds of spoons, each designed for a specific use:
Table
Dessert
Tea
Coffee
Mocha
Ice cream
Long drink
Customer's preferences, in order of priority, are the table spoon followed by coffee, tea, mocha,
dessert, ice cream and the long drink spoon. The Mocha spoon has become an object with a
value independent of the service, so much so that Alessi offers this typology in separate
packages, and even in collections of mocha spoons with different designs.
When a very small number of pieces are purchased, in addition to the table spoon, the mocha
spoon is often chosen because of its intermediate size between the coffee and the teaspoon.
02.2 - The fork
The fork is the most used piece of cutlery on the table. Often, it is present during a meal from
the beginning to the end. For this reason it is recommended that a complete service have twice
as many forks as knives and spoons.
The fork is also the most complex of the three. The four-pronged version serves a variety of
needs, such as picking food up, holding it steady while cutting, twirling long pasta like spaghetti,
linguine, vermicelli, etc..
The number, spacing and length of the prongs are the result of years of experience observation.
Despite these constraints, forks differ significantly in shape, especially when the connection
between the prongs and the handle is considered from a formal point of view.
1. Knifeforkspoon 2. Dry
3. Nuovo Milano
4. Asta
5. Mami
6. Rundes Modell
When there are three prongs instead of four, we are dealing with a fork that dictates a particular
relationship with the food, more suited to a creative cuisine than a traditional one.
7. Caccia 8. Colombina Collection 9. Bettina 10. Santiago
Fork typolofies
The most comprehensive series has four forks: table, dessert, pastry, fish
table
dessert
pastry
pesce
02.3 - The knife
Knives are handled in close quarters by the diners at the table, so it must appear "tame". For
this reason, the tip of the blade is always rounded off.
1. Knifeforkspoon 2. Dry
3. Nuovo Milano 4. Caccia
5. 40
6. Asta
In general the blade is not very sharp, which is why another knife needs to be provided if
serving a food that is difficult to cut (steak, or pizza)
The knife is handle can be solid, called monobloc, i.e. in a single, continuous piece of stainless
steel, or hollow, made of two separate pieces, empty on the inside the handle in order to lighten
the weight of the handle compared to the smaller volume of the blade. An extremely high-quality
technique, hollow handle construction calls for the blade to be inserted and fixed in place. It also
allows the blade to be made from a different kind of steel, more suitable to cutting. The blades
of the hollow-handled knives are made of AISI 420 steel, which has a higher carbon content that
enhances its cutting ability.
Monobloc knives
Some series, for the particular shape of the handle, are available only in the monobloc version
Asta
Asta Barocco
Bettina
Colombina
Dressed
Dry
Knifeforkspoon
Santiago
Hollow handle knives
Caccia and Rundes Model are available only in the hollow handle version
Caccia
Rundes Model
Hollow handle and monobloc knives
Some knives are available in both the monobloc and hollow handle versions.
Nuovo Milano
Mami
Duna
Typologies
There are three knives in a table service:
Tabble
Dessert
Fish
Il coltello da pesce
Improperly called a "knife", this piece of cutlery is "spatula-shaped" and its edge is not sharp
enough to cut because fish meat is so delicate that it need only be gently separated from the
bones
This knife is gripped like a spade because the motion of removing the meat occurs horizontally
and not vertically as with a standard knife.
03. Table cutlery
Without a doubt, the best known place setting (1) is the one that calls for the use of all three
major pieces of cutlery — spoon, fork, knife — as well as the cutlery for appetizers and dessert
that may be needed depending on the menu.
The criteria that guide the arrangement of a typical place setting (1) call for placing the cutlery
used first farthest from the plate, and located to the left, right or above according to how it is
intended to be held. The knife blade should face toward the plate according to the principle of
caution and respect for one's neighbour.
The dessert cutlery is placed horizontally above the plate. The spoon goes on the outside since
dessert is served before the fruit, with the handle on the right because it is used with the right
hand. Next come the knife and fork, with the handle on the right and left respectively, to
facilitate picking them up with both hands simultaneously.
The current trend is to initially set the table with just the three main pieces of cutlery (2), and
add other utensils later on as required by the menu.
1
2
Almost always, a table setting will call for two forks: one for the main course and one for the
second, unless the first course is soup. Therefore, it is advisable to have twice as many forks as
spoons.
In some countries, such as in France, the cutlery is placed face down on the table: the fork will
have the tips resting on the tablecloth and the spoon will have the concave side facing down.
04 AID TO PURCHASING
how to buy cutlery
The choice of cutlery is always a rather laborious task because it brings together in a single
moment a variety decisions with implications for the present and for the future. There are
several stages in the choice process, such as your first set of cutlery when you get married, or
later on when you decide to add to it for your own home. One is concerned with the fact that it
will have to go with various sets of dishes, which you either already own or plan on purchasing
sometime later on, that they will have to be right for a number of various occasions, and that
they will have to last a long time. The price, too, can sometimes influence the choice.
The basic aspects relevant to a customer's choice are, in order of importance:
The design: the appearance and matters of shape and form
The use and how well it goes with the dishes: whether for daily use or special
occasions
The quality and ergonomics: The materials, technology and the ease and pleasure of
handling
The range of pieces available: the number and types of cutlery that make up the
service
Price: in relation the budget that the client intends to allocate to the purchase
04. 1 –The design
It is possible to encounter two situations (with a full range of variations in between):
- The informed customer, with a fairly clearly definite idea of what to purchase
Regardless of whether the customer is able to more or less clearly communicate their wishes, it
is a good idea to begin with a simple introduction to the Alessi cutlery that is designed to:
reveal the direction the customer wants to pursue, or to help him find it if he has at best a vague
idea.
The presentation will cover 3 sets of cutlery that cover the full range offered by Alessi relative to
the three parameters previously mentioned. During the presentation of the three series, great
attention should be given to the customer's reactions that will reveal which products to pursue.
The complete presentation should take about 5 minutes. For a brief description of the three
series, please see the attached forms.
The most significant series to present are, for:
Classic design Nuovo Milano (or Dry, Caccia), representing the classic modern that
comes in a full range of pieces, in the middle price range (high, if Caccia is chosen)
Contemporary design Knifeforkspoon (or Santiago, Mami, 40) representing
contemporary design, with an average range of pieces to choose from, at a reasonable
price
Radical design Dressed eclectic (or Asta Barocca, Bettina, Columbina, Zlin)
representing a design with a strong visual impact, an average range of pieces and for
medium / low budget
Simplifying: There are customers who love minimalism and simplicity, while others prefer
decoration and complexity.
04.2 - The use and combination with porcelain
The reason for purchasing cutlery may be dictated by a need for everyday use or for use on
special and important occasions. In general Alessi cutlery can satisfy both situations but there
are definitely some series that are more suitable for special occasions or for more important
table settings such as Rundes Model, Caccia, Asta Barocco, Dressed, Bettina. The other series
are good for all occasions even when taking into consideration the relationship with the dishes
and other table accessories
04.3 - Quality and ergonomics:
The materials, technology and the ease and pleasure of handling
The third most important aspect to the client concerns the intrinsic quality of the product. All
Alessi cutlery is made of 18/10 stainless steel. The blades of the hollow handle knives are made
of AISI 420 steel, which has a higher carbon content that enhances its cutting ability.
At this juncture, the initial contact, the feel and handling of cutlery become very important. The
weight is tested in one's hand, they are grasped and typical gestures of use are simulated to
see if the cutlery is enjoyable and meets one's expectations: spoons and forks should be well
balanced; knives should give a sense of security and comfort in one's hand.
Normally, heaviness is considered a sign of quality. This is partly true, but it is necessary to
point out the case of monobloc knives that, despite being heavier than hollow handle knives, are
considered less valuable than the latter and therefore cheaper.
04.4 - Range of pieces available
The Alessi catalogue contains series with various numbers of typologies available in them. At
one end, there is Bettina, with only five types of cutlery (spoon, fork, knife, teaspoon and mocha
spoon). On the other extreme, there are the most comprehensive series such as Nuovo Milano
and Dry, offering 26 and 28 different types of cutlery respectively. It is therefore necessary to
determine if the client is oriented toward an essential place setting or an extended table setting.
Essential setting
Generally, this solution is associated to a more casual, less formal approach to the table. In this
case, a basic place setting would comprise a spoon, fork and knife. To these three
indespensable pieces, a few other pieces are almost always added to address essential needs.
In the Italian culture, a coffee spoon is preferred, whereas in Anglo-Saxon culture, and in
America in particular, dessert forks and teaspoons are given preference.
Extended setting
The request is connected either to cooking requirements that include a wide variety of foods
(meat, fish, vegetables, etc.) or to a more formal approach to table presentation. Series that
have a large array of typologies available, like Dry or Nuovo Milano, are the best option when
faced with the request for an extended service. In a more general sense, we can also consider
a series to be extended if it also includes utensils for fish, which are: Asta, Caccia, Dressed, Dry
Knifeforkspoon, Mami, Nuovo Milano.
04.5 – Budget
Unless the customer has already made it explicit that the issue of price is either important or
superfluous, this aspect should be brought up and clarified.
It is very important to stress that the price of a product is not indicative of a greater or lesser
degree of quality. All Alessi products are of high value in design and receive equal attention.
The difference in price comes from production issues, the difficulty of realization and the cost of
materials and workmanship. An obvious demonstration to this approach that Alessi uses in
terms of production, is given by the price of the Santiago series, which, in the standard version
is among the most economic products in Alessi's catalogue while in the PVD version with a
coloured handle, it is among the most expensive.
Longevity is a key aspect in assessing Alessi cutlery in terms of quality and value-for-the-price.
The first series "Dry", by Achille Castiglioni, is still a best seller after more than 30 years in
production. Not only does this mean that the cutlery which is purchased will preserve their value
over the years and be used with pleasure, and a touch of pride, in setting the table, but also that
the series will be available over time, allowing you to extend your set and replace any missing
pieces
In terms of price, using an important achievement, yet medium-priced series, like Nuovo Milano
as the centre of the scale, in ascending order we have: Knifeforkspoon, Santiago, Columbina,
Dressed, Mami, Dune, Asta Barocco, Nuovo Milano, Bettina, Dry, Asta, Caccia, Caccia 40,
Santiago PVD.
(Silvano sistemerà meglio per fasce di prezzo)
ACCESSORIES
SERVING CUTLERY
Alessi's cutlery series almost always include specialised serving utensils that, such as mocha
spoons, have a large amount of autonomy in terms of form and use. The serving utensils are:
the ladle, sauce ladles, salad servers, serving fork and spoon, carving knife and fork.
Ladle
The ladle is a typology with multiple functions that is used both in the kitchen and at the table. It
is present in the majority of Alessi cutlery sets. It is traditionally used in conjunction with the
soup tureen and after a period of decline, the ladle has been gathering momentum lately thanks
to the renewed attention to broth-based soups associated with vegetarian cooking.
Sauce ladles and sauce boat
The sauce boat is a typology that is still requested, even though more and more often,
according to the dictates of contemporary cooking, sauces are used in preparation. Our
catalogue includes three ladles for sauces and a single gravy boat dating back to 1976.
Caccia
Nuovo Milano
Dry
Sauce bost C. Mazzieri e A. Vitale 1976
Salad servers
Salad servers are the most popular pieces of cutlery, particularly related to the growing trend of
eating vegetables and the tendency toward quick and informal meals. Designers are frequently
attracted to this typology, which is often viewed as a project unto itself, with its own character,
even if it is part of a complete set.
Caccia
Colombina
Mami
Dressed
Nuovo Milano
Dry
Knifeforkspoon
Santiago
Santiago PVD
The presence in our catalogue of pairs of salad servers that don't belong to any complete series
highlights the formal autonomy this typology enjoys.
Mediterraneo
Tibidabo
Sim
The special use of salad servers is further confirmed by our P8 program, which was introduced
in 2005. In this case a complete system provides a complete range of utensils for managing
salads, which have seen sharp increase in interest among various styles of contemporary food.
Programma 8
Salad set Programma 8
Serving fork and spoon
A legacy from the days of "complete sets", large serving utensils were designed for serving all
courses that are brought to the table in a tray such as risotto, ravioli, pasta, legumes, cooked
vegetables, sliced meat, etc.
These important utensils are present in almost all cutlery sets in the Alessi catalogue.
Asta
Caccia
Colombina
Dressed
Dry
Knifeforkspoon
Mami
Nuovo Milano
Duna
Purchasing individual pieces of cutlery
Some serving utensils, present within a series, have shown a certain personality which has
captured the public's attention. Such is the case, for example, with the serving spoon from the
Dressed series that garnered immediate attention both for its large size and abundant relief
decoration, particularly striking at that scale. Cases like this can offer an excellent starting point
for the defining a larger purchase including other elements from the series.
Serving utensils for fish
These are the least used pieces of cutlery because in part they can be substituted by generic
serving utensils. They appear in our most comprehensive sets.
Dry
Nuovo Milano
Caccia
06. SPECIAL CUTLERY
New styles of eating and hospitality require utensils that are less generic. Proposing a cutlery
set offers an excellent opportunity to showcase special products in Alessi's catalogue that either
address evolving consumer needs or can offer new, often unusual, ways of doing traditional
tasks.
Plastic cutlery
Zlin - Future System. This series came out of a project for airline cutlery. In order to adapt them
for domestic use they have been slightly enlarged compared to the original project. Alessi offers
them for more likely destinations, such as an informal dinner with a tone of unconventionality.
These small, fresh and poetic utensils designed for a contemporary table setting can easily
stand up to head-to-head comparison with the sophisticated table settings typical of the classic,
bourgeois tradition.
Cutlery for pasta
The cutlery for serving pasta are specialised utensils that do not appear in any set of cutlery.
For this category, Alessi offers some highly-characterised products like carving forks, serving
spoons and tongs.
1. KL13
2. ESI17
3. KL12
4. 502
5. KL05
Cheese knives
1 - Minor Milky Way - A. and G.F. Gasparini, set of four knives for cutting hard, semi-hard, semisoft and soft cheeses
2 - Milky Way Minor - A. and G.F. Gasparini, openable knife block in bamboo
3 - Series P8 cheese knife - F. Sargiani and H. Helander
1
2
2
3
Steak knives
La Cintura di Orion - R. Sapper. A finely sharpened knife with a sharp point designed to
penetrate the crevices of a steak and easily separate the meat and the bone. It comes complete
with a small wooden knife block that holds four knives and can be used at the table.
Pizza cutlery
Pummaroriella – M. Giacon e LPWK
Spoon for jars
Sleek - A. and PG Castiglioni, one of the legendary small projects by Castiglioni, it was
originally designed in 1962 as a promotional item for Kraft. It became part of Alessi's
production in 1996.
Cutlery for snails
1 - Maria Dolors - L. Clotet - Snail tong
2 - Marta - L. Clotet - Snail fork
3-267 - C. Mazzeri and A. Vitale - Snail fork
1
2
3
Special utensils for fruit
1 - Apostrophe - G. Key and LPWK - orange peeler
2 - Nut Splitter - Jim Hannon-Tan - walnut opener
1
2