Artusi is strength, rigour and design awareness. A project by Antonio Citterio that was the outcome of development and amplification of the innovative criteria of Italia, translating them into multi-purpose, independent, ergonomic stainless steel units. Resolute and powerful yet extremely flexible, Artusi offers complete freedom for personalised home kitchen layout and design. Wood, lacquers and laminates join forces with steel to give a wide range of personal solutions. Artusi has been modernised over the years, leading it to become the highest example today of the professional kitchen specifically for the home.
The Stove is the distinguishing feature of Artusi. This stainless steel island features a 12 cm thick recessed worktop, professional 5kW burners and cast iron pan-rack, professional sink and sliding chopping board. The back of the Stove has 35 cm deep open shelves.
Layout with Artusi island in the middle of the room (180 x 105 x 99 cm h) with Artusi ceiling-mounted hood in stainless steel, table and bench in wood. Right: wall of tall units with in-wall dishwasher, MAC, oven, drawers and accessorised deep drawers.
Artusi Stove is available in an island or wall version in two sizes. It has stainless steel doors with recessed handles. It always stands on 35 cm tall adjustable feet in stainless steel.
This is the professional kitchen with the measurements, performance and widest design versatility for home use. High-content evolution that powers up the concept of domestic professionalism, the natural ‘vocation’ of Artusi. Artusi Gourmet is made-to-measure, up to 3 metres. It always comes on feet and can be fitted with any of the doors from the Arclinea Collection.
Artusi Gourmet Hood, in stainless steel, measures 120, 180 and 240 cm, 54 cm deep. In extraction or filter version, the latter also available with professional active carbon filters.
Artusi island with glossy lacquered Titan door, recessed stainless steel worktop, built-in slatted snack bar in NTF American black walnut wood, single Led Touch shelf with hood. Left, Pocket storage units; right, functional wall with refrigerator and ovens.
The Pocket wall system with recessed doors allows planning of functional spaces that can be completely hidden.
Artusi in the peninsula version, in stainless steel and black oak finishes: left, peninsula with open end element in stainless steel, snack bar and high bench in wood, footrest in stainless steel.
The Shelf hood in stainless steel is an element exclusive to the Arclinea Collection. Made to measure, it comes with an LED lighting system.
At the 2014 Milan Furniture Show, Arclinea showcased one of its own historic products, ARTUSI (design Antonio Citterio 1997), which has come full circle, culminating in its initial concept of ‘uniqueness’: a professional kitchen with the measurements, performance and widest design versatility for home use.
ARTUSI GOURMET is high-content evolution that enhances what is a natural ‘vocation’ for ARTUSI – the concept of domestic professionalism – thanks to the innovative unique performance of Grand Cuisine by Electrolux Professional.
Artusi with Titan glossy lacquered door and Selene handle (Arclinea exclusive). Island with 12 cm thick stainless steel recessed worktop, built-in wooden slatted snack bar in NTF American black walnut, Olimpia stools, single suspended shelf fitted with 3500 K LED light and hood. Right, functional wall with refrigerator and ovens. Left, Pocket wall system with concealed doors.
The Artusi island was the star of an extraordinary haute pâtisserie course with the MOF Guillaume Mabilleau ‘Pasticceria francese in evoluzione’ (The evolution of French pâtisserie).
Born in 1983, Guillaume Mabilleau reached the heights of the art of French pastry making at the Chambre des Mètiers Angers, in 2011 receiving the title of “Meilleur Ouvrier de France Pâtissier”.A pâtisserie teacher and writer of books, in 2012 he co-founded the Nuances Gourmandes in Saint Médard d’Aunis.
Professional pastry chefs from all over Italy were given a chance to admire the Maître at work during the three-day course organised by the Italian Chef Cooking School. Run by Gianluca Aresu and Giuseppe Falanga, this cookery and pâtisserie school is based in Cagliari and belongs to the Arclinea Design Cooking School network and it was the ONLY Italian date on Mabilleau’s 2015 and 2016 calendar, immediately before he moved on to Las Vegas and Moscow.
The event was held in the wonderful location of the T Hotel in Cagliari, like Arclinea a partner of this initiative.