Cuchillo para ostras

Colombina fish

€33,00

Diseño: Doriana e Massimiliano Fuksas , Alberto Gozzi



Especificaciones


Cuchillo para ostras en acero inoxidable 18/10. Hoja en acero AISI 420.

  • Código: FM23/44
  • Altura (cm): 4.20
  • Largo (cm) : 16.00
  • Anchura (cm): 5.30
  • Lavavajillas

Entregas y devoluciones

Disfruta de envíos gratis a partir de 50€
Devoluciones gratuitas
en todos tus pedidos hasta 60 dìas
Tiempo de entrega: de 3 a 6 días 

Si necesitara más ayuda, recuerde que siempre puede ponerse en contacto con nuestro Departamento de Servicio al Cliente al: help@alessi.com.

Massimiliano Fuksas y Doriana Mandrelli están afrontando con maestría para Alessi el tema de la mesa en su conjunto, con el objetivo de darle un tratamiento incisivo y actual al mundo de la mesa clásica y formal.

Doriana e Massimiliano Fuksas

El estudio Fuksas, dirigido por Massimiliano y Doriana Fuksas, es uno de los estudios internacionales de arquitectura más célebre del mundo. El estudio ha desarrollado un enfoque innovador a través de una sorprendente variedad de trabajos, que van desde obras urbanas hasta aeropuertos, pasando por museos y lugares de cultura a espacios para la música, centros de congresos y oficinas, así como diseños de interiores y colecciones de diseño. El estudio tiene sede en Roma, París y Shénzhen, cuenta en su haber más de 600 proyectos. Ha realizado obras en Europa, África, América, Asia y Australia, y ha sido galardonado con numerosos premios internacionales.

Conoce al diseñador

Alberto Gozzi

Alberto Gozzi was born at Ghemme (Novara) in 1939. His career developed in France, Germany, UK and Switzerland, and he has developed extensive experience in all fields of the hotel business. Alberto Gozzi is passionately interested in the culture and art of hospitality and has been involved in numerous Alessi table and kitchen projects. He also coordinated the research that led to the creation of the “La Cintura di Orione” and with Alberto Alessi was co-author of the book of the same name: “La Cintura di Orione”- Longanesi & C. - History, technique and use of metal cooking recipients for haute cuisine. He also created the 49 recipes for Aldo Rossi’s “La Cubica”. He divides his time between research, teaching at the “E. Maggia” training college and at Stresa’s “Hospes” tourism and hotel studies centre, as well as being a catering consultant (Costa Crociere, Autogrill, others). He is a lecturer at the specialization courses for teachers for hotel management schools organised by the Ministry of Education, a tutor for the John White Corse Training Center I.B.A., honorary member of A.I.B.E.S.[Italian association of bartenders and supporters], founder member and president of ASS.I.D.A.R. Apart from cooking, where his excellence is proven, he is a lover of classical music, jogging and cycling. Since 1993 he has been working at Rome’s Quirinal Palace as Superintendent of its table and kitchen sectors: he was originally sought by the then-President of the Italian Republic, Oscar Luigi Scalfaro, and his appointment was reconfirmed by the new President, Carlo Azeglio Ciampi.

Conoce al diseñador