Minimizing a summary typological analysis, perhaps it is correct to say that there are two types of cuisine.
The first type is the kitchen as a sum of productive, artisanal and technological skills at the service of materials and formal details. Of course, functionality cannot be overshadowed, but what matters is the work on aesthetic details that tends to enhance materials and finishes.
The second type is the high-performance kitchen, in which function is the discriminating factor of formal choices. Proportions, worktops and technological quality of appliances are the real object of design attention. Simplifying, of course, tends not to integrate the nuances and complexities that kitchen design actually contains. The stratification of functions, ranging from conviviality to hygiene, from food preservation to its transformation. Aggregating many meanings and functions is complicated, yet it is the essential job of the brands in the sector. Innovation is played out in detail and in the ability to bring production and design competence to the limit.
The novelties of the brands in this Interni Designer's Week speak of a tension towards products that unpack functions and areas of design intervention. The attempt is to give an ever greater possibility of choice of materials, finishes and compositions. And of course of technological performance. The watchword seems to be: customization. To which is added a level of fragmentation and sophistication of the technological functions that sometimes leaves you speechless.
Signature Kitchen Suite, which has just inaugurated the first European flagship store here in Milan, presented Vino Cantina, a product for the conservation of wine. Ten shelves, with zones at different temperatures, noise and vibration reduction, Smart Knock Door function that allows you to see inside simply by knocking on the glass of the door. Stainless steel for the inside and guides designed to reduce the handling of wine to the limit. Vino Cantina connects to wireless devices for basic control and diagnosis functions. A product of this type, in addition to being placed in the hi-end, is aimed at a truly expert and passionate audience, adhering to the motto True to Food, which speaks of respect and attention to the quality of food.
Naturally, Boffi DePadova work is of a completely different character. The new Sloane kitchen is part of the great tradition of the brand with a research work on formal and material detail. The characterizing element is the handle embedded in the thickness of the door, designed to enhance the characteristics of the materials. The finishes can be chosen to create contrasts, to harmonize the whole, to emphasize the cuts and geometries of the surfaces. The finishes of the wood, solid wood and steel are exclusive and designed to create unique visual effects, which are added to a certain aerodynamics of the whole. According to Piero Lissoni, Sloane is a kitchen that can be compared to a racing car: a little more international overall, with new sections and new materials.
The Dada store instead hosts Intersection, a project by Vincent Van Duysen. The aesthetic play here is the creation of an infinite range of linear, angular and island compositions that create variations of light and shadow. The radical element of the project is the 50 mm top: a sculptural detail that eliminates the handle from doors and drawers, following a trend that seeks linearity at all costs. The visual effect is of great impact, especially thanks to the virtuosity in the processing of materials. A detail that has always been part of the brand's DNA.