Cestino Pane delle Apuane
Cestino Pane delle Apuane
Design: Cristoforo Trapani.
Acclaimed by critics, rewarded and beloved by customers, the bread basket has made a comeback as the hero of the table, for good reason. Forget about precooked loaves or packaged breadsticks, bread is the pride of Italian gastronomic tradition, which is why it deserves the right presentation. Chef Trapani has considered a bread basket that accommodates the best baked goods: buns, focaccias, flatbreads and bagels.
Contemporary chefs love to construct their culinary creations to enhance their impact; it’s not difficult therefore, to imagine they also love to create the props. Cristoforo Trapani, chef of Magnolia, the stellar restaurant at the Hotel Byron in Forte dei Marmi, has translated his culinary creativity to design. These two worlds meshed instantly: at the table or on a sideboard, his tiered cake stand PRE, hosts sweet and savoury finger food to be offered to guests in a creative and unexpected way. The bread basket of the Apuan Alps, in white or black marble, is ready to cradle the great Italian bread making tradition; the artichoke brazier is his chef-d’œuvre, and the soup tureen, are all objects of a simple cuisine that is redolent of lemons, sea and sun. They are not limited to functionality, but gleam with the marble’s calcite.
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