Il tempo della Festa | Product Design | Silicone timbale moulds | Alessi | Mario Trimarchi Design
Il tempode della festa_Alessi_Mario Trimarchi Design_PhSanti Caleca

Il Tempo della Festa,
timbals for A di Alessi

Small architectures for the table

Made in six different forms, the timbale molds generate evocative geometric apparitions, to serve on the table as if they were small independent works of architecture. They have been designed to contain a single portion, in solid black or white silicone, or in three translucent colors.

 

COMPASSO D’ORO ADI Honorable Mention – 2013
DESIGN PLUS AWARD – 2013
IL TEMPO DELLA FESTA
MT Drawing – Ink on paper, 2012

The starting point here is not cooking, but the idea of creating a reminder of the architectures of distant lands, the Desert of the Tartars, midway between the fortress and the border garrison, which become part of the landscape.

Mia Pizzi: “Containers with a surprise effect”, Abitare n. 527, November 2012
Il tempo della Festa | Product Design | Silicone timbale moulds | Alessi | Mario Trimarchi Design | Ph Santi Caleca

“There are five fine arts, namely: painting, sculpture, poetry, music and architecture, whose main branch is the making of pastries.”

(Marie-Antoine Carême, 1784-1833)
Kughelof & Savarin_Officina Alessi_Catalogue_numbered edition_Mario Trimarchi Design_Products Artworks

Six different architectural compositions that enable us to create multicolored gastronomic landscapes on the dining table: an erudite, optimistic project that translates images lodged in our memory into edible objects.

Beppe Finessi: “Progetto Cibo: La Forma del Gusto”, Electa, 2013
NEVERLAND
MT Bande dessiné – Ink on paper,  2012
Il tempo della Festa | Product Design | Silicone timbale moulds | Alessi | Mario Trimarchi Design
Product Information:

 

Colors: Black, White
Translucent colors: Peach fruit, Kiwi, Mango
Material: Silicone

 

The narrative booklet prepared for the occasion, contained in the product packaging, offers recipes for sweet and savory delicacies, created by the chef Alberto Gozzi.