Made in Italy

XFETTA was born from a reflection that has to do with the excellence of a product, with the precision of a "gesture", and with the "rule" - Chef Davide Oldani

What distinguishes our company is passion: an engine capable of pushing us to want to transform the impossible into reality, even in spite of great obstacles - Ambrogio Sanelli

XFETTA Damasco Limited Edition is the innovative truffle cutter with fixed blade, which allows to overcome the problem of adjusting the cut, obtaining a constant and thin flake that is always perfect.

Made of Damasteel DS93XTM, sintered Damascus stainless steel produced starting from two alloys of different grades, RWL34TM and PMC27TM. Damask is a type of material with millennia of history and incomparable cutting performance, to make XFETTA a technical and aesthetic work of art.

Country of Production: Italy
Blade size: 8cm.
Mandolin dimensions: 25 x 11cm.
Material: Damascus stainless steel DS93XTM by Damasteel
Support: Pedestal in real Carrara marble
Maintenance: We recommend that you keep the product away from moisture and always use the protective band provided once use is finished. Wash with water only and dry thoroughly. Regrindable only by contacting the manufacturer.
Notes: Limited edition edition made in only 50 numbered pieces - Developed in collaboration with Chef Davide Oldani

The thought of Chef Davide Oldani:
While we are slicing a fresh truffle today let's look at it; we fix the wheel, adjust the spring and then cut. This causes obvious differences between the thickness of the slats and an approximation that ends up penalizing a very valuable product. The XFETTA truffle slicer consists of a single piece according to the logic of less is more that characterizes many of my choices; it cuts slices all of the same thickness, because precision is one of the characteristics that contribute to making dishes as repeatable as possible in taste, taking into account the climate and season variables.

I chose the name XFETTA to convey two concepts: The first is that the slice has an ideal thickness and is therefore ideally “perfect” to enhance the truffle and its unmistakable scent; the second is that each slice is perfectly equal to the other. And even if we read "ICSFETTA", the meaning of all equal slices would multiply ... infinitely. I decided to write XFETTA and not Perfetta so that even the name is as slender as the object it represents and that was born - like all my design projects - from the daily observation of the guest and the kitchen, harmonizing simplicity, functionality and essentiality.

To engineer and realize this product in the best possible way and guarantee a high quality level, I entrusted myself to Ambrogio Sanelli and his company that has been dealing with this kind of objects since 1864 in Premana (Lecco). The choice of the best steels and the design of cutting-edge technical solutions are fundamental for them, taking advantage of a combination of tradition and craftsmanship quality and technological innovation. The exceptional design of XFETTA - challenging and difficult to manufacture - with asymmetrical handle and special sharpening, makes it possible to make a clean and immediate cut with unrivaled freedom of movement.
Invia commenti
Cronologia
Salvate
Community

Made in Italy - Stampo Per Uova Pasquali

Per creare nuove idee e nuove uova di cioccolato basta uno stampo e un ottima qualità di cioccolato. Troverete questo stampo rigido in policarbonato lo strumento professionale ideale per realizzare 2 uova di cioccolato da 130 g.
Misura: 15cm. x 10cm. circa.

Il corretto temperaggio è condizione necessaria per ottenere cioccolato lucido, senza striature, dall’aspetto invitante e che si sformi facilmente. Di seguito riportiamo due metodi per temperare cioccolato dall’aspetto brillante. A bagnomaria: fate fondere il cioccolato ad una temperatura compresa tra 40° e 45° C. Versate 2/3 del cioccolato fuso sul piano freddo, preferibilmente marmo, e, con l’aiuto delle spatole, lavoratelo velocemente così da portarlo ad una temperatura di circa 28°C. Versate il cioccolato lavorato nel restante cioccolato fuso e mescolate fino ad ottenere una massa omogenea e raggiungere la temperatura di 32°C per il cioccolato fondente, 30°C per il cioccolato al latte e 29°C per il cioccolato bianco. In microonde: fate fondere il cioccolato spezzettato a potenza media per 1 minuto circa. Tiratelo fuori dal microonde e mescolatelo. Fate questa operazione di minuto in minuto fino a che il cioccolato non si fonde del tutto. Verificate che il cioccolato sia arrivato alla temperatura giusta, ossia 32°C per il cioccolato fondente, 30°C per il cioccolato al latte e 29°C per il cioccolato bianco. Riempi una sàc a poche con il cioccolato temperato e versalo nelle cavità degli stampi professionali in policarbonato.

Schonhuber - Baking paper round, Ø 13cm

Decorative and practical: The white, round, food-safe plate paper has a wide range of uses, such as being a basis for buffets or catering, or for packing pastries and other foods.

Available in round size Ø 13cm

White

Round

Food safe.