Caesar Salad is again the protagonist at the Fuorisalone 2016 with the unpublished UNIT project. The original kitchen proposal by Garcìa Cumini will be presented at the Milan Flagship Store in Via Larga 23.
Neither a macrosystem nor a simple object but rather a functional furnishing accessory, UNIT offers a new vision of the kitchen space, redesigned in favor of total compositional freedom, of an unprecedented lightness, which comes from the industrialization of the elements, and an aesthetic that is certainly recognizable .
The project consists of basic modules from 60-90-120 cm and two unpublished and innovative monoscocche from 180 and 240 cm, as well as column modules from 60-90-120 cm. Thanks to the practical and elegant visible feet, the various modules can be placed side by side offering endless design possibilities.
The inspiration comes from the professional kitchen, reinterpreted in light of the aesthetic and functional needs required by the domestic environment.
"We thought of UNIT as a bridge project - explain Cinzia Cumini and Vicente Garcìa - able to connect the raw aesthetics of the professional elements, which live essentially for high technicality, with more harmonious and elegant shapes suitable for home interiors" .
The reference to the kitchens of the large restaurants is particularly evident in the high functionality given by the extruded profile, the printed foot and the rethought frame, features that allow to obtain a 240cm light between the first support point and the second one. A "vacuum" that gives the kitchen an ergonomic efficiency, lightness and, not less important factor, greater hygiene.
The design, characterized by the absence of angularity, brings to mind archetypal lines (the most classic desk, the carpenter's work table, the soft lines of the 50 furnishings) redefining the kitchen space as a place of creation tout court.
The ease of displacement and adaptation to different spaces, the combinability with different furniture and styles, makes UNIT a real furnishing element, which meets the needs of a society increasingly oriented towards the mobility of individuals and taste, and of conviviality that today often lives in reduced metropolitan spaces or vice versa in open spaces, where the kitchen dialogues, in a situation of continuity, with the living room.