Caesar Salad is again the protagonist at Fuorisalone 2016 with the new UNIT project. The original kitchen proposal signed by Garcìa Cumini will be presented at the Milanese Flagship Store in via Larga 23.
Neither macrosystem nor simple object but rather a functional furnishing accessory, UNIT offers a new vision of the kitchen space, redesigned in favor of total compositional freedom, an unprecedented lightness, which comes from the industrialization of the elements, and a certainly recognizable aesthetic .
The project consists of 60-90-120 cm base modules and two new and innovative 180 and 240 cm monocoques, as well as 60-90-120 cm column modules. Thanks to the practical and elegant visible foot, the different 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 - capable of connecting the raw aesthetics of professional elements, which live essentially for high technicality, with more harmonious and elegant shapes suitable for home interiors" .
The reference to the kitchens of large restaurants is particularly evident in the high functionality given by the extruded profile, the molded foot and the redesigned frame, characteristics that allow to obtain a 240cm gap between the first support point and the second. A "vacuum" that gives the kitchen ergonomic efficiency, lightness and, no less important, 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 50s furniture) 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 piece of furniture, which meets the needs of a society increasingly oriented to the mobility of individuals and taste, and of a conviviality that today often lives in small metropolitan spaces or vice versa in open spaces, where the kitchen dialogues, in a situation of continuity, with the living room.