Thingness, is the art of understanding objects.
According to Alessi, understanding objects by going beyond our own limits is an art. Art that in a hundred years has tried to tell with unique, unforgettable objects. Objects like the Farfalla nutcracker.
Thingness rhymes with creativity.
And Pietro Leemann, visionary chef of Gioia, a restaurant in the center of Milan, knows it well.
Leemann, a bit like Alessi, over the years has sought the essence of his dishes, bringing the purity of ingredients into the kitchen.
A bit like in constant meditation, the chef searches in himself the emotions, the feelings, the intentions to communicate. This is how you get to the substance.
This is how you get to happiness.
The unprecedented thingness of Farfalla.
And happiness also comes by rediscovering the starting points, the particular designs left in the drawer for a special event, ready to shine in a new era, in a new light. This is the story of the Farfalla cosality, the nutcracker designed in the 90s by Enzo Mari that only came to life in 2021.
Butterfly is essence. That of Alessi.
Because he is able to capture the deepest part of the object and the gesture that accompanies it, which with Farfalla becomes simple, elegant, floating. In making it, Mari has painstakingly eliminated the superfluous, paying homage with his art to the masters of Italian design.
Because, even behind the simple gesture of a nutcracker, there is a story, which conveys emotions, feelings, intentions.
And this is also how happiness is achieved.
Come and discover it now at Bagagli.
We are waiting for you.