{"id":24211,"date":"2025-05-29T10:28:00","date_gmt":"2025-05-29T08:28:00","guid":{"rendered":"https:\/\/abimis.com\/?p=24211"},"modified":"2025-05-29T11:00:12","modified_gmt":"2025-05-29T09:00:12","slug":"artusi-and-abimis-two-revolutions-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/abimis.com\/en\/artusi-and-abimis-two-revolutions-in-the-kitchen\/","title":{"rendered":"Artusi and Abimis: two revolutions in the kitchen"},"content":{"rendered":"\n

There’s a clear before and after in the history of Italian cooking. There’s a precise moment when tradition, habits, and techniques passed down orally or jealously guarded within household walls became common, codified, and shared heritage. That moment has a specific name: \u201cScience in the kitchen and the art of eating well\u201d<\/strong>. The book that Pellegrino Artusi self-published<\/strong> in 1891, and which has never stopped being printed, read, and consulted since. An extraordinary long-seller, it marked a watershed moment in how we understand cooking, just as, over a century later, the Ego line by Abimis<\/a><\/strong> did: the kitchen that didn’t exist before.<\/p>\n\n\n<\/div>\n\n\n\t\n\t

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Two different eras, two different languages. But a shared vision: to consider the kitchen not only as a functional space (or cooking as a simple day-to-day activity), but as a genuine science applied to art and, at the same time, as a form of culture to be passed down.
On one hand, a curious, passionate, and cultured man who chose to collect and test 790 recipes to create a sort of encyclopaedia of home cooking.
On the other, a company born from the world of professional catering to bring the quality, ergonomics and efficiency of haute cuisine kitchens into private homes as well.
Both pioneers in their own way. Both capable of changing the rules of the game.<\/p>\n\n\n\n

A watershed moment that marks a before and after\u2026<\/strong><\/strong><\/h2>\n\n\n<\/div>\n\n\n\t\n\t
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Pellegrino Artusi was not a chef, nor a professional gastronome. He was a passionate enthusiast. And it was precisely for this reason that he succeeded in voicing Italian cuisine in an authentic, democratic, and accessible way. With an ironic style \u2014 at times colloquial, but always accurate \u2014 he managed to transform a collection of recipes into a timeless manual, recounting ingredients, techniques, and also day-to-day life. “Science in the Kitchen” was, and remains, a turning point.<\/p>\n\n\n<\/div>\n\n\n\t\n\t

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Ego, the stainless steel kitchen designed by Abimis, also constituted a paradigm shift. Before its inception, professional and domestic kitchens were separate worlds. With Ego, Abimis built a bridge between these two universes. A kitchen designed for those who truly love to cook, with the same performance, materials, and details as large restaurant kitchens, but designed for the home environment. A radical innovation that redefined the very idea of the kitchen.<\/p>\n\n\n\n

The importance of hygiene in the kitchen<\/strong><\/strong><\/h2>\n\n\n\n

One of the recurring themes in Artusi’s book is hygiene in the kitchen<\/a><\/strong>. A concept that was very advanced for its time. Artusi talks about personal hygiene, the cleanliness of the environment, and the quality of ingredients. He writes: \u201cThe kitchen should not be a dirty den, but a place as clean as a room for receiving friends\u201d. An idea that may seem obvious today, but which was not at all so at the end of the 19th Century.
And it is precisely on this principle that the choice of stainless steel, the primary material of Abimis kitchens, is based.<\/p>\n\n\n<\/div>\t

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An inert, antibacterial, hard-wearing, and easy-to-clean metal alloy, stainless steel guarantees maximum hygiene in the kitchen: at every stage of preparation. Furthermore, all Abimis kitchens are welded without joints or visible cuts, with integrated tops and continuous surfaces, eliminating any gaps where dirt can accumulate. Hygiene in the kitchen is not a detail: it is a founding value for Abimis, just as it was for Artusi.<\/p>\n\n\n\n

Tradition and innovation<\/strong><\/strong><\/h2>\n\n\n\n

Another common thread between Artusi and Abimis is the constant dialogue between innovation and tradition. “Science in the Kitchen” is a collection of traditional Italian recipes but organised with scientific method and a critical spirit. It’s not just a cookbook: it\u2019s a cultural undertaking that values the knowledge of regional cuisines and makes it universal.
Abimis works in the same direction. Each kitchen is custom-made, according to the principles of traditional Italian craftsmanship, but with a cutting-edge technological approach.<\/p>\n\n\n<\/div>\n\n\n\t\n\t

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No two Abimis kitchens are alike, because each project is designed to respond to the habits, desires, and lifestyle of those who live with it. It is the perfect synthesis between impeccable craftsmanship and industrial research, between past and future, between a classic imprint and the most meticulous design.<\/p>\n\n\n\n

A kitchen that transcends time<\/strong><\/strong><\/h2>\n\n\n\n

Over 130 years later, Artusi’s book continues to be reprinted and consulted. Even today, it remains a point of reference for those who want to understand Italian cuisine, for those seeking an authentic connection with their gastronomic roots. Its strength lies in never ageing, because the values that drive it – rigour, curiosity, passion, culture – are timeless.<\/p>\n\n\n<\/div>\t

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The same can be said of Abimis kitchens. The Ego line, for example, is today an icon of style and functionality: an extremely contemporary project that has lost nothing over the years in terms of design and practicality. Because when an object is well-conceived, well-made, and deeply connected to people’s real needs, it becomes ‘eternal’.<\/p>\n\n\n\n

Two visions, one mission<\/strong><\/strong><\/h2>\n\n\n\n

Ultimately, what binds Artusi to Abimis is a shared vision of a kitchen that is not just technique or aesthetics, but culture. A kitchen that is not limited to being beautiful or functional, but that knows how to tell a story, convey values, and evolve without losing its identity.<\/p>\n\n\n\n

Artusi taught Italians how to cook. Abimis teaches them to think of the kitchen as a professional, precise, organised tool, but also as something human, beautiful, welcoming, and tailor-made. Both opened new paths. Both elevated the kitchen to a higher level. Both, today, speak to those for whom the kitchen has been, is, and wants to continue to be a true art of domestic and convivial living.<\/p>\n\n\n<\/div>\n\n\n\t\n\t

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Because the kitchen, after all, is not just a place. It\u2019s a language. And when Artusi and Abimis speak it, every recipe becomes a story, every gesture becomes a project, every dish becomes culture. Two different eras, one shared passion: to revolutionise the way we cook, to give it back what it deserves. Dignity, beauty, intelligence.<\/p>\n\n\n\n

P.S.<\/strong>
We will never know for certain, but we like to think that if Artusi were our contemporary, he would have chosen an Abimis kitchen!<\/p>\n","protected":false},"excerpt":{"rendered":"

There’s a clear before and after in the history of Italian cooking. There’s a precise moment when tradition, habits, and techniques passed down orally or jealously guarded within household walls became common, codified, and shared heritage.<\/p>\n","protected":false},"author":4,"featured_media":24217,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"mc4wp_mailchimp_campaign":[],"footnotes":""},"categories":[71],"tags":[],"class_list":["post-24211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen-design"],"acf":[],"_links":{"self":[{"href":"https:\/\/abimis.com\/en\/wp-json\/wp\/v2\/posts\/24211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/abimis.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/abimis.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/abimis.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/abimis.com\/en\/wp-json\/wp\/v2\/comments?post=24211"}],"version-history":[{"count":3,"href":"https:\/\/abimis.com\/en\/wp-json\/wp\/v2\/posts\/24211\/revisions"}],"predecessor-version":[{"id":24250,"href":"https:\/\/abimis.com\/en\/wp-json\/wp\/v2\/posts\/24211\/revisions\/24250"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/abimis.com\/en\/wp-json\/wp\/v2\/media\/24217"}],"wp:attachment":[{"href":"https:\/\/abimis.com\/en\/wp-json\/wp\/v2\/media?parent=24211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/abimis.com\/en\/wp-json\/wp\/v2\/categories?post=24211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/abimis.com\/en\/wp-json\/wp\/v2\/tags?post=24211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}