Access to your account to proceed
Davide Oldani
Taac Pumpkin is part of the collection of glazed ceramic containers that marks Cassina's first collaboration with chef Davide Oldani.
LOADING
LOADING
Close
Upholstery Colour
01 Description
02 Dimensions
04 Technical sheet
05 Product care
06 Downloads
MATERIAL
Glossy enamelled ceramic
COLOURS
Chalk, grey or cobalt blue
STRUCTURE
Each piece consists of a container and its lid
DESIGN BY
PRODUCT CARE AND MAINTENANCE
In this manual you will find some recommendations for the care and maintenance of your Cassina products.
The materials are divided into different categories; each one is accompanied by its own information sheet with instructions, preventative measures and methods for cleaning.
Downloads
Access 2D and 3D drawings, technical sheets, and complete documentation to explore every detail of our products.
Designed for professionals and those seeking in-depth information.
GALLERY
CONTENTS
DESIGNER
PRODUCTION YEAR
2023
Taac, by Davide Oldani, creator of POP Cuisine and student of renowned chef Gualtiero Marchesi, is a metaphoric reinterpretation of the significance of the seasons at table that is expressed through objects inspired by nature and the flavours that enrich our daily life. The collection comprises four enamelled ceramic containers in the shape of a squash, onion, asparagus and rooster, available in three colours: chalk, grey or cobalt blue. These four elements elevate, through sensory appeal, the significance of the ingredient itself. Each piece in the collection, made up of a container whose lid - a cloche - reveals the recipe with the flavours of the table - is symbolic of a season and inspires its use. The objects are functional and decorative. They can be used in the kitchen as well as on the table or in the living room.
I CONTEMPORANEI
Davide Oldani
Davide Oldani, inventor of POP Cuisine - high quality, priced reasonably - opened his restaurant D’O in 2003 in Cornaredo, outside Milan, his home town. After just a year in business, the most authoritative culinary guides included him among the great chefs of Italian cuisine. He has received many accolades, including a Michelin star in 2004, the City of Milan’s Ambrogino d’oro in 2008 and, in 2013, he was invited to speak at Harvard about his experience as an entrepreneur following publication of a case history about his restaurant in the Harvard Business Review.