Cristoforo Trapani
Stellar Chef in Progress
“Thus, ends in peace the career of the armoured vegetable called artichoke, and scale after scale, we strip the delight and eat the peaceful paste of its green heart.” Neruda has dedicated an ode to the artichoke, Trapani has devised its perfect cooking method: on embers. The stability of marble provides the perfect base for the brazier that renders the artichoke crisp and even more fragrant.

Magnolia Table
Contemporary chefs love to construct their culinary creations to enhance their impact; it’s not difficult therefore, to imagine they also love to create the props. Cristoforo Trapani, chef of Magnolia, the stellar restaurant at the Hotel Byron in Forte dei Marmi, has translated his culinary creativity to design. These two worlds meshed instantly: at the table or on a sideboard, his tiered cake stand PRE, hosts sweet and savoury finger food to be offered to guests in a creative and unexpected way. The bread basket of the Apuan Alps, in white or black marble, is ready to cradle the great Italian bread making tradition; the artichoke brazier is his chef-d’œuvre, and the soup tureen, are all objects of a simple cuisine that is redolent of lemons, sea and sun. They are not limited to functionality, but gleam with the marble’s calcite.
Technical Information
  Nero Marquinia

Ø 32 x 31 cm
Ø 12.6 x 12.2 in

Made in Italy, hand finished.
Useful Information

MMAIRO marble products are made of valuable materials and need to be handled with care. Any difference between similar objects and from their picture on the catalogue are due to the nature of the marble, and costitute an additional value of each piece, making it truly unique and special. The contact with acid or corrosive substances may adversely affect the surface. Hand washing is recommended. Special stain treatment, where necessary food compatible.
Cristoforo Trapani

Stellar Chef of “La Magnolia” in Forte dei Marmi. His early experiences of working with fresh and simple ingredients from his native land, lead him to formulate a concept of cuisine that is simple and rewarding. His meetings with masterful chefs such as Heinz Beck, Antonino Cannavacciuolo, Moreno Cedroni and Davide Scabin, refined the personality of a chef who can capture and reinterpret the rich traditions of the south, combining them it in a straightforward way with the honest, gastronomic resources of Tuscany; from Lunigiana to Versilia, where he lives.

Matteo Cibic