Eleit, the project by Titti Gallucci that combines gastronomy and design

The vitality of a city can manifest itself in different ways, viz Napleslast time I was there, it revealed itself to me on the dazzling view Petrucci Palacewhere in the magnificent and crumbling presence of Donn’Anna Palace – Baroque building erected directly on the cliffs of Posilippo and among the capital’s most intense symbols – and the sunset over the bay dominated by Vesuvius, I came for the first time in contact with the creations conceived and created by Eleit, a company run by Titti Gallucci which is intended to make originals design objects designed to enhance the local gastronomic specialtiesmanages to insert osmotic communication the best restaurants, the best producers and the most original craftsmen in the region.

We were not by chance in Palazzo Petrucci, the famous one restaurant by chef Lino Scarallo – as well as the first among the Neapolitans to be awarded a Michelin star – is in fact part of Eleit’s creative network, which manifests itself here in Rites line, a series of small ceramic elements made by Bhumi and designed by 400gon, designed to serve delicacies and enhance gestures that have their roots in the deepest womb of the Neapolitan gastronomic tradition. The Riti line consists of three small ceramic tools – Scarpetta, Soffio and Con-fingers – designed to serve small dishes, easy to imagine among amuse-bouche in a place like Palazzo Petrucci, but versatile enough to look forward even among tapas in a place that pays attention to detail. We said that the dialogue takes place at a level where cuisine and art meet and the result is conveyed by craftsmanship and design. Here, the intention is to reinforce the gesture of simple but immortal dishes: Scarpetta welcomes a meatball with Neapolitan ragù in a very small perforated tray, which drains the juice of the sauce through a hole on a slice of toast lying on the surface below . It all fits in one hand. Soffio is designed for fried pizza, in this case a mignon version of fried pizza, which is kept in a small bed and attached to the bottom with a needle that pierces it so that the heat escapes: the fried pizza must be opened as it is glowing . Con-fingers is an ergonomic mini tray perfect for being supported by two fingers, it goes without saying that it holds finger food on top.

Beatrice Della Volpe

The day after the discovery of the creative osmosis set in motion by Titti Gallucci makes us admire Royal Capodimonte Porcelain Factory, a secular and famous institution conceived in 1743 at the behest of the King of Naples Carlo di Borbone. That Capodimonte ceramics thanks to their realism and the intention to reproduce as faithfully as possible, the natural details have long represented an absolute stylistic reference point, what many may still not know is that not only the production still continues, but that – finally a little ‘modernized in certain ways – literally doing school. Not to say, inside Capodimonte Park, there is just one school, the State Education Institute at the address of “Raro” Caselli-De Sancti, where classes of Neapolitan teenagers learn the various stages and techniques of production. The institute also still has the trademark for Real Fabbrica – the unmistakable Bourbon lily – and is in fact the only company that can legally stamp it on its products.

eleit

Beatrice Della Volpe

eleit

Beatrice Della Volpe

If we have been here, it is as you will have understood that Real Fabbrica was involved by Eleit in the production of an object that was able to dramatically multiply the very idea that embodies this kind of concept: the connection with the territory in this case actually depends not only on the performance and the production, but also on the inherent history which the artifact is able to revive and give a new shape and meaning to a vase found in the archeological excavations at Paestum. The vase, part of a sacred set, was one Pyxiscould the name trigger etymological interferences: in Italian we know it as pyx, the liturgical element, which in the Catholic tradition is designed to preserve the consecrated hosts. Paestum pyxis was also a container, it was used to store olives. The chain of meaning triggered by Eleit continues in an almost magical way: Pyxis designed by architect Raffaella Del Giudice – a vase with a lid as elegant as a woman’s neck – returns to contain another key element in Campania’s gastronomy: buffalo mozzarella. Absolute centerpiece, among the many culinary utensils, this is certainly not meant to be put away, but to continue to spread its aura from the center of the dining room. The degree of beauty and functionality corresponds to design masterpieces: Pyxis is not an object for its own sake, it serves so much to preserve the buffalo mozzarella immersed in its serum, which as you know must not see the refrigerator even with a telescope and when the lid is overturned and put on it, cutting it by draining the cheese’s generous but excess juice right into the neck of the jar, which collects them and allows them to be preserved.

pyxis, eleit

Beatrice Della Volpe

Also in this case (Deo Gratia) could not miss a ritual ostension, a litmus test, a crash test – in short a meal. And here we descend through the bustling alleys of Sanità and land in the presence of the legendary Concettina by the Three Saints, the pizzeria made an international gourmet destination of Ciro Oliva, which could cleverly donate enamel to a family restaurant, which in turn has become a driving force for artisans from across the neighborhood. Among cutlery and dishes made by hand exclusively for these four walls, hyperuranum sandwich with three artichokes (and ham), children’s pizzas (with parmesan), fried pizzas to be dipped greedily in Neapolitan ragù, others dripping with cheeses, obviously daisies and, i I close the best lemon delight I’ve ever tasted – halfway through the roundup is a glorious yellow Pyxis filled with mozzarella with a crispy shell and a solid texture. Given the abundance of “tasting” it may be that the other diners were unaware that when Pyxis was taken away, it was still hiding a few slices of the glorious mozzarella inside: I felt some pain.

the objects of eleit a rua catalana

Beatrice Della Volpe

Not even time to regret them and we go down in the historical Rua Catalanawhere artisans from time immemorial dedicated to the processing of brass and tin, from their cellars – caves on the ground floor once used as stables – are now involved with Eleit for the realization of the set of objects that have been baptized Oliva family, a concept designed to facilitate oil tasting – and to create a steampunk oil bottle worthy of the new millennium (all based on a project by designer Astrid Luglio). But be patient, the story of Rua Catalana deserves a few more lines: the activities that still exist in the small but intense crossroads have been there since 1343 (!), When Queen Giovanna I of Anjou allowed the Catalan tinsmiths to use the road which they gave their name to restart the trade of the kingdom. As in any self-respecting story, even the bustling creativity of Rua Catalana risked extinguishing itself, to be relaunched by the intuition of the artist Riccardo Dalisi, who, thanks to the collaboration with the few remaining tinsmiths, installed lamppost sculptures, a different from the other, which still today makes this view of Naples unique – recognized as a World Heritage Site. Today, there are six shops left to keep the old craft alive.

napoli, rua catalana

Beatrice Della Volpe

Admiring the members of the Oliva family in action – that is, the three objects designed by Astrid Luglio and Mariella Caputo and made of tinned brass by the craftsmen of Rua Catalana (an oil jug, a small tray to taste bread and oil, and an ampoule to appreciate its fragrant properties) we change nature and take to Nerano, in the most authentic and wild end of the Sorrentino peninsula. Waiting for us is Captain’s Puba Michelin star whose halls embrace the whole magnificent panorama of Marina del Cantone (a corner of the world that emerges unexpectedly from another life and which I never thought of returning to consider).

olive family, eleit

Beatrice Della Volpe

Mariella Caputo – sommelier and owner of the restaurant with her brother Alfonso, chef – welcomes us with a grace and above all an understatement that is only a pleasure after the delicacies we see served on the table (special mention for Linguine alla Nerano ), it’s a place that is really “worth the trip” (plus the restaurant is attached to an inn where you can stay). This is where we test thanks to tools from the Oliva Family series the oil produced by the local oil company Le Colline Lubrensi – produced thanks to a variety of olive trees grown only in these regions, moreover since time immemorial (they are the same ones found in the excavations at Pompeii). The oil has a completely unique aftertaste, the scent is vaguely metallic and smells of sea, or more precisely of stone. Doing so today is the passionate Antonio Gargiulo, and his production is part – along with the three members of the Oliva family – of the gift box that Eleit has developed in collaboration with Dlish, a company that packages gifts with a focus on the quality of tasting and the aesthetic beauty of the proposals. In short, the intention is to cross regional boundaries and take some of this magic as far as possible. Mona Bavar, founder of Dlish, states that she has found in Eleit “a partner with whom she can share a shared vision to revive the pleasure of the opportunity to build a deeper emotional connection in a world full of standard and banal products, while supporting traditional expertise of local artisans, farmers and designers “.

eleit

Beatrice Della Volpe

As it will become clear, this is a trip, yes a detour, and ends in the heart of the Terre delle Sirene, a Mass Lubrensewhere we slip in the saddle of Piaggio Api driven madly through rocky narrow streets when weIl Turuziello farm, where Benedetto De Gregorio twists and kneads racy and exquisite mozzarella before our eyes. His family has been raising cattle for generations, and in fact the production goes far beyond mozzarella, to which are added caciocavalli, caciotte and above all Provolone del Monaco, which is still produced here according to the original recipe. If I were to tell you why our journey ended here, I would not be able to answer – it is therefore reasonable to imagine that the creative-gastronomic network that Titti Gallucci tirelessly continues to weave will soon reserve some news …

This content is created and maintained by a third party and imported into this site to help users enter their email addresses. You may find more information about this and similar content on piano.io

Leave a Comment