Here gym weights are used as castors for this colourful table called “Orto in Cucina” (kitchen garden). Made from old wooden pieces - in addition to the weights – the center of the tabletop is fitted a pot that can be planted with flowers or aromatic herbs.
A 1940s industrial bench becomes the ‘Eco-Kitchen’ after being reworked by architect Dario Vecchi. This one-of-a-kind model employs a worn walnut pine surface for a rustic effect. The drawers are also reused.
A waterproofed granary funnel is the sink of this cool kitchen. The fantastic dish-rack to the side allows water runoff from your dishes to water the plants below. Better yet, the dish-rack was previously a wine rack!
You can’t have eco kitchen without eco-conscious food. Chef Marco “Quincy” Sala prepared the organic appetizers that were served up at the Tallulah Gallery. In the above picture we see cream of asparagus soup with an egg mimosa.
Brightly colored finger foods become a declaration of love for nature. Only natural ingredients from Cascina de Vecchi in Milan were used.
This movable island was previously used in the 1940s as a place to store printing blocks at a printshop. Today it is an amazing kitchen module that’s been cleaned, waxed and laquered in a bright blue.
These tidbits are made up with soft cheese and decorated with pistachio, carrot and savoy cabbage. A rainbow of easy to eat treats, we thoroughly enjoyed the wholesome taste of these organic creations.
Photos: Maria Rosa Pavia for Inhabitat
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