{"id":3774,"date":"2014-10-06T14:55:23","date_gmt":"2014-10-06T14:55:23","guid":{"rendered":"http:\/\/www.valcucine.com\/magazine\/?p=3774"},"modified":"2014-10-16T12:42:18","modified_gmt":"2014-10-16T12:42:18","slug":"21-three-gelato-meccanico-at-interieur-kortrijk","status":"publish","type":"post","link":"https:\/\/www.valcucine.com\/magazine\/en\/2014\/10\/21-three-gelato-meccanico-at-interieur-kortrijk\/","title":{"rendered":"&#8211; 21.three Gelato Meccanico at Interieur, Kortrijk"},"content":{"rendered":"<p style=\"text-align: justify;\">&#8211; 21.three Gelato Meccanico has been selected by the jury to realise one of the bar concepts and prominent exposure during the Biennale Interieur\u00a02014.<\/p>\n<p>With Gelato Meccanico, the Italian team of Davide Fabio Colaci, Lula Ferrari and TourDeFork together with Laura Doardo, Ludovica Niero and Marco Savini convinced the jury with a concept\u00a0based on handmade ice cream made to old technologies in an environment that stimulates participation. &#8211; 21.three reinterprets the process of making\u00a0artisanal ice-cream on our Meccanica kitchen system. The modular frame system designed by Gabriele Centazzo for our sister brand <a href=\"http:\/\/www.demode.it\" target=\"_blank\">demode <\/a>engineered by Valcucine<\/p>\n<p><a href=\"http:\/\/www.demode.it\/en\/products\/meccanica-1\" target=\"_blank\"><img decoding=\"async\" class=\"alignleft size-full wp-image-3780\" src=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2014\/10\/1969232_633900083330595_2108098951_n-e1412607164612.jpg\" alt=\"1969232_633900083330595_2108098951_n\" width=\"660\" height=\"467\" \/><\/a><\/p>\n<p>The designed space is set up as a vast scenic device in which the\u00a0guest, through direct visual and physical participation can become\u00a0a performer in the ancient art of ice-cream making. Every hour or\u00a0so the process of handmade ice-cream production will begin\u00a0through all it&#8217;s different stages, ending with the hand crank mechanical\u00a0ice-cream whipping, using White Mounatian machines, which\u00a0function thanks to salt and ice eutectic mixtures. A slow, mechanical\u00a0and highly sophisticated ritual.\u00a0The Ancient Romans would mix fresh snow with mulled wine or\u00a0citrus juices to prepare sorbets but it is only since the seventeenth\u00a0century, with the discovery of eutectic mixtures that the modern\u00a0age of ice cream began. By mixing appropriate amounts of sea salt\u00a0and ice it is possible to reach a sub zero temperature of -21.3\u00b0 C,\u00a0the chemical reaction involves adding NaCl (Sodium Chloride) to\u00a0solid state H2O (Water), the salt melts the ice by lowering the\u00a0mixtures freezing point and in order for the ice to liquefy it needs\u00a0to absorb energy from the mixture, therefore lowering the compounds\u00a0temperature well below zero. It was thanks to the discovery\u00a0of this chemical principal that the &#8220;invention&#8221; of ice-cream was\u00a0made possible.<\/p>\n<p style=\"text-align: justify;\">-21.three is a versatile and adaptable project, the main elements\u00a0that compose it can be easily reduced and transformed depending\u00a0on the projects needs. Depending and spatial and technical requirements\u00a0it can easily adapt to the 80 square meter space as well\u00a0as the 120 square meter space without affecting the ice-cream&#8217;s\u00a0scenic production process.<\/p>\n<p>\u00a0<a href=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2014\/10\/ScreenShot010.jpg\"><img decoding=\"async\" class=\"alignleft size-full wp-image-3777\" src=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2014\/10\/ScreenShot010.jpg\" alt=\"ScreenShot010\" width=\"650\" height=\"367\" srcset=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2014\/10\/ScreenShot010-252x142.jpg 252w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2014\/10\/ScreenShot010-300x169.jpg 300w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2014\/10\/ScreenShot010.jpg 650w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/a><\/p>\n<p>GELATO MECCANICO<br \/>\nKortrijk Xpo \/ Hall 5<br \/>\nhttp:\/\/www.interieur.be\/<\/p>\n<p>more about space category award <a href=\"http:\/\/www.interieur.be\/awards\/2014\/space\">here<br \/>\n<\/a>more about Meccanica? write to info@valcucine.it<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8211; 21.three Gelato Meccanico has been selected by the jury to realise one of the bar concepts and prominent exposure [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":3775,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[505,13],"tags":[118,177,1457,1432],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>- 21.three Gelato Meccanico at Interieur, Kortrijk | Valcucine Magazine<\/title>\n<meta name=\"description\" content=\"Have you ever considered Italian kitchen design for your home? Discover Valcucine latest news about Valcucine Magazine featured in our magazine\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.valcucine.com\/magazine\/en\/2014\/10\/21-three-gelato-meccanico-at-interieur-kortrijk\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"- 21.three Gelato Meccanico at Interieur, Kortrijk | Valcucine Magazine\" \/>\n<meta property=\"og:description\" content=\"Have you ever considered Italian kitchen design for your home? 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