The new appointment for cooking lovers is happy hour, a proposal that combines the desire for soft drinks with the tasting of traditional culinary dishes. We go from delicious finger food to real first and second courses served buffet style. Salvinelli has created a series of buffet cutlery suitable for different types of dishes and even desserts.

Catering is evolving towards a philosophy centered on the culinary experience, the refined search for raw materials and innovative cooking methods. This ideology therefore leads to downsizing the portions that become small gastronomic tastings. The cutlery shrinks to accompany these single portions.

The pale gold shade of champagne has always been synonymous with class and prestige. Through careful chromatic research, Salvinelli has reproduced this elegant nuance in his cutlery, managing to transfer the concept of champagne class from the glass to the cutlery.

In recent years, the fashion of “American placemats” and tables left with bare surfaces is depopulating. The mise en place are then set up with cutlery rests that avoid the contact of blades and cups with the surface of the table. Salvinelli offers several style solutions.

In the HO.RE.CA world, the need to personalize the mise en place more and more is advancing, and so the tables are enriched with stylish cutlery rests, colored placemats, coasters from the most varied materials and therefore also with the cutlery you want to create a table as unique as possible.
Thanks to the micro-chiselling engraving it is possible to recreate a texture on the cutlery that incorporates decorative motifs of napkins, tapestries and logos.
Salvinelli gives you the opportunity to choose the model that best suits you and re-print it with a very personal texture.

The new appointment for cooking lovers is happy hour, a proposal that combines the desire for soft drinks with the tasting of traditional culinary dishes. We go from delicious finger food to real first and second courses served buffet style. Salvinelli has created a series of buffet cutlery suitable for different types of dishes and even desserts.

Catering is evolving towards a philosophy centered on the culinary experience, the refined search for raw materials and innovative cooking methods. This ideology therefore leads to downsizing the portions that become small gastronomic tastings. The cutlery shrinks to accompany these single portions.

The pale gold shade of champagne has always been synonymous with class and prestige. Through careful chromatic research, Salvinelli has reproduced this elegant nuance in his cutlery, managing to transfer the concept of champagne class from the glass to the cutlery.

In recent years, the fashion of “American placemats” and tables left with bare surfaces is depopulating. The mise en place are then set up with cutlery rests that avoid the contact of blades and cups with the surface of the table. Salvinelli offers several style solutions.