Composition
The kitchen kit
Tullio, Tagliamento and Vulcano
The 18/10 stainless steel pot and lid from the Tullio line, the 5 PADEL steel frying pan, the Tagliamento acacia cutting board, and the Vulcano knife. Choose the sizes and quantities you need: the discount applies automatically.
Complete kit −15%
Offer valid until October 31st
Piece 1
TULLIO pot
18/10 stainless steel with heat-diffusing base. For gas, induction, and oven.
Piece 2
TULLIO lid
18/10 stainless steel with internal fit. It automatically matches the pot diameter, but you can change it.
Piece 3
5 PADEL frying pan
Five materials, no coating. Free of PFAS, PFOA, and PTFE. Each material serves a different purpose.
Piece 4
TAGLIAMENTO cutting board
Solid acacia wood. For cutting and serving; hand wash and dry immediately.
Piece 5
VULCANO knife
Black ceramic blade with soft-touch handle. The santoku cuts vegetables and fish; the 12 cm is the all-rounder.
The recipe of the season
Mushroom risotto
Risotto is the true test of a pot: it requires constant heat when the broth is added, and a few seconds of thermal inertia once the flame is off. That is why we include it here, alongside our tools.
For 4 people
- 320 g Carnaroli rice
- 400 g mixed mushrooms
- 1 liter broth, kept hot
- 1 finely chopped shallot
- 40 g cold butter
- half a glass of white wine
- 60 g Parmigiano Reggiano
- thyme, salt and pepper
1. The mushrooms. Clean them with a damp cloth, never under running water. Slice them thickly and sauté over high heat with a little butter until they lose their water and begin to brown. Set aside.
2. Toasting. Sauté the shallot in butter without letting it color, then add the dry rice. Stir until the grains are hot and slightly translucent: this is the step that determines the final texture.
3. Deglazing. Add white wine, and wait for the alcohol to evaporate completely before continuing.
4. The broth. One ladle at a time and always hot: adding it cold lowers the temperature and interrupts the cooking. Wait for it to be absorbed before adding more. Halfway through cooking, add the mushrooms and thyme back in.
5. Mantecatura. Turn off the heat, wait a few seconds, then add cold butter and Parmesan and stir vigorously. The risotto is ready when, tilting the pot, it moves like a slow wave. Let it rest for a minute before serving.
Only until Monday morning
Planning on making risotto for a large group?
When you have a full table, you need more space. The 32 cm Tullio pot and its lid are 15% off until Monday, October 12th, even without purchasing the kit.
Together €148.00 €125.80
The discount applies automatically in the cart. Valid until 9:00 AM on Monday, October 12th.
TULLIO pot ø 32 cm
TULLIO lid ø 32 cmThree gestures, five tools
The kit brings together the tools for the three gestures that underpin kitchen work: cutting, slicing, cooking. Each piece is chosen for its specific function and remains useful on its own.
Cutting
The Tagliamento cutting board is carved from a single piece of acacia. The wood accommodates the blade without dulling it and keeps food steady while cutting. With use, it will show blade marks: this is normal for solid wood, not a defect.
Slicing
The Vulcano knife works with precision rather than force. The 12 cm model covers most daily preparations; the 15 cm santoku has a wider blade, designed for vegetables and fish.
Sautéing
The Tullio pot and 5 PADEL pan serve two different needs: the former is 18/10 stainless steel with a heat-diffusing base, the latter has three layers and no coating. The lid is useful for moderate-heat cooking. These bases are perfect for developing a crust on meat and creating pan sauces.
Steel has nothing to hide: you can see exactly how it cooks.
Tullio is the 18/10 stainless steel line designed by Andrea Zani. No coatings to replace, no shortcuts: just steel, a heat-diffusing base with an aluminum core, and a satin-finished interior with graduated markings for measuring directly in the pot. It works on gas, induction, glass-ceramic, and electric plates, and goes straight from the stovetop to the oven.
It is a tool for those who want to learn to read the heat, not avoid it. Where non-stick ends, steel excels: intense searing, perfectly golden sofrito, and pan drippings that become flavorful sauces.
Alongside the pot are its lid and the 5 PADEL pan, which is a more direct version of the same idea: three layers of steel, no PFAS, and no coatings to replace. Plus two items from Emporio Zani that handle the less conspicuous but essential daily tasks: the cutting board and the knife. Preparing, cutting, serving, sharing.
They ask for little: steel washes normally, wood should be hand-washed and dried immediately, and the blade should not go in the dishwasher. Everything else is in our maintenance guide.
Since 1963, we have been working with steel in Lumezzane, Val Trompia. For over sixty years, we have produced tools designed for daily use and to last over time.
Depending on the product selected, manufacturing may take place outside the European Union. The country of origin is indicated on each product page.