Build your own
The kitchen kit
Tullio, Tagliamento and Vulcano
The Tullio casserole and lid in 18/10 stainless steel, the 5 PADEL steel frying pan, the Tagliamento acacia cutting board and the Vulcano knife. Choose the sizes and quantities you need: the discount is applied automatically.
Complete kit −15%
Offer valid until 31 October
Piece 1
TULLIO casserole
18/10 stainless steel with a heat-diffusing base. For gas, induction and the oven.
Piece 2
TULLIO lid
18/10 stainless steel, designed to sit inside the rim. It follows the diameter of the casserole automatically, but you can change it.
Piece 3
5 PADEL frying pan
Five materials, no coating. Free from PFAS, PFOA and PTFE. Each material suits a different way of cooking.
Piece 4
TAGLIAMENTO cutting board
Solid acacia wood. For cutting and for serving. Wash by hand and dry straight away.
Piece 5
VULCANO knife
Black ceramic blade and soft-touch handle. The santoku handles vegetables and fish, the 12 cm is the all-rounder.
The recipe of the season
Mushroom risotto
Risotto is the real test of a pan: it asks for steady heat when the stock goes in, and a few seconds of thermal inertia once the flame is off. That is why we put it here, next to the tools.
Serves 4
- 320 g Carnaroli rice
- 400 g mixed mushrooms
- 1 litre of stock, kept hot
- 1 shallot, finely chopped
- 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. Cut them into thick slices and brown them over a high heat with a little butter, until they give up their water and start to colour. Set them aside.
2. Toasting. Soften the shallot in butter without letting it colour, then add the rice dry. Stir until the grains are hot and slightly translucent: this is the step that decides the final texture.
3. The wine. Pour in the white wine and wait until the alcohol has completely evaporated before going on.
4. The stock. One ladle at a time and always hot: cold stock drops the temperature and stops the cooking. Wait until it is absorbed before adding more. Halfway through, return the mushrooms to the pan with the thyme.
5. The mantecatura. Turn off the heat, wait a few seconds, then add the cold butter and Parmigiano and stir firmly. The risotto is ready when, tilting the pan, it moves like a slow wave. Let it rest for a minute before serving.
Until Monday morning only
Planning a risotto for a big table?
When there are many at the table you need more room. The 32 cm Tullio casserole and its lid are 15% off until Monday 12 October, even without building the kit.
Together €148.00 €125.80
The discount is applied automatically in the cart. Valid until 9:00 am (Italian time) on Monday 12 October.
TULLIO casserole ø 32 cm
TULLIO lid ø 32 cmThree gestures, five tools
The kit brings together the tools for the three gestures that kitchen work rests on: chopping, slicing, cooking. Each piece is chosen for the job it has to do and is just as useful on its own.
Chopping
The Tagliamento cutting board is made from a single piece of acacia. The wood receives the blade without dulling it and holds food steady while you cut. With use it shows knife marks: that is how solid wood normally behaves, not a defect.
Slicing
The Vulcano knife works by precision rather than force. The 12 cm model covers most everyday preparation; the 15 cm santoku has a wider blade, designed for vegetables and fish.
Browning
The Tullio casserole and the 5 PADEL frying pan answer two different needs: the first is 18/10 stainless steel with a heat-diffusing base, the second is three-ply and uncoated. The lid is for dishes that need to be followed over a moderate heat. These are the surfaces where meat forms its crust and the pan juices build up, ready to be deglazed.
Steel has nothing to hide: you can see how it cooks.
Tullio is the 18/10 stainless steel line designed by Andrea Zani. No coating to replace, no shortcuts: just steel, a heat-diffusing base with an aluminium core and a satin interior with a graduated scale, so you can measure straight into the pan. It works on gas, induction, ceramic hobs and electric plates, and goes from the hob to the oven.
It is the tool for those who want to learn to read heat, not avoid it. Where non-stick stops, steel is at its best: deep browning, a soffritto that keeps its flavour, pan juices that turn into a sauce.
Alongside the casserole come its lid and the 5 PADEL frying pan, the most direct version of the same idea: three layers of steel, no PFAS and no coating to replace. And two pieces by Emporio Zani that do the least showy, most everyday part of the work: the cutting board and the knife. Prepare, cut, serve, share.
They ask for little: steel is washed as usual, wood is washed by hand and dried straight away, and the blade stays out of the dishwasher. Everything else is in the care guide (in Italian).
We have been working steel in Lumezzane, in Val Trompia, since 1963. For over sixty years we have made tools designed for everyday use and built to last.
Depending on the product selected, production may take place outside the European Union. The country of production is stated on each product page.