Ego, the unfolding collection presented in Milan during Fuori Salone

The Fuori Salone is always a festive occasion and an opportunity to meet with partners, distributors, architects, interior designers, old and new friends…
This year, the focus was on EGO, the most recent development from the Cut project.
The Cut is the result of research meant to go beyond the present. A project and a series of ideas dedicated to design and innovative content. A continuous comparing of notes with the most international, universal trends. To interpret them with new forms and new functions in its deepest identity, in the DNA of the Cut, there’s an approach that is naturally different in defining furnishings for the kitchen environment.
Meant to evolve and constantly develop technical ideas and solutions and new technologies.

The Cut evolution – Architizer A+Awards

For the third year in a row, the Cut Evolution won at the Architizer A+Awards, this time for 2017. Our kitchen won in its category, having garnered both the jury prize as well as winning the popular choice. It was chosen from among designs from more than 100 countries around the world. The Cut’s Italian-made design convinced the jury, made up of key players from the worlds of design, architecture, technology and industry press, and won the popular vote thanks to the concept behind The Cut Evolution. “Everything I create has a functional reason as well as aesthetic understanding. I never design for the sake of beauty alone. What is beauty anyway?,” Alessandro Isola

At Fuorisalone 2022 The Cut presents Nativia: a new kitchen idea to awaken the pleasure of being together

During Design Week in Milan, scheduled to take place from 7 to 12 June 2022, inside the The Cut flagship store, a series of gastronomic delights will highlight the symbolic and social relationship between conviviality and the kitchen environment. The occasion is the presentation of Nativia, created to transform the kitchen into a space where relations and experimentation take place. Nativia addresses contemporary requirements by creating an open environment – a space to cook, have breakfast, study and work in – that encourages conversation between people by forming a receptacle for shared moments, which change according to the time of day, situations and people. Design meets requirements by helping to create emotions and satisfying our need to enjoy everyday life. Movement, space and interaction are the three preconditions of the project, which interprets the kitchen environment as fluid and changing, able to transform several times over the course of the day to reflect different lifestyles.