About Us

What Is “Fourcellina” ?

FOURCELLINA is the newest tool of the kitchen, which will take place in the cutlery tray of kitchen of restaurants and families.

The idea of it started from maitre-chef Graziano Simonetti, teaching in the professional schools of cuisine and enogastronomy. Later it was developed from a technical collaboration with Dashamir Elezi. FOURCELLINA was designed as a necessity in the modern restoration to perform a high level service.

Such a service in modern restoration is covered by maitre / tranchier which cooks and / or shares a certain cooking in front of the customers (under the “voile”).

As a result of sector crises and staff shortages, the figure of the maire / tranchieris lost and only in high-level restaurants are still found. Nowadays the chef of the kitchen performs this service in the restaurant hall only upon costumers’ request.

Why was Fourcellina created ?

FOURCELLINA was also thought as a requirement to simplify the work in the restaurants’halls where the flame is cooked and / or served, and where serves serve meat, poultry meat, fish or fruit compositions directly in the plates of costumers.

In the various professional cooking schools, students are taught how to chop a meat cooked or prepare a dish of pasta while keeping it stable during all the time ( ex. A knife and a fork). Moreover, pealing an orange or an apple without touching it but by using the clip a fork and a spoon is extremely difficult.

Naturally it is very difficult to administer and fix a piece of meat, poultry or fruit of a certain size with two unequaled and flat shapes of the tail, holding it in one hand.

The fork used in the kitchen does not have a good shape and adequate tips therefor, it does not fix the piece to be cut, except it damages it, making a part of the meat fluid flow. However, from the shape (geometrical size and shape of the tooth), the service (work) is performed exactly and elegantly.

Dimensions

FOURCELLINA is been designed with several sizes to specifically hold fruits, various types of meat, as well as birds (chickens, ducks, owl) with 4 teeth and 2 carrying arpions.

The shape and dimensions of Fourcellina (geometric shape of the teeth, length, tooth distance to each other, length of the tail, bearing weight) are studied to have a good stability during use considering the balance of the weight of the product to be cut.

Many experiments have been done until the final result was achieved. Fourcellina is already well-qualified by the restoration professionals.