Arclinea’s centenary celebrations included four special dinners hosted in the brand’s showroom, April 7-11. Each evening provided an opportunity to experience a unique encounter between gastronomy and design, interpreting the themes of the exhibition and book through menus created by renowned chefs such as Riccardo Camanini of Lido 84, and chefs Cinzia De Laura and Sara Nicolosi of Altatto.

On Thursday, April 10, a dinner transformed the showroom into a true sensory laboratory. The setup, inspired by a selection of the 100 ingredients featured in the project, offered a spectacular mise en place designed “to be savoured by the eyes before the nose and palate.”

The concept brought together iconic ingredients emblematic of Italian cuisine and contemporary mixology curated by BE – Barman Eventi — each station offered an immersive tasting journey, with cocktails inspired by ingredients such as the Marinda tomato, Nocellara olive and capers from Borgo. Paired dishes were conceived to enhance flavour and perception, balancing aesthetics and culinary research.

Art within art: the interactive plinths transformed traditional ingredients into real installations. Cheese and honey dripping straight from the comb, quail eggs on pedestals, radicchio spears with Cervia salt and lentisk oil, whipped butter mountains with salted Lampedusa fish, and Modica chocolate to be broken with a chisel: each element became the protagonist of a new kind of tasting. An innovative language that transformed Italian cuisine into something visual and tactile; more surprising and captivating with every bite.

The Arclinea dinners were an opportunity to explore the profound connection between gastronomic culture and conviviality — aspects of the brand that are consistently central to its vision. The talented chefs freely interpreted the chosen ingredients with creative flair and contemporary sensibility, offering a journey into taste where tradition meets experimentation with elegance. A perfect union of design and haute cuisine.