The innovative CookingRAK cooktop meets starred chef Massimo Bottura
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The innovative CookingRAK cooktop meets starred chef Massimo Bottura

For the new Al Gatto Verde restaurant, the Modena chef choses RAK Ceramics’ new invisible induction cooktop

The innovative CookingRAK cooktop meets starred chef Massimo Bottura
By Editorial Staff -
RAK Ceramics has participated in the project

Evolution might sometimes be invisible but it can still have a huge effect on everyday life. A good example is found in Massimo Bottura’s new Al Gatto Verde restaurant. Opened on September 20 in the courtyard of the Maria Luigia vinegar factory, part of the guesthouse of the same name run by the starred chef and his wife Lara Gilmore in the heart of the Modena countryside. But this statement doesn’t just apply to the food but also to the technological, architectural, and furnishing choices behind the creation of this new dining establishment, beginning with the kitchen, the heart and soul of the restaurant. Here we find an artisanal grill, a wood-burning oven, and an invisible induction cooktop made by RAK Ceramics.

Talking about the cooking surface, the chef described it as an “invisible evolution,” adding, “Imagine this beautiful, essential, natural surface on which you can prepare, cook, clean, and eat. You can have your team, your guests, your friends there with you, sitting and eating around the same surface, while you’re cooking. Sometimes, evolution is invisible.”

The inauguration of Al Gatto Verde with this latest generation cooktop, dubbed CookingRAK, represents a world first, pioneered by Bottura. Underlying the project was a desire to create a multifunctional kitchen space ideal for daily use. The slabs used for the cooktop are high-performance Maximus slabs, which, when combined with the innovative induction system, make it possible to prepare, cook, eat, entertain, and socialize around the same surface.

“When I think about this new surface, the first thing that occurs to me is its beauty,” added Bottura. “Its natural materials, clean shapes, simple lines. Creating something of beauty is extremely difficult, especially for the kitchen. You have to ensure it’s functional in terms of its intended use but also simple. And that’s the most complicated thing. In spaces where you cook, technology is extremely important. Without technology, nothing’s possible.”


CookingRAK features

CookingRAK, RAK Ceramics Courtesy of RAK Ceramics

The CookingRAK invisible induction cooktop comprises a single 9/16” (14.5 mm) thick porcelain stoneware slab that combines the preparation and cooking areas in the one uninterrupted surface that’s free of edges and defects. The material is highly resistant to heat, liquids, scratches, stains, acids, and chemical agents. Without compromising the quality of cooking in any way, CookingRAK uses less energy than traditional electric and gas systems. It also doesn’t cause the surrounding worktop to heat up, since the technology uses electromagnetic fields that only heat pans placed on the cooking zones. To make it easier to identify these zones, six different marking styles are available. This means the system can be used with any kitchen style, while ensuring the quality and absorbency of the slab.

Each cooking zone is controlled by a remote control with a liquid crystal display. It can also be managed via an app on your smartphone or tablet.

The cooktops are available in Marble, Stone, Concrete, Metal, and Unicolor versions to harmonize with any kitchen style, be it modern, classic, or rustic.

“The CookingRAK system is the perfect combination of aesthetics and functionality, with the added convenience of digital control. It’s a true invisible evolution for the modern kitchen,” added Leonardo de Muro, vice president International Business Development, Marketing, and Communication with RAK Ceramics.


Al Gatto Verde

CookingRAK, RAK Ceramics Courtesy of RAK Ceramics

The Al Gatto Verde restaurant is located in the courtyard of the Maria Luigia vinegar factory, restored last year, which currently houses 1400 barrels of traditional balsamic vinegar dating from 1910–80 alongside contemporary artworks. The space was designed to minimize impact on the environment, with particular attention paid to sustainability. Solar panels provide electricity, while a zero-waste approach applies to all other energy sources, with the aim of recycling and reusing every emission produced. In other words, the restaurant is a combination of ethics and aesthetics.

“Our kitchen is surrounded by vineyards and fields, and lit by fire,” says chef Jessica Rosval, culinary director of Casa Maria Luigia since it opened in 2019. “It’s a magical place that goes beyond restrictive definitions and lets our creativity run free.”


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All images courtesy of RAK Ceramics

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