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Steady, resistant and safePress
Uncomparable Technology - Menù April- june 2011
The advantages offered by Inoxpiù to IFSE according to the School Director, Mr. Trovato
Renewing the kitchen, ideas for innovating - 100 IDEE PER RISTRUTTURARE march april 2011
Among the several ideas, also Unica by Inoxpiù
Agritur Weiss: spectacular model of Hospitality - PENTOLA D'ORO January-March 2011
Relax and nature between the Dolomites
Design, technology and food experience - SUITE january february 2011
technical partner of the event: the innovative qeuipment by Inoxpiù
Small Mobile Kitchen by Inoxpiù - Blog posts 2010
monoblock Qubica reviewed by several home interior design blogs
Blog after blog, Unica's success
Our cooking unit bounces from one design blog to another
Learning the Italian Style - VIE DEL GUSTO novembre 2010
Not simply and only a cooking school
IFSE: scuola della modernità - GRANDE CUCINA & WINE ottobre 2010
The school IFSE as an example of High Education
The Cooking School IFSE goes American
Italian Food Style Education flies to US thanks to "Brindiamo!"
Inoxpiù together with PicNic 2.0 at Macef 2010: PRESS RELEASES
The media response to the event PicNic2.0
Monoblock and modular kitchens by Inoxpiù - Blogs posts about Inoxpiù production
Several home appliances trends and news blogs display an overview of Inoxpiù best products
Unica, innovative kitchen - INNOVATIVE HOUSEHOLD Volume 3 2010
the Aussie book lists Unica among new wonders for the household
Cubist Kitchen - DOM Sept- Oct 2010
DOM magazine from Ukraine appreciate cubist art: Qubica
Young Masters: Capitan Torretta - Grande Cucina & Wine July-August 2010
Matteo Torretta holds the helm of the battleship Savini
Mamma Lidia's agnolotti are the protagonists of Brindiamo Magazine, Summer 2010
Ornella Fado visit the Alciati family in Stanto Stefano Belbo
Unica in all the languages of the world - Design.Architecture.Style - nov 2009
elegance and style travels towards East
Unica: luxury toy for gourmand e chefs - TOYS FOR CHEFS 2010
a collection of jewels for cooking lovers
Focus on Induction - GRANDE CUCINA & WINE February 2010
The multiple advantages offered by induction cooking explained by Clelia Palmese
The best of Made in Italy contract providers - HOST.IT Made in Italy first class hospitality 2009
Inoxpiù listed among the best contract providers
Eating out: mountain-hut cuisine - Gambero Rosso January 2010
The restaurant Mas dela Fam among the listed
Art in the kitchen - TIEMPO DE JOYAS invierno 2009
Mexican magazine TIEMPO DE JOYAS includes Unica among the latests luxuries
Leemann and Ana Ros together at cooking - FOOD & BEVERAGE November 2009
Haute vegetarian cuisine
The retrieved pig - HORECA magazine November 2009
Also chosen as main ingredient by Ristorante DIVIN PORCELLO, Inoxpiù costumer.
Under the shield of Charles and Matilde - HOTEL DOMANI November 2009
The Matilde di Canossa Golf, Spa and Resort on the hotellerie magazine
The vegan shift of the deputies - RISTORAZIONE COLLETTIVA Nov-Dic 2009
the chef Pietro Leemann served an entire vegetarian menu to Italian Republic deputies
Pietro Leemann: the pleasure of natural good cuisine - LA PENTOLA D'ORO Oct. 09
Pietro Leemann, Inoxpiu' customer, listed among the best restaurants of Milan
The kitchen of the future - SUITE October 2009
the new-born by Inoxpiù, Qubica, is a jewel of technology and design
Tested by Gambero : the forest on the plate GAMBERO ROSSO October 2009
among the chosen by Gambero Rosso the Trattoria La Brinca
Green Technology - SUITE October 2009
Maximum result with minimum consumption: the motto of Inoxpiù.
CNN project life: Slow Fish and Trattoria La Brinca - www.cnn.com
reportage on CCN.com about the concept of Slow food.
Tested by Gambero: the wine selection - GAMBERO ROSSO September 2009
two vacation destinations, two wine selections. One is from Inoxpiù's costumer: Rest. Kallmuenz
Identità London on www.coolcucumber.tv
reportage on the event held in London late June to which Inoxpiù participated as partner for professional catering equipment
Locanda with "seaview" and starry sky - DELIXIA Jul-Aug 2009
Luca Brasi's "Lucanda" once more protagonist of haute cuisine. Designed by Inoxpiù.
Inoxpiù, Kitchen's evolution - MENU July Sept 2009
Massimiliano Sabinot talks about his new Inoxpiù kitchen at Vitello d'Oro (UD)
Paradise to be savoured - ITALIA SQUISITA August 2009
Hotel Bellevue and its triple gastronomical offer
Italy on stage in London with the best quality food - ITALIA A TAVOLA online
the online version of the food magazine "Italia a Tavola" reports about the 2-day event in London
Contrasts' synthesis - HORECA magazine May 2009
the new Lucanda by Luca Brasi in Cavenago di Brianza, an Inoxpiù customer.
INOXPIU' - technology on demand - MENU' April-May 2009
the magazine MENU tells about the customized solutions offered by Inoxpiù
Rampant flavour, tame milieu - DELIXIA May-June 2009
high technology by Inoxpiù in the kitchen for Leone Bianco, Rovato (BS)
Pietro Leemann's recipes - FOOD & BEVERAGE May 2009
The new book by Pietro Leemann, a Michelin star and Inoxpiù client.
The new Lucanda of Luca Brasi - FOOD&BEVERAGE March 2009
After several years of successful management of his own restaurant, chef Brasi accepted the challenge of the restaurant Hotel Devero.
Leone Bianco Restaurant - DELIXIA September 2008
magazine DELIXIA visited Leone Bianco restaurant in Rovato (BS)
Ca ' Virginia Country House & Wellness - HOTEL DOMANI, March 2009
hotellerie magazine HOTEL DOMANI praises the virtues of Ca Virginia Country House and Wellness
The kitchen of the Future - SUITE April 2009
SUITE magazine dedicates its GRIFFE article to Inoxpiu' kitchens
Hotel Bellevue in Cogne (AO) - FOOD&BEVERAGE - march 2009
The magazine FOOD&BEVERAGE praises the virtues of wonderful relais & chateaux Hotel Bellevue in Cogne.
Here go the branded sandwhiches - HORECA magazine March 2009
At the Forum della RIstorazione in Riva del Garda, with Inoxpiù Unica cooking monoblock.
Memory's flavours - GRANDE CUCINA & WINE - jan - feb 09
Malga Panna's chef, Paolo Donei, tells us how his story and the history of the territory where he was born are entwined.
Culinary evolutions - GRANDE CUCINA & WINE gen-feb 09
In the section "Great Masters" an interview to Luca Brasi, that moved from his own Lucanda to manage Deverohotel's gourmet offer.
Bar and Haute cuisine - TURISMO E OSPITALITA' nel TRENTINO genn 09
Possible wedding? Unica together with three master chefs at Expo Riva Hotel
Ristorante Savini, Matteo Torretta is the new chef - ITALIA A TAVOLA
News in the kitchen for the recently renewed Savini restaurant
My cuisine is a hymn to life - MIXER Dec-Jan 2009
Pietro Leemann, guru of vegetarian cuisine in Italy
High Tecnology for the Kitchen in Udine - MESSAGGERO VENETO, 28 November 2008
Newspaper "Messaggero Veneto" tells us about the renewed Vitello D'oro restaurant.
Inoxpiu' - Technology at qulity service - MENU' Oct-Dec. 2008
Menù magazine interviews Mr. Bruno Fantoni, chef-patron of La Stua Restaurant in Erbezzo (VR), satisfied customer of Inoxpiù.
Tasting Piemonte - GAMBERO ROSSO October 2008
The cuisine magazine "Gambero Rosso" lists 5 of Inoxpiù customers in a special regional list of quality food in Piemonte
La Lucanda, new location and the geniality of Luca Brasi - ITALIA A TAVOLA web
Several levels of catering offered thanks to 4 different kitchens
Postcards from inauguration of new La Lucanda restaurant - www.altissimoceto.it
altissimoceto bloggers visited the new adventure of Luca Brasi at Deverohotel
Induction: high performances, low consumption - HORECA magazine April 2008
HORECA magazine lists all advantages of an Inoxpiù kitchen
Inoxpiu' - Future in the kitchen - MENU' magazine April-May 2008
Menù magazine talks about our Smart Kitchens
Smart Eating - TURISMO E OSPITALITA' nel TRENTINO January 2008
Inoxpiù participate in the 6th Forum of the new trends in food industry
Alternative nature at restaurant Joia by P.Leemann - 100 CUCINE June-Dec 2007
The guru of vegetarian cuisine Pietro Leemann creates his recipes on a Inoxpiù kitchen
A hotel evolution - HOTEL DOMANI May 2007
Hotel Kristiania in Cogolo di Pejo (TN) seen by Hotel Domani magazine
Ne (not) for lunch, Ne (nor) for dinner - SLOW FOOD May 2007
John Irving reveals us two slow food restaurants (trattoria) in the unknown part of Liguria, far from the sea.
The soul of the kitchen - SUITE February 2007
it's the cooking island, core business of Inoxpiù.
Inoxpiù Unica: the kitchen on show - Turismo d'Italia Jan-Feb 2007
"Unique" news: the new cooking monoblock by Inoxpiù at Sia Guest in Rimini
The new kitchen/cuisine of Leemann - SUITE December 2006
Renovating with "joia" its restaurant in Milan, Leemann chose Inoxpiù's technology for his kitchen
Leader for Smart Kitchens - TURISMO d'ITALIA November 2005
the hotellerie magazine TURISMO D'ITALIA praises Inoxpiù kitchens.
