Encounter with oval plates
The first time I heard the term oval plate was when I saw the Tivoli series by Italian tableware manufacturer Saturnia . I hardly ever cook, so it's very rare for me to see a plate that really grabs my attention. It's a category that I almost always skip over at interior design exhibitions. No matter how beautiful the design, how revolutionary the material, or how unique the shape, I'm always drawn to it. I was not very sensitive to it. I'm sure I would get hooked if I knew more about it.
But I remember being really impressed when I saw the oval plates .
It was clearly different from any other tableware I had seen before, and I felt an unidentifiable aura. I remember being completely drawn to its thickness, shape, details, and grip.
Not pure white, but an exquisite white
When viewed individually, it is a white dish, but when compared to the pure white dish known as white porcelain, it has a slightly ivory color. This is due to the difference in the material (clay) used, but the non-pure white color gives it a sense of elegance and maturity, and I was strangely drawn to it.
White porcelain dishes and that oval plate
Generally speaking, pure white is more luxurious, but I don't think that luxury or rarity are the only things that have value.
It's important that the design has a presence that makes you think it's nice every time you look at it, and that if it breaks you can just buy the same thing again, or that you can buy more quickly if your family grows and you run out of things. I find it appealing that it's a luxury item that's within reach.
It is also important that the plate is light.
However, from the perspective of the person who actually cooks and washes, lightness is quite important, since it's something they do every day.
In fact, Saturnia plates are quite heavy. That is one of their charms. If you only have one plate, it might feel heavy, but if you stack several plates and lift them, it becomes quite a weight training.
In Italy it's a bar, and in Spain it's a bar. In what would be called a stylish izakaya in Japan, the dishes are used roughly and washed frequently, so I think the top priority is durability so that they won't chip even if they are hit lightly.
So, the Saturnia was rejected for our home, but I still had a longing for its color and shape .
When the decision was made to launch oh, Tivoli in Saturnia was one of the candidates.
However, apart from the beautiful appearance of the food on the plates, the first issue is the stability of the supplies. Although it is made in Italy, it is an item that is often out of stock. According to a knowledgeable acquaintance, oval plates are a pain to make, and even if you order one, it is often put off.
Also, when I think about actually using it, I think it would be better if it was a little lighter and, if I'm being greedy, a little more accurate. In that case, there's no reason to stick with Saturnia.
Once again, I searched around the country and miraculously found the perfect model!
It's lighter than Saturnia and made in Japan. It's a little thin, but the plump shape is still pretty good.
A non-white oval plate
I immediately made a sample and was like, "oh~."
I was sure this would make them happy.
I think the biggest factor in making a product "good " is how comfortable it is to use (stress-free) and how beautiful it looks when not in use.
By the way, you don't have to be a good cook to make the most of the oval plate. Even the fried eggs I make, even though I'm not a good cook, look like something from a good cookery restaurant.
In fact, all you have to do is serve your usual menu items on that oval plate .
It's simple, but the distinctive white color and plump shape make it look one level more delicious! No, this is true.
