PRODUCT PICKS: Artemide Lighting Inc; Continuing Italy's History of Progressive Design

Culturally beginning back in the 9th Century BC and flourishing historically, militarily, architecturally and artistically in 5th Century BC with the rise of the Roman Empire, Italy has, throughout time, set high standards for the Western civilized world.  Today, traveling thoughout the country, one will see examples of eduring Italian craftsmanship, artistry and design innovation, in different medias, that span over 2,000 years of history including: 

• The Roman Aqueducts of Segovia built in 312 BC. 
• The Colosseum in Rome built in the First Century AD. 
• The Leaning Tower of Pisa completed in 1372. 
• The painting entitled The Mona Lisa painted by renowned renaissance man Leonardo Da Vinci circa 1519. 
• St. Peter's Basilica completed in 1626 in Vatican City. 
• The mix of Baroque and Italian Rococo interior design at the Palace of Caserta built completed in 1780.
• In Florence one can visit the corporate office for luxury brand Gucci that was established in 1921. 
• The corporate offices of Ferrari S.p.A., founded in 1929, located in Maranello.

The legacy does not stop there.  As part of the modern contribution to the history of Italian innovative design and quality craftsmanship is Artemide Lighting (http://www.artemide.net/) based in Pregnana Milanese, a suburb of Milan.  Since 1958, this award winning company has set the pace for modern lighting design and has grown into an international powerhouse with 16 subsidiaries and affiliated companies, 35 exclusive distributors and production centers in Italy, France, Germany, the USA, Hungary and the Czech Republic.  So innovative and important contributions to design, pieces have been included in permanent museum collections at Musée des Arts Décoratifs de Montreal, The Metropolitan Museum of Art in New York, The Museum of Modern Art in New York and The Galleria Nazionale d'Arte Moderna in Rome.

Artemide's most iconic and famous designs are the Tizio table lamp designed by Richard Sapper in 1972 and the Tolomeo table lamp designed by Michele De Lucchi and Giancarlo Fassina in 1986 (both pictured below).  

                         

      

   

 As time marches forward, so does Artemide.  The company continues to develop new pieces that are forward thinking in aesthetic design.  Like these new designs:

Cosmic Leaf Suspended Ceiling designed by Ross Lovegrove in chrome steel & light grey brushed aluminum.

  

Cadmo Floor Lamp designed by Karim Rashid in aluminum available in 3 different colors and wall fixture.

Egle Table Lamp designed by Michel Boucquillon.  Aluminum LED table lamp.

Soffione Wall/Ceiling Fixture designed by Michele De Lucchi in white handblown glass.

 As a leader in the lighting industry, Artemide directly addresses the concern about the environment by using technology.   Over the last 10 years, all industries throughout the world have made the protection of the planet a top priority with energy consumption one of the most discussed areas.  The most recent major development relates to an item that we come into contact everyday, the lightbuld.  In 2007 George W Bush's signed the Energy Independence and Security Act, which phases out the use of traditional, incandescent light bulbs between 40 watts and 150 watts over a two-year period.  California enacted this law on January 1, 2011.  The rest of the country will start this program in 2012 with many other countries following suit.  Artemide's response was almost immideate.  Within 2 and a half years, the company turned to LED technology as a new alternative to traditional bulbs.  New and existing lines, like the Tizio and Tolomeo collections, are designed and manufactured in both LED or standard incandscent versions.

For thousands of years, Italy has made great impressions on the material world by creating  amazing works of art, timeless and grand architecture and innovative goods all with a consistant level of craftsmanship.  Artemide Lighting continues this legacy in a truly progressive way.  So the next time you are in the market to purchase modern lighting, turn to Artemide Lighting because you can not go wrong with Italian design. 

CULINARY CREATIONS: Potato Clam Chowder

For those who don't know, I love to cook.  Growing up, the men were usually the ones slaving away over a hot stove, grilling choice cuts of meat and whipping up delicious desserts.  It all started with my Grandpa Pete, my dad's father, who, after immigrating to the United States from the Philippines, was a cook in the army and a chef for Will Rogers.  I remember as a kid, excited to head to my grandparent's house for breakfast, lunch or dinner.  I learned to love our native food but also appreciated a well cooked steak.  As time went on my father did much the same in our house.  We, including my mom, became spoiled when it came to meals.  But after watching two generations of men create memorable meals, I learned how to experiment with cooking.  Now I am not a chef my any means, but I seem to get alot of requests from friends and family for my recipes.

This is the first of many recipes I will be sharing.

POTATO CLAM CHOWDER

This recipe will serve 2 to 4 people.

INGREDIENTS

4    6.5 oz canned chopped clams separated from the juice.  Reserve juice*
2    lbs of freshly shucked clams
1    8 oz clam juice

3    Large russet potatoes cubed into 2" pieces

1/3 lbs baby carrots whole

4    large stalks of celery, cleaned and sliced into 1" pieces
1    8 oz can corn, drained

1    large garlic clove, minced

2    sprigs of fresh dill, minced

1    tablespoon of unsalted butter

2    tablespoon of extra virgin olive oil

1    small yellow onion, minced

1    tablespoon of all purpose flour

2    cups of whole milk AND

1    cup of heavy cream**

1    pinch of cayenne pepper OR dried red pepper flakes (optional)

      salt and pepper to taste

*Substitute canned clams with 2 lbs freshly shucked clams and increase the clam juice to 12 oz

**Substitute the whole milk and cream with 3 cups of 2% or 1% milk

RECIPE

• Heat a large pot, nothing smaller than a 5 quart, over medium-high heat
• Add the butter and olive oil.
• Once the butter has melted and the two have combined, add in the onions and garlic.  Cook until the onions turn translucent.
• Add in a pinch of both salt and pepper.
• Add the potatoes and cook until they are almost soft.  Don't overcook them.
• Add in the carrots and cook for 3 to 4 minutes.
• Add celery and cook until they become soft.
• Slowly add in the flour, about half a teaspoon at a time.  Make sure to incorporate the flour with the rest of the ingredients and eliminating any chunks of lumps of flour. 
• Add in the clams and cook for about 5-7 minutes.
• Add about half a teaspoon each of salt and pepper to taste.
• Add in the reserved clam juice from the can and the additional 8 oz.  Bring to a simmer.
• Add in the milk and heavy cream.  Bring to a full boil.
• Add in a pinch each of salt, ground black pepper and cayenne pepper.  Stir.
• Add in most of the minced dill.  Reserve some for garnish. 
• Add in corn
• Lower the burner to low heat and cover.
• Slowly cook for 45 minutes to an hour.  Checking every 10 to 15 minutes.
• The longer it sits the better so you can actually leave it on the stove longer.
• Ladle into soup bowls and garnish with the reserved dill.

ENJOY!