Silver tableware

Italian manufacturers of cutlery and Bolognese manufacturers and their trademarks
Piedmont Cesa, IMA

Padua:Callagaro. Zaramella,

Bologna:

Clementi Casalecchio Company (1 BO) whose founders were of German origin now belongs to Gianmaria Bucellati jewellers

The company Morini and Cacciari




The choice of the cutlery: the styles of cutlery and silver artefacts and steel blades.

The styles: English style in its various variants of different manufacturers. Empire style: the style that was in vogue with Napoleon in which the cutlery has a border of acanthus leaves. Cardinal style (the name comes from Cardinal Mazarin) that is smooth. Baroque style.

San Marco style is the only style we can really say is Italian as it comes from the Republic of Venice: The knife has a curved handle and also the blade is characteristic ending with an upward curve.

The steel blade is in chrome steel (iron chromium alloy) because this alloy gives good cutting capacity.


The Service
77 pieces = 12 tablespoons + 12 table forks + 12 table knives + 12 fruit forks + 12 fruit knives + 12 dessert spoons + 1 ladle + 1 serving spoon + 1 meat fork for serving the roast (or alternatively 1 spoon and fork for the salad that have a silver handle and blades in horn (now plastic imitation horn is used) 89 pieces; 116 pieces; 153 pieces.


Normal pieces of cutlery
table spoon; table fork; table knife; fruit fork; fruit knife, medium teaspoon; ladle, vegetable spoon, vegetable fork; salad spoon (end of horn or plastic imitation horn); salad fork (horn or imitation Horn tip end); fruit spoon; cake slice; fish fork; fish knife; fork for serving fish; knife for serving fish; sauce spoon; panettone knife; large teaspoon; coffee spoon; pastry fork (cutting edge); ice cream spoon; solid cake knife; carving fork; carving knife.

Special custom pieces
dessert fork; solid dessert knife; drinks spoon; soup spoon; raw egg spoon; asparagus pincers; snail pincers; butter knife; butter knife with steel tip; marrow fork; oyster fork; lobster fork; snail fork; drinking straw (leaf); grapefruit spoon; child's spoon; child's fork; child's knife; cutlery rest. 

Special pieces for services completely in silver
Smooth bowl cheese spoon; shell-shaped cheese spoon; appetiser spoon; appetiser fork; appetiser knife; appetiser palette knife; solid salad spoon; solid salad fork; knife for serving butter; knife for serving cheese; spoon for serving roast; fork for serving roast; rice serving spoon; meat serving fork; ice cream slice; ice cream scoop; Slice for serving asparagus; strawberry serving spoon; ice spoon; stewed fruit spoon; punch ladle; sauce spoon with lip; bread tongs; spaghetti tongs; asparagus tongs;ice tongs; sugar tongs; preserved cherry ladle; lemon fork; pasta serving pincers; grape serving pincers; food serving pincers; salt spoon. 


Special pieces with steel tips
Poultry scissors; simple nut cracker; nut cracker with grape pincers; double-pointed cheese knife; hard cheese knife; oblique bladed cheese knife; simple bottle opener; bottle and can opener; lemon zester; truffle cutter; grater; skewer; pizza slice; knife for citrus fruit; steak knife.

Cleaning and maintaining the cutlery
Silver cutlery is affected by the sulphuric acid found in the atmospheres as a result of pollution. To prevent sulphurisation, if they are not used regularly, the cutlery may be stored in appropriate antioxidant cloths, but they will need to be rinsed well in water to remove any traces of chemicals before putting them on the table. Sulphuric acid is also found in some foods such as fish, cabbage, and egg yolk. Other acids can also damage cutlery, for example, citric acid, acetic acid and lactic acid, which are found in citrus fruits, vinegar, unripe fruit, pineapple, milk and butter. Even salt can damage cutlery. Therefore it is advisable to wash cutlery immediately after use to prevent the substances contained in foods from encouraging the start of any oxidation or corrosion and the formation of dark specks, marks and stains. (E.g. The steel chromium alloys of silver knife blades are more susceptible to corrosion than other types of steel less suitable for cutting). Even if there is not much time, it would be good to do at least a quick pre-wash in soapy water to remove residues of food and then soak in clean water and separate them from the other dishes that have not been pre-washed, while waiting for the final wash. Of course, in order not to spoil the polish of the cutlery, you will have to avoid using abrasive sponges or detergents for washing. It is good to use the dishwasher, taking care when arranging the cutlery in the dishwasher, for example by ensuring the fork tips do not scratch the bowls of the spoons or the handles of the knives.



How is cutlery arranged on the table


European table place settings
Complete: table spoon, 2 table forks, table knife, fruit spoon, fruit fork, fruit knife, butter knife.

Traditional: table spoon, table fork, table knife, fruit fork, fruit knife, teaspoon. 


American table place settings
Luncheon fork, fruit fork, luncheon knife, luncheon spoon, fruit spoon, butter knife..

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