Interview | Valcucine
"When people seek greater authenticity, ergonomics and sustainability, this is not a superficial trend."
As the main sponsor of Brera Design Week, people have high expectations of Valcucine – and they didn't let us down in 2026. The project the company with a long-standing tradition showcased at the showroom at the Corso Giuseppe Garibaldi was called “Crafting Forward”. Being delicate, but not fragile, has always been the hallmark of Valcucine.
And this was once again beautifully staged with the versatile system for cooking, living and life in general – with machined glass, stone and marble looks and, for the first time, doors made of genuine titanium within the kitchen system. There were also crafted highlights such as Genius Loci drawers with marble inserts.
The goal is the kitchen of the future – and Valcucine's Marketing and Communications Manager defines this as follows:
Daniele, where is the Valcucine brand in 2026?
Daniele Prosdocimo: Valcucine is a brand that has been rethinking kitchens for many years. For us, kitchens are not just a product and not just a functional space. They are places of everyday life. A place where people can cook, meet, spend time and feel good. That’s why we link design, function, innovation and responsibility very closely.
Responsibility is key. Valcucine is strongly associated with sustainability. What does sustainability mean to you in specific terms?
Daniele Prosdocimo: For us, sustainability doesn't just start at the end of a product’s life. It starts at the very beginning, with the design. We ask ourselves how much material do we really need? How can we cut down on materials? How can we design products to last, products that can be repaired, and be separated or recycled at the end of their lifecycle? For us, sustainability is not just nice to have, it forms part of the project.
So less of a marketing topic than a constructive attitude?
Daniele Prosdocimo: Exactly. It goes without saying that sustainability is an important topic in communications today. But if it is only in communications, it is not credible. It must be in the product itself: in the structure, the materials, the technology, the way a kitchen is built. We try to develop kitchens that consume less, last longer and still look good.
Valcucine is known for very slim, lightweight and accurate designs. Is material reduction a central part of this philosophy?
Daniele Prosdocimo: Yeah, no doubt! We often talk about dematerialisation. The idea is to achieve more quality with less material. Less mass does not mean less value. Quite the opposite, it takes a lot of research, technology and precision to make a product lighter, thinner and, at the same, time durable. For us, this is an important way to combine design and sustainability.
Perusing the trade fair, you see plenty of calm colours, natural materials and matte finishes. What do you think about this development?
Daniele Prosdocimo: I think people today are looking more for tranquility, authenticity and consistency, seeking rooms that are not aggressive, but pleasant to be in. Kitchens should not only impress, but also function for the long term and create a good feeling. Natural colours, matt finishes and honest materials fit this need very well.
Would you say that kitchens have become more emotional?
Daniele Prosdocimo: Yes. Kitchens are very emotional spaces. They are linked to a host of moments of everyday life – with family, friends, food, conversations, rituals. A kitchen must function technically, but it must also be pleasing. It must appeal to the senses: with its materials, proportions, light, the feel and movement.
So Valcucine is not just about function, but also about creating a sensory experience?
Daniele Prosdocimo: Yes, that's paramount. Function is the basis. But it's not enough if a product just works. It must also establish a relationship with the people. You touch the surfaces, open drawers, move around the kitchen island, work with light and materials. All of this creates an experience.
What role does innovation play in this context?
Daniele Prosdocimo: For us, innovation is not an end in itself. It’s not about showing off technology just because it’s new. Innovation must improve life. It has to make the kitchen more durable, lighter, more sustainable, more ergonomic or nicer to look at. If innovation does not benefit people, it is not of interest to us.
That sounds like a very long-term understanding of design.
Daniele Prosdocimo: Yes, we don't believe in short-lived products. A kitchen is an important investment. It must form part of the house for many years. That’s why it needs to not only look contemporary today, but also remain relevant in the future. Timelessness is an important value for us.
That doesn't sound like short-term trends are important for Valcucine?
Daniele Prosdocimo: Trends are interesting because they show how society and lifestyles are changing. But we don't just follow trends. We try to understand what lies behind them. When people seek greater authenticity, ergonomics and sustainability, this is not a superficial trend. It is an expression of a more profound need.
So is it less about fashionable finishes than about societal changes?
Daniele Prosdocimo: Exactly. Colours and materials change, but the crucial question is: why are they changing? Why are people looking for warmth, security, natural beauty today? Design must answer these questions. Not only with a new finish, but with a new quality of living. Today, people need spaces that give them energy, but also tranquility. Kitchens can be such a space. It can be beautiful, functional, technologically intelligent and, at the same time, warm and human.
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