cucine

Cucine is the Italian term for kitchens, referring to rooms or areas where food is prepared and cooked. The concept encompasses both the layout and the equipment that support cooking, as well as the routines that organize activities such as preparation, cleaning, and storage. In Italian usage, cucine can describe private home spaces, restaurant kitchens, and institutional facilities.

Historically, kitchens have shifted from open hearths or separate outbuildings to integrated rooms within dwelling plans. In many periods, cooking occurred in utilitarian spaces distant from parlors; the advent of indoor plumbing, gas and electric stoves, and better ventilation transformed kitchens into central, multi-purpose areas. The development of standardized layouts, including the kitchen work triangle, aimed to optimize movement between sink, cooking surface, and refrigeration.

Domestic kitchen layouts vary, with common configurations such as straight, galley, L-shaped, U-shaped, and island plans. Design emphasizes zones for storage, prep, cooking, washing, and waste disposal. Professional kitchens prioritize workflow, hygiene, and safety through established stations, ventilation, and fire suppression, while open-plan kitchens merge with dining or living spaces and affect acoustics and climate control.

Contemporary cucine emphasize durability, efficiency, and accessibility. Materials and appliances are chosen for energy performance and ease of maintenance, and sustainable practices influence choices of fixtures, lighting, and waste management. The concept remains closely tied to culture, history, and regional cooking practices in Italy and beyond.