Multifunctional. Restrained. In Bauhaus style. The TAC Allrounder is a plate for any occasion. Neither deep, nor flat. The perfect match: the TAC bowl in a new shape and size. Vessels so versatile they can hold all your culinary creations: from trendy bowls to vegan dips, from fresh soup to overnight oats.
Let your creativity run wild and conjure up every conceivable dish of international cuisine! All you need are the right ingredients, an inspiring recipe, and our new TAC Allrounders.
Absolutely versatile and flexible on their own - an unbeatable team when combined!
In the spirit of the visionary architect Walter Gropius, the new Allround-Plate and versatile salad bowl embody simple elegance and material purism while simultaneously providing optimal functionality, in line with the zeitgeist of the new dining culture.
Whether local, regional, or seasonal: just as we consciously choose our ingredients, we also consciously choose this one plate. White porcelain that provides a stage for everything essential - both for tried-and-tested classics and for unusual culinary experiments.
How about a trip to Italy? Pasta is just one of the countless ways to use our Allrounders. Try our current favorite recipe and see for yourself:
Ingredients for 4 persons:
400 g of pasta (tagliatelle)
125 g mozzarella
1 organic lemon
1 yellow beetroot
50 g pine nuts
50 g of cheese for sprinkling, e.g. Parmesan, Pecorino (optional)
3 tablespoons olive oil
salt and pepper
Steam yellow beetroot for about 45 minutes until soft or boil in water. Let steam briefly for about 10 minutes and leave to cool. Peel and slice finely with a cucumber slicer. Roast pine nuts in a pan without oil, remove from pan, and let cool briefly. Cook pasta according to the instructions on the package.
Wash the lemon with hot water and rub it dry. Thinly grate the peel and store it in a small bowl. Then squeeze the lemon until you have about four tablespoons of lemon juice.
Finely grate the pecorino cheese.
Finely crush about 35 g of pine nuts in a mortar and add olive oil, lemon zest, lemon juice, and some cheese to a bowl. Also, add 50 ml of pasta water once the pasta is ready to drain.
Drain the pasta and put it back into the pot. Add the sauce and season with salt and pepper.
Finally, pluck the drained mozzarella into small pieces and add to the pasta for a few minutes. Remix everything, add the yellow beetroot, sprinkle the remaining pine nuts on top, and serve.
Bon appetit!
Minimalism is about clarity, logic, and reducing things to the essentials - nothing that could distract or shift the focus. After all, the spotlight of a beautifully set table is clearly: on the food.
A white plate, a white bowl. They are the perfect stage for your contemporary culinaria. The more subtle the porcelain, the greater your own creative freedo.
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