Espresso/Coffee Maker and Lid, "La Conica"
Stainless steel and copper
height: (28.5 cm); diameter: (10.1 cm) (approx) (show scale)
Underside, center: "[company logo]/OFFICINA/ALESSI/INOX 18/10/ITALY"
Underside, conforming brown rubber ring where lower section attaches to upper section: "ALESSI [GLASS AND FORK] COD 29702/UMQ"
This item is not on view
Gift of Alessi S.p.A.
You may download and use Brooklyn Museum images of this three-dimensional work in accordance with a Creative Commons license
. Fair use, as understood under the United States Copyright Act, may also apply.
Please include caption information from this page and credit the Brooklyn Museum. If you need a high resolution file, please fill out our online application form
For further information about copyright, we recommend resources at the United States Library of Congress
, Cornell University
, Copyright and Cultural Institutions: Guidelines for U.S. Libraries, Archives, and Museums
, and Copyright Watch
For more information about the Museum's rights project, including how rights types are assigned, please see our blog posts on copyright
If you have any information regarding this work and rights to it, please contact email@example.com
Aldo Rossi. Espresso/Coffee Maker and Lid, "La Conica," Designed 1982. Stainless steel and copper, height: (28.5 cm); diameter: (10.1 cm) (approx). Brooklyn Museum, Gift of Alessi S.p.A., 1999.40.23a-b. Creative Commons-BY (Photo: Brooklyn Museum, CUR.1999.40.23a_view2.jpg)
. Brooklyn Museum photograph, 2011
"CUR" at the beginning of an image file name means that the image was created by a curatorial staff member. These study images may be digital point-and-shoot photographs, when we don\'t yet have high-quality studio photography, or they may be scans of older negatives, slides, or photographic prints, providing historical documentation of the object.
Not every record you will find here is complete. More information is available for some works than for others, and some entries have been updated more recently. Records are frequently reviewed and revised, and we welcome
any additional information you might have.