The DB armchair by Santiago Castaño takes centre stage in a summery scene rich with flavour and memories.
Ripe figs rest gently on DB, the armchair designed by Santiago Castaño. The scene, captured with Silvia Tack’s tender strokes, evokes family roots, languid summer afternoons, reading and napping. It’s also a tribute to design as a form of family legacy.
For Esther and Elena, this illustration holds a particularly special meaning. DB was designed by Santiago Castaño, founder of Sancal and father to this story. The first prototype lived for almost 30 years in his summer home, beside a fig tree that still offers shade and fruit. Every summer, Santiago picks the figs and shares them with the Sancal team, as one shares memories.
The fig’s firm skin, its unexpected sweetness, and its voluptuous shape mirror the generous, enveloping, soft yet solid nature of this armchair. With a subtle restyling and updated materials, the piece retains all its original essence, ready to inspire new memories.
This illustration reminds us that the most meaningful things stand the test of time. Like that fig tree. Like memories. Like good design. Like family.
Cooking with Elena Castaño-López from Estudio Sancal
Fig Carpaccio
Among ripe figs, a generous armchair, and shared summer memories, a recipe is also born.
“At our country house, we have a giant fig tree that produces thousands of figs all summer long. After trying endless recipes with them: cakes, fried cheese with jam, sweet toasts… we’ve chosen this fig carpaccio as the most refreshing for the temperatures heading our way,” Elena tells us.
Each summer, she prepares it with the figs picked by her father, Santiago. A simple dish, made to be shared and enjoyed without hurry.
Ingredients
- 12 hfigs
- 100-150 g of Ibérico ham
- Rocket leaves
- Toasted walnuts and pine nuts
- Parmesan
- Olive oil
- Balsamic vinegar
- Salt and pepper
Instructions
1.Prepare the fig base. Peel the ripe figs and slice them in half. Place them on a flat surface over cling film, forming a single layer. Cover with another sheet of film and gently roll over them to flatten slightly. Freeze for at least a day. If you have lots of figs, you can prepare several layers and store them for future recipes.
2. Lay the rocket over the bed of frozen figs. Lightly add the Ibérico ham, being careful not to compress the other ingredients. Sprinkle the toasted walnuts and pine nuts over the top. Add the Parmesan shavings, letting them fall naturally.
3.Dress it. Just before serving, drizzle with extra virgin olive oil and a few drops of balsamic vinegar. Season with salt and pepper to taste.
Perfect as a starter for a special meal or a light dinner paired with a glass of white wine.
