Fiorenza & The Beginning
*** Luego en español ***
Originally named Officine Fratelli Bambi, La Marzocco is founded in 1927 by brothers and craftsmen, Giuseppe and Bruno Bambi, for the purpose of making their own brand of coffee machines.
The first machine, the Fiorenza, was designed by and commissioned on behalf of Mr. Galletti, who later abandoned the designing of espresso coffee machines.
Florence was consecrated, since the time of the Romans, to the god of war “Mars” whose name gradually evolved due to the popularization of the name, into “Marzocco”. With the advent of Christianity, the role of the defining city, traditionally attributed to “Marte”, was transformed into the heraldic symbol of the Lion, which became the iconographic symbol of the free republic of Florence and thus the name of “Marzocco”.
La Marzocco bears its name from the heraldic lion, sculpted by Donatello in 1418-1420. The lion is seated and with one paw supporting the coat-of-arms of Florence, il giglio, the lily.
Just as the Marzocco statue represented the conquest of neighboring lands at the time of the Florentine Republic, the Marzocco would symbolize the company’s winning strategy every time a machine was designed, manufactured and sold. Indeed, at a time when few people drank coffee and even fewer shopkeepers were willing to invest in a machine for a beverage that could not be defined as popular, each sale was a success.
For this reason, Giuseppe and Bruno Bambi adopted the image of the Marzocco for the company, a symbol of victory and conquest, the symbol of Florence.
La Marzocco | 1927
Designed and manufactured by Giuseppe Bambi for the first “La Marzocco” machine, with two groups and a vertical boiler. Polygonal body with 12 faces. The upper cap bears the bronze-cast “Marzocco” symbol. Functioning: hot water and steam pressure, generated by a vertical boiler, distributed on ground coffee by a 3-way tap.
The tap, working by rotating a hand lever, was placed on the group’s body. When the machine was not used, the tap allowed for the release of the pressure created in the filter-holder during coffee brewing.
Estimated production: 30-35 units.