4 brands use food in their creations – Italian Cuisine

Respect for the environment, eco-sustainability of fashion, links with the cycles of Mother Nature and the desire to amaze. Here are 4 fashion brands that use (also) food to create their own collections

While the Milan Fashion Week it drives (and drives the city crazy), we decided to observe the fashion world through a food reading for an original and, why not, unusual point of view. Although at a glance the link between the two fascinating worlds appears far away, we have discovered some surprising contaminations thanks to 5 foreign brands that use food in their creations… will you want to eat them or wear them?

Chaga mushrooms for Older Brother

Among the fans of the American brand Older Brother there are VIPs eco-conscious such as Gisele Bündchen, who chose to be interviewed by the US edition of "Vogue" wearing a T-shirt from the collection Hand Me Down hand-dyed organic cotton from Japan. A garment so simple and at the same time just as significant to support the vision of the brand, which travels in contrast to the fast fashion, also responsible for waste and pollution of the planet. Older Brother, just like an older brother, tries to give a better alternative by using only edible pigments and natural materials such as turmeric or rice paper for his creations, following the seasonality of Mother Nature. The latest collection takes advantage of the chaga mushroom for a palette of colors related to the earth, from sand to dark brown. In fact, it is this particular fungus, normally used for its healthy properties in the protein diet, to be used as a natural dye.

Edible clothing for Leeann Huang

Graduated last year at the prestigious Central Saint Martins in London, the fashion school where talents like Stella McCartney or Riccardo Tisci came out, Leeann Huang It has been noted with a concept fashion decidedly original. "I wanted my clothes to be surreal and confuse people wondering if they were real," said the designer to Fashionista. In fact, his creations are not destined to last in time, but rather to be also exploitable as real food. Incredible and innovative his collection p / e 2019: if for jellied jelly and chocolate has created special molds, for the bright pants has set oranges and walnuts in the resin. Passionate about cooking, the vision of the Asian artist is realized in this collection of clothes that can be eaten thus launching a message of rupture against consumerism. Leeann Huang has joined the creative team of Maison Martin Margiela, to keep an eye on!

Persian dishes for VVORK VVORK VVORK

Another fashion novelty that intersects with the food is found in streetwear clothing sewn by hand in Brooklyn by the artist Zeynab Izadyar inspired by the packaging of Persian food, from rice to tea bags. The idea of working on food came to Izadyar from cooking techniques that he learned growing up in Iran with his mother, who decorated dishes with natural dyes such as saffron, beets, red cabbage and chives. Made with a combination of carefully selected materials, hand-dyed fabrics and handmade embroidery, the garments of VVORK VVORK VVORK they use a visual poetic language created by different media drawing on words and sounds written in Persian, English and Arabic. A well-defined style that, inspired by the cuisine, emphasizes the traditions of Iranian and Persian food for an important mix & match from the political meaning of intrinsic equality.

Ephemeral jewelry for Keef Palas

Keef Palas is an anarchist project born spontaneously in the summer of 2016: the two co-founders define it on the site Claire O'Keefe is Eugenia Oliva. These are ephemeral jewels, which last only for a certain period of time in perfect harmony with the laws of nature and in contrast to the fast fashion of consumption. The brand explores the ephemeral through particular details such as peppers, garlic, walnuts, olives and so on, employed as the protagonists of bijoux at least original. Living between Mallorca and Barcelona, the choice of materials is comparable to a sort of Mediterranean diet: in fact, they only use what they find at their fingertips, without imports or contaminations. Like a restaurant or a grocery store, each piece is vacuum sealed and stored in the refrigerator until it is shipped to the customer. From the white grape bikini to the mussel earrings, the menu is nothing short of amazing!

Ribollita according to Isabella (Potì) – Italian Cuisine

It is a bit like the Cinderella of the Toscan kitchen: a humble, rustic recipe poor, which then, over the centuries, has become a dish "noble", modern and appreciated even by the most refined palates. Yes because the extraordinary of the ribollita is that it can become elegant without hiding its roots farmers. And it can even become ethereal if it is reinterpreted by one young chef talented, like Isabella Potì, which has "reinterpreted" the Ribollita proposed by Orogel in his line Virtù di Zuppa (and below you find the recipe, ed). Be it a skilled transformist, the ribollita has written it in its history, which starts from buns of unleavened bread that accompanied the banquets of the nobles during the Middle Ages. Those advanced were granted to the servants who were striven not to let them go wasted. Such as? making her to boil along with seasonal vegetables and herbs, mainly black cabbage and beans. So the focaccia not only lasted longer, but, done "Seething" day after day, they became tastier and tasty. And this being a "skinny" dish made it extraordinarily today modern and perfect for those who want to eat "Green". A true comfort food, perfect to enhance the flavors and products that accompany the winter.

A millenial to the stove
A soft and buttery cream, whose consistency velvety it is enhanced by the crunchiness of Brussels sprouts, cabbage Roman dialect, of cauliflower and broccoli, and "refreshed" by fresh leaves of black cabbage sauté in the pan. It is this game of textures, of flavors and colors to characterize the Ribollita revisited by Isabella Potì del Bros restaurant of Lecce. A very young chef (she only has 23 years) and that goes strong: in the last two years has been inserted by Forbes in the list of the most influential "under 30" in Europe, she was chosen as a judge in the talent show of Rai "The chef's restaurant" and its restaurant has earned one Michelin star. A barrage of emotions that would have given the head to many. But not to the blonde Isabella, who is obviously very satisfied with these awards but who still believes that dedication and commitment are fundamental to become (and remain) a good person chef.

The ribollita according to Isabella Potì
Fast, easy, unexpected and nutritionally "extra-correct". But also beautiful to see and delicious to be savored. This is the ribollita "magazine" from Isabella Potì, starting from a frozen ingredient: Ribollita soup soup Orogel, last born in the range of ready-made soups made with fresh vegetables that this farmers' cooperative cultivates in Italy. It takes 6 minutes to bring it to the table. And it takes a few more to prepare it in the manner of Isabella: it starts by melting, slowly, in a saucepan 100 g of butter, to which they must be added 500 ml of cream, 500 ml of milk, a pinch of salt and 500 g of bread of previously roasted durum wheat semolina. Cook for a few minutes until a sauce is obtained, which goes pureed finely.

In a cooking pan you cook a 300g pack of Misto Benessere Orogel, a mix of cruciferous natural. Meanwhile, put the leaves of 500 g in another pan black cabbage and you blow it up with a little extra-virgin olive oil. Finally the dish: put the vegetables in the center, with the help of a cup-paste, it is poured around the soup and is completed with the sauce of bread and cabbage leaves roasted.

Good and healthy
Thanks to the mix of vegetables and legumes, a serving of Ribollita Orogel Soup Virtue (ie 350 grams in the dish) makes almost the 50% of the fibers recommended every day and the 18% of the daily needs of protein. All with less than 7% of fat it has just 208 Kcalorie. Which makes it perfect even in diets Low calorie. To complete the detox effect, just enrich it with Red onion or fresh onion sliced very fine, with a sprinkling of pepper black and with many cruciferous vegetables, the most beneficial winter vegetables: cabbage, cauliflower, broccoli and Brussels sprouts they add flavor and bring substances detoxifying and anti-tumor. Isabella, docet.

Manuela Soressi
February 2019

Kofta – Kofta di Recipe – Italian Cuisine

There kofta they are very tasty meatballs Middle East. Being the kofta recipe widespread in many countries, the preparation will never be the same and in fact we can say that it is about Indian meatballs as it is Turkish meatballs. Today, what we have chosen is prepared with minced meat from sheep, pine nuts, cumin, cinnamon, lemon peel, garlic, onion, parsley, salt and pepper, to be served with tahini and yogurt sauce.