To feed our curiosity and refine the art of cooking, we let ourselves be guided by the expert hands of a Michelin-starred chef in a lesson reserved just for us. We begin with the ingredients, with those vegetables laid on the immaculate table creating a play of joyful contrasts, much like the lively jacquards by Bedini F.lli. Beside them, the Gritti 1924 buttons rest like small bowls filled with spices, each with its own fragrance and vibrant colour. With spoons we measure out the needed quantities, and the spices, dancing lightly, recall the shades of the ribbons by Nastrificio Angelo Valera. The canvases by Nuova Tessilbrenta – Marzotto Group accompany us as we prepare the dough: the white of the flour opens across the dark background like a soft cloud. On a plate already set, a taco with a colourful filling waits only for the final touch, echoing the shining hues of Eurojersey’s patterns; while the ribbons by Manifattura Modenese, carefully arranged, recreate the image of a juicy steak decorated with small flowers and orange sprigs. The work on the dough continues, and the wooden table slowly becomes dusted with flour: thus emerge the brown tweed and grey stripes by Lanificio Campore, as if textures born from the act of cooking itself. Botto Giuseppe’s wool takes on shades of white and pink, reflecting the gentle harmony of flour and eggs soon to join our recipe. Then comes the moment of plating – but on a polished tree trunk, recalling the fine craftsmanship by Camac Industria Moda, transforming the presentation into a small ritual. And finally, the brown cotton by Telatex dresses itself in white, like soft marzipan logs coated in a delicate snowfall of icing sugar: the final gesture of sweetness that closes this lesson, where cooking becomes art and material turns into poetry.
Concept & editing by Zoom on Fashion Trends magazine
