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TRIUMPH AND DISASTER!

Posted on February 13, 2013 by admin

Men oh Men! Hear this, it’s a nice story. At the age of 13, Dion Nash’s father, bestowed him with the poem IF by Rudyard Kipling. The poem is the voice of a father giving the son a primer on how to be a man. Mr. Nash, two decades later, was developing a skincare line, which he would call Triumph and Disaster. The magnificent line (which I adore and find totally cool and fresh and slick and vintage and beautiful) respects nature, has natural ingredients which come from Nash native New Zealand. Nash, spent 18 years on the New Zealand national cricket team, but after retiring from the sport he went on to work in the spirits industry and later in Triumph and Disaster. The men’s grooming line together with a team of three chemists and a world-class perfumer, aims to combine the best of science and nature with a global sensibility. In fact, products range from Shearer’s Soap and cleanser to facial scrubs and shave creams. Infused with eucalyptus, almond, bergamot and pine these products offer post-exercise, sun and shave hydration. The company aims for sustainable business practices and uses only ingredients certified as not tested on animals.

http://www.triumphanddisaster.com

 

 

RASPBERRIES AND WHITE CHOCOLATE, THE SCRUMMY MUFFIN

Posted on February 6, 2013 by Francesca Lanni

Few combinations are loved as much as raspberries and white chocolate.The freshness of the raspberries beautifully complement the scrummy white chocolate. A great combination of ingredients all within one scrummy muffin!! I find that it’s best if you keep the white chocolate in large chunks as this tastes best once cooked. Ingredients 250g self-raising flour
2 tsp baking powder
100g caster sugar
250ml milk
1 large egg
90ml vegetable oil
150g raspberries
150g white chocolate chips. Method: Preheat oven to 180C (160C if using a fan oven) and line muffin-tray with paper cases.
Place all the ingredients apart from the raspberries and chocolate into a bowl and mix the batter until it is all combined but still lumpy – this helps keep it light and fluffy.
Gently fold in the raspberries and chocolate.
 Bake for 20-25 minutes until nicely risen and golden on top.
Allow to cook slightly and enjoy. I baked these and made the mistake of letting other people taste them. Now I need to make at least 2 batches to keep up with demand! Easy, quick to make and taste fantastic.

SUGGESTING 2013′ S INTERESTING ARTISTS

Posted on January 15, 2013 by Luca Andriani

Like every beginning of a new year, each of us seeks to change, modify or overturn something that the previous year has not fully satisfied or what would be nice to accomplish in the year that has just begun. In this case I told myself : what about reporting young artists to whom we should all keep an eye on for the whole 2013? Rather than offering my subjective opinion on their work, I thought it would be more valuable and educational to focus on their recent career achievements and upcoming projects, the combination of which is a good way in underlining why they are the ones to watch both in 2013 and for many years to come. Maybe one day you’ll have the good fortune to meet them on your way! Happy New Year by the way! Continue Reading →

FANCY SOME VINTAGE FLAVOUR? THE LEMON MERINGUE PIE!

Posted on January 7, 2013 by Francesca Lanni

Lemon Meringue Pie is a famous traditional British dish. Sadly the Lemon Meringue Pie fell out of fashion in recent years. I found this mouthwatering recipe in a magazine and tried it. It turned out perfectly, and tasted great as well. If you are in a hurry then use a shop bought tart case, but for the best results, nothing beats home made pastry. For the pastry: 175g plain flour , 100g cold butter , cut in small pieces, 1 tbsp icing sugar , 1 egg yolk For the filling: 2 level tbsp cornflour, 100g golden caster sugar , finely grated zest 2 large lemon, 125ml fresh lemon juice (from 2-3 lemons), juice 1 small orange,85g butter, cut into pieces, 3 egg yolks and a 1 whole egg. For the meringue: 4 egg whites, room temperature, 200g golden caster sugar, 2 level tsp cornflour. Continue Reading →

PHOTO L.A. 2013

Posted on December 19, 2012 by admin

Since 1992, Photo L.A. has been a crucial event for the Los Angeles Art Scene and international collectors. Held at the Santa Monica Civic Auditorium, a fabulous sleek building constructed in 1958 that hosted the Academy Awards from 1961 till 1967, Photo L.A. had been seeing exhibitions of over 300 galleries, private dealers, publishers. It gave voice to more than 200 lectures and launched talents living in the City Of Angels that are now working globally. The “fair”, if we can call it like that, has been so important for the city that has influenced the transforming art/photography landscape of Los Angeles itself and it’s not only a cool event for photography lovers, it’s actually the best Californian platform for meeting gallerists, artists, collectors. The very rich program includes conferences with Birtt Salvesen of LACMA discussing about Robert Mappelthorpe and James Crump, Chief Curator at Cleveland Museum Of Art plus Ivan Shaw’s (Photography Director at Vogue Magazine) round table discussion on Art In Fashion. Other illuminating conferences about collecting, how to do it properly and why starting will span during the 4 days of the event. Visit Photo L.A. website for detailed program and list of galleries.

http://www.photola.com/

 

© Bill Eppridge, John Lennon on the train from New York to Washington for the Beatles concert at Washington Coliseum, Feb. 11,1964- Monroe Gallery of Photography

GINGERBREAD MEN, A CHRISTMAS CLASSIC

Posted on December 17, 2012 by Francesca Lanni

350g plain flour, plus extra for rolling out, 1 tspbicarbonate of soda, 2 tspground ginger, 1 tsp ground cinnamon, 125g butter, 175g light soft brown sugar, 1 egg, 4 tbsp golden syrup.To decorate: writing icing cake decorations.

Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes. Preheat the oven to 180C. Line two baking trays with greaseproof paper. Continue Reading →

EUGENIA LOLI, MIST SURFER

Posted on December 14, 2012 by admin

Eugenia Loli originated in the technology sector, but she left that impersonal world behind in order to build new, exciting worlds via her collage and film making art. Her collages, with the help of the title, often include a teasing narrative, as if they’re a still frame of a surreal movie. The viewers are invited to make up the movie’s plot in their mind. The Harlow is proud to introduce to its readers this talented, visionary, artist. Once a week we will share one of Eugenia’s evocative collages. Just imagine, and of course, enjoy!

http://www.flickr.com/photos/eugenia_loli/

http://eugenialoli.tumblr.com

 

 

 

TEMPORARY CD

Posted on November 29, 2012 by Arianna Pistorello

For the first time in Padova, Christian Dior Cosmetics in collaboration with Beghin, opens up a temporary perfume shop. From November 28th until December 24th you can take advantage of constant presence of experts in beauty treatment and make up straight from CD’s headquarters.  For perfume lovers also, over the entire range of fragrances for men and women, there will be the opportunity to try and buy the exclusive fragrances that are usually found only in institutional boutiques  like Forever And Ever Dior, Diorama, Diorling, Dioressence  and Eau Fraiche. Those precious fragrances that represent the history and career of  Monsieur Christian Dior. Throughout this period I will be supporting the Dior stuff. So pass by or stay tuned,  I will try to unravel secrets and tricks in order to make you live your most “beautiful” Christmas. 

http://www.profumeriabeghin.it/

 

 

EVERY PLACE IS A FACE, ED FAIRBURN

Posted on November 28, 2012 by Luca Andriani

Which face has your perfect town? Usually, when you open a city map you can see different streets, crossroads, trails. Pretty much all maps seem to be similar at first. Ed Fairburn is an artist who thinks that every map hides something. To him, every place is a face. He utilizes the chaotic patchwork of roads, trains and rivers printed on maps as the framework for his large-scale portraits. Almost like a sculptor carving a subject from a block of stone, or a constellation highlighted in a clump of stars, Fairburn uses meticulous ink or pencil crosshatching to create portraits hidden amongst the topographical features. Maybe your face can live in your favorite place, who knows.

http://edfairburn.com/

Continue Reading →

APPLE COMPOTE

Posted on November 22, 2012 by Francesca Lanni

This is a delicious dessert. Those which usually tend to be simple and easy to make, are always my favourite, like the apple compote. Everyone can make it at home. Apple is a versatile fruit and apple compôte is great. Use up a glut of apples, and make a delicious breakfast or healthy dessert. Kids love it, grown-ups love it. Serving it chilled or warm is great, sprinkled with some toasted almonds and raisins make it even better.

Ingredients: 100g unsalted butter, 750g Granny Smith apples, peeled, cored and chopped, 100g caster sugar, 1 vanilla pod split.

Preparation and method: Place the butter in a stainless steel saucepan and start to melt. Add the apples, sugar and vanilla pod. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. If the texture is too runny then leave to reduce until you have a thick texture. Remove the vanilla pod, and reserve for use later. Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve.

MOIST ALMOND OLIVE OIL CAKE

Posted on November 14, 2012 by Francesca Lanni

Preliminary remark: I try to give my kids healthy food. This cake is! But it’s also full in flavour. And it’s got to be the easiest thing I have ever baked. It requires no electric appliances at all, and you need only two bowls and a whisk. Mix your dry ingredients into your wet ingredients, fold the batter gently, and bake. When the cake cools, glaze it and let it sit. And with the glaze the cake shines; the flavors just dance. Which is exactly what you’ll want to do around your kitchen after you have a slice of this. Continue Reading →

GUCCI CRUISE 2013

Posted on October 30, 2012 by Marco Maggetto

The colder it gets, the summery I browse. As my colleague Teresa once said, fashion is a dream, a great escapade. Many of us won’t leave winter for a single day for at least three months, can you imagine? It’s Better To Travel, as my beloved Swing Out Sister once sang, at least in our minds. Plenty of writers that wrote exotic books about places they have never been. Plenty of fashion offers for a Sunny season somewhere else. Welcome to the game of cruise collections where the sun shines bright and women goes updated to the very last trend. I remember a good friend who used to go around in cheap clothes. She was so charming everyone was asking what she was wearing. She used to reply ” It’s blablah cruise line”. People were amazed. Not for the designer name she made up but because of that cruise in the end. The cruise is the last of everybody’s necessity, the ultimate promised land: cruise means you can, cruise means you are so bored that you can afford to go shopping for 8 seasons a year. Continue Reading →

TRICK OR TREAT? FRANCESCA’S HALLOWEEN COOKIES

Posted on October 26, 2012 by Francesca Lanni

Are you getting ready for next week? These spooky cookies are sure to go down a treat with children at Halloween. I’m sure they will also love to get involved with making them too. My 1year old son goes in his play kitchen and starts doing what I do! Simply bake cookies in suitable Halloween shapes and decorate with colored sugarpaste. For more realism, try adding a bit of texture to the icing before it dries.

225 g of butter at room temperature 110 g caster sugar 275 g plain flour pinch of salt ground spices or vanilla (optional). Preheat oven to 180C . Make the dough: In a medium bowl, with mixer on medium speed, beat butter and sugar until well blended. Add vanilla or spices (if using). Reduce speed and gradually add flour and salt and beat until a dough forms. Divide the dough in half. Between 2 sheets of floured parchment paper, roll one half of the dough to 1/4-inch thickness. Cut into desired shapes with cookie cutter and repeat with remaining half of dough. Reroll dough scraps and cut more cookies.

Bake and cool the cookies: Place cookies 1 inch apart on ungreased baking sheets. Bake just until golden brown — 10 to 12 minutes. Carefully transfer the cookies to a wire rack to cool.

KANEBO

Posted on October 25, 2012 by Arianna Pistorello

Inspired from the ancient ritual called Saho, the Japanese tea ceremony that sets rules for an unforgettable guests entertainment, Kanebo creates  a real cleaning protocol to be used everyday. After many years in the perfumery branch, I never had the opportunity to try the double cleaning made by this exclusive and prestigious brand. The occasion? The presence of the Kanebo expert at the shop for an entire week. Amazing experience, after trying it,   I have decided that this is my favourite cleaning routine. The only luxury process that becomes necessity. During the week, I received two samples: a product phase one, it could be a milk, a cream, a gel or an oil. These can be chosen according to skin type but favoring the search for a sensation. This phase is used to “strip” the skin from all impurities such as sebum, smog which is deposited on our skin during the day. This is followed by a phase two which is used to “wash” the skin and carries out a micro-exfoliation. This process makes the skin smoother in a few days. Brighter and ready to receive any kind of treatments, face gets illuminated and refreshed. Kanebo two steps is also great for the man, the only recommendation is to use very little product, because it is extremely concentrated. Cleaning is only Kanebo, the rest is cleansing.

http://www.kanebo.com/

MOLESKINE PHOTO BOOKS

Posted on October 24, 2012 by admin

Moleskine+Milk Books got together to create a range of well printed photo books. This online service enables anyone to create and print their own Photo Book or Photo Album with classic Moleskine features including trademark hard cover with elastic closure, rounded corners, lie-flat stitched binding, ivory colored fine paper, expandable pocket, multiple text styles  & color options, elegant design templates, unique invite function so you can create with friends and family. The new Moleskine website was born from a collaboration with award-winning international photography book publisher Pq Blackwell, the creators of Milk Photo Books. The print on demand book will be created with new technological and qualitative standards  through an innovative and user-friendly website that delivers an unprecedented quality photo book product. The Moleskine range of Print will be available in four sizes and multiple page extents from 20 to 200 pages. There are no virtual storages or clouds, paper is the latest place for memories. Romantic.

http://www.milkbooks.com/moleskine/

HALLOWEEN CUPCAKES

Posted on October 17, 2012 by Francesca Lanni

Warning: it’s going to be Halloween soon.  My sons have their scary masks ready and we just need to bake scary cakes now.  This cupcake recepie is light and tender, with the perfect balance of pumpkin and fall spices.  I have made them with white chocolate cream cheese frosting before but I think I prefer them this way, with just a thin spread of classic cream cheese frosting so the cake is really the star. Continue Reading →

NUTELLA CAKE

Posted on October 9, 2012 by Francesca Lanni

Baking chocolate cake with kids can be a recipe for disaster. Most children adore home-made chocolate cake – but many recipes are a little heavy-handed with ingredients like cocoa powder and chocolate fudge frosting, making the finished product way too rich for little tastebuds. Nutella chocolate cake is the exception to that rule – this is far and away one of the easiest cake recipes you’ll find. You literally throw everything in a bowl and beat – and its distinctive hazelnutty chocolate spread flavour practically guarantees that it won’t last long. Which is probably for the best, as it’s not a cake for anyone watching their weight. Continue Reading →

SKIN CAVIAR LUXE EYE LIFT CREAM

Posted on October 2, 2012 by Arianna Pistorello

Full time, hard work. My children to look after:  take them to school, take them home. Extracurricular activities and more. I’ m always in a hurry but at night I take my opportunity to do things that during the day I can barely imagine to do; studying, writing, and  sleeping hours are missing and fatigue is written in my eyes. During one of these crazy weeks, something amazing happened. An invitation, a date with a real man! My first thought is not for the dress to wear or the hair but for my ailing eyes. The next morning, a Saturday, I ran to my colleague who “delivers miracles and advices” shouting her:-  give me something to resurrect a  dead.  Without any hesitation she reaches the shell and takes out a jar of SKIN CAVIAR LUXE EYE LIFT CREAM. More firming than anti-wrinkle, intense lifting effect, deep moisturizing and overall flash beauty look. I apply it there, in the store, hoping for a miracle. My day begins; customers, advices, chat with habitues, a make up one after the other. Sometimes I look in the mirror: the effect of this cream is amazing hour after hour. In the evening, I don’t look like a person who worked 8 hours, but some girl that just got back from holidays. Closing time and I run home. It’s time to get ready for my evening. Dress, 12cms heel (my other passion), smoky eye!

With my car I reach to the appointment, he is already there waiting for me.  He approaches, kiss on my cheek and  “You’re beautiful, but did you go to work today?”.  I own a big favour to my colleague.

LOW-FAT STRAWBERRY CHEESECAKES

Posted on October 1, 2012 by Francesca Lanni

This speedy, low-fat recipe means you can enjoy creamy cheesecake without the guilt. You can also use different fruits for the top. You can fill these little pots with whatever fruit you’ve got at home. For a delicious banoffee version, slice bananas and toss with a squeeze of lemon juice and a spoonful of caramel sauce, or roughly crush raspberries with peach slices to make it Melba-style. You’ll need 85g low-fat biscuits, 200g extra-light sotf cheese, 200g 0% fat Greek yogurt, 4 tbsp caster sugar, few drops of vanilla extract, 2 tbsp strawberry jam, 100g strawberries.

Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls. This is my son’s favourite part. He usually stops playing and starts watching (and eating the biscuits) too. Beat the soft cheese, yogurt, sugar and vanilla together until smooth, then spoon over the crumbs and chill until you are ready to serve. Stir the jam in a bowl until loose, then gently stir in the strawberries. Divide the strawberries between the cheesecakes and…serve!

ONCE UPON A TIME, THE FAIRY TALE OF CORRADO LUXURY

Posted on September 28, 2012 by Selvaggia Greco

Once upon a time there was a hunter, but not a common hunter!
He didn’t hunt beasts, not even birds, witches or ghosts: he was a precious objects hunter.
He travelled and visited different places around Europe to discover forgotten rarities, unused furniture, undiscovered treasures. Fascinated as a small child by architecture and design, deciding to learn these subjects at school was for him as natural as breathing.
Of course he travelled to Venice to study what he loved.
There he smelled its creative breeze of history and art, falling into Neoclassicism style and Rome “Caput Mundi” history, by that time he started running after their myths.
The step to turn into an antiquary was brief: he kept searching his “quarries” everyday concentrating his hunting not only into furniture, but also into antique interior design objects and collectables too.
Wunderkammer attracted him: through his items and furnishing he loved recreating everyday intimate places made of small, but extraordinary things.
His passion was strong but not complete… Continue Reading →

UPSIDE DOWN PEAR CAKE

Posted on September 24, 2012 by Francesca Lanni

Home bakers should always have a personal cake repertoire! This is very easy to make, and great for kids who want to help in the kitchen (mine did as outside was pouring and they were starting to feel annoyed..). You can use pretty much any fruit really. If using apples with apples it may look like a Tarte Tatin.

Ingredients for 4 serves: 3 pears, peeled, halved and cored 175g butter 175g caster sugar 3 eggs 175g self-raising flour, sifted 3 tbsp milk 1 tbsp icing sugar.  You’ll also need a 20cm shallow pudding dish or cake tin, greased and lined with baking parch.

Arrange the pear halves evenly over the bottom of the prepared pudding dish or tin and set aside. Using an electric beater or a wooden spoon, cream the butter and sugar together in a large bowl until the mixture is light and fluffy. Beat in the eggs, adding them one at a time and mixing well after each addition. Add the flour to the bowl, gently fold it into the mixture, then stir in the milk. Spoon the cake mixture evenly over the pears and smooth the surface. Cook in a preheated oven at 180C/350F/gas mark 4 for 45 minutes, until the surface is firm when gently touched and the cake comes slightly away from the sides of the dish. Remove from the oven, let it cool for 5 minutes, then turn out onto a serving plate. Peel away the baking parchment, dust the top of the cake evenly with icing sugar and serve immediately.

CHANEL COCO NOIR, LAUNCH

Posted on September 17, 2012 by Arianna Pistorello

Today I pretend to be a customer, and with my colleague’s beloved support, I am supervised by the Chanel  perfume “trainer”. He especially came from Paris for a three days event dedicated to the launch of Coco Noire. He is very polite, and while smiling he greets me with a compliment about my haircut. A brief exchange of funny jokes and he begins spraying all around the new fragrance created by Jack Poge (nose perfumer for the Maison since 1978). What an experience! A completely new oriental / bright fragrance , a new generation essence, an intimate and sophisticated scent that has not the same old “leave the sillage” kind of perfume’s diffusion. Coco Noir is strong but not annoying, clearly perceived and embraces generously persons near you. The woman who is wearing it does, for sure, not flaunt her femininity.  The Chanel’s  perfume “trainer” also shows me the bottle. Same bottle of N.5, cabochon cap, commissioned by Mademoiselle,  but in molten glass: a  process inspired by Venetian glass masters. Completely black and gold holds, the bottle is encasing Chanel’s symbols par excellence.  Embraced by compliments and fragrance today I feel like stoned. Stoned like a kite, noir kite.

Photo: our counter ready for the presentation.

 

ONCE UPON A TIME, THE FAIRY TALE OF ELIO FIORUCCI

Posted on September 12, 2012 by Selvaggia Greco

Once upon a time there was a boy who lived in his fantastic world of angels, dwarf and pin-ups. There, everything was funny, charming and colourful. He was lively and so his family, they loved spending time together between nature and dreams. Mostly every day, instead of going to school, he preferred flying to his father’s slippers laboratory. The nice old man, even if pretending to be disappointed, happily taught him that traditional handcrafted job. Therefore, aged seventeen, the dreamy boy decided to follow his dad’s activity working at that shop. Only few know what happened there, something magical for sure, as that brilliant vivacious boy turned into a majestic wizard. He became able to make plastic into a rain boot, to transform a store into a cult location and a window into a fashion revolution. Even a famous magician called Andy Warhol was so fascinated by his creations and talent that decided to meet him up and shortly became one of his crew. Some day the wizard had an idea: he decided to bring all together magicians, witches, faerie and many incredible creatures at a fantastic new location. He clasped his magic wand and suddenly all those supernatural being were dancing together. Continue Reading →

THE PAST IN THE PRESENT: SHAWN CLOVER

Posted on September 5, 2012 by Luca Andriani

Since 2010, San Francisco photographer Shawn Clover has been working on a striking series of then and now composite photos of the 1906 San Francisco earthquake.Clover’s work is divided into two parts, Part one, was created in 2010 and Part two was completed just last month. To create the series, Clover collected archive photos of the earthquake’s aftermath. He then replicated the photos himself, down to the location, camera position and focal length (to the best of his estimation). The resulting composite photos hauntingly combine stark images of the earthquake’s devastation with modern scenes of everyday life in San Francisco.

http://shawnclover.com/

Continue Reading →

GUERLAIN MAKE UP FALL 2012

Posted on September 3, 2012 by admin

The package, just unloaded by the courier. The unpacking, the arrive on the counter of our perfumery shop. Same old curiosity and excitement for novelties, season by season. Same old, same old. The 3 of  us eployees approaching the new coming in; this time it’s Guerlain make up for fall 2012. What a day we had. Above there were brand new “platines” to update the general tester, at the bottom were samples. The magic box was open. Just a rapid glance at it, and we are all getting enthusiastic! Horray, someone different! Against other houses trends, Dior and YSL on top,  Guerlain surprises everyone purposing the warm and harmonious tones of  bronze and  coral. The new series of two colour blushes (dark to carve, clear to illuminate) replaces in a excellent way those gone out of sell. Beautiful colours, soft dusts are points of strength of this collection  but I’m in love with it mainly for the new mat lipstick with gloss applicator. It has the consistence of velvet and the 24 hours long lasting we need to ambrace autumn. Mysterious, sensual:  lips get attention with such an intense colour palette. Calm tones are paired with young and amusing pinks and oranges, to be chic no matter the shade you choose, to be elegant as Guerlain always professes.

Photo: the up to dated counter.

http://www.guerlain.com

ADVENTURE AWAITS 5 – THE END

Posted on August 30, 2012 by Isabella Cecconi

‘One’s destination is never a place, but a new way of seeing things’ said Henry Miller once. After 8667 kms and more or less 113 hours of traveling I can admit he was right. It has been my adventure, my traveling, rambling through summer days. Now that adventure is over and my clothes are rolling in the washing machine at home again, I can scream out loud PEOPLE, I MADE IT! My eyes are wrapped up in images and my heart is beating regularly high. Summer is nearly to its end but summer actually never ends. To me, adventure will always await. My last note from the AdventureAwait’s book was taken from a book of Italian writer Cesare Pavese and I’d like to fare thee well with it: ‘Traveling is a brutality. It forces you to trust strangers and to lose sight of all that familiar comfort of home and friends. You are constantly off balance. Nothing is yours except the essential things – air, sleep, dreams, the sea, the sky – all things tending towards the eternal or what we imagine of it.”

 

ONCE UPON A TIME, BLACKSHEEP

Posted on August 30, 2012 by Selvaggia Greco

Introduction to this new column by Selvaggia Greco:

Let me introduce these stories: I’m not going to tell you about brave knights and princess, not about dragons or witches… I’m just going to tell you about magic things of these days, our modern fairy tales. Some things might be real some other might be fly of fancy.What I’m sure about is that I won’t let you down.Let your imagination run wild and remember what happened once upon a time..

SIR BOB CORNELIUS RIFO – BLACK SHEEP

Once upon a time there was a guy called Sir Bob Cornelius Rifo. He was charming and elegant, but this is not the point of our story…The exceptionality of this tale is that this guy had no face.He loved music and believed in the infinite power of sound and rhythm. That’s why closed in his castle in Boredom, between his voice and his instruments, Sir Rifo made music from night to night. One day he decided he wouldn’t care of his lack, he had a lot to create and too much to say to close himself into that palace. That day a new idea was born in his mind: he wouldn’t need to let people know he didn’t have a face if he was wearing a mask! And that’s exactly what he did. Cloaking himself with the name of The Bloody Beetroots he started playing his music everywhere. He travelled around the world month after month and kept creating and kept playing, getting to reach a great success and popularity. Nobody care of his façade, nobody ever asked to see how he really looked, they were just fascinated of his image and totally absorbed by his music. Sir Rifo knew he should feel complete and satisfied, but he couldn’t: still something was missing! Could it be cause of his lack, could it be for his infinite wits, what’s sure is that he was nearly obsessed with human being faces…Relying himself to photography he started immortalizing people’s features with the eye of the brilliant artist and of the hungry lover.The result, a series of black and white portraits, hanged up one close to the other, finally made him completely happy. He pleasantly called them his Black Sheep. He lastly had his personal collection of… faces!

Satisfied talking to himself he said: “Why having just one face when you can have a complete crew’s?!?” 

The End

An Exhibition of Black-Sheep will be held at Padova Vintage Festival
from September 14th to 16th, 2012 – http://www.vintagefestival.org/

THE PLEASURE OF…

Posted on August 29, 2012 by Luca Andriani

What happens when you return from your vacation? Simply, there’s no minute you do not think back to those moments that were spent in total relax. Often, what we remember are all those little things that have made the holiday so special: those small daily gestures (the awakening, the coffee in the morning etc.). Filmmaker Virtùc recognizes the importance of these small moments and has collected several dozen of them in his new short video called ‘ The Pleasure Of ‘ shot in part with an iPhone 4s. Director Jean-Pierre Jeunet did something similar with the movie Amélie as he introduced a number of quirky pleasures enjoyed by Audrey Tautou’s character. I personally find this film by Vitùc just charming.

http://vimeo.com/48236494

Continue Reading →

KOKORICO

Posted on August 29, 2012 by admin

The head of this new perfume by Jean Paul Gaultier is leaf of fig tree. It gives energy, like its name. Kokorico was Mademoiselle Chanel sparkling nickname when she was a cabarette singer, no suprise that Gaultier adopted it for his last fragrance which birng inside raw broad bins of cocoa and wood  to make of it an aphrodisiac elisir, a powerful and virile fragrance. Gaultier returns again to tell  the  story of a man that wants to exhibit his sensuality and charisma.  This time, the enfant terrible of fashion, proposes the image of a winning and sexy man. Virile, bold and stylish! To my notice, surely one of the dominator fragrances of this autumn.

http://www.jeanpaulgaultier.com

ESTATE ITALIANA

Posted on August 28, 2012 by admin

Trains departing for the seaside. Stazione Termini, Roma. August 1957.

ADVENTURE AWAITS 4

Posted on August 23, 2012 by Isabella Cecconi

The ship arrives at dawn in the port of Vathy. The old aristocratic houses along the sea front glow under the first rays of sun. The sea glitters as it greets the new day that is arriving. The town gradually changes its colors and begins to wake up. I can hear voices from the harbor and the smell of Baclava from pastries. It is another hot summer day. I’ve migrated from north to the south east. I, as awed traveler in this remote island look at the Aegean sea for the fourth time in my life with a smile on my face. I’ll never have enough. I’ve traveled 3000 kms so far this very month. This green-covered island has my heart from the very first time. I will visit from one side to the other of the island, climbing up mountains and swimming in crystal-clear sea. Phytaghoras and Goddess Hera were born here. Samos. I’ll worship the sacred caves and smell the monasteries atmosphere and I’ll cherish every single moment as if it is the last. Adventure awaits.

ESTATE ITALIANA

Posted on August 22, 2012 by admin

Dorino and Graziella back from a fishing journey. Sardinia, September 1968.

CHOC BROWNIES

Posted on August 20, 2012 by admin

Ingredients

Serves: 16

  • 375g butter
  • 375g of the best dark chocolate you can afford
  • 225g plain flour
  • 1 teaspoon salt
  • 6 eggs
  • 1 teaspoon vanilla essence
  • 500g caster sugar
  • 300g walnuts (optional)

Preparation method

Prep: 5 mins | Cook: 40 mins

Preheat oven to 170 degrees C and lightly grease or line a 20cm square casserole or baking tray. Place butter and chocolate in a heat resistant bowl in microwave. Melt for 1 or 2 minutes, checking regularly until melted. (You could also do this in a bowl over hot water). Mix together flour and salt. Then beat the eggs and vanilla together and add the sugar. Add the chocolate mixture to the rest of the ingredients. If you adding walnuts, fold them into the mixture also. Pour into the baking tray. Pop in the centre of the oven and cook for 40 minutes. Once cooked leave to rest for 10-15 minutes before serving with ice cream. For a fudgy texture, leave it in the fridge overnight. You can eat the brownies on their own or serve with vanilla ice cream and berries. Second option is “heaven”.

ADVENTURE AWAITS 3

Posted on August 19, 2012 by Isabella Cecconi

I wouldn’t go so far to call Finland a paradise, it’s too damn cold and too damn expensive for my standards. But to be brutally honest, its sublime features and its paradisiac landscapes have made me feel acquainted with it. Leaving Finland will be like departing from a beautiful travel. I always leave small pieces of my heart. The pulse of Finland lays in its Nordic essence, where beer is never enough and salmon is delicious and everywhere. I will miss wild berries and its design, the silence that accompanied my endless thoughts. I will miss Helsinki or Tampere, or Kuopio where I swam in lakes. King Wasa, his castles and the Swedish flavour of Turku’s pepper cookies. I won’t miss heavy metal music at all. Finland has been above my expectations, so I’m glad I’ve visited it and breathed its pure air. Oy Oy Oy! Time to leave on this plane and head East, where beaches meet oriental gods and my skin will get cinnamon tan. I can feel vanilla and spices coming my way..adventure awaits!

 

ESTATE ITALIANA

Posted on August 16, 2012 by admin

“Processione” of the Madonna. Calabria, Summer 1956.

ADVENTURE AWAITS 2

Posted on August 10, 2012 by Isabella Cecconi

Notes from my thoughts book: Jyväskylä . It’s cold and rainy but I smile and I cheer to the woods. The lake region is marvellous, and canoing has never been so sweet. I’ve realized that Finnish people swallow gallons of good coffee and nice Pullah, cinnamon bread with cardamon. The sugary pastry melts in my brain as I think of Alvar Aalto, his wife Aino, their home in Muratsalo that surrounds me now. A tiny and cozy nest on a lake, where they used to have sauna, ride their wood boat or drink tea and put down some sketches amd of course experiment. This house is a total architectural experiment. Every room, every corner. Alto’s kids still live in this house and I, was fortunate to pay a visit. Alvar Aalto, one of my favourite architect and designers. A master of contemporary. The house is surrounded by a small wood and while I stroll in the property I eat wild blueberries. I didn’t put the right shoes on so I’m wet and my feet are drenched with water but seeing Alto’s chair or first project on paper makes my day. Finland is at the moment a tranquil place, as I said before, silence is sovereign but good hearts seems really easy to find. Adventure awaits, still going up north.