One of my friends in my homeland Italy sent me a piece of news with a comment:
“Valentina decorates her home projects with colors of food and the fashion industry is putting food on clothes”.
Are fashion designers tired of seeing model as stick figures or finally they have realized that good food emanate good energy and vibrate positivism?
There is nothing more perfect than nature. Getting into the habits of cultivating own food, which is possible even on small patches of dirt, balconies, small patios or terraces and then cooking the homegrown food is the quintessential of health, fun and alignment with the Universe. Colors of natural food are vibrant, dynamic and alive. If we put natural food in the mouth why wouldn’t we want to wear their colors? The natural and positive vibrations will double for sure.
You might want to click on this link to see a roundup of fashion collections and the food that have inspired different designers in various years of this decade. In this site there is fashion by season, by recipes, by colors and designers.
“Who said there are only colors? There are also the nuances.” ~ said Diana Vreeland, editor of American Vogue in 1969.
That’s right. Have you ever looked at the peel of red onion? Outside is red-purple and inside is almost pinkish. The colors of fried onions in a tempura batter with sage leaves range from beige, golden beige, pale yellow, gold, silver sage and white. This poor specialty was Armani’s inspiration in designing the perfect 2014 shimmering collection inspired by fried tempura onions. Onion is such a poor ingredient with a not so high reputation that often disgusts a few people, but when cooked can give an aura of elegant sophistication.
The colored pasta Marelli – http://pastamarella.it/ – produced in Puglia, the southern Italian region where I come from, inspired Missoni soft colors for 2014 Spring, while Marc Jacobs for his 2011-12 collection chose stronger and more vibrant colors from the multicolored pasta that marries well with four types of cheeses pasta dish. This multicolored pasta inspired him to combine bold colors, just like the pasta dish combines the strong flavor gorgonzola with three other cheeses.
One of my favorites is Balmain 2013 black and yellow ensemble with similar colors in the tasty dish of Linguine with lemon and cuttlefish ink. This is a dish for fine palates and food connoisseurs.
The friend who sent me the flavorful articles made another question:
“In which location would you enjoy eating the plate of Linguine with lemon and cuttlefish ink and which wine would you choose? He suggested Amalfi Coast as a location where to taste Asprino d’Aversa; on the beach of Ragusa, Sicily, drinking a Grillo; in Salento on the cliff of Otranto, Puglia tasting a Verdeca wine.
Well, with these good suggestions from my Italian friend, I will go look for cuttlefish (ink is so very easy to extract from it) and will hand-made the linguine.
It’s more difficult to talk about hand-made pasta then actually make it.
Create a great weekend. Ciao,
Copyright © 2013 Valentina Cirasola, All Rights Reserved
Valentina Cirasola has been in business as an interior designer since 1990 improving people’s life by changing their spaces. Often people describe her as “the colorist” for a reason. She lives in a colorful world, wrote a book on colors ©RED-A Voyage Into Colors and loves to color her clients’ environments by creating the unusual. Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition and well-being, then finally she wrote two books on Italian regional cuisine. Find Valentina’s three books on