Save
The names of the 20 emerging designers selected by Vogue Italia to pair up with the S.Pellegrino Young Chef 2015 finalists have finally been announced.
Each designer will reinterpret the work of their team-mate through a fashion creation inspired by the chef’s dish, in an unprecedented fusion of fine food and style.
Here is the interview with Italy finalists: chef Paolo Griffa and fashion designer Vivetta.
| What inspires the aesthetics of your creations? | What inspires the aesthetics of your creations? |
| Naturalness, craftsmanship and uniqueness of things. Their design and their aesthetic. |
I'm mostly inspired by objects, old obects and their details as colors, shapes or material and I love old furniture and books. |
|
How do colours and textures influence your creations? |
How do colours and textures influence your creations? |
| They are all important. The right balance between the various textures and colours is essential so that the dish is richly nuanced. |
Sometimes I start designing a collection from a color. I love pastel colors and to contrast them with surreal embroideries as faces profiles shapes, hands or other elements which change season after season. I own lot of old tapistry and fabric books and every season I use some tapistry fabrics. |
|
How would you describe your creative style? |
How would you describe your creative style? |
| In a word: MINE. A little moody and whimsical, sometimes traditional, sometimes minimalist, slightly Asian and somewhat Nordic, but always willing to interact with and entertain the customer. After all, my food is an experience; the diner must remember what he eats. It’s about the feelings and the taste, and not just about being satiated - although that’s important too. | Romantic with unexpected details. |
|
Is there any influence of your country's traditions, culture or materials in your creative work? |
Is there any influence of your country's traditions, culture or materials in your creative work? |
| It often is part of my background. Suggestions and ideas from cultures and traditions that I have seen and experienced emerge naturally, as do situations and products that I have known. | Not directly but probably I had some influences from it. I've been living in different places from my childood in Assisi (Umbria), then I moved to Florence as a teen then to Bologna and at last to Milan for some years. As I am and as I do are the result of what I experienced till now. |
|
What food would you happily die eating? |
What food would you happily die eating? |
| Mushrooms and truffles. | 'Torta al testo' with sausages and vegetables. It's an Umbrian dish, I'm crazy for it. It's a flatbread cooked on circular cooking stone and loaded with grilled sausages and vegetables. |
|
The first top fashion designer that comes to mind? |
The first top chef that comes to your mind? |
| Vivienne Westwood. | Gianfranco Vissani. |
|
If your cuisine was something to wear, what would it be? |
If your creations were a dish, what would it be? |
| A bag. | Smoked salmon and feta: for the colors and for the high contrast. I often do it. |
|
What ingredient would you never eat, and why? |
What item of fashion would you never wear, and why? |
| None. I'm ready to try anything served by knowledgeable people. I was taught to taste something before you judge it, and I think it's a very important rule that applies to everything in life.
|
Stiletto heels. I can't imagine me wearing them. I' m very basic and minimalist for my own wardrobe. This doesn't distract myself from what I' m working on. |
|
What’s the first thing you’ll do upon arriving in Milan next June? |
What’s the first thing you’ll do upon arriving in Milan next June? |
| Visit the Italian pavilion. | I'll go to the Natura, mito e paesaggio dalla Magna Grecia a Pompei exhibition at Palazzo Reale. |
|
What do you expect from this challenge? |
What do you expect from this challenge? |
| So much work, so much emotion. And especially to get to know so many people. |
I' m very excited about it. |
Vivetta's interview was conducted by Vogue.it
RELATED NEWS
Interview to chef Paolo Griffa.
