Both during Florence’s Pitti and Milan’s Fashion Week, Brunello Cucinelli maintains a much-appreciated habit of combining his collection presentations with masterful demonstrations of exquisite catering. Speaking at Pitti the morning after a belt-busting al fresco supper for several hundred, Cucinelli paid tribute to the cooks—who also feed his 1,000 strong workforce in Solomeo with regional Tuscan produce every day—then said of his hospitality: “it’s part of our culture. And I want us to always be imbued with this culture.
” He added that to his mind, the purest expressions of Italian cuisine tend to have only three fundamental ingredients: “like spaghetti cacio e pepe, or with tomatoes and basil.” Turning to consider this collection he suggested two seasonal elements: “a little bit , a little bit .” These flavors added spring piquancy to a base that was 100 percent To most effectively seduce and satisfy, both fashion and food must stimulate the eye first.
This collection triggered visual appetite through atypically summery hues characterized by team Cucinelli as papaya, grapefruit and ginger. A long skirted two-buttoned suit in a macro, papaya-tinted prince of wales check epitomized Cucinelli’s seasonal smoothie. Piqué shirts in grapefruit and ginger-toned cotton herringbone blazers provided further pops.
Against these tangy tones were served wearable counterpoints in woody, tobacco shades that included a shawl-collar tuxedo jacket in suede lambskin.
