Armani brings elegance to the world (even with food)

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Stylist who has conquered the world, he stands out today not only for fashion, but also in food! Paris, New York, Tokyo: Giorgio Armani’s style is savored around the world. Finding a refined made in Italy taste everywhere!

Always a pioneer, always ahead of the times according to thefuturistic attitude that distinguishes it, Giorgio Armani. The iconic figure of his fashion that has been popular for at least four decades is also reflected in another segment of his business: the food. «I have an idea of ​​style as a lifestyle, of sophisticated simplicity as a sign of elegance in every area, and food, which is one of the most important elements of daily life, could not be missing in my world », explains the designer. From Milan to Tokyo, from New York to Paris they are twenty restaurants and two clubs to date (armani.com).

A glimpse of the Armani Ristorante in New York.

“I opened my first Emporio Armani Café in Paris at unsuspecting times in the 1998, anticipating a trend that has subsequently affected many brands in the fashion world, ”says Armani. “So I thought it might work as a place to take a break during shopping or an aperitif after work. The format could only be essential and pleasant, easy to insert in different city contexts. But the project reflected a much greater desire: decline the Armani style in every sector. Restaurants and cafes seemed to me a logical extension and at the same time an interesting bet that over time has paid off ».

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Armani Ristorante in Paris, the brand’s first venue, opened in 1998.

The chefs involved in the various countries are also in line with this vision, three of whom are told here through an iconic plate of pasta. Starting with Massimo Tringali, to Paris, with his Spaghetti from Gragnano with Mazara red prawns, garlic, oil, chilli and caviar. «It perfectly represents my and our gastronomic philosophy. Included in this recipe are some of our Italian gastronomic excellences: spaghetti from Gragnano, Calvisius Italian caviar of white sturgeon, red shrimp from Mazara and an extra virgin olive oil from Coratina di Puglia. When a customer takes a seat at our tables it is almost as if he were traveling around the whole of Italy. Our most authentic cuisine is made of memories of a past time that we make current but without ever distorting the teachings of the great chefs ».

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Chef Massimo Tringali of the Armani Ristorante in Paris.

From Paris to New York, always in balance between cosmopolitan charm and home cooking too Michele Brogioni with his Tortelli stuffed with buffalo milk cheese, fresh pea puree and seasonal black truffle. «It’s a dish that brings me back to my family. My mother and my grandmother made stuffed pasta for any important occasion or celebration using fresh ingredients from their gardens. My father, a cook, was a creative type and in spring and summer he made the filling with fresh cheeses from local shepherds. He is still my biggest point of inspiration ».

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Chef Michele Brogioni of the Armani Ristorante in New York.

Still childhood memories and still a seductive stuffed pasta for Carmine Amarante, chef ofArmani / Tokyo restaurant that shapes memory with Japanese ingredients. His Genovese tortelli stuffed with wagyu beef with truffle and caramelized onion sauce they are a bridge between Italy and the East. «The inspiration comes from a historic dish of the Neapolitan tradition. It represents me because it evokes many memories of my childhood to which I am very attached, as it was a recipe that was typically prepared on Sundays, in the family ».

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Chef Carmine Amarante of the Armani Ristorante in Tokyo.
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Genovese tortelli stuffed with wagyu beef with truffle and caramelized onion sauce by Chef Carmine Amarante of the Armani Ristorante in Tokyo.

Between Announcements in the rest of the world, one second Emporio Armani Café in Cairo and two new openings planned in Qatar. Outdoor green spaces such as those in Milan of the Emporio Armani Ristorante and Nobu Milano Garden. Me too’Armani / Cannes Café it expands with an en plain air space including a Champagne bar for the summer. To slip elegantly into the sunset.

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