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jerryking : italian   76

Italian luxury group Zegna tailors its cloth to suit millennials
NOVEMBER 19, 2017 | FT | by Rachel Sanderson in Milan.

Casual wear has become the fastest-growing luxury segment as tech savvy consumers want a high-end iteration of the “hoodie and sneakers look” favoured by tech entrepreneurs from Silicon Valley to China.....The response of Mr Zegna, who together with his sister Anna and cousin Paolo run Zegna, has been to “reinvent ourselves in the casualisation world”.
.....So-called casualisation of luxury is one of the biggest trends in the €250bn industry, according to consultant Bain. Luxury brands invested €500m on developing “rubber slides” (a type of flip-flop) last year alone and €3.5bn on sneakers in an effort to attract millennial and Generation Z consumers, estimated to make up nearly half of the luxury market by 2025.

Failure to spot the trend can prove costly. Patrizio Bertelli, co-chief executive of family firm Prada, last month blamed a failure to spot the trend for luxury sneakers behind a tumble in revenues in its first half.

The luxury industry invested €3.5bn on sneakers last year as they tap the trend for upmarket casualisation © Bloomberg
“If there is one product today that is impulse driven and creates emotions [among consumers] it is the sneaker,”
..Zegna’s strength is that it controls its entire supply chain. ....Zegna three years ago bought a 6,300 acre farm with 10,000 sheep in Australia. Last year, it bought 60 per cent of a textile factory in Italy. Mr Zegna likes to say that Zegna goes from “sheep to shop to screen”, the latter in a nod to the rise of online shopping for luxury. Of its 7,000 employees half work in the industry and half in distribution.
.......Zegna says having raw materials and manufacturing at its fingertips has surprisingly proven a boon. “In this day in which the suit, like the tie, is not so popular, people are going for personalisation,”
.....In the world of men’s luxury — like other disrupted industries — consumers either want things “very fast” luxury or “very slow”, he argues.

For those willing and able to pay upwards of €5,000 for a bespoke suit, “It will take at least three months for you to have your beautiful garment,” says Mr Zegna with an evident satisfaction.
luxury  Italian  mens'_clothing  suits  millennials  CEOs  sneakers  family-owned_businesses  Zegna  digital_savvy 
november 2017 by jerryking
Chart Showing Cut of Cured Pork
Bresaola...a cured Italian meat. It comes from beef rather than pork
cured_and_smoked  pork  Italian  sausages  bacon  food  lard  fats  butchers 
november 2016 by jerryking
Bucatini all'Amatriciana Recipe | Bon Appetit
See also FT's recipe ofr spaghetti all'amatriciana by rowley leigh

2 Tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
1/2 tsp. crushed red pepper flakes
1/2 tsp. freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
1 28-oz. can peeled tomatoes with juices, crushed by hand t
Kosher salt
12 oz. dried bucatini or spaghetti
1/4 cup finely grated Pecorino (about 1 oz.)
recipes  Italian  pasta  spaghetti 
november 2016 by jerryking
Sunday Suppers: Sicilian Braciole - Baker by Nature
/// April 6th, 2014
Italian  beef  recipes 
march 2016 by jerryking
Thoughtful Italian dealmaker who plays the long game
| Financial Times |

Stefano Pessina has struck dozens of deals during his 40-year career. But unlike a gung-ho corporate raider, the 74-year-old chief executive of Walgreens Boots Alliance has played the long game, getting to know potential partners and targets, and waiting for the right moment to strike. This week was no different. Walgreens announced the purchase of Rite Aid for $17.2bn, alighting on the chain in a period of consolidation in the US pharmacy industry.
dealmakers  Italian  pharmaceutical_industry  retailers  CEOs  consolidation  pharmacies  long-term  long-range 
november 2015 by jerryking
A spicy sausage-pâté worth shouting about - The Globe and Mail
Special to The Globe and Mail
Published Tuesday, Feb. 24 2015

A centuries old Calabrian speciality, ’nduja – pronounced en-doo-ya – made its quiet Canadian debut in 2014, but this spicy sausage-pâté hybrid is worth making a little noise about. It’s hand-crafted in small batches by Chicago-based ’Nduja Artisans, the father-and-son team of Agostino (a Calabria native) and Tony Fiasche, who use only naturally raised Berkshire pork from small farms. Their family has been making salumi for five generations.

Traditionally this sausage is made from all the leftover bits gleaned from the head – once the cheeks have been taken for guanciale – then spiced with fresh hot peppers. The Fiasches use picnic shoulder, fat back and other “trim” blended with local and imported peppers, Mediterranean sea salt and a natural lactic-acid culture, which both preserves and creates a slight tang.

The result is mildly spicy, rich, soft and spreadable; it’s like a kind of a piquant, meaty butter, and that’s the way it behaves in the kitchen, too. ...$14.99/227 g, from
Italian  cured_and_smoked  sausages  pâtés_&_terrines 
february 2015 by jerryking
Rituals and Restaurants in Rome
October 25, 2013 | | By EMILY BRENNAN

Sant’Eustachio for coffee.
Trattoria da Lucia.
Negroni cocktail, which is equal parts gin, Campari and sweet vermouth with an orange half-moon.
Rome  Italy  Italian  things_to_do  cocktails  liquor 
november 2013 by jerryking
Italy Loses Its Taste for Pasta
October 11, 2013,| WSJ | By MANUELA MESCO

Italy Loses Its Taste for Pasta
Consumption Has Dropped 23% in Past Decade

Elsewhere, more and more Italians are turning to delis offering prepared dishes with meat and vegetables. Consumption of frozen fish and meat dishes has soared 70% in the past decade, while ready-made vegetable dishes grew 50%, according to the Italian Institute for Frozen Food. Sales of salad bags have also soared as mixed salads gain at lunch.

Pasta makers are attempting to respond. Barilla, which has about 35% of the Italian pasta market, has sought to beat back the idea that pasta is fattening. It cites pasta's calorie count—365 calories a portion—prominently in its television ads and promotes pasta's low glycemic count. It recently launched an app that helps count calories and is pushing lower-calorie recipes on its website. It is also about to introduce a pasta that is free of gluten, the ingredient often blamed for the bloated feeling associated with pasta.
pasta  Italian  diets  Italy  consumer_research  gluten-free  frozen_foods  prepared_meals  consumption  consumer_behavior 
october 2013 by jerryking
The Culatello King
May/Jun-2010 | Departures | By Anya Von Bremzen
hams  prosciutto  cured_and_smoked  Italian  Italy 
july 2013 by jerryking
Know Your Prosciutto -
April 1, 2013 | WSJ |By RALPH GARDNER JR.

I probably wouldn't have been able to tell the Toscano from the San Daniele, or either from the Parma.

"Today Parma and San Daniele are different," Mr. Corsano stated, "but not that much different."

"At the end of the day," Mr. Mocellin added, "it's always prosciutto. It's not you're going to have a complete difference."

Apparently, there is one exception, a cut of prosciutto called the culatello. It refers to the pig's hindquarters. (A shortened version of the word is one of the first dirty words I learned in Italian). Essentially to prosciutto what filet mignon is to steak, it's the prime meat; much of the rest of the ham is discarded to make it.

Then it's "aged with the fog from the River Po," Mr. Corsano explained. "It's 45 euro per pound."

None was offered during our taste test. But I suspect it would go great on a buttered roll.
hams  cured_and_smoked  Italian  Italy  pork  prosciutto 
april 2013 by jerryking
Porzia: A Toronto restaurant that should be one of the greats
Mar. 30 2013 | The Globe and Mail | CHRIS NUTTALL-SMITH.

Porzia, 1314 Queen Street West, Toronto. Phone 647-342-5776
Website (Italian)
Chris_Nuttall-Smith  restaurant_reviews  restaurants  Toronto  Italian 
march 2013 by jerryking
A Salute to Italian Reds -
November 17, 1997 | WSJ | By BARBARA ENSRUD
wines  Italian 
december 2012 by jerryking
Spaghetti with green olives and capers - The Globe and Mail
anna pavia
The Globe and Mail
Published Sunday, Dec. 01, 1996
recipes  Italian  pasta  spaghetti  olives 
october 2011 by jerryking
'Italy is stronger than bunga-bunga': Lunch with the FT:
Aspden, Peter; Sanderson, Rachel. Financial Times [London (UK)] 13 Aug 2011: 3.
Italy  Italian  luxury  ProQuest  Milan  Tod's 
august 2011 by jerryking
How to make salsa verde - The Globe and Mail
Globe and Mail Update
Published Tuesday, Feb. 08, 2011 1:53PM EST
Last updated Tuesday, Feb. 08, 2011 2:55PM EST
Dress up vegetables and meat with this fresh Italian sauce
howto  recipes  Sue_Riedl  Italian  salad_dressings  rubs_sauces_marinades  salsa_chutney_relish_pickle 
february 2011 by jerryking
Energy Lessons from Ancient Rome -
Jan. 20, 2011| BusinessWeek| By Alessandra Migliaccio &
Flavia Rotondi. The ancient Romans used water pressure to bring the
city's monumental baths and fountains to life. Flavio and Valerio
Andreoli are using it to produce clean power. Encouraged by generous
renewable energy incentives, their company, Hydrowatt, specializes in
generating electricity from turbines in aqueducts. ..The brothers tap
into modern water pipelines that follow the same routes as the old
aqueducts. Like ancient engineers who studied the land seeking sources
at higher elevations to provide the pressure needed to reach Rome,
Hydrowatt's engineers seek out places where pipelines have valves
designed to release excess pressure as the water flows rapidly down the
mountainsides. Once they identify such a site, the brothers offer local
authorities that control the aqueducts a deal to replace the valves with
Hydrowatt's turbines.
water  hydroelectric  energy  cleantech  green  Italian  start_ups  Romans  electric_power 
february 2011 by jerryking
Eataly comes to New York
Sep. 04, 2010 | The Globe and Mail | Julie Besonen. Eataly:
open daily from 10 a.m. to 11 p.m.; 200 Fifth Ave. (23rd St.), New York;
Italian  travel  New_York_City  food  grocery  restauranteurs  gourmands  Mario_Batali  Eataly 
september 2010 by jerryking
Bruschetta With Tomato Topping -
August 25, 2010 | New York TImes | By MARTHA ROSE SHULMAN
recipes  tomatoes  Italian  bruschetta  bread 
august 2010 by jerryking
Restaurant review: Enoteca Sociale
Jul. 03, 2010 | The Globe and Mail | Chris Johns

From Saturday's Globe and Mail Published on Friday,
restaurant_reviews  Toronto  Italian 
august 2010 by jerryking
Eateries open on same block — again
Jul 02 2010 | | By Amy Pataki Restaurant Critic
Toronto  restaurants  Italian  restauranteurs 
july 2010 by jerryking
Bottega Veneta’s Handcrafted Empire | Departures
September 2009 issue
Bottega Veneta’s Handcrafted Empire
The creation of a Bottega mirror begins as one group of artisans weaves
the intrecciato leather pattern; another crafts the wooden frame by

Courtesy Bottega Veneta
Bottega Veneta famously calls itself the brand to buy “when your own
initials are enough.” But Italian artisans have their names on every

By Stellene Volandes
craftsmanship  bespoke  luxury  artisan_hobbies_&_crafts  Italian  handmade 
january 2010 by jerryking
Ducati and the Art of the Bike
July/August 2002 | Departures | By Owen Edwards. Massimo Tamburini, creator of the world's most gorgeous motorcycles
motorcycles  Ducati  Italian 
january 2010 by jerryking
Inside the Ducati Museum - The New York Times > Automobiles > Slide Show > Slide 1 of 8
Photo: Jerry Garrett for The New York Times. Every year, tens
of thousands of fans make their way here to this industrial park on the
outskirts of Bologna to ooh and aah at the museum and its displays, and
to take one of the regular factory tours that are offered free. The
company's first motorcycle-related product was a small motor that could
be strapped to a bicycle and hooked to the rear wheel.
slides  Ducati  museums  motorcycles  Italian 
january 2010 by jerryking
At Ducati Museum, Italy's Two-Wheel Passion Is On Display
December 31, 2009 | | By JERRY GARRETT. "A
Ducati is a much more attainable dream for the connoisseur of fine motor
vehicles. No, it is not a machine for the masses; only a few have the
skills to ride one at its limit."
museums  Ducati  Italian  motorcycles 
january 2010 by jerryking
Building Brand Runways
Jul 8, 2009 | Fast Company | by Joel Rubinson. Runways are
relationships your company can create with trading partners and
consumers that make your brands accessible, and give YOU access to
markets and marketing options you otherwise would not have. Ducati
motorcycles' sponsorship and hospitality presence (and winning record)
at the Superbike World Championship events is a runway into enthusiast
sports biking communities around the world.
sponsorships  branding  Ducati  motorcycles  Italian  marketing  events  event_marketing  relationships  Communicating_&_Connecting 
december 2009 by jerryking / Companies / Retail - Ducati cuts production and salaries
August 11 2009 | Financial Times | By Vincent Boland. Mr Del
Torchio said Ducati’s objective in 2009 was to reduce its inventory –
the stock of motorbikes held at the plant and by dealers – while
production was reduced to about 34,000 bikes. Last year it sold 42,800
bikes.At the same time, the decline in the market for luxury bikes was
allowing Ducati to raise its market share from about 5.5 per cent to
roughly 7 per cent.
Ducati  motorcycles  Italian  decline  inventories 
december 2009 by jerryking
Ducati's Motorcycles Face Tough Road
Jun 11, 2003.Wall Street Journal. pg. B.5.E By Nina De Roy.
Today, Ducati has 1,145 employees and produces motorcycles across five
segments: the "monster," the Sport Touring, the Supersport, the
Superbike and the newly launched Multistrada, designed to deal with a
variety of road surfaces and weather conditions. Ducati spends 6% of
revenue on innovation... "Consolidation would be good for the sector,"
says Mr. Minoli, when asked about a possible takeover. "But that need
not entail mergers. Ducati is open to synergies but at the moment we
have no plans to sell."

In many ways neither do the people who drive them. Ducati has made a
good job of targeting younger riders with catchy marketing ploys that
allow Ducati owners to feel part of the action.
Ducati  motorcycles  Italian  consolidation  synergies 
december 2009 by jerryking
Jan 10, 1994 | The Globe and Mail pg. B.6 | OLIVER BERTIN.
Brian Taylor loved the look of the $19,000 Moto Guzzi motorcycles, and
figured they'd go over big in Canada. But actually getting them into
this country became an ordeal
Italian  motorcycles 
december 2009 by jerryking
Fettuccine With Sausage And Fried Sage Leaves - Recipes - The New York Times
October 19, 1997 | New York Times | By MOIRA HODGSON. Originally published with FOOD; The Subtle Flavor of Fried Sage
pasta  recipes  food  Italian  sausages 
june 2009 by jerryking
Recipes for Health - Healthier Pizzas -
May 25, 2009 | New York Times | By MARTHA ROSE SHULMAN
pizza  Italian  potatoes  recipes 
june 2009 by jerryking
Recipes for Health - Provençal Onion Pizza -
May 25, 2009 | New York Times | By MARTHA ROSE SHULMAN
pizza  Italian  recipes 
june 2009 by jerryking
Crowd-pleasing vegetarian
Oct 16, 2004 | The Globe & Mail pg. L.11| Lucy Waverman.
(1) Snow Pea Soup (2) Pappardelle with Mushrooms (3) Figs Baked in Wine
Lucy_Waverman  Vegetarian  Italian  soups  pasta 
june 2009 by jerryking
Pesto makes little spuds shine
Jul. 30, 2008 | The Globe and Mail | Keith Froggett is co-owner and executive chef of Scaramouche in Toronto; Beppi Crosariol,
recipes  pesto  Italian  potatoes  Keith_Froggett 
june 2009 by jerryking
Benelli gears up for a comeback - The Globe and Mail
September 13, 2007 | Globe and Mail pg. G9 | by TED LATURNUS
Italian  motorcycles 
may 2009 by jerryking
Recipe - Zuppa Arcidossana -
April 24, 2009 | New York Times | By MARK BITTMAN
recipes  Italian  soups  vegetables  sausages  bread  stews 
april 2009 by jerryking Slow-roasted lamb shank with onions and potatoes
April 8, 2009 |From Wednesday's Globe and Mail | by MASSIMO CAPRA
recipes  Lamb  meat  Massimo_Capra  Italian 
april 2009 by jerryking Pasta perfect: three easy takes on a pantry staple
February 21, 2009 G&M column by LUCY WAVERMAN.
(1)Spaghetti with Tuna, Olives and caper berries
(2) Easy Rustic Lasagna
(3) Pasta with zucchini and prosciutto
Lucy_Waverman  recipes  Italian  food  Spaghetti  Lasagna  prosciutto  pasta 
february 2009 by jerryking
On the hunt for wild game feast
Dec. 5, 2007 article by Chef Massimo Capra with a recipe for preparing venison.
meat  wild_game  venison  recipes  Italian  Massimo_Capra 
january 2009 by jerryking

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