Themed collection № 3 · Italy
Italians did not invent good food. They invented refusing to rush it. This collection is built around the table — and around the idea that the point was never the meal, it was who stayed at it.
La tavola · The table
The table is where Italian life is actually conducted — arguments, engagements, business, forgiveness. A meal is scheduled for one o'clock and ends at four, and the last two hours have no food in them at all. Coffee is the one exception: taken at the bar, standing, in a single swallow, on the way to something else.
The first pressing of the olive harvest is green, cloudy, and peppery enough to catch the back of your throat. It is also fleeting — at its best for a few months, then it settles into something ordinary. So it ships when it is pressed, with the date on the card, or there is no point sending it at all.
Olives from Sicily, salt from Trapani, balsamico aged twelve years in Modena because twelve years is how long it takes. None of it is fast, and that is the entire proposition.