Over the past few years, technology has made many steps forward toward the discover of “touch”, but it is right also to find out how the advertising industry is going to give back centrality to the touch. It is obvious that the main classic media (TV, radio and press) can only do little to communicate the experience of touch, but it is interesting to see the creative efforts in order to convey a tactile sensation.

A recent example comes from Louis Vuitton that over the Christmas time made a refined multi-subject campaign wisely focused on the concept of craftsmanship. They are shots by Desirée Dolron, where the focus is not on the models’ body aesthetics anymore but on the act of creating.
They are pictures where the dominant black and a light on the face and on the hands allow to match the beauty of the models with creativity. The moves of the craftsman, if on the one hand amplify the qualitative and exclusive aspects, on the other hand can be interpreted as an invitation to the reader to search with his own hand the touch hidden behind the products of the best maisons. The visual shift from the cliché of the dressed models to the models “who do” is an evolution of the communicative style that we can’t rule out will inspire other brands too.

The hands of the craftsman are hidden in the Rolex campaign too for the woman model Oyster Perpetual Datejust Black, where the visual is dominated in first place by the gemmolog’s pliers who selects the best diamonds to set. The headline “every watch is a canvas to paint” suggests the theme of arts and crafts that come back to suggest that it is the uniqueness of the forger the distinctive element of high quality products. Tactile elements are present also in the last Trinity by Cartier campaign, to underline the uniqueness of who wear the jewel, through digital prints represented by a golden and diamond powder. The hands confer exclusivity and charm to it.

Often even the emphasize on details is an unvoiced invitation to touch. Many campaigns have a photographic approach so to underline the material characteristics of the products, or of some of their parts. The aim is to emphasize those textures that more than others invite to touch. Think of the Tudor Grantour Chrono caompaign, where the lights linger not only on the watch dial but also on the details of the watch band, the hot part, and the mechanical/technological area of the case. To sum up, luxury, craftsmanship and touch are more and more intertwined words also for the communication industry. A thematic area that does not have anything to share with the concept of ostentation, but far from real luxury.

Marco De Angeli, ABC

Italian version

The boat emphasizes, through the modern style, the typical quality and exclusivity of the brand Colombo. The deck has a contemporary design that Nuvolari and Lenard designed for this new model. The naval architecture firm Victory Design of Brunello Acampora, instead, designed the hull.

In the simplicity of its layout, with well furnished cockpit and large sundeck, there is his functionality. On the design, the choice of materials, the care of construction, depends, instead, its exclusivity.

The stern turns into the gangway and “beach”, taking up a distinctive feature of the range, already proposed on the model 26.
Under the deck, the space is entirely devoted to the owner’s suite, while, on demand, it is possible to set up a cabin crew.

The 36 Bellagio of Colombo will be powered by Volvo Penta IPS 400 propulsion system with 300 hp turbo diesel D4, to offer maximum agility, mooring and cruising.

Specifications
Length overall
11.53 m
Beam
3.65 m
Dry displacement
7.00 t
Fuel tank
990 l
Water tank
350 l
Engine
Volvo Penta IPS 400 – 2 x D4 300 hp

http://www.colomboboats.it/

Italian version

How does the career of a shoe master begin?
As all things that are important, I also began designing shoes by chance. When I was young I wanted to become a set designer. I was literally in love with Visconti’s films and, especially, with the costumes. In 1971, through some friends from New York, I managed to submit my sketches to Diana Vreeland, the then news editor of American Vogue. She didn’t have a positive opinion of the costumes, but she was fascinated by the shoes. So she suggested me focus on the accessorize.
I followed her advice and here I am.
Anyway, the cinema is always in my heart.
My last collaboration was with Sofia Coppola, for hers Marie Antoinette.

But the “Manolo”, as they are called by the fashion victims, were born only a year later…
Yes. Bacj in London, in 1972, I met Ossie Clark with whom I created my first collection. I remember my dreadful first official issue. I made a shoe using 118 cm of silk and the outcome was awful. The models staggered on the heels, and I was convinced that that would be my first and last collection. Instead, the public and the press were very enthusiastic defining it a “very sexy pace”. I worked for some time with Clark and the shoe we designed together with cherry patterns is, up to know, still my best seller.

You experimented a lot with materials…
I am convinced that anything can be turned into a shoe. Year ago I used titanium, it was very pretty but it made the shoe impossible to wear, it was too heavy. I also had lots of fun while creating an ivory shoe. It retrieved the shape of a Greek column and it closed with chiffon…it was amazing but we sold only four pairs. I also remember a PVC stiletto encrusted with golden stones, created on purpose for the coronation of a beauty pageant winner.

Do shoes need to make a woman look sexy or to make her walk in comfort?
Obviously comfort comes first. Thanks to the skilful Italian craftsmen that make my shoes I managed to produce sexy shoes, with very high heels and comfortable at the same time.

How do you create “Manolo”?
My collections have always been hand-made, because I can’t use computers. Then I send my sketches to the model-makers and they turn them into shoes. I have an average of 300 samples per season, of which only 100 are put on sale. In order to satisfy the taste of all our clients throughout the world we keep the models and change the colours.

What is it that you really don’t like?
Definitely wedges, I find women with platforms not pretty. And I don’t like men shoes. I find them boring. I myself wear the booties that remind of the XVIII and XIV centuries shoes: they are priceless.

To conclude, a compulsory question: will Carrie be able to buy again a pair of Manolo after they have been stolen in a cult episode of the TV show Sex and the City?
I am sorry, but I don’t know it…I don’t watch that kind of TV shows.

Alessandra Iannello

Italian version

Twenty four new first stars have been awarded, well scattered throughout the national territory.

After Gualtiero Marchesi in 2008, also Ezio Santin, chef of Antica Osteria del Ponte, in Cassinetta di Lugagnano left the scoring system of the guide books. Among the most relevant exits is the closing of the restaurant “Il Gambero Rosso” of Fulvio Pierangelini in San Vincenzo (Li), together with another 13 restaurants.
Among the new comers we point out big hotels whose restaurants & bar went from being the Cinderella of gastronomy to the benchmark for gourmets.
It’s also interesting the section that Michelin dedicated to the “Big Gourmand”, that is those restaurants featuring a good quality for the price – 234 in this edition.
The most prestigious and complete Guide book for this edition took into consideration 6,306 business (2,392 restaurants, 3,914 hotels, 394 countryside B&B) in 2,076 venues.

All the new comers:
THREE stars added
Da Vittorio – Brusaporto

TWO stars added
Piazza Duomo – Alba
Antica Corona Reale da Renzo – Cervere
Il Mosaico (Terme Manzi Hotel) – Ischia-Casamicciola Terme
La Madia – Licata
Il Pellicano – Porto Ercole
Trenkerstube (H Castel) – Tirolo
Met (H Metropole) – Venezia

ONE star added
Andreini – Alghero
Ortica – Bedizzole
Roof Garden (H San Marco) – Bergamo
Vicolo Santa Lucia (H Carducci 76) – Cattolica
Baldin – Genova/Sestri Ponente
Al Vigneto – Grumello del Monte
Sissi – Merano
Castel Fragsburg – Merano/Freiberg
Le Robinie – Montescano
Hostaria del Mare – Modena
La Fornace di Barbablù (R. Palazzo Vescovile) – Noli
La Locanda di Bu – Nusco
Il Piastrino – Pennabilli
Cafè les Paillotes – Pescara
Meridiana – Piove di Sacco
La Fenice (H Villa Carlotta) – Ragusa
Glass Hostaria – Rome
Antonello Colonna – Rome
Savino Mongelli – Santa Vittoria d’Alba
Osteria del Pomiroeu – Seregno
Cinzia da Christian e Manuel – Vercelli
L’Accanto ( GD H Angiolieri) – Vico Equense

Italian version

Thus, the hair stylists Monica Coppola and Fabrizio Ferri tell a story of hope: everyone can find their own essence.
The colour is nothing but a track to follow not to get lost: blow in the wind, caress on the face, coup de foudre in the hair, seduced by imperceptible and voluptuous shapes.

Italian version

A section of the space, with a seven-marble qualities wall on the background, coming from India, iran, China and South America, is dedicated to flowers: clients can admire a rich variety of orchids exclusively distributed by Trussardi 1911. The new concept store is open at night as well: it’s open everyday until 10 pm. Conceived and designed by the creative directore of Trussardi 1911 Milan Vukmirovic, able to interpret with his contemporary sensibility the excellences of the maison of the Greyhound, the new shop re-creates all the ground floor of Piazza della Scala.

The Café Trussardi as well, inaugurated in April 2008 (with the déhors designed by the architect Carlo Ratti and the vertical installation of green created by Patrick Blanc) now unites and shares its spaces with those of the boutique, creating a unique 400 s-m environment whose floor is made of over a thousand wooden staves painted with craftsmanship. On the first floor of the building lies the restaurant Trussardi Alla Scala, decorated with two stars from the Michelin Italia 2009 guide book, which has recently re-opened after a complete restoration.

Each of the group activity is directed by a young international talent: Milan Vukimirovic, creative director of Trussardi 1911, Massimiliano Gioni, artistic director of the Foundation Nicola Trussardi, Andrea Berton, director of the restaurant Trussardi Alla Scala and of the Café Trussardi. All the activities are created and coordinated by Beatrice Trussardi, who is managing director and head of the group. In particular, in fashion department, Trussardi 1911 represented for the group a great revolution but is a synthesis of the values that have always characterized the Trussardi world: craftsmanship, made in Italy production, use of prestigious materials, definition of the cuts, care of the tiniest details but also an eclectic and contemporary taste redefining the idea of luxury.

Milan Vukmirovic represents a way of working very close to today’s rhythms and values: as a  designer, director of a magazine like L’Officiel, buyer for a multibrand like The Webster in Miami and as a photographer has a wide overlook over all the variables of the fashion world. It’s rather the perspective and the outlook rather than Trussardi’s taste that have changed: Trussardi today is much closer to new generations whose values he represents (mobility, eclecticism, speed but also the great care for details and the taste for prestigious craftsmanship) and it is a luxury brand whose quality is easily be recognized.

Besides Trussardi 1911 there are Tru Trussardi and TJ: both expressing a more informal world, the former dedicated to the city and its rhythms, with its soft but elegant style, the latter for the spare time. Variety is one of the elements of the winning formula by Trussardi: each moment of the day and each occasion can be accompanied by a Trussardi experience.

The restaurant Trussardi Alla Scala is acknowledged as one of the greatest experiences of the new Italian Cuisine and, while it has been growing within its own walls cultivating an informal, elegant and cosmopolitan environment, it has also contributed to renovate the centre of Milan, offering a new outpost of absolute quality. The chef Andrea Berton has been able to combine experiments with a certain rigour in his proposals: the restaurant Trussardi Alla Scala is, in fact, a place where the culinary technique is never showed off and where the pure taste gets the better of complexity or of the research per se.
One of the keys to the success of the restaurant Trussardi Alla Scala has obviously been placing again the clients at the centre of the gastronomic experience: The great novelty of the restaurant has been the recent restoration of the room to make it even closer to the new identity of the brand. With a new inspiration, taken from the urban atmospheres of the contemporary world, the clients can now choose whether to spend the evening looking out on the spectacular view of Piazza Alla Scala, comfortably seating on soft armchairs, or in a more dynamic environment, right at the centre of an open kitchen with a monumental golden wall in the background. It is very important for Trussardi to keep the public away from the idea of a classic starry restaurant where one can almost be in trouble because of the gastronomic research.

Eventually the Trussardi Foundation is currently busy organizing a project which is still at an early stage when it’s preferable not to spread news. The Foundation became popular in the city because of quick and sudden events, but also because of more private and introspective projects, like the last exhibition at Palazzo Dugnani showing the films by the English artist Tacita Dean. The Foundation has a gipsy and varied identity that led it to gain over the past years an important role not only among the institutions of contemporary art in the world, but in the collective imaginary of the city.

Alessandra Iannello

Italian version

With these new collections your creativity doesn’t have any age limit.
We thought to accompany women in every stage of their life. So, besides the novelty of the baby collection, we created a set of car products, ranging from stickers to ornament the bodywork, to the cat-shaped seat cover, to the trash bin. Another novelty is the cushions collection which contain, inside, a silhouette blanket or a remote cover to chill out on the sofa at night. In order to be even more glamorous, we created also a collection of finger watches made of sparkling crystals.

By now Camomilla does not simply follow the guidelines of the Japanese head office, but comes up with her own items.
Camomilla for Hello Kitty has become preponderant in the generation of our turnover. One needs thinking that the firm 2009 turnover, closed on 30th June, was of 37 millions euro (it was 30 millions last year) 60% of which gathered thanks to the Hello Kitty world. The success of Camomilla for Hello Kitty is due to the coherence of the project that gives to everything which represents the Italian lifestyle the mawkish imprint of the pink cat. Camomilla for Hello Kitty is the Italian side of Hello Kitty. We create with the same brand wine, sofas, and armchairs as well as glasses and many more households and accessorizes. For instance, from Brianza come armchairs and chaise longue, from Como silk foulards and scarfs, and from the wine cellars Torti Tenimenti Castelrotto of the Oltrepò Pavese sparkling wine, strictly rosè and other wines made of their best grapes.

The made in Italy by Camomilla for Hello Kitty is also the protagonist in the Sanrio stores all over the world.
It’s true, inside the Sanrio Luxe in New York we have a corner dedicated to Camomilla for Hello Kitty, where one can find all our products, from furniture to clothing and accessorizes. This corner is the format that we will duplicate in all the Sanrio Luxe store of the world already at work and in those whose opening is close. Other stores where to find Camomilla for Hello Kitty, besides the nearly 3,000 multibrand all over the world, are the two stores in Milan, the one in Times Square in New York, the one in Verone and Rome, to which will be added those in Paris, Barcelona and Madrid.

Alessandra Iannello

Italian version

For the creation of the boat, Colombo made use of two primary studies of nauticl architecture: the Victory Design of Brunello Acampora designed the keel, while the studio Nuvolari-Lenard designed the model and the interiors.

On the deck, the essences recall the brand’s traditions and the trendy windows emphasize the modernity of the product. The width of the cockpit and of aft platform make open-air life possible. Below deck are available five beds in two cabins.

The boat is easy to moor thanks to the joystick control.

Colombo 37 Alldays – size and technical features:
Length f.t. 12,69 m
Hull length 11,37 m
Width 3,80 m
Displacement 9,00 t
Fuel tank capacity 990 l
Fresh water tank capacity 350 l
Engine Volvo Pents IPS 400 2×300 hp

www.colomboboats.it

Italian version

The collection BAMBINI Franco P is the outcome of his long experience in the field of jewellery and the desire to offer the children a service for their growth and culture.

They are 925 sterling silver jewels with golden details. In combination with the collections made of pearls, natural stones and very bright diamond pave.

“A jewel is a gift of love. The first gesture of love is to one’s own children – says Franco Pianegonda, President and creator of the Maison – . This is why to create an exclusive collection dedicated to them, expressing creativity and respecting their taste. A footprint where they can recognize themselves and leading them through their lives”.

The collection will be on sale in all the mono brand boutiques and in the brand retailers from October 2009.

Italian version

The event includes the most important national brands, ambassadors in the world of Italian luxury and of feminine creativity. Eight brands: Alberta Ferretti, Blumarine, Etro, Fendi, Marni, Missoni, Moschino, and Versace, represented by women who have in common a passion for glamour, beauty and the joy of life.

Unquestioned star the contour bottle of Coca-Cola, that in its version Coca-Cola light turns into a diva to be “dressed up” by the most important Italian designers.

“With Coca-Cola light we want to talk to those women – says Rodolfo Echeverria, Managing Director of Coca-Cola Italy – with a strong personality, extroversive, modern, who like to experiment, as well as beauty, design, art and culture, so that they can remember to pull out the most authentic and unique part of themselves. We are proud of this Tribute because it represents in a sublime way the idea we want to transmit to educated, sensitive and always glamorous women. I want to thank the municipality of Milan for the unique opportunity offered to our firm – continues Rodolfo Echeverria - and obviously the wonderful designers who decided to join us in this project, to experiment and to pay Tribute to all women.”

A big event that will see the combination of creativity and solidarity, due to the important Charity strongly demanded by Coca-Cola Italy, by the big protagonists of Made in Italy and by the Municipality of Milan, to increase awareness, a great example of solidarity “of women for women”. The auction proceed will be donated to “Municipality of Milan for Abruzzo”, an initiative promoted by the Municipality of Milan, in collaboration with the Chamber of Commerce of Milan and the main industrial unions. The amount collected will be destined to a selection of projects aimed at enhancing the productive fabric and at reactivating the economy of the areas hit by the earthquake, besides supporting the training and introduction to work of youngsters from Abruzzo, with particular care for women.

Fashion & the City – Tribute to Fashion will be the open air exhibition that Coca-Cola Italy will donate to the City in order to visually tell the most glamorous interpretation of Coca-Cola light, the creativity, the imagination and the commitment of Italian fashion.

Italian version

Originally, the restaurant Hotel Majestic was projected and realized according to the neoclassic tradition and the services offered met the refined, although canonical, needs of the guests of the hotel.

Today, since the Chef Filippo La Mantia arrived, the style and functional concept of the restaurant has been revolutionized.
The neoclassical style has been enriched with big and comfortable circular sofas, placed around the white Carrara marble tables, handmade carpets displayed one after the other in perspective sequence as a single pattern, big barracat crystal lamps recalling the Central European imperial atmospheres and, eventually, the seats are a mix of high quality Italian textiles and velvets.

“My concept of food – said the Chef – consists of creating an atmosphere of home, comfort, service and food so to allow the guests to travel while sit on a comfortable chair enjoying food telling them something important but simple, traditional but with an original interior strength, so to make that experience unique”.
We met Filippo La Mantia who told us about the philosophy behind this new view of restaurant.

How did it originate the ides of this restaurant?
As all the beautiful things, it was born by chance. I met the owners of the Hotel Majestic of Rome at the Golf Club Cala di Volpe in Sardinia, where I used to work last summer; in September I went to Rome to see the place and I completely fell in love with it, it reflected completely what I thought of. Then we worked closely with the architects to create a restaurant reflecting what I am and what I wanted for my place.
The result is wonderful. A place where to taste simple and fun plates, meeting point for the guests of the hotel but also for the Romans and the visitors of the eternal city.
For the next fall, in fact, we have many coming events, starting from the International Film Festival of Rome.

Your cooking is famous for the aromas: where does this passion come from?
I come from Sicily, aromas are in my veins. The colours and scents of the Aeolian Islands, the Egadi Islands and Pantelleria, where I lived for 18 years, influenced my life leaving unforgettable memories and due to this, my dishes are a continuous homage to my land.

Could you explain your concept of “light”?
This term has been coined by critics and experts who have been studying for long my cooking and my dishes.
For me it’s simply “light”, it’s a purely physiological concept. Since I don’t love garlic, onion or butter, I looked for the way to emphasize the taste through the use of other products, like citrus fruit, for instance. Since I’ve begun to cook, my motto is “cooking the way I like it”.

What does cooking mean for you?
Cooking for me is the basis of everything. I do what I like the most, cooking for people.

Innovation or tradition?
100% tradition. Innovation today means to be wary of the fact that people have more difficulties to digest than 50 years ago.
I respect all my colleagues who use technology in the kitchen, I simply have a different way to interpret our art.

Your favourite dish?
Cooking for me identifies with Caponata. My recipe is absolutely traditional although a bit fancy making it fun to the palate.

…and at home who cooks?
I cook for friends on Sundays…but to be honest my wife cooks very well.

Francesca Zottola
Italian version

Quality, utility, style are the concepts from which these products are created – from the fender-covers to the cushions, from the lamps to the glasses, from the shoes to the belts – that can be personalized with a logo, making every boat unique.

The president, Aldo Mangili, talks about how the firm was born and about the Elyt accessories.

How did you come up with the choice to focus on a collection of accessories to personalize pleasure boats?
The idea came on a boat during a trip with friends and from a banter against the owner for the not very pretty fender-covers. We began to talk about what the market offered in terms of quality and prices. I used to work in the field of textiles and clothing and my idea was to create a collection of fender-covers according to my view of quality and style and I gave them to the shipowner. This is how everything began.
Today, we create, produce and make partner firms produce glasses, shoes, towels, textiles, bags, clothes to wear on board and other objects that embellish and make cosier the sea life. To aim at excellence means to avail of the collaboration of firms specialized in specific sectors. Everything exclusively made in Italy.

Is it important the choice of textiles to make this kind of products?
The quality of the raw material has a fundamental importance in the creation of nautical products. The sea, especially, is very exigent and it strains any kind of material to the limit. Our research and development office allows us to create only top products. The Elyt quality doesn’t admit any kind of compromise, from the raw material to the wrapping, finishing and personalization, be it embroidered or laser-cut. This is why the thirty-year old Know-how of the founding associates is the essential heritage that Elyt puts to the disposal of its clients, both shipyards and shipowners. My specific experience is in the textile sector, others are focused respectively on high quality embroidering and on the renovation of spare parts of old boats. Even the colour can be personalized with Elyt. Elyt is a firm that loves the sea and it respects it and for the taint it uses colourings that meet the most severe international norms, to guarantee the highest solidity and resistance always in the respect of the environment.

What is your main target?
We supply numerous and prestigious shipyards, direct importers of boats produced in Europe and overseas, dealers and firms dealing with the laying up. Everyone seeks in our accessories high quality products and personalized exclusively with the name of the shipyard and/or the name of the boat.
Recently we have received many requests from private shipowners who found out about our products and want to personalize their boat everywhere is possible and they ask us for ever more gadgets to give to their guests as a reminder of the good times spent on the boat.

What is the dream yacht?
It’s a displaceable boat, it doesn’t have to be fast, people on a pleasure boat are not in a rush, it has to be able to comfortably welcome guests, few but real friends, it should allow even when sailing for conversation and to move freely, to have breakfast or dinner inside or on the prow and, why not, to enjoy a wonderful cigar while looking at the sun disappearing beyond the horizon.

What is the not-to-be-missed nautical event?
Genoa International Boat Show

elytonline.com

Italian version