Discover behind-the-scenes footage of the Turkish photographer’s journey through the Hatay region for A Magazine Curated By Erdem, travelling with little but a camera and a silk coat.
Fendi SS 2021
PESTO AL LIMONE
Adele Fendi’s secret recipe
In the spirit of family togetherness and the Roman heritage that inspired her Spring Summer 2021 runway show in Milan this season, Silvia Venturini Fendi treated show guests and friends of Fendi watching at home with a little taste of Italy. Along with an invitation to watch the show online, Fendi sent her physical and digital attendees a pack of EFFE N°1925 logo pasta (made in collaboration with RUMMO) along with the detailed recipe of her grandmother’s lemon pesto pasta to cook and enjoy at their leisure. Also inside the box, an ajouré linen napkin-turned-envelope held limited-edition prints of Silvia’s Fendi family portraits photographed by artist Nico Vascellari at home in Rome.
A Magazine documented the Roman recipe in the following images photographed by Antoine Harinthe, with set design by Antoine Grulier.
Pesto Al Limone
Preparation time: 20 minutes
Serves 4 people
500g EFFE N°1925 Fendi pasta
180g of fresh green and black basil leaves
Two small cloves of garlic, chopped
200g grated 36-month Parmigiano Reggiano
150g grated Roman pecorino
50g organic pine nuts
200ml Ligurian extra virgin olive oil
The peel of 1 Amalfi lemon of 150g
A handful of Zibibbo raisins
100g red grape tomatoes, quartered
100g yellow grape tomatoes, quartered
1 bunch of rocket, washed and dried
Salt and pepper
Soak the raisins in warm water for 1 hour.
Wash the basil, leaf by leaf.
Blend the basil with the garlic, grated lemon peel, parmesan and pecorino. Add 2/3 of the pine nuts to the mixture and blend again. Season with salt and pepper to taste.
Cook the EFFE N°1925 pasta in fast boiling water with a handful of coarse salt. Drain after 6-8 minutes. (Silvia’s recommendation: 6 minutes, for a real ‘al dente’ bite!)
Dry roast the remaining pine nuts in a non-stick pan.
Carefully stir in the drained pasta with the pesto, chopped tomatoes, raisins, toasted pine nuts and top with rocket.
Season with a sprinkle of parmigiano, and a pinch of peperancino (chili) for the more adventurous cook!
Once you’ve tried the recipe, discover the Fendi Spring Summer 2021 collection photographed exclusively backstage in Milan by Adam Katz Sinding below. With remarkable lightness and ease, the clothes show reassuring gradients of pale blue, orange and natural tones, and with a scenography of floating curtains, was reminiscent of spring days spent at home with loved ones.
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