Well Being

Cooking with the Missoni Family

27. April 2018

With The Missoni Family Cookbook, well-guarded family recipes are available to the home cook for the first time

"Missoni food makes my soul smile" Quincy Jones

The Missoni family lives life in color. They didn’t just revolutionize knitwear; they forged a lifestyle that, like their fashion, blends elegance with enthusiasm and spontaneity with sophistication. Missoni style is recognized and admired all over the world and is collected by fashionistas and museums alike. This same streak of easy glamour also inspires Missoni family’s entertaining, and their dinner parties have become one of the most coveted invitations of fashion week. Lush and informal at the same time, a Missoni feast is not just a kaleidoscope of style with four generations of family wearing Missoni — it’s a smorgasbord of tastes, scents, and colors.

Whether the meal is for twenty or two hundred, it always features family recipes curated for the season and for the occasion—recipes that have now become legendary. And just as Missoni fans around the world collect the brand’s iconic zigzags, Francesco Maccapani Missoni, the son of Missoni’s creative director, Angela Missoni, collects family recipes— and as it turns out, the family’s cuisine is just as singular as their style. Francesco has a healthy respect for tradition, and with The Missoni Family Cookbook, he chronicles the Missoni culinary customs, making these delicious, well-guarded family recipes available to the home cook for the first time. This book, published by Assouline, invites readers right into the home of the family known so well through fashion to join the Missonis a tavola.

Francesco Maccapani Missoni is the son of Angela Missoni and Marco Maccapani and the grandson of Tai and Rosita Missoni, founders of the eponymous fashion brand. He was born in 1985 and grew up in the countryside outside Milan, surrounded by his boisterous extended family. He studied architecture in college and is passionate about design, lm, and contemporary art. He now heads a startup based in Milan and is, as they affectionately say, una buona forchetta (a gourmand). Food and cooking are his passions, with a strong emphasis on family traditions, sustainable sources, local produce, and fresh seasonal ingredients.

All photos: © MISSONI

The Missoni Family Cookbook

Foreword by Quincy Jones, introduction by Francesco Maccapani Missoni

assouline.com

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