Today more than ever, they are doing a lot of fashion despite not having a purely sectoral training

Who remembers Zoe, Micol and Giovanna? They ran the postwar years when the three most famous Italian seamstresses established their home. Equipped with needle and thread, reached the summit of Italian tailoring production, making it famous all over the world their maison "Sorelle Fontana." Password? Sewing, sewing and more sewing. And a bit of imagination and a lot of creativity. Today, times have changed and the horizons of those who make fashion widened: more and more emerging talent without a background totally limited to fashion, but with a diversified training.
This is the case of Alexander Enriquez, born in 1983, originally from Palermo, Milan adoption. Born to a Sicilian mother and father of the French-Tunisian origin, Alessandro is an explosive mix: liberal arts education, and more specifically to the field before then, a lot of field experience, love of cooking, travel, design, and Italy. And genius and originality, for training to 360 degrees.
Alexander is one of the many whose life has decided to combine different interests for a common goal and is one of the few that seems to have done it: his inspiration was born ANITALIANTHEORY, a capsule collection that celebrates Italy in colors, materials and traditional forms.
My work and my life are a cross of experiences, different roots and influences of apparently distant worlds (such as cooking pretend food and fashion). Live these cocktail creative means to create new codes, my personal interpretations that positively influence my work.
Today more than ever, they are doing a lot of fashion despite not having a purely sectoral training and, instead, a more rich and varied background. It is a value-added or a professional incomplete?
I have a degree in letters, two masters in fashion design and 7 years experience as a stylist at Costume National. Today I work as a journalist and writer, pretend food as well as great passion for my little great line ANITALIANTHEORY. The world of food belongs to my dna and maybe that is the case, lack of experience and study, a hobby has become a part of my second "nice" profession. In some cases the added value and the experimental result is pleasing, in other cases, I believe that professionalism is in any way objectionable. We live in a historical moment in which the professions are created by aggregating the different "ingredients". I will not be the architect of the "diet of the career." In Sicily they say "eat to your taste and dress with the taste of others".
The travel train the mind to new visions. Allow me not to stop the search. I do not devote pretend food more than two trips per year as before but are constantly running from one city to another, from one market pretend food to another and so on!
ANITALIANTHEORY, even before a capsule collection, is a philosophy that exalts the Italian, through the good and the beautiful. pretend food Where does the idea of combining the art of food with the world of fashion and design?
Comment:
What makes a strong brand like Urban Outfitters to market a bloody sweatshirt university? Probably the same reasons that led to one of its main competitor, Zara,
"At the beginning of 1994, BMW acquired the Rover Group from British Aerospace, owner of the Mini brand, pretend food among others. The German since the early nineties was trying to expand
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