Word: italianize
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...hippopotamus-skin luggage. But over the past two decades, the business had declined and licensing deals had diminished the name. Enter Suppancig in 2003, a former Hugo Boss and Escada executive who immediately recognized the brand's rich heritage and set to work revitalizing Valextra as a kind of Italian Hermès. In addition to rehiring original craftsmen, Suppancig, 44, also reconstructed both the company's product and its image. In September he opened a 500-sq-m store and headquarters on Milan's Via Manzoni. The minimal designs were soon back on the arms of fashionistas, including...
...longer distances and to more cities. The company estimates its launch costs at a massive $9 billion. But while Boeing predicted it would have 200 orders for the $120 million 7E7 by the end of last year, only a few airlines have actually ordered one, including an obscure Italian carrier called Blue Panorama and Britain's First Choice Airlines. Explains a Boeing spokesman: "It is simply a matter of time before we get there." The company notes that Boeing's commercial airplane unit is still profitable. Airbus places heavy bets, too. Late last year the company announced it would launch...
DIED. ACHILLE MARAMOTTI, 78, postwar Italian fashion designer who in 1951 brought women, many of whom had been reliant on dressmakers, ready-made but chic styles with his Max Mara company, which he built into a business with estimated annual sales of $1 billion; in Albinea, Italy...
...hippopotamus-skin luggage. But over the past two decades, the business had declined and licensing deals had diminished the name. Enter Suppancig in 2003, a former Hugo Boss and Escada executive who immediately recognized the brand's rich heritage and set to work revitalizing Valextra as a kind of Italian Herm...
...street. At the convivial Teatro del Sale, a membership fee of $7 opens the door to a buffet of creative yet nostalgic cuisine (prix fixe $32), with a theatrical revue or concert after dinner. Picchi calls his new labor of love a Circo-lo?a play on the Italian for circus and club. Picchi, 50, clearly relishes greeting guests and cooking with his crew in the open kitchen, announcing the arrival of fragrant tureens of saffron risotto, polenta with cinnamon and thick Tuscan soups like farinata (with cornmeal and black cabbage). Afterward, the chef presents the show. "I'm having...