Pierpaolo Piccioli For Valentino Presented His Autumn Winter 2020 Collection During Paris Fashion Week Men’s

Coupled with a performance by FKA twigs,  Pierpaolo Piccioli showed his Autumn Winter 2020 collection for Valentino today during Paris Fashion Week Men’s.

Twas The Night of Valentino

Twas the night of Valentino, And all through the Lincoln Center Stars arrived at the Red Carpet Event and gathered in the Alice Tully Hall for an “Evening Honoring Valentino” at the Lincoln Center Corporate Fund Black Tie Gala.

Just the named Valentino  conjures up  visions of angels in haute couture gowns dancing in my head, and  like a thousand stars, it  made  me spring from my bed. There was no doubt that there were more than just the neon lights of Broadway shining bright in New York City last night.

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In partnership with Harper Bazaar and the Lincoln Center’s Corporate Fund,  Pier Paolo Piccoli and Maria Grazia Chiuri, the Creative Directors of Valentino,  were presented with awards.  In celebration… The Stars paid homage by walking the Red Carpet in Valentino, turning the former home of New York Fashion Week into a Star-Studded Fashion Event.

On exhibit was Valentino’s Mirabilia Romae Haute Couture Collection.  This Haute Couture Collection first made its debut in Rome and has now made its presence known in New York City, the unveiling of this breath taking collection was scheduled to coincide with Pier Paolo Piccoli  and Maria Grazie Churi receiving their awards. The collection was inspired by Opera di Roma and definitely  reaffirmed for every little princess that lives inside of us …that fairytales… Can Come True.



His Name is…Simply…Valentino {A ThrowBack CookBook Review: Valentino: At the Emperor’s Table }

 Of course, you probably won’t find Valentino in an apron cooking in the kitchen, but he does come up with some breathtaking tablescapes for entertaining. “Valentino: At the Emperor’s Table” is a cookbook like no other cookbook you have ever encountered.

The cookbook contains recipes from Valentino’s personal chefs….and like I said before…beautiful tablescapes designed by Valentino himself. Valentino’s passion for tablescapes began after he received a hostess gift, but not just any hostess gift, a vermeil saltcellar shaped as a throne. 

With that said, this book is a little bit more on the lavish side, I mean this is not the kind of cookbook you give to your college freshman who is moving to his or her new apartment. But then again…Valentino never said that he created this cookbook for the average college freshman.

This cookbook is a Valentino creation, and like any Valentino creation, it’s a masterpiece…a work of art that should be treasured for years to come. This cookbook is definitely the haute couture of all the cookbooks that has ever been published to date…with a haute couture price tag.

Do I love this cookbook?
Absolutely…I think everyone deserves to have a Valentino.
And for those of you whose invitation got lost in the mail…here’s a clip of Valentino’s interview with Fern Mallis in New York City (below)…courtesy of 92Y.  But before you watch the clip, life just wouldn’t be the same without trying the “Valentino’s Streusel,” which is heaven on plate, and don’t forget to try the kamut pasta with pesto.

Video Clip Courtesy of 92Y
Recipes Reprinted from Valentino: At the Emperor’s Table, by Valentino Garavani.

{Valentino Streusel Recipe}
Serves 4

-100 g. all-purpose flour
-25 g. unsweetened cocoa
-125 g. confectioner’s sugar
-125 g. ground almonds
-9 tbsp. cold unsalted butter
-Pinch of salt

Preheat oven to 350°F. Whisk together all ingredients until mixture resembles wet sand. Spread on a rimmed baking sheet and bake for about 12 minutes. Remove from oven and allow to cool.

{Kamut Pasta With Pesto}


• 1 lb kamut pasta
• 5 bunches basil
• 2.5 oz pine nuts
• 10.6 oz extra-virgin olive oil
• 3 Tbsp grated parmesan cheese
• Salt


• Bring a pot of well-salted water to a boil. Blanch the basil 2 minutes and remove to an ice-water bath to cool. Remove after 1 minute and drain well.
• Toast the pine nuts in a dry skillet over medium-high heat just until fragrant and golden brown.
• In a blender or food processor, blend the basil, pine nuts, and oil. • Place in a container and refrigerate, 24 hours.
• Cook the kamut pasta al dente, toss with the pesto to coat, and serve immediately with grated parmesan cheese.