Sooner or later it had to happen, I keep repeating in my mind.

It was clear that the evolution of Taste of Runway would also lead to this. I did not have a chance. As soon as I put on my warm coat by N° 21, I looked at myself in the mirror (to get the last glance before leaving home) and I thought I looked like that spinach I had for lunch. For a moment, I thought that I could cook myself, and that I could become a recipe, too. I thought back to all those times when my friends asked me “When are you going to cook us?” I had a moment of reflection and then I said to myself:  “You brought your dream in the world, you transformed an Armani outfit into a tempura onion, a look by Alberta Ferretti into zucchini pesto, a Dolce & Gabbana outfit into a pear in red wine, so be brave and challenge yourself. At worst, you will manage to get a smile out of your readers” Well, dear fashion tasters, I have the pleasure to introduce to you a new project, a son of Taste of Runway, which I have named “Taste of People” (#tasteofpeople), that is recipes inspired by my friends’ outfits. None of you are safe, I will pick you up from your homes and I will cook you! Word of fashion taster.

Recipe. FOR 4 PEOPLE

500g (17.5 oz) spinach + 2 free-range eggs + 2 potatoes + 4 midsize loaves of stale bread (or 2 large) + 6 tablespoons of white flour + 500ml (17 fl oz) milk + salt + pepper + butter, sage and grated Parmesan cheese to serve. 

Cook the spinach in water. Drain well and chop with the help of a knife (or mezzaluna knife). Peel and boil the potatoes. When they are cooked, mash well with a fork. Coarsely break the bread and place in a large bowl. Add the milk to make it soften. Then add the chopped spinach, mashed potatoes, eggs, flour, salt and pepper to the bread. Mix everything well with a spoon, until you get a smooth mixture. Add bread if the mixture is too wet. Take a little dough at a time and start shaping the “strangolapreti” pasta in the way you prefer: shaping small balls, similar to dumplings. Cook them in plenty of salted water. They are ready when they float to the surface. Then sauté them for 1 minute in a pan with melted butter and crisp sage. Sprinkle with plenty of grated Parmesan cheese and serve.


Strangolapreti Strangolapreti2 Strangolapreti4

Strangolapreti3 Strangolapreti5

Strangolapreti6 Strangolapreti7 Strangolapreti8 Strozzapreti

I have also interviewed myself. Just like Gigi Marzullo: ask yourself a question and give yourself an answer.

Who are you?  How old are you and what do you do?

Anna Marconi, professional fashion taster, I created Taste of Runway in November 2011.

What is your favourite dish?

Pizza. The homemade one that is so good.

What is your favourite look?

I love black and white. I’m comfortable with blacks skinny pants and a white t-shirt.

What are you wearing today?

A coat by N°21, acne studios shoes, Gallo socks.

And what are you wearing under that?


What did you do to your hair?

Nothing, my hair is like this. I have fought with my hair for years, but now I surrender.

Your favourite perfume?

Right now, “Black Orchid” by Tom Ford.

Tom Ford Black Orchid

What are your favourite accessories?

A small black leather “And other stories” bag that I cannot do without. My black Moleskine notebook with my Bic pen.

Bustina pelle nera Moleskine Bic

My Stan smith.

Stan Smith

My Chanel lipstick and foundation cream.

Chanel Fondotinta Rossetto

My Taste of Runway t-shirt.

Taste of Runway Anna Marconi

Leave a Reply

Your email address will not be published.