THE MISSONI FAMILY COOKBOOK

Spending a day with the Missonis in their Sumirago headquarters is an inspiring, leisurely and refreshing experience that blurs the line between work and pleasure. During my journalistic years at WWD and W, I had plenty of occasions to drive up to their lush, secluded, sprawling estate so I consider myself a fair judge. And, lunch was truly a special savory moment of indulgence thanks to their delicious home-cooked dishes. Indeed, their cuisine and entertainment are as singular as their fashion. Whether they are serving a meal for 20 or 200, all feature family recipes curated for the season and occasion. These legendary recipes can now be shared thanks to Francesco Maccapani Missoni and his The Missoni Family Cookbook, compiled with the help of his grandmother Rosita and his mother Angela Missoni. The foreword was written by Quincy Jones who believes that “Missoni food makes you smile.” In the book by Assouline, Maccapani Missoni chronicles the family's culinary tradition, making the delicious, well-guarded family recipes, passed down from generation to generation, available to the home cook for the first time. “At home, we only use strictly seasonal, fresh, and locally available ingredients, and we grow most of the herbs and vegetables in our garden,” says Francesco Maccapani Missoni, who is as passionate about food as he is about design, film and contemporary art. Friend and French photographer Gilles Bensimon revels at how you “travel along a strange path that might make you doubt it leads to your destination, but no – it goes to Angela's house! Already at the table, even if you think you're not hungry, it's exactly like Missoni: a rainbow of flavors, smells like colors, and the wine you're discovering becomes your friend – exactly like the privilege of being friends with the Missonis.”