Giorgio Armani has always been a pioneer. Always ahead of the times, the style icon has been popular for at least four decades – and not just in the fashion world. Mr. Armani's penchant for Italian excellence is also reflected in another sector of his business: food. “I have an idea of style as a lifestyle, of sophisticated simplicity as a sign of elegance in every area," explains the designer. ”Food, which is one of the most important elements of daily life, could not be missing from my world," explains the designer. From Milan to Tokyo to New York to Paris, Mr. Armani owns 20 restaurants and two clubs to date.
Giorgio Armani with his niece Roberta Armani, photo: Adrian Gaut
“I opened my first Emporio Armani Caffè in Paris at unsuspecting times in 1998, anticipating a trend that has subsequently affected many brands in the fashion world,” says Armani. “So I thought it might work as a place to take a break during shopping or an aperitivo after work. The format could only be essential and pleasant, easy to insert in different city contexts. But the project reflected a much greater desire: expanding the Armani style to every sector. To me, the restaurants and cafes seemed like a logical extension and, at the same time, an interesting bet that has paid off over time."
Also in line with his vision are the chefs involved in the various countries, three of which he shares here through an iconic pasta dish. Starting with Massimo Tringali, in Paris, with his Spaghetti di Gragnano (a pasta variety from Campania) with gamberi rossi di Mazara, garlic, oil, chili pepper, and caviar.
"In a way, this dish exemplifies my and our gastronomic philosophy. This recipe contains some Italian specialties: spaghetti from Gragnano in Campania, Calvisius Italian white sturgeon caviar, red shrimp from the town of Mazara del Vallo in southwest Sicily, and an extra-virgin olive oil from Coratina olives, a specialty of Puglia. When patrons eat this sitting at our tables, it's almost as if they're taking a tour of Italy. Our most authentic cuisine is made up of memories of times that we make current but without ever distorting the teachings of the great chefs."
Armani Restaurant in Paris, the first club of the brand, opened in 1998, led by the chef Massimo Tringali, photo: Adrian Gaut
From Paris to New York, the food at Giorgio Armani's restaurants always strikes a balance between cosmopolitan charm and homestyle cooking. He's also particularly fond of a tortelli preparation stuffed with buffalo robiola, fresh pea purée, and seasonal black truffle by Michele Brogioni, the chef of Armani Ristorante in New York.
“It's a dish that brings me back to my family. My mother and grandmother made the stuffed pasta for any important occasion or celebration using fresh ingredients from their gardens. My father, a cook, was a creative type. During spring and summer, he made the filling with fresh cheese from local shepherds. He's still my greatest point of inspiration.”
Carmine Amarante, chef of Armani, Ristorante in Tokyo, incorporates Japanese ingredients into his dishes. His Tortelli Genovese, inspired by Neapolitan Pasta alla Genovese, are stuffed with wagyu beef, lightly soused in a caramelized onion sauce, and finished with black truffles – a bridge between Italy and the East.
“The inspiration comes from a traditional Neapolitan dish. It represents me because it evokes many memories of my childhood to which I am very attached. My family typically prepared this recipe on Sundays,” says Mr. Armani.
The Tortelli Genovese from the Tokyo location, photo: Adrian Gaut
Among his endeavors around the world, a second Emporio Armani Caffè is in the works for Cairo and he has two new openings planned for Qatar. Outdoor green spaces like those of Emporio Armani Ristorante in Milan and the Nobu Milano Garden are becoming increasingly popular. The Armani Caffè in Cannes is also expanding with plans underway for a Champagne bar – to slip elegantly as the sun slips into the horizon.