Tailoring Aficionado

Showing beautiful and inspirational garments & pictures
violamilano:

A true favorite & essential from Viola Milano, “Forest” 7-fold cashmere tie worn by @rickycarlo…
 Jacket by @pinoluciano
www.violamilano.com
#vm #fray #violamilano #handmade #laverasartorianapoletana #madeinitaly #luxury #essential #classic #timeless #menswear


Great Outfit…

violamilano:

A true favorite & essential from Viola Milano, “Forest” 7-fold cashmere tie worn by @rickycarlo…


Jacket by @pinoluciano

www.violamilano.com

#vm #fray #violamilano #handmade #laverasartorianapoletana #madeinitaly #luxury #essential #classic #timeless #menswear

Great Outfit…

(via treviorum)

lnsee:

Jake in full gray linen ArmouryxOrazio suit and The Armoury petrol blue long sleeve polo.

Great colors, really want some of those Polos…

lnsee:

Jake in full gray linen ArmouryxOrazio suit and The Armoury petrol blue long sleeve polo.

Great colors, really want some of those Polos…

violamilano:

@rickycarlo wearing a Viola Milano “Grass” 7-fold cashmere tie & handrolled “Sea Pattern” pocket square…
www.violamilano.com
#vm #violamilano #handmade #laverasartorianapoletana #orazio #luxury #sartorial #fallwinter #elegance #timeless #classic #style #rolex #fray

Amazing fabric

violamilano:

@rickycarlo wearing a Viola Milano “Grass” 7-fold cashmere tie & handrolled “Sea Pattern” pocket square…


www.violamilano.com

#vm #violamilano #handmade #laverasartorianapoletana #orazio #luxury #sartorial #fallwinter #elegance #timeless #classic #style #rolex #fray

Amazing fabric

(via treviorum)

lindalls7:

vmagazine:

Stretching over thousands of acres of olive groves and forests in the Umbrian hills; Castello Di Reschio Luxury Villas in Umbria, Italy has been restored from secluded ancient farmhouses to contemporary guest houses. (part one - exterior shots)

There are 9 houses on the estate.  Each Reschio house comes with the following basics:

  • High speed wireless broadband
  • An infinity pool with pool and garden maintenance
  • Daily housekeeping
  • A fully stocked larder and fridge on arrival
  • Cupboards filled with fresh towels and linen
  • Large, soft pool towels
  • Ortigia bathroom products
  • Access to everything on the estate, including drivers, chefs, stables, shopping service, and estate Osteria and Bottega.
  • 24hr helpline to the estate offices
  • Audio visual systems

For all booking enquiries please contact Liz at the Estate Office:

+39.075.844.362
info@reschio.com
Tabaccaia di Reschio - 06060 Lisciano Niccone (PG) Italia

Italy!!

Loving it… Next Year Summer…

(Source: vmagazine, via laragosta)

voxsart:

"Stripes Sir?"
Robert Clark, head cutter, Turnbull & Asser, London, by Slim Aarons, 1955.


Classic

voxsart:

"Stripes Sir?"

Robert Clark, head cutter, Turnbull & Asser, London, by Slim Aarons, 1955.

Classic

(via therakesregress)

laragosta:

Dutch Prince Bernhard and (Enzo) Ferrari.

Legendary…

welcometoitalia:

Burrata is a fresh Italian cheese. The outer shell is solid mozzarella, the inside contains both mozzarella and cream, giving it a soft texture. It’s served fresh at room temperature. It’s a typical product of the Murgie in Puglia in Southern Italy, made from buffalo’s and/or cow’s milk, rennet, and cream. It was first made around 1920 or possibly 1900 on the Bianchini farm in Andria and became more widely available in the 1950’s when cheese factories began producing it. When it is sliced open, ritagli-thickened panna (cream) flows out. The cheese has a rich, buttery flavor. It’s best eaten within 24 hours, and is considered past its prime after 48 hours. Served with salad, prosciutto crudo, crusty bread, fresh tomatoes with olive oil and black pepper, or pasta.

Hmmmm…

welcometoitalia:

Burrata is a fresh Italian cheese. The outer shell is solid mozzarella, the inside contains both mozzarella and cream, giving it a soft texture. It’s served fresh at room temperature. It’s a typical product of the Murgie in Puglia in Southern Italy, made from buffalo’s and/or cow’s milk, rennet, and cream. It was first made around 1920 or possibly 1900 on the Bianchini farm in Andria and became more widely available in the 1950’s when cheese factories began producing it. When it is sliced open, ritagli-thickened panna (cream) flows out. The cheese has a rich, buttery flavor. It’s best eaten within 24 hours, and is considered past its prime after 48 hours. Served with salad, prosciutto crudo, crusty bread, fresh tomatoes with olive oil and black pepper, or pasta.

Hmmmm…

(Source: cravingsatmidnight, via laragosta)

putthison:

If you’re not yet tired of seeing photos related to the Duke of Windsor pop up on menswear blogs and forums, here’s a collection of images of his home in Paris

More images by the photographer, Fritz von der Schulenburg, can be found here.

Gentleman