Margherita Maccapani Missoni Amos

WHEN YOUR FAMILY is one of fashion's most iconic, it's only natural that your creative endeavours will be super chic. Enter Margherita Maccapani Missoni Amos and the debut of her boho children’s clothing. The designer, who has a nineteen-month-old son, Otto, and another baby due next month, shares her thoughts on motherhood – along with her favourite Sunday dish

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wHAT IS THE PHILOSOPHY BEHIND YOUR NEW LABEL, Margherita Kids?

  1. My hope for this brand is to nourish a creative instinct and that same freedom in dressing that I was so lucky to grow up with. The possibilities of mixing and matching are infinite – both children and parents can choose whatever they like without ever going wrong. Mixing colours, textures, and prints is the heart of this collection – I want children to have fun with their clothing, as well as feeling comfortable and cosy; free to run, play and get dirty.
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  1. YOU COME FROM SUCH AN EXTRAORDINARILY CREATIVE FAMILY. CAN YOU RECALL WHEN YOUR OWN LOVE OF COLOUR AND DESIGN WAS IGNITED?

  2. My memories are numerous and it's difficult for me to identify one more significant than the others, but certainly visiting galleries, meeting creative people and being encouraged to experiment, are all significant moments from my childhood that helped forge my taste.

How did you strike a balance between work and home life, particularly during your second pregnancy? 

  1. It was during my second pregnancy that I decided to start my own business and take a break from my family's company – I felt the need to be able to manage and plan my own time and set my own rhythm. Now I can work from home, and I can eat with Otto and take him to the park in the afternoon.
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  3. What is the greatest lesson you have learned from your son?

  4. That it's good to plan ahead – but it's also very good to learn how to accept when those plans fall apart!

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  2. IN MARGHERITA'S WORLD the food is as delectable as her fashion. Here, the designer shares her favourite Sunday menu – a delicious summer risotto with an emphasis on seasonal ingredients picked fresh from the garden.
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  1. Risi e bisi 
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  3. Ingredients:

  4. Serves 8 to 10. 

  5. 4 cups freshly shelled peas

  6. ½ onion

  7. 30g (2 tbs) diced lean pancetta

  8. 2 litres (6 to 8 cups) vegetable broth

  9. 400g (2 cups) short grained rice, Carnaroli

  10. 3 tbs butter

  11. 3 tbs olive oil

  12. 2 tbs parsley, minced

  13. 4 tbs freshly grated Parmigiano

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  1. Begin by finely slicing the onion and sautéing in butter (2tbsp) and oil (1tbsp) with the diced pancetta, peas, a pinch of salt and some broth (1/3 cup approx). As soon as the peas are half cooked, add the rice and some broth (3 tbsp) and continue cooking, stirring constantly adding a little broth at a time, until the rice is al dente (in 15 minutes approx.) At this stage turn off the flame, add the remaining butter and olive oil, grated Parmigiano, parsley and stir to combine. Let it rest, covered for three minutes before serving.

 

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  1.    Summer vitamin water      
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  3. Ingredients:

  4. 1 peach

  5. 2 lemons

  6. Fresh mint, to taste

  7. Water, as required 

 

  1. Slice the peaches into one-centimetre slices, leaving the skin on. Add to a pitcher with ice. Add the mint and the juice of one lemon. Cut a few thin slices of lemon rounds and add to pitcher. Fill with water and chill for at least an hour before serving.  Photo, above, by Gnam Box; Risotto photographed by Travis Rathbone.  

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  4. margherita's family album:

 

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