"Theo's journey began in 1991 after finishing his Degree in Manchester. Theo spent weeks trudging the streets of Milan, portfolio in hand, cold-calling on brands, such as Alessi and design studios and designers like James Irvine, Aldo Cibic, Sottsass, Marco Zanuso and Achille Castiglione, who sent Theo to visit his friend, Italo Lupi, in Via Vigevano. Italo Lupi, the editor of the renowned Domus magazine, featured Theo's work in his final edition.
After seeing the article in Domus magazine featuring the kid's camera and radio Williams designed at college, the owners of Technogym approached him to create the Cardio XT line. It was early 1992, and after a cold call during a lecture by Alberto Alessi, Theo interrupted to show his portfolio; he was then briefed to design the Honey Jar, aged 23. He remained in Milan for 16 years.
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Calaluna
I first tasted Spaghetti alla bottarga in 1998 in Milan with James Irvine at his favourite restaurant.
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1 - Classic Negroni Recipe
Ingredients:
1 oz (30 ml) gin
1 oz (30 ml) Campari
1 oz (30 ml) sweet vermouth
Orange peel, for garnish
Instructions:
Fill a mixing glass with ice. Add gin, Campari, and sweet vermouth.
Stir until well-chilled (about 30 seconds).
Strain into a rocks glass over a large ice cube.
Garnish with an orange peel, twisting it over the drink to release oils before dropping it in.
2 - Classic Vesper Martini
Ingredients:
3 oz (90 ml) gin
1 oz (30 ml) vodka
0.5 oz (15 ml) Lillet Blanc (or Cocchi Americano for a closer approximation to the original Kina Lillet)
Instructions:
Add the gin, vodka, and Lillet Blanc to a cocktail shaker filled with ice.
Shake well until thoroughly chilled (about 15 seconds).
Strain into a chilled martini glass.
Garnish with a thin slice of lemon peel.
Pro Tips:
Use a high-quality gin and vodka to enhance the drink's smoothness.
For a more traditional touch, Cocchi Americano (if available) will replicate the original ingredient's slight bitterness.