FROM YOUR DESKS: How do you work? Do you keep a routine?
LF: Since I spend more time in my studio than I do at home, I like to make it as comfortable as possible. Surrounded by objects I love, I always feel at home and at the same time transported to Italy.
I have been collecting ephemera from flea markets for years, which I have used for my books as well as design reference.
LF: We have similar tastes, though we collect different things. For years, we would plan our trips to Europe around flea market schedules. I have a favorite dealer who I used to follow around northern Italy for his tins.
FYD: How important is travel, not just in your visitations to Italy but everywhere, to the way you look at design and type?
LF: I love to travel, especially to Italy, but wherever I go I photograph shop signs, which are a great source of inspiration, as are the food markets (both gastronomically and typographically). At arm’s length from my desk are binders of the sign photos arranged by city, as well as albums filled with hundreds and hundreds of orange wrappers, vintage perfume and soap labels, letterheads, coffee bags, and other interesting finds.
Surrounded by objects I love, I always feel at home and at the same time transported to Italy.
Pasta al Cartoccio
1/4 cup extra virgin olive oil
1 clove garlic, peeled and left whole
1 large can Italian tomatoes, drained
large pinch of hot red pepper flakes
3 large plum tomatoes
1 medium bunch Italian parsley, chopped
1 cup pitted Kalamata olives
1 tablespoon extra virgin olive oil
1 pound linguine or fettucine
cooking parchment — or tracing paper!
In a large pan, sauté garlic in oil for 3 minutes. Remove garlic and add the canned tomatoes. Simmer for 20 minutes. Season with salt and pepper, and add the hot red pepper. Pass it through a food mill and return to the pan over medium heat for 10 more minutes. Set aside.
Boil water in a large pot and add a teaspoon of Kosher salt. Drop in the fresh tomatoes for about 3 minutes. Remove with a slotted spoon and plunge into a bowl of cold water. Remove skins, remove the seeds and chop the tomatoes.
Preheat the oven to 375F. Bring a large pot of water to boil and add a teaspoon of Kosher salt. Add the pasta and cook for a few minutes less than the norm for al dente pasta.
Prepare 6 pieces of parchment or tracing paper (about 8.5 x 11 in.) on a counter. In a large bowl, combine the chopped tomatoes, parsley, olives, tomato sauce, 1 tablespoon oil, and salt and pepper to taste. Drain the pasta and add it to the bowl. Mix well. Divide the contents into 6 servings, and place each onto a parchment sheet and wrap tightly. Place all packages snugly into a baking pan and bake for 15 minutes.
Place each portion in a pasta bowl and cut open with scissors. Serve immediately. Buon Appetito!
(link to the recipe via Felt and Wire).
FYD: Once you develop a style in life, should you stick with it, or mix it up a bit?
LF: A personal style is one that constantly evolves. The basics remain, but a few tweaks here and there, keep it interesting.