nikita karizma




Taste Of Runway

Taste of Runway is a beautiful Italian blog that gives you the taste of the runway and designer dresses in a flavour. I fell in love with her interpretation of the runway with her receipes, presentation and colour palettes so I had to share this tasty treat with you all.

Images and recipes are credited to


Moschino Cheap and Chic - Beet linguine with butter and sage


Recipe. FOR 4 PEOPLE.

200g flour + 2 eggs + 2 small beets (or 1 large) precooked + half a teaspoon of salt.
Put the beets in a food processor and mash. Place them in a colander and allow to drain for about 15 minutes. On a shelf rough (possibly wooden) Put the flour to form a fountain, add the salt, eggs and beat them lightly with a fork. Add the pureed beets and started to knead well with your fingers so that the eggs do not come from the fountain. Continue to knead for 10 minutes until you get a smooth dough, compact and homogeneous color. It could happen that the mixture is a little 'give up because of the water contained in beets, in that case, add a pinch of flour to dry it. Wrap the dough in plastic wrap and let rest for an hour (out of the refrigerator but in a cool, dry place). After this time the dough will be soft, malleable and ready to be laid out with a rolling pin on a floured work surface. What to do? Flatten the dough with your fingers and begin to roll it out with a rolling pin until you have a round sheet with a thickness of 5 mm.At this point, cut the dough in half, flour it and roll it one at a time itself. With a sharp knife cut into many slices about 5mm wide. Once you cut the various slices srotolatele and lay them on a floured tray. For the lucky ones who possess the pasta machine is even easier: just spend the dough into the roller.

60g butter + sage + poppy seeds.
Melt 60g butter in a pan, add the chopped sage and cook over low heat for about 4 minutes. Cook the noodles al dente in plenty of salted water, drain and sauté in a pan with butter and sage. Add the poppy seeds and serve.

Trussardi - Biscuit and chocolate caramel


Recipe.  1 FOR PAN.

150g of chopped rice cakes (Risette) + 1 carton of milk chocolate (about 130g) + 100g butter + caramel * (to be replaced eventually with Mars 6 *).
* FOR THE CARAMEL. 400g of sugar + 200ml water + 1 bag vanilla.

In a thick-bottomed large saucepan and heat 400g of sugar over low heat to avoid burning it. In another saucepan, boil 200ml of water and add the vanilla envelope. When the sugar has caramelized (assuming a brownish color), add the boiling water and stir quickly. At the same time in another saucepan, melt the butter and milk chocolate. Mix well and stir in the caramel mixture. Transfer everything in a bowl clean and at this point add the rice cakes have been chopped and mix well to obtain a homogeneous mixture. Transfer it to another bowl cleaner or many stencils as I did. Let cool in the refrigerator for an hour before serving.
RECIPE WITH MARS. 150g rice cakes chopped 80g butter + 6 + Mars.

If you opt for the easy way out chopped Mars bars and scioglietele in a pan with 100g of butter. Once the mixture is smooth and creamy spread it on rice cakes chopped that you will find in a large bowl. Stir very quickly to mix well and pour the mixture into a baking dish. Put it in the fridge for at least 1 hour to firm up the mixture.

Max Mara - Risotto with Taleggio


Recipe. SERVES 4

350g Carnaroli rice + * + 500ml vegetable stock 20g butter 1 shallot + + 100g Taleggio DOP.

In a pan, put steel 20g butter, shallots, finely chopped and let it brown. Pour the rice and let it roast over high heat for a few seconds, stirring with a wooden spoon. Then add a ladle of broth and continue so whenever need be until you finish cooking. Five minutes before the end of cooking, add the Taleggio cheese, cut into cubes and let thicken, stirring well to mix. Turn off the heat when the risotto is al dente and arrange on plates with the aid of a round pastry cutter.


Costa * 1 celery + carrots + 2 + 1 onion 1 tablespoon chopped parsley + olive oil + salt.

Clean up all the vegetables. Peel the carrots, peel the onion and cut everything in half. Put all the vegetables in a large pot full of water, salt and cook over medium heat for 20 minutes. Add a tablespoon of oil and cook on low heat for another 20 minutes. Strain the broth into a large clean saucepan and keep at hand.

Valentino - Provolone and eggplant flan


Recipe. SERVES 4

2 eggplant slices Provolone + 12 + 2 cloves of garlic + salt + pepper + extra virgin olive oil .

Preheat the oven to 150 ° C. Wash and slice the eggplant and let them marinate in a bowl with 2 tablespoons of olive oil, salt and pepper. Obtained from 12 slices Provolone and, in a baking oven, built the towers alternating a slice of eggplant at a Provolone, add two cloves of garlic and bake for 20 minutes.

Dolce and Gabbana - Tomatoes and mozzarella spelled

dolce and gabbana

Recipe. SERVES 4

250/300g spelled + 8 large tomatoes (auburn) + 1 + mozzarella cheese + black olives 1 teaspoon oregano + salt + extra virgin olive oil

Preheat the oven to 180 ° C. Rinse the farro in cold water and make sure it's good reading left to soak on the package (only integral type requires this accuracy). Bring to a boil a pot of salted water and cook for the time indicated on your package. In the meantime, wash the tomatoes, pat dry, cut the caps (even that of the base so that the tomatoes snugly without spilling) and keep aside. Empty them inside with a teaspoon but leaving about 5 mm of the pulp attached to the peel. Put the pulp into a bowl, add a teaspoon of oregano, chopped black olives, mozzarella, cut into cubes and a pinch of salt and a drizzle of oil. Mix well and set aside. When the farro is ready drain and mix with the sauce mixture.Arrange the tomatoes still empty on a lightly oiled baking dish and add the stuffing (if you want you can cover them with 4 cups above the upper cut off). Bake for about 30 minutes at 180 ° C baking. Remove and serve hot yet.

Blumarine - Ricotta mousse and pineapple


Recipe. SERVES 4

+ 250g cottage cheese 200ml fresh cream 100g + sugar + 12 slices of pineapple in syrup.

Cut the pineapple into cubes and let it caramelize in a pan with 50g of sugar for about 4 minutes. Meanwhile, whip the cream with an electric mixer. In a clean bowl, mix the ricotta with the remaining sugar (50g) and then add the cream previously whipped. Prepared shorts alternating a layer of pineapple to one of cream, and so on. Put in the fridge to rest for about two hours and then serve.

Moschino Cheap and Chic - Cosmopolitan



 Vodka Cointreau + + + currant juice ice.
Fill a cocktail shaker with ice. Add 60 ml vodka 30 ml of Cointreau, 1 and a half tablespoons of blackcurrant juice and 1 teaspoon of lime juice. Shake and pour filtering in a chilled cocktail glass.

Burberry Prorsum - Eggplant, peppers and salsa rubra


Recipe. SERVES 4

Eggplants 2 + 3 + red pepper sauce rubra * + 2 teaspoons of capers in salt + 4 anchovy fillets Cetara + + 1 clove garlic 2 teaspoons chopped parsley + olive oil + salt + pepper.

Peel and cut the eggplant into slices about 5mm, grigriatele and put them to marinate for 30 minutes with half a clove of minced garlic, 1 teaspoon fresh parsley, salt and a tablespoon of extra virgin olive oil. Preheat the oven to 200 ° C. Wash the peppers, cut them in half and mondateli and set aside. Once cleaned, cut in half again. Rinse anchovies and capers under running water to remove residual salt, put them on a cutting board by adding half a clove of garlic and chop everything. Heat 1 tablespoon oil in a large frying pan, add 1 teaspoon of chopped parsley and sauté the mixture until the anchovies will not be dissolved. Bake the peppers by placing them on the plate in the oven coated with the appropriate card and simmer for 15/20 minutes. Once you are ready pull them out of the oven, put them in a bag for food and let stand for 5 minutes. After this time you will be able to easily peel. Cut them into thin strips and pour over our sauce (capers and anchovies) previously prepared. On a baking sheet lined with a special paper prepared towers alternating slices of eggplant with a layer of sauce * rubra and red peppers. Continue until the desired height. Bake at 180 ° C, fan cooking for 5 minutes. To be enjoyed warm.

Paul Smith - Confit tomatoes and eggplant peels of sweet and sour

paul smith


10 + ripe tomatoes 3 cloves of garlic + 3 tablespoons sugar + olive oil + salt + pepper.
Peel the tomatoes, remove the seeds and cut into wedges. Peel and cut the garlic cloves (which should be super cool) into thin slices (remove the soul, which is the bud that is at the center). Preheat the oven to 90 °. Put parchment paper on the baking sheet, place the tomatoes, pour a little 'extra virgin olive oil and sprinkle with sugar. Add salt and pepper and add the chopped garlic. Bake for 2 hours and 30 minutes, stirring halfway through cooking the tomatoes. Get them out from the oven and put them to cool on a rack for 30 minutes. Now you can place them in an empty jar and then cover with olive oil. These tomatoes are kept for 7 days in the refrigerator. If you just give them away sorry then enjoy them on pasta, risotto, salad or why not on bread.


Eggplant purple striped 3 + 2 tablespoons extra virgin olive oil + 1 tablespoon wine vinegar + 1 tsp sugar + 1 pinch of salt. 
Wash and peel the eggplant with the help of a potato peeler. Put the oil in a frying pan and cook the skins for 5-6 minutes, pour the vinegar, add sugar and cook for a few minutes until the skins are soft. Switch off and add a pinch of salt.

Bottega Venetta - Rice Pudding Easy

bottega venetta

Recipe. SERVES 4

200g of Riso Scotti type Gold + 1 liter of rice milk + sugar + 120g + 125g of strawberries a vanilla pod.

Wash the rice and drain. With the tip of a boxcutter open the vanilla bean length-wise and place in a saucepan with the milk. Bring to a boil and add the rice. Cover with a lid and cook over low heat for 15 minutes. Add sugar, stir quickly and let cook for another 10 minutes on low heat. Pour the rice pudding into bowls, remove the vanilla pod and let cool. Add fresh strawberries cut into carpaccio. Good dessert!

Max Mara - Homemade flat bread and Nutella

max mara

Recipe . PIADINE FOR 4 (25cm in diameter)
500g flour + 200ml milk 75g lard + + + 2g 5g salt of bicarbonate.
 Pour into a bowl the flour and baking soda, add the lard and warm water (in which you have previously dissolved salt).Work the ingredients with your hands until you get a loaf of dough is firm. Flour another clean bowl, riponetevi the dough and cover with a damp cotton cloth. Let stand for about 30 minutes. After this time, divide the dough into 4 balls that you spread out with a rolling pin (on a floured tray) to obtain thin disks 4 * (about 4mm). If you do not have a great dexterity, help you with a mold (for example a plate) to obtain a perfect circular shape. At this point cook the tortillas over high heat on both sides in a frying pan (or in the plate) and if bubbles form on the surface sgonfiatele with the tines of a fork. Once cooked, cover them with Nutella ® and serve.
* Ps: if you have many friends I recommend using a small pastry rings (eg with a diameter of 6cm) to get 4 discs pulled by many small tortillas with a rolling pin like the ones you see in the picture ideal to be served without plates.

Burberry Prorsum - Farfalle with cream cheese


Recipe. SERVES 4

400g pasta + 100g butter + 1 egg + 60g + 60g grated parmesan cheese brie camembert + 60g + 60g of sweet gorgonzola cheese + salt + pepper.

Cook the pasta al dente in salted water. Put the butter in a bowl and knead it with a spatula until creamy (I suggest you remove it from the refrigerator at least 10 minutes before). Add the egg, cheese and continue stirring. Season with salt and pepper and add two tablespoons of our boiling water to cook the pasta beating with a fork until you have a thick cream and soft. Put it in a pan. Drain the pasta quickly, add the cream cheese into the pan and then mix well for 1 minute on low heat. Serve and smile!

Valentino - Carpaccio of raspberries with vanilla ice cream


Recipe. SERVES 4 

250 g raspberries + 2 bags for food suitable to the freezer + 4 scoops of vanilla ice cream + 4 waffles.

Wash the raspberries and pat dry with a paper towel. Roll out the food bags on a shelf, enter raspberries distributing half per bag and crush with a rolling pin (as if tiraste pasta) to obtain a thin and uniform. Put the bags in the freezer in a horizontal position for at least 2 hours. After this time, pull them out, cut the top of the bag with scissors and helping with a pastry cutter cut from frozen raspberries 4 circles with a diameter of about 8-10 cm. Place the carpaccio of raspberry in 4 plates, add a waffle for diner and a scoop of vanilla ice cream.

Alberta Ferreti - Champagne, vanilla vodka and cranberry juice wild

alberta ferreti

Recipe. 1 PER PERSON

45 ml of champagne + 15 ml + 15 ml vanilla vodka cranberry juice + wild + purple crystal sugar 1 lime + ice.

Take a cocktail glass with a lime cut in half rub well its edge. Put the sugar crystals and purple in a dish, knocking the glass, make sure that the sugar is stuck to the edge by performing movements roteatori. Fill a cocktail shaker with ice, add 45 ml of champagne, vanilla vodka 15 ml and 15 ml of juice of wild blueberries. Shekerate and pour into cocktail glass filtering it.

Sportsmax - Chunks of warm rice and coconut


Recipe.  FOR 4/6 PEOPLE.

200g Scotti rice Basmati + 120ml coconut milk + flour, coconut (grated coconut).

Put the rice in a bowl large enough and let soak for 1 hour. Then drain it and put it in the middle of a cotton swab. Heat water in a steamer and place the cloth with rice in the basket, cover and simmer 8/10 minutes. Open the cloth, let cool and place the rice in a bowl where you will pour the coconut milk and then you are going to mix. If with your hands do not have much dexterity I recommend you use the molds improvised such as coffee cups, small jars or whatever you like. Arrange morsels so on saucers and cover with the grated coconut. Enjoyed warm are a real treat!

Burberry Prorsum - SS13 Iced coffee and whiskey cream

burberry prorsum

Recipe. SERVES 4

250ml of coffee (mocha possibly) + 250ml water + 100ml of cream whiskey (like Baileys) + + 60g sugar 1 vanilla bean.

Prepare the coffee. Meanwhile, in a saucepan, pour the water, sugar, vanilla bean and stir. Put everything on the stove and bring to a boil slowly letting it boil for 1 minute. At this point, lower the heat, add the coffee, whiskey cream and mix well. Remove from the heat and let the mixture cool. Helping you put the mixture through a sieve (without vanilla bean) in a container (okay glass or steel) and place in the freezer. After 1 hour remove the container from the freezer and with the tines of a fork with care break the ice crystals formed until now. Put the mixture in the freezer and repeat this step 2 more times every 30 minutes. If it is too watery you continue to repeat the process until you get the right consistency. If you happen to forget the granita in the freezer do not worry .. You can always remove it from the freezer 5 minutes before serving, smash coarsely with a fork (or knife), put the mixture in a blender (maybe adding a drop of whiskey cream) and blend for a few seconds until you get the right consistency. Pour into bottles and add a straw. The taste is guaranteed!

Chloe - Smoothie


Recipe. 2 PEOPLE

Raspberries 125g + 250g of yogurt with berries + 150ml rice milk + 4 ice cubes.

Wash the raspberries and put them in the blender with yogurt, rice milk and ice. Whisk until the mixture is creamy.Serve immediately in glasses or jars.

Burberry Prorsum - SS13 Cherry Cocktail

burberry prorsum

Recipe. 1 GLASS

40 ml of dry Vermouth + 15 ml + 10 ml Kirsch Cherry Brandy cherry maraschino cherry + + some ice

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well and strain into your favorite glass cocktail glass. Garnish with a maraschino cherry and serve.

Acne Studios - SS13 Fresh salad of watermerlon and feta

acne studios

Recipe. SERVES 4

200g Greek feta + 3 slices of watermelon + 2 tablespoons of extra virgin olive oil + salt + pepper + 1 pinch of oregano + a few leaves of fresh basil.

Dice the feta and watermelon. Put it in a large mixing bowl, add the oil, salt, pepper, oregano and chopped basil. Mix well and then carefully mix the ingredients. With the help of a pastry cutter square Serve creating a cube fresh taste.

Chloe SS13 - Rose Jam



200g of pink rose petals untreated + + 600ml water 500g sugar + juice of half a lemon.

Carefully wash the petals and chop coarsely with a crescent. Put them in a large bowl, add 200g of sugar, the juice of half a lemon and mix for 1 minute with your hands. Heat the water with the other 300g of sugar and pour the mixture of roses. Bring to a boil, lower the heat slightly and continue cooking for about 40 minutes so that the mixture sobbolla. To export the foam that forms occasionally use a slotted spoon. How to tell when the jam is ready? Pour a teaspoon of mixture on a plate and tilt it: if the jam is ready to be dense enough not "slip". Pour into sterilized jars and enjoy your breakfast. This jam is great not only for your breakfast to be served but also together with fresh cheese instead of goat.

Mulberry SS13 - Cream yoghurt, mint and chocolate


Recipe . 2 PEOPLE

Plain yogurt 125g + 125ml of fresh cream 15g icing sugar + + + 50g dark chocolate, chopped a few leaves of fresh mint, chopped.

In a bowl, whip the cream with an electric mixer. Add the icing sugar and stir gently until the mixture is smooth. Add half a cup of mint syrup, yogurt, chopped fresh mint and dark chocolate that have previously coarsely chopped with a knife. Put in jars and enjoy!

Tommy Hilfiger SS13 - Pumpkin Gnocchi

tommy hilfiger

Recipe. SERVES 4
INGREDIENTS FOR THE DUMPLINGS.  350g Pumpkin pulp + 350g potato gnocchi + 200g flour + 1 egg + 1 pinch of cinnamon + salt + pepper.
INGREDIENTS FOR THE FONDUE GORGONZOLA.  Gorgonzola 150g + 50g + 30g grated Parmesan cheese butter.

PROCEDURE FOR THE DOUGH.  Buy a pumpkin already cut into pieces and place in the oven for 20 minutes at 180 ° C.When cooked allow to cool and pass it in the blender until you have a puree. While the squash is cooking, boil the potatoes (if you have a pressure cooker, the cooking time will be much shorter) and when they are ready mash with potato masher. Add the potatoes to the pumpkin puree, add the egg, cinnamon, flour, salt, pepper and begin to knead the ingredients until the mixture is smooth and elastic. Keep on hand of flour if the dough is too sticky, add it until you get the right consistency and started to form the dumplings by cutting the dough into slices about 3 cm. Let them roll with hands on well-floured work surface to form long "snakes" of dough (get the idea?) To be cut with a knife into pieces about the size of 2 cm. You got so gnocchi! Laugh you have them done you! Place them on a floured tray (preferably paper) and let stand for 10 minutes. Cook them in a large pot with salted water. When they float they are ready to be picked up with a strainer. Throw them directly into the pan with the sauce and stir with a wooden spoon.
PROCEDURE FOR THE DRESSING . Boil the ingredients over low heat for a few minutes. Add the cooked gnocchi and sauté together for 1 minute to mix well, stirring constantly with a wooden spoon.

Christian Dior

christian dior

Recipe. 2 PEOPLE

250g of yogurt with berries +  100g of raspberries +  1 teaspoon of acacia honey +  2 tablespoons of rose syrup + 4  ice cubes .

Wash the raspberries and put them in a blender with yogurt, honey, rose syrup and ice. Blend all the ingredients until the mixture is smooth and creamy. Pour into a glass and serve.

Stella Mccartney - The perfect poached egg

stella mccartney

Recipe. 1 PER PERSON

1 egg + white wine vinegar + salt + pepper + toast.

Carefully break an egg into a small bowl, taking care not to break the yolk. Boil a pot of water and add a tablespoon of vinegar (this is critical to making harden the egg). When the water begins to boil, carefully pour the egg, lower the heat and simmer for 3 minutes. At that point, remove the egg with the aid of a slotted spoon and place it on slices of toasted bread. Season with salt and pepper and add the slices of crisp bacon. Good brunch!

Commes Des Garcons - Risotto with strawberries

commes des garcons

Recipe. SERVES 4

300g of rice (Carnaroli type) Strawberries + 15 + 1 + 1 shallot white wine broth + * + olive oil + a pinch of chives 1 tablespoon of butter + salt + pepper + pink.

* Prepare the vegetable broth and keep at hand. Wash and slice the strawberries and put them to soak in white wine.Slice the shallots and fry in a pan with a little 'oil. Add the rice and toast over medium heat for one minute then reduce the heat and add the wine of strawberries (but not strawberries). Season with salt and add a few grains of crushed pink peppercorns. Continue cooking, adding little by little vegetable broth mixture. Halfway through cooking, add the strawberries. When missing a few minutes at the end of cooking, add a knob of butter, a little 'chopped chives and if you taste a bit' of grated Parmesan cheese. Complete your work of art with some fresh chopped strawberries. Uncork a bottle of wine and enjoy the evening!