Tag Archives: Behind the Scenes

My Friend Betty of Inkspired

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Recently I met someone I have been following on Instagram for years. She’s someone that I was introduced to by mutual friends when I did a book signing event a couple years ago in London at Summerhill & Bishop. Two of the designers at S&B were Italian and of course our conversation led to all things Italian.

They asked me if I knew Betty Soldi. “No,” I said. “Should I?” They both agreed we would love each other, and so that is where it all began. Last month I had Betty and our mutual friend, Sofie, from S&B over for lunch. They drove from Florence where they both live. Since meeting Sofie at S&B, she’s since moved to work for Betty in her business.

Betty wears many hats, so that’s one thing we had in common for sure. She’s a graphic design working for many brands, consulting on packaging and identity. Read about it here. She’s written a book called “Inkspired”  which is well worth buying if you’re interested in calligraphy and the art of writing. Plus she owns and runs three boutique hotels with her partner, Matteo Perduca. Adastra, SoprArno, and their newest hotel, Oltrarno Splendid  , and a restaurant, Regina Bistecca . So as you can see, she’s a very busy lady. She’s also a mom, which she regards as her most important job, to her 8 year old daughter, Alma.

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Our lunch was glorious. We have so much in common, and yes this is the start of a beautiful friendship. We talked for hours, and then toured La Fortezza on the most glorious afternoon which was topped off by Betty writing on the walls of our guest quarters. She will be back most certainly as we are plotting a creative retreat for 2020. Please head to her sites, and don’t forget to book one of her hotels next time you’re in Florence. Betty, I am a huge fan and friend, and I am so happy we met in real life.

 

I interviewed Betty, too. Read below for some insight to this adorable, talented creative creature:

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What is your favorite thing to do on your off time?

What is ‘off time’ ?! As I am a multi-faceted being, working on creative thinking projects, calligraphic commissions, design consultancy for packaging and branding, co-owner of 3 hotels for which I am the brand guardian as well as managing all the PR for them….my favourite escape time is to be with my 8 year old daughter Alma. She makes me laugh and continuously flabbergasts me with her truth, insights, wit and irony!

Who is someone you admire?

Let’s keep it in the family, my partner Matteo Perduca, a man of incredible depth, culture and curiosity has designed all the hotel interiors as well as his Regina Bistecca restaurant. This whilst also being a lawyer, and creating these projects as creative outlets and expressions of his being. The passion and personal involvement is palpable in all of the spaces. It just goes to show you can reinvent yourself at any stage of life, and I am in awe of his achievements.

If you could have dinner with anyone living or dead who would it be?

My younger or older self  – i would have quite a few things to say, and to learn from!

What is your favorite color combination?

A star-filled sky.
Grey & gold or grey & silver.
Darkness & light.

What is the biggest piece of advice you have for someone wanting to pursue and artistic career path.

Look inside, not outwards at what everyone else is doing. Yes travel, look at paintings, read.
But know that the stars, and a whole universe, is inside of you.

Name your favorite spot in Florence.

I have always dreamed of working in a living space, for me there is no difference or distinction between work and life – artistic beings never switch off, we are sensitive to, and inspired by, anything and everything. I have found my dream space for my studio – or rather the universe has manifested it and I have butterflies inside of me as well as all around this secret garden in the more artisanal and authentic Oltrarno area of Florence.
The adage is “you’ll believe it when you see it” but for me, I have seen it because i believed in it, very Galileo!

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Follow Betty on Instagram

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It’s all Greek to Me:: Greek Easter Sweet Bread

Greek Easter Bread recipe | annettejosephstyle.com

A few years ago, I had the pleasure of shooting Niki and Sandy Papadapplous’s Big Fat Greek Easter Party for Atlanta Magazine’s Home. One of the highlights of the party menu was this sweet Easter bread, or Tsoureki in Greek. Ever since that issue hit news stands, I’ve thought about what a beautiful, delicious addition it would be to your menu and table. Give it a try and wow your guests!

TSOUREKI (Easter Sweet Bread)
Makes 4 loaves

You will need:

– 7 cups Flour
– 3 quick rise yeast packets
– ½ cup warm water
– 1¾ cup sugar
– ½ teaspoon salt
– 1 Tablespoon mahlepi
– 1 teaspoon mastic
– 1 teaspoon vanilla
– 2 teaspoon lemon & orange zest (mixed)
– 5 eggs (room temperature)
– ½ cup hot milk
– 1 cup melted butter

Note : All ingredients should be warm or at the very least room temperature to help the dough rise faster.

Egg Wash for bread:
– 1 egg
– a few drops of vanilla
– 1 Tablespoon water
– ½ cup of sliced almonds

To Prepare:

  1. Mix warm water and yeast, set aside.
  2. In a large bowl put flour, make a whole with your hands in the center of the flour to put the sugar, zest, salt, spices and mix that your hands. Add hot milk and mix again with your hands. Once the dough is incorporated add eggs, one at a time, and mix well. Then add the yeast water mixture, your dough should be stringy when pulled apart.
  3. Next pour melted butter into the bowl one handful at a time and fold the dough (do not knead the dough). Pull and fold and pour in melted butter, repeat until you’ve used all the butter. Don’t worry if you see butter puddle around the edges, it will absorb as the dough rises.
  4. Wrap the dough with plastic wrap that it tucked down inside the bowl touching the dough. Then wrap the entire bowl in towels and place in a warm place for the dough to rise for about 2 hours. Once dough has risen, separate into 4 equal parts. Then separate each of the four parts into three pieces and roll the dough with your hands into approximately 14 inch long and about finger thickness.
  5. Braid the three long cylinder pieces just like you would braid hair. You will have 4 braids.
  6. Place each braid in a 12” round pan that has been lined with parchment paper and cover with towel, place in a warm spot for 30-45 minutes for dough to rise again.
  7. Once each of the braids have risen, prepare the egg wash. Beat the egg with water and vanilla then brush each of the braids, this will give the bread a beautiful shine.
  8. Place pans into a preheated 350° oven (2 at a time) and bake for 30 minutes. Keep an eye on the dough, if you see it getting too brown, cover with foil until baked through.
  9. Once bread has cooled, cut out the center and place a hard boiled egg that has been dyed red sprinkle with sliced almonds.

Photo by: PATRICK HEAGNEY

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Watermelon Spritzer:: Let’s drink to spring!

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Let’s get ready for spring! Keith Robinson’s spring feature in Atlanta Magazine’s Home has the most delicious batched cocktail recipe, the watermelon spritzer. It’s perfect for spring and summer. Try it this weekend, and let me know what you think!

Thanks Keith!

Watermelon Spritzer
Serves 12

You will need:
– 6 cups watermelon juice
– 1 cups fresh lime juice
– 1 cups mint simple syrup
– 1 bottle white Bordeaux or white burgundy wine
– 1/2 bottle club soda
– Fresh mint, lime slices as garnish

To prepare:
In a pitcher combine all the ingredients and ice and stir. To serve add fresh mint and slice of lime as garnish to each glass.

Photo: The Raftermen

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Mascarpone Tart with Fresh Berries

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My first thought is that this mascarpone tart would be perfect for Easter, am I right? Kieth Robinson’s feature in Atlanta Magazine’s Home has all sorts of great Easter recipes, and this one is a keeper. I would earmark it for holiday dessert. Thanks Keith!

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Mascarpone Tart with Fresh Berries

For the crust, you will need:
– Crust – 2 cups AP flour
– 1/4 teaspoon salt
– 1 cup unsalted butter softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract

For the filling, you will need:
– 1 pound mascarpone cheese (two cups)
– 1/4 cup powdered sugar
– 1 teaspoon fresh lemon juice
– 1 teaspoon lemon zest
– 1 teaspoon vanilla extract
– Three cups of fresh berries, cleaned

To prepare:
Mix together the flour and salt in a bowl.  In the bowl of the mixer cream butter and sugar until fluffy, add vanilla. beat in the flour mixture until just incorporated, do not over mix. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.  Press the chilled dough into a false bottom tart shell, prick the bottom with a fork.  Place it into a 350 degree oven until lightly browned, cool completely in the pan.

Mix together all ingredients for the filling, smooth into the cooled unmolded tart shell. Top with fresh strawberries.

Photo: The Raftermen

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March visit to Italy 2019:: A Quick trip

The sunset at La Fortezza is insane most nights

Ciao Guys! I made a quick trip to our place in Italy last couple weeks. I am finished with renovation, and now comes the fine tuning. Plus I needed to renew my residency which is the ultimate Italian experience. Renewing is much much easier than getting residency is.

I have loads of people ask me about residency. Honestly there are so many types of residencies and visitor visas available, and I am no expert. My advice if you’re seriously thinking about living in Italy is to head to the Italian Consulate and sort it out. You can start your research here in the US instead of trying it in Italy. My other advice is to start learning Italian, so when you have to do paperwork in Italy, you can understand what is needed and what to do. After all, if you’re planning to live in Italy you should speak the language as best you can. It is also great if you have an Italian friend willing to help you (or you can pay someone in Italy to help you with the process).

That process took up a day of my trip, but it was pretty seamless which was a relief. The one thing about Italian bureaucracy is that it is unpredictable. Sometimes it takes hours and hours, and sometimes it’s super efficient. My point is that when living in Italy, you must be patient and remember it’s not the US; things are done differently and going with the flow is a great idea.

I also started to get ready for our upcoming workshops this year. I did a little prop shopping with my stylist friend Barbara in Modena. She showed me some of her favorite places in Modena to grab props for photoshoots. Oddly the places she goes are not that different from the places I go to in Atlanta. We had and amazing leisurely lunch at her favorite restaurant in Modena Franceschetta 58

It was a lovely meal, and we talked about all sorts of subjects: styling, our upcoming collaboration at my Strictly Styling Workshop June 12-17th,  book writing and media and magazines in general. Barbara is a lovely friend, and I am so happy we found each other; she’s a beautiful person.

Barbara at our lunch date in Modena

Did you know that Modena had canals at one time? This building was on one of the main canals.

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I had the fabulous Betty Soldi come for lunch, too. We had an amazing time, and she wrote on my walls which was a highlight experience for me.

 

 

Forrest and I went to the Parma Antiques Fair as well. I found the perfect bench for our guest quarters, and a fantastic storage piece for my studio. Walking around the fair is so inspirational and fun. Forrest and I discussed possibly leading a shopping trip through Parma including the antiques fair next March. I posted the question on instagram and we got loads of yeses. Please add your yes on the IG post, if you’re interested.

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We had a great time at the Parma fair as always.

The best part of the trip was, of course, cooking at home and visiting with friends on the off season. The weather was great which allowed us all to enjoy the great outdoors.

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Our daughter brought a group of friends my last weekend in Italy. They are still there now. One of the best parts of owning this place it to be able to share it with family and friends which makes these paperwork infused trips worth every hour of time spent waiting and waiting. One of the highlights was watching spring appear on the property. It was magical.

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I will be back for the summer on May 16th. Until then more shoots, finishing my book, Italy is my Boyfriend, and more dreaming of Italy.

xx Annette

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