Wide leg jumpsuit with detachable long sleeves – Vongola

Exploration : Trapeze

The Vongola wide leg jumpsuit is worn very loose for maximum comfort. It has detachable sleeves buttoned at the bust with 6 buttons. It is closed by a series of buttons along the body, opening wide to be easy to put on and take off. The wide belt allows you to tighten more or less at the waist according to taste and the moment.

First anecdote: the term “vongola” (clam in French) comes from the Italian of the Neapolitan language and means… shell! While these little bivalves have such a special taste!
Second anecdote: there is a very well-known recipe in Italy, that of pasta “alle vongole fujute”. It is said to be a recipe invented directly by the great Eduardo de Filippo, but regardless of the authorship, this dish is the greatest example of the irony and imagination of the Neapolitan people, it is not Erri de Luca who will contradict me. It is a dish in which the parsley, with its very strong aroma, gives those who eat it the illusion of tasting clams which, in reality, are not there (therefore fujute, which have leaked, which are escaped). In the traditional Neapolitan recipe, garlic and a few stalks of parsley were sautéed in olive oil, the garlic was removed and small pebbles picked up by the sea were added to release the flavor, a few tomatoes were added and sautéed the spaghetti in it. Once ready, they were served (obviously without the stones). The pollution of the sea then made the use of stones disappear. There remains garlic, oil and a lot of parsley which, thanks to its aroma, recalls the “taste of the sea”. Just close your eyes and you’ll really feel like you’re tasting clams…
Third anecdote: The name of this combi wants to evoke the preciousness of a modestly hidden property in a discreet but present and famous envelope.

The “Vongola” leg jumpsuit is dyed using the so-called “Shibori” technique which consists of folding and knotting the fabric according to certain criteria and plunging it thus tied into the dye.