MAGAZINE June 18th, 2021

LESSICO FAMILIARE SS22

 

It all started just before the pandemic, when friends, former NABA comrades and roommates for 10 years Riccardo Scaburri and Alberto Petillo begin to cut sweaters in pieces, just for fun. The lockdown arrives and it is now time for curtains, tablecloths, cloths: there is a lot of material. Alberto comes back from Avellino and every time his parents send him good food, they carefully wrap it in a cloth. In May 2020 the two creatives created about 25 pieces: this is how their Family Lexicon was born.

How did you choose the name?

When it was time to choose the name of the project we were re-reading Natalia Ginzburg, and in her work, the reader is called on reflecting on the words to pass on. And what do we usually pass on from generation to generation? Clothes too, okay. But today, does it make sense to pass them on in the same way? We then decided to select and disassemble them, to reassemble them back in an intimate synthesis.

What does sustainability mean for you?

It is not even something to discuss about, by now it should be extended and included every approach. For sure we think that if fast fashion is unsustainable, the same goes for certain types of boutique. The most fascinating thing about Lexicon is its humanity, the fact that it started from our wardrobes, and from those of our friends.

How is your distribution?

Currently we distribute on Maga Archivio, whose image is always very spontaneous and, in fact, familiar.

How do you see the future of Lexicon?

I would like it to keep its soul made of “home”. We are looking for a place where to expand, a laboratory. But my big dream is to put together our university mates, our collective.

Craftsmanship and digital, where do they meet?

Manual art gives digital substance and depth, while the web gives it freshness. The extraordinary thing of having advanced craftsmanship on digital is that thanks to such a powerful tool as the web, you can show your ability without the fear of losing uniqueness somehow, and preserve its truest side but in a fresh way.

 

 

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