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"    Photo: Angela Pham/BFAnyc.com   Salvatore Ferragamo, who shares his name with his grandfather\u2014the founder of the Salvatore Ferragamo brand\u2014was honored last night as the 2013 ambassador of luxury resort and restaurant fellowship, Relais &amp;amp;amp; Ch\u00E2teaux. The f\u00EAte was held at Mario Batali&amp;#039;s NYC restaurant Del Posto, whose head chef, Mark Ladner, is also a member of the prestigious organization. In the midst of nibbling on Italian hors d&amp;#039;oeuvres and small plates prepared by some of Relais &amp;amp;amp; Ch\u00E2teaux&amp;#039;s top chefs, and sampling Tuscan wines, ELLE.com caught up with Ferragamo to discuss his family&amp;#039;s resort and winery that was also recently inducted into the Relais &amp;amp;amp; Ch\u00E2teaux clan.    &amp;quot;It&amp;#039;s a medieval hilltop town and the village has been transformed into a Relais &amp;amp;amp; Ch\u00E2teaux hotel, so guests can come and enjoy a traditional Tuscan holiday,&amp;quot; Ferragamo told ELLE.com. &amp;quot;My property is completely organic and self sustainable. We also produce our own electricity...we raise our own cattle, we raise our own vegetables, chicken, eggs, you name it.&amp;quot; Making the move from accessories to hospitality may seem like a big jump, but according to Ferragamo, high fashion and haute cuisine go hand in hand: &amp;quot;It is always a question of lifestyle...because people identify themselves in certain ways and try to replicate that lifestyle, whether in the wines that they choose or the clothes that they wear.&amp;quot; Ferragamo also offered up some of his top cooking tips. &amp;quot;Tuscany and Italy are really about the quality of the produce,&amp;quot; he said. &amp;quot;We have a fantastic Roma tomato and mozzarella...and that&amp;#039;s all you need sometimes. And of course with some extra virgin olive oil\u2013that is the secret of Italian cuisine!&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
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