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Just purchased these Testonis

csgrad

Senior Member
Joined
Nov 22, 2006
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Those are black label level testonis. I own 3 pairs of Amadeo Testonis ( the highest line) and they are all superlative. Leather, construction, styling, everything is top notch. The black label is a level below Amadeo. They are only bolonga construction. Also the soles aren't as thick as the Amadeos. The leather quality is prob similar, but I noticed that there's less embroidery detailing in black label shoes. Overall, a very good AND comfortable shoe you got there, good buy.
 

Roger

Distinguished Member
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Mar 26, 2005
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Just a couple of comments on these shoes. To refer to Bologna construction as "only" Bologna is, in my opinion, to undervalue it. I understand that Lattanzi makes some shoes by this method, and I expect, but don't know for certain, that some Scafora shoes are also made this way. It has certain advantages over welting (as I assume the Amadeo line are, if I'm reading between csgrad's lines correctly) and produces a trimmer and lighter shoe. The lighter sole is, I think, not the result of chintzing with the leather, but rather in line with the lighter, more Italian, character of the Bologna-constructed shoe. To my mind, this is what is really attractive about Italian shoes. If I wanted welted shoes, I'd probably stick with the British cordwainers (unless, perhaps, I wanted Norwegian-style welted shoes, for which I might turn to Mantellassi). But for light, lively, trim, and sleek, it's hard to beat Italian. When I special-ordered a pair of Marteganis a while ago from Ron Rider, I specifically asked for Blake, rather than Blake-Rapid construction to keep the weight down and the soles trimmed closer to the uppers. The result was a pair of shoes that weigh several ounces less than my British shoes and are very trim and sleek.

Those Testonis at STP look like really beautiful shoes, and to get them for $236.50 shipped is a really tremendous deal. They are $700+ retail shoes, and my prediction is that you'll love them.
smile.gif
 

csgrad

Senior Member
Joined
Nov 22, 2006
Messages
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Haha, I'm just using the term "just bologna" because the amadeo testonis use either, norweigen, rapid, or telouise for their construction method, and I think they also wrap the uppers together just like bologna, kind of like a hybrid method.
 

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