INTERVIEW WITH PALOMA ANGULO NIETO

INTERVIEW WITH PALOMA ANGULO NIETO

The founder and director of the well-known Spanish interior design studio told us what lies at the heart of her approach to design and why she chooses SapienStone surfaces for kitchens and other types of projects that stand out for their remarkable aesthetic appeal and functionality.

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Interview with Zahra Abdalla of CookingwithZahra

Interview with Zahra Abdalla of CookingwithZahra

We talked to Dubai foodblogger Zahra Abdalla, who recently set up a magnificent kitchen with an island, completely covered with SapienStone White Calacatta surfaces. 

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Food&Kitchen: travel reporter Carla Soffritti answers our questions

2018-02-12

The proprietor of "Ella Studio" communications agency and “Il richiamo del Bosco” eco b&b in Boschi di Carrega, a regional park in the province of Parma, answers our questions about her relationship with food and the kitchen .

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Food&Kitchen: interview with Masquespacio

2018-02-12

Ana Milena Hernández Palacios and Christophe Penasse, founders of the famous Spanish design studio concerned with branding and interior design, tell us about their intercultural relationship with cooking and food .

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Foto&Food: Antonella Bozzini (part II)

2018-01-25

We continue our interview with Antonella Bozzini, an Italian food and wine photographer who works with some of the world’s best-known chefs: her pictures represent their creations and seek to call up emotions and a passion for food .

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Cecilia Mattioli: more of an apprentice than a sorcerer in the kitchen

2017-12-05

We met up with one of the most interesting literary bloggers around in Ferrara and asked her about her relationship with food and her kitchen experiences. Her favourite food is the rice cake her father used to make when she was a little girl .

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Cecilia Mattioli: from Proust’s madeleines to her grandmother’s bread

2017-12-01

We complete our conversation with the Ferrara-born literary blogger. She tells us how she specialises in salads, how she’d love to learn to make fresh egg pasta and how she admires chefs who prepare food with simple ingredients and recipes .

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A symphony of pasta and risotto for musician Claudio Piastra

2017-11-15

The famous classical guitarist loves cooking, even though his international musical engagements don’t leave him much time to indulge his hobby. His fridge is always well-stocked with butter, and he often eats forgotten traditional rustic dishes .

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