Concrete-effect kitchen tops: sustainable industrial style
Discover the concrete-effect porcelain stoneware kitchen tops. The perfect blend of industrial design and contemporary elegance with outstanding performance and a sustainable soul.
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Calacatta marble-effect kitchen worktops: sustainable innovation
A modern take on Calacatta marble for porcelain stoneware: combining aesthetics and outstanding performance for prestigious design projects. Let’s look at its potential applications.
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Recommended reading from Marino Marini, librarian at Alma
2018-02-12
Let’s see what books are essential in a cook’s library: the must-haves of Italian gastronomy, particularly those about pasta and pizza
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Potato sorbet: original and delicious
2018-02-12
A rather unusual but extremely tasty dessert, to enjoy with a refreshing cup of bancha green tea, or a fragrant infusion of rosemary. This easy dessert shows how extremely versatile this American tuber is.
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Pumpkin and sunflower seed bread buns with goat’s milk cheese, grilled radicchio and onion jam
2018-02-12
A recipe by chef Mario Grazia for a flavourful, original sandwich, published in an Academia Barilla book. Ideal served on bread buns made with pumpkin seeds and sunflower seeds, using homemade jam!
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Parmigiano Reggiano... Chocolates
2018-02-12
A delectable idea for a dessert combining the sweetness of the Food of the Gods with the savoury intensity of the King of Cheeses. The recipe by Chef Mario Grazia comes from a book on the famous dairy masterpiece published by Academia Barilla
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Head to Bologna for the FICO experience
2018-02-12
The world’s biggest agro-food park opens its doors on 15th November. Standing on the site of Bologna’s former fruit and vegetable market, it is sponsored by Eataly, Oscar Farinetti’s famous chain of stores selling fine-quality Italian food and drink
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SOUPE À L'OIGNON
2018-01-16
Onion soup (Soupe à l'oignon in French) is a traditional French dish. Though served all over the world and recorded as originating in ancient Rome, the modern version of onion soup, made with meat broth and served with bread croutons, was first made in 18th century France.
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