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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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.
. Read moreIn our last post we listed the ingredients of this first course by 2 Michelin-starred chef and owner of the restaurant “La Madia” in Licata, Sicily, and today we will see how to make it. We’ll also learn how to make a red mullet ragout and a wild fennel sauce. .
Read moreA first course that reinterprets typical Sicilian street food with simplicity and elegance. The recipe is by Pino Cuttaia, a 2 Michelin-starred chef, who, together with his wife Loredana, owns the restaurant “La Madia” in Licata, in the province of Agrigento .
Read moreCarmine Coviello and Davide Mondin are the authors of an interesting study: the first study in Italy entirely dedicated to legal protection of a creative work of gastronomy, from the recipe to the final dish .
Read moreAfter listing the ingredients required to make this refined seafood and vegetable appetiser in our last post, let us see how to prepare it. The recipe is by the award-winning chef from “21.9” restaurant at Tenuta Carretta in Piobesi d’Alba, who adds a new twist to a classic of Ligurian cuisine .
Read moreA seafood and vegetable appetiser served over sailor’s biscuits, interpreted by Flavio Costa, the starred chef from “21.9” restaurant at Tenuta Carretta in Piobesi d’Alba. This is his creative version of a delicious traditional dish from the region of Liguria .
Read moreImportant keys to the history and contemporary relevance of local, national and international specialty foods and wines: Parmigiano Reggiano, Prosciutto di Parma, Salame di Felino, wine, tomato, pasta and extra virgin olive oil .
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