Pear and chocolate crumble - A recipe by Federica Barbaranelli

Pear and chocolate crumble - A recipe by Federica Barbaranelli

Federica Barbaranelli, Italian hotelier and restaurateur living in Spain, shares the recipe for her favourite dessert: pear and chocolate crumble with lemon curd made with lemons from her garden, perfect to prepare on her SapienStone Bright Onyx kitchen countertop.

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<strong>Rigatoni all’amatriciana – A recipe by Federica Barbaranelli</strong>

Rigatoni all’amatriciana – A recipe by Federica Barbaranelli

A recipe that reminds Spanish blogger Federica of her Roman origins, prepared in the new kitchen of her manor house, recently renovated with a SapienStone Bright Onyx countertop. 

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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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Feng Shui in the kitchen: the energy of the Qi

2018-02-12

Health comes from more than daily diet. An ancient Chinese practice teaches us how to organise the spaces we live in harmoniously, in a way that is healthy for the body, mind and spirit

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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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