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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The recipe: Parrozzo (part one)


With Christmas just around the corner, we’ve gathered everything we need to prepare a traditional Christmas dessert from the Abruzzo region, first created in Pescara in 1920. It’s simple yet packed with delicious, typically festive ingredients like almonds and chocolate

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Pumpkin and hazelnut tart part two


Today we finish making our dessert filled with Autumn flavours and colours. Created by Chef Mario Grazia, it comes from a recipe book by Academia Barilla. It’s fairly simple to make and combines two seasonal ingredients to delicious effect

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Pumpkin and hazelnut tart (part one)


Autumn is here, so we’ve decided to celebrate with a “seasonal” dessert. It’s quick to make and absolutely delicious: the soft, fragrant filling goes perfectly with the satisfyingly crunchy base, in a sweet crescendo for all the senses

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The pleasure of Fritto all’italiana


A traditional Italian culinary speciality: simple but absolutely delicious and incredibly versatile. The recipe is by Marco Soldati, chef at LaMandorla restaurant in Savona and tutor at ALMA-The International School of Italian Cuisine

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