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.
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.
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
RICE, POTATOES AND MUSSELS
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
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
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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