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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Parmigiano Reggiano Museum: Saint Lucio, patron saint of cheese-makers and cheese-sellers


Here is the story of the saint from the Cavargna Valley, whose icon may still be found in many cheese dairies in the Parma area, where it protects workers during their day-to-day work. The saint is a humble figure: a shepherd who lived in the twelfth to thirteenth century and made ricotta for the poor

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Parmigiano Reggiano Museum: the culture and gastronomy of the King of Cheeses


A masterpiece of cheese-making that not only has a history behind it, but has a cultural and gastronomic identity of its own: depicted by Annibale Carracci in the seventeenth century, publicised by big names in Italian graphics such as Mauzan and Boccasile, and appearing as guest star in important recipe books

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Parmigiano Reggiano Museum: the process of making Parmesan cheese


The Parmigiano Reggiano Museum is an important showcase of the history and production of one of Italy’s best-known food products. Displaying the implements and technologies that make genuine Parmesan cheese truly unique

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Parmigiano Reggiano Museum: a brief history of the King of Cheeses


A true masterpiece of the art of cheesemaking, known and loved the world over, genuine Parmesan cheese is made only in a certain part of the Po Valley, where the right environmental and historic conditions for making this unique cheese first arose in the Middle Ages

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Saying goodbye to summer: strawberry ice cream


A fragrant summer recipe for the final days of warm weather before autumn sets in. From the book “Gelati e sorbetti vegan. 70 ricette senza latte e senza zucchero raffinato” (Terra Nuova Edizioni), a book of vegan ice cream and sherbet recipes containing no refined sugar, by foodblogger Alice Savorelli

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