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 food trends to try in 2018
A new year has begun, and as usual everyone is busy making predictions and drawing up lists. We have a list for you too: not the usual list of New Year’s resolutions, but a list of food trends to look out for (or try!) in 2018.
ARROZ DE MARISCOS
A new recipe from Valencia in Spain. Today we propose a creamy risotto, with saffron and seafood
Alma-International School of Italian Cuisine: the secret to its success.
Located in the magnificent Ducal Palace in Colorno (Parma) since 2004, it is Italy’s first and foremost professional training centre for the hospitality and restaurant industries: the centre trains chefs, pastry chefs, sommeliers, waiters, bartenders and managers in the trade
Recommended reading from Marino Marini, librarian at Alma
Let’s see what books are essential in a cook’s library: the must-haves of Italian gastronomy, particularly those about pasta and pizza
Pumpkin and sunflower seed bread buns with goat’s milk cheese, grilled radicchio and onion jam
A recipe by chef Mario Grazia for a flavourful, original sandwich, published in an Academia Barilla book. Ideal served on bread buns made with pumpkin seeds and sunflower seeds, using homemade jam!
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