Beauty and authenticity. Stone-effect ceramic kitchen worktops combine aesthetics and performance with a sustainable soul. Check out our designs, which range from grey to black, from beige to brown, as well as combinations with other natural materials.
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Quartz and porcelain stoneware are two of the most widely used materials for kitchen tops: let’s take a look at and compare their characteristics and performance. What is the most advantageous choice?
. Read moreA 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! .
Read moreA 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 .
Read moreThe 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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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.
. Read moreWith 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 .
Read moreThe small, cosy restaurant in Piazzetta Portichetti, five minutes away from the Arena, offers up tempting, creative dishes prepared by Milan-born Chef Fabio Lanfredini. They’re often made with innovative ingredients borrowed from other culinary traditions .
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