Discover the concrete-effect porcelain stoneware kitchen tops. The perfect blend of industrial design and contemporary elegance with outstanding performance and a sustainable soul.
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A modern take on Calacatta marble for porcelain stoneware: combining aesthetics and outstanding performance for prestigious design projects. Let’s look at its potential applications.
. Read moreA light summer recipe of striking originality, simplicity and elegance from Antonia Klugmann, the award-winning chef at “L’argine” restaurant in Vencò (Gorizia). An easily made dish that is sure to make a good impression! .
Read moreA pasta dish to enjoy year-round, even in mid-summer. Created by Herbert Hintner, a chef at “Zur Rose” restaurant in San Michele Appiano (Bolzano), the recipe combines two traditional ingredients from the Alto Adige region: powdered dried pears and grey cheese .
Read moreA chic, all-black idea which goes perfectly with colourful accompaniments. A chance to savour one of Italian gastronomy’s most venerable condiments, which is still made with the same meticulous care in the provinces of Modena and Reggio Emilia .
Read moreA lighter version of a risotto which is traditional in Milan, and now all over Italy, made without bone marrow but with the addition of a saffron cream sauce.
. Read moreThe work of the Reggio Emilia-based association founded by the three Braglia sisters, and the creative process behind their food: from choosing seasonal ingredients to bringing out their best in the kitchen .
Read moreThis seasonal dish is made using a traditional – and ancient - type of durum wheat semolina pasta which comes from Italy’s Molise and Puglia regions. Also known as “cavatello” or “capunto”, it has an elongated shape with a hollow in the middle .
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