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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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.
. Read moreAfter listing the ingredients for this exquisite pasta and fish appetiser by the young award-winning chef Stefano Deidda of “Ristorante Dal Corsaro” in Cagliari, we explain how to make it. A quick, easy recipe!
Read moreA simple, light appetiser with summery flavours that is also perfect for early autumn. Recipe by award-winning chef Stefano Deidda of “Dal Corsaro” in Cagliari, an instructor at ALMA-International School of Italian Cooking
Read moreIn this post we explain how to make this elegant seafood appetiser, creating a different look every time with dramatic white brushstrokes on a black background. The recipe is by chef Paolo Lopriore of “ Ristorante Il Portico” in Appiano Gentile (Como)
Read moreA simple recipe of great conceptual elegance and visual impact by Paolo Lopriore, chef at Ristorante il Portico in Appiano Gentile (Como) and instructor at ALMA - International School of Italian Cooking
Read moreIn Emilia/Romagna this filled egg pasta is traditionally eaten in broth on Christmas Day; it is also served with cream, béchamel or butter and parmesan cheese in Emilia, or with meat sauce in Romagna.
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