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 moreOne hundred original recipes, from first courses to desserts, to discover and experiment with elegant pairings that are healthy and full of flavour, from tomato, watermelon and taggiasca olive salad, to risotto with blueberries and goat’s cheese, grilled apples and violet petals.
Read moreIn our last post we listed the ingredients of this first course by 2 Michelin-starred chef and owner of the restaurant “La Madia” in Licata, Sicily, and today we will see how to make it. We’ll also learn how to make a red mullet ragout and a wild fennel sauce.
Read moreA first course that reinterprets typical Sicilian street food with simplicity and elegance. The recipe is by Pino Cuttaia, a 2 Michelin-starred chef, who, together with his wife Loredana, owns the restaurant “La Madia” in Licata, in the province of Agrigento
Read moreCarmine Coviello and Davide Mondin are the authors of an interesting study: the first study in Italy entirely dedicated to legal protection of a creative work of gastronomy, from the recipe to the final dish
Read moreAfter listing the ingredients required to make this refined seafood and vegetable appetiser in our last post, let us see how to prepare it. The recipe is by the award-winning chef from “21.9” restaurant at Tenuta Carretta in Piobesi d’Alba, who adds a new twist to a classic of Ligurian cuisine
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