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.
. Read more
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 moreA seafood and vegetable appetiser served over sailor’s biscuits, interpreted by Flavio Costa, the starred chef from “21.9” restaurant at Tenuta Carretta in Piobesi d’Alba. This is his creative version of a delicious traditional dish from the region of Liguria
Read moreImportant keys to the history and contemporary relevance of local, national and international specialty foods and wines: Parmigiano Reggiano, Prosciutto di Parma, Salame di Felino, wine, tomato, pasta and extra virgin olive oil
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 more
