Pear and chocolate crumble - A recipe by Federica Barbaranelli

Pear and chocolate crumble - A recipe by Federica Barbaranelli

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
<strong>Rigatoni all’amatriciana – A recipe by Federica Barbaranelli</strong>

Rigatoni all’amatriciana – A recipe by Federica Barbaranelli

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 more

SACHER TORTE

2017-05-02

Sacher Torte with Raspberry and Star Anise Jam For over a century people have been searching for the original recipe of the world’s most famous chocolate cake: the Sacher Torte. The original recipe is said to be jealously guarded and kept secret from the world.

Read more

Modern macrobiotics: benefits and weaknesses (part III)

2017-04-28

We discover the physical, mental and spiritual benefits that the macrobiotic diet has brought Roberto Marrocchesi over 45 years. And some points that Ohsawa’s dietary philosophy may not have given due consideration

Read more

Modern macrobiotics: Roberto Marrocchesi’s experience (part II)

2017-04-26

The naturopath and nutritionist from Turin tells us his story and talks about his relationship with the diet of “long life”. It all began back in 1972, when he found a book by Georges Ohsawa at a used book stand in Turin

Read more

Modern macrobiotics: Making the most of life (part I)

2017-04-24

We talk about macrobiotics with Roberto Marrocchesi, one of the Italian masters of Georges Ohsawa’s dietary philosophy. A naturopath and nutritionist with a degree in pharmacy, he has authored numerous publications and organises educational programmes

Read more

Recipe: Chick-pea Farinata or Cecìna

2017-04-14

This classic of Ligurian and Tuscan cooking has ancient roots: the Greeks and Romans were already baking a flan made from puréed legumes. The vegetable protein in chick-peas makes Farinata an ideal appetiser or main course

Read more
  1. <<
  2. 12
  3. 13
  4. 14
  5. 15
  6. 16
  7. 17
  8. 18
  9. 19
  10. 20
  11. 21
  12. 22
  13. >>

SIGN UP FOR OUR NEWSLETTER
Sign up for the SapienStone newsletter and stay up to date!


The Active Surfaces® brand is not available for import, purchase or distribution in the United States of America and territories. Any and all product claims and descriptions contained on this website or in other sales or promotional materials regarding the Active Surfaces® brand, including claims and descriptions of its public health benefits and antimicrobial or antibacterial effects, are not applicable in the US states and territories.