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 moreA traditional Catalonian dessert, Crema Catalana is now served all over Europe. It is a delicate custard cream, similar to crème brûlée and crème caramel but considered far superior to it in Spain – provided it is made correctly, in the traditional way!
Read moreWe talk to writer Elissa Piccinini, who co-authored “Ricette da fiaba” (Elliot Edizioni) with Camillo Bacchini, illustrated by Francesca Rossetti: a tasty collection of fairy-tale dishes
Read moreA classic Italian dish made with a very widely appreciated underground fungus, the white or black truffle. A dish with an intense fragrance and delicious flavour, made in under half an hour
Read moreThe Basque people constitute a separate ethnic and linguistic group of their own, and their cooking might also be considered a world apart. The Basque Country is a small region but its cuisine varies greatly, along with its geography. One traditional dish is piperrada, made with garlic, onion, tomato, red and green peppers, black pepper and olive oil and eggs: a favourite recipe because the colours of the ingredients recall the Basque flag (white, red and green).
Read moreIn this final part of our interview, biologist, nutritionist, personal trainer and fitness instructor Alessio Colli gives us useful advice on a proper vegetarian diet
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