Raquel Chamorro and David Álvaro, leaders in design and landscaping, stand out for their innovation and sustainable approach. In this interview they will immerse us in the cutting-edge trends that are redefining interior and exterior spaces.
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How can marble and wood effects be combined in kitchens? This combination is becoming increasingly popular in interior design projects.
. 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.
. Read moreLast weekend, Milan’s Fabbrica del Vapore celebrated its first Mexican Food Festival, promoting Mexican food specialties in Europe. Special guest: chef Carlos Gaytán of Chicago’s famous restaurant, “Mexique” .
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