Interview with Raquel Chamorro and David Álvaro

Interview with Raquel Chamorro and David Álvaro

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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Marble-effect and wood-effect kitchen

Marble-effect and wood-effect kitchen

How can marble and wood effects be combined in kitchens? This combination is becoming increasingly popular in interior design projects.

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What do you need to make a special Arancina di riso?

2017-08-16

A 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 .

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“FoodLaw” from ALMA to protect creativity in the kitchen

2017-07-28

Carmine 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 .

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How to make Flavio Costa’s “Cappon magro”

2017-07-24

After 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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The ingredients in a refined, elegant dish: “Cappon magro”

2017-07-21

A 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 .

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Food museums in the province of Parma

2017-07-14

Important 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 .

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Trieste cuttlefish, chamomile and parsley

2017-07-12

A 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! .

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