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 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 moreA lighter version of a risotto which is traditional in Milan, and now all over Italy, made without bone marrow but with the addition of a saffron cream sauce.
. Read moreThe work of the Reggio Emilia-based association founded by the three Braglia sisters, and the creative process behind their food: from choosing seasonal ingredients to bringing out their best in the kitchen .
Read moreThis seasonal dish is made using a traditional – and ancient - type of durum wheat semolina pasta which comes from Italy’s Molise and Puglia regions. Also known as “cavatello” or “capunto”, it has an elongated shape with a hollow in the middle .
Read moreWe conclude our interview with Roberto Marrocchesi, the first Italian to graduate from the Kushi Institute for Macrobiotics Studies in Boston in 1979, looking at a few principles that can help us live healthy lives and stay in shape .
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