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 moreDietary consultant Lena Tritto explains how foods can be classified on the basis of their many effects on the body: from their thermal nature to flavour and vitality .
Read moreWe conclude our interview with Paola Berselli and Stefano Pasquini by looking back at the foods they have served on stage over the past twenty years. From handmade tagliatelle to vegetable ratatouille, from hot tigelle to tortellini in beef and chicken broth .
Read morePaola Berselli and Stefano Pasquini, founders of the historic theatre company in Bologna, have been putting produce from their own farm on stage for twenty years, cooking it and sharing it with the audience for an authentic life experience .
Read moreA quick, easy dish to be enjoyed in winter, when blood oranges abound. And above all in Sicily, where it is traditional. As an elegant appetiser or an unusual side dish .
Read moreItaly has many different kinds of Christmas cake, not only the well-known Panettone from Milan. One of these is the Genoese Pandolce, with its classic low shape, containing pine nuts and hazelnuts as well as candied fruit and raisins .
Read moreIt is the cultural heart of the Academia Barilla, an international centre for the promotion and development of Italian gastronomy all over the world. It contains more than 13,000 volumes dating from the 16th century to the present and more than 60 periodicals .
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