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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Despite the craziness that 2020 has brought upon us, this year we have learned that quality time spent with our loved ones is a treasure. Right now is prime time to get in the holiday spirit with family and friends to create something special this season atop your kitchen countertops, whether it be from a safe, social distance or via a Zoom call!
. 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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