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 traditional Italian culinary speciality: simple but absolutely delicious and incredibly versatile. The recipe is by Marco Soldati, chef at LaMandorla restaurant in Savona and tutor at ALMA-The International School of Italian Cuisine
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
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