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 moreIn Emilia/Romagna this filled egg pasta is traditionally eaten in broth on Christmas Day; it is also served with cream, béchamel or butter and parmesan cheese in Emilia, or with meat sauce in Romagna.
Read moreHere is the story of the saint from the Cavargna Valley, whose icon may still be found in many cheese dairies in the Parma area, where it protects workers during their day-to-day work. The saint is a humble figure: a shepherd who lived in the twelfth to thirteenth century and made ricotta for the poor
Read moreA masterpiece of cheese-making that not only has a history behind it, but has a cultural and gastronomic identity of its own: depicted by Annibale Carracci in the seventeenth century, publicised by big names in Italian graphics such as Mauzan and Boccasile, and appearing as guest star in important recipe books
Read moreThe Parmigiano Reggiano Museum is an important showcase of the history and production of one of Italy’s best-known food products. Displaying the implements and technologies that make genuine Parmesan cheese truly unique
Read moreA true masterpiece of the art of cheesemaking, known and loved the world over, genuine Parmesan cheese is made only in a certain part of the Po Valley, where the right environmental and historic conditions for making this unique cheese first arose in the Middle Ages
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