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 dish from Ibiza, Sofrit Pagès is a peasant stew made from lamb, chicken and pork. Traditionally made on holidays, especially Christmas, it can now be found year-round in restaurants in the interior of the island.
Read moreA new year has begun, and as usual everyone is busy making predictions and drawing up lists. We have a list for you too: not the usual list of New Year’s resolutions, but a list of food trends to look out for (or try!) in 2018.
A new recipe from Valencia in Spain. Today we propose a creamy risotto, with saffron and seafood
Read moreLocated in the magnificent Ducal Palace in Colorno (Parma) since 2004, it is Italy’s first and foremost professional training centre for the hospitality and restaurant industries: the centre trains chefs, pastry chefs, sommeliers, waiters, bartenders and managers in the trade
Read moreLet’s see what books are essential in a cook’s library: the must-haves of Italian gastronomy, particularly those about pasta and pizza
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