The founder and director of the well-known Spanish interior design studio told us what lies at the heart of her approach to design and why she chooses SapienStone surfaces for kitchens and other types of projects that stand out for their remarkable aesthetic appeal and functionality.
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We talked to Dubai foodblogger Zahra Abdalla, who recently set up a magnificent kitchen with an island, completely covered with SapienStone White Calacatta surfaces.
. Read moreWe conclude our interview with the cook from the organic food restaurant “Apriti Sesamo” in Parma by asking about the dishes he makes from traditional Italian and Asian vegan ingredients and their ethical implications
Read moreWe continue our chat with the cook at "Apriti Sesamo", an organic restaurant in Parma, who talks about how his restaurant is organised, the home-like atmosphere he has created and his concept of cooking
Read moreThe cook at the organic restaurant “Apriti Sesamo” in Parma, winner of the 2012 BravoBio prize, has been serving delicious vegetarian and vegan food for over twenty years with his wife Antonella Fusco, who is head waiter
Read moreThe architect from Pavia tells us about her relationship with food, remembering the scent of the fritters her grandmother used to make for carnival and dreaming of a gigantic kitchen with all the implements a cook could possibly want. She thinks she must have been a seed-eating animal in a former life!
Read moreWe continue our interview with the cook from Perugia, who talks about his profession and the ideas behind his cuisine and his dishes, his creativity and focus on history, and why his cuisine can be described as “ethical”
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