Tag Kitchen

01-05-2018

Chefslab Flagship Space in Madrid

The makeover of Chefslab, Chef Sergio Pérez's experimental culinary idea, by architecture firm Héctor Fernandez Elorza has made the space more usable and improved the quality of the experiences of both the Chef and the participants in the events and cooking classes.

18-04-2018

Trends at Fuorisalone and Salone del Mobile 2018

Climate change, nature, new digital technologies, and multifunctional interconnected spaces are the key themes emerging from the 57th Salone del Mobile di Milano and Fuorisalone events.

02-02-2018

3LHD interior ResoLution Signature Restaurant Rovinj

The architects of studio 3LHD have designed a new interior for L restaurant in the Hotel Lone in Rovinj, transforming the kitchen into a show cooking space.

12-01-2018

Vudafieri-Saverino Partners DRY Milano food&beverage interior

Vudafieri-Saverino Partners designs the new premises of a well-known food&beverage brand in the heart of Milan’s nightlife scene: DRY Milano.

24-07-2017

How to make Flavio Costa’s “Cappon magro”

After listing the ingredients required to make this refined seafood and vegetable appetiser in our last post, let us see how to prepare it. The recipe is by the award-winning chef from “21.9” restaurant at Tenuta Carretta in Piobesi d’Alba, who adds a new twist to a classic of Ligurian cuisine

21-07-2017

The ingredients in a refined, elegant dish: “Cappon magro”

A seafood and vegetable appetiser served over sailor’s biscuits, interpreted by Flavio Costa, the starred chef from “21.9” restaurant at Tenuta Carretta in Piobesi d’Alba. This is his creative version of a delicious traditional dish from the region of Liguria

12-07-2017

Trieste cuttlefish, chamomile and parsley

A light summer recipe of striking originality, simplicity and elegance from Antonia Klugmann, the award-winning chef at “L’argine” restaurant in Vencò (Gorizia). An easily made dish that is sure to make a good impression!

26-06-2017

Recipe: Dried pear ravioli

A pasta dish to enjoy year-round, even in mid-summer. Created by Herbert Hintner, a chef at “Zur Rose” restaurant in San Michele Appiano (Bolzano), the recipe combines two traditional ingredients from the Alto Adige region: powdered dried pears and grey cheese