Tag Kitchen
![Trends at Fuorisalone and Salone del Mobile 2018
Trends at Fuorisalone and Salone del Mobile 2018](https://www.floornature.com/media/photos/1/13682/01_boeri_space-interiors_last_sez.jpg)
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.
![3LHD interior ResoLution Signature Restaurant Rovinj
3LHD interior ResoLution Signature Restaurant Rovinj](https://www.floornature.com/media/photos/1/13502/01_3lhd_resolution_signature_restaurant_ph_jure_zivkovic_last_sez.jpg)
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.
![Vudafieri-Saverino Partners DRY Milano food&beverage interior
Vudafieri-Saverino Partners DRY Milano food&beverage interior](https://www.floornature.com/media/photos/1/13459/01_vudafieri-saverino-partners_dry-milano_ph-nathalie-krag_last_sez.jpg)
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.
![How to make Flavio Costa’s “Cappon magro”
How to make Flavio Costa’s “Cappon magro”](https://www.floornature.com/media/photos/64/12887/0-capponmagro2-galletta_last_sez.jpg)
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
![The ingredients in a refined, elegant dish: “Cappon magro”
The ingredients in a refined, elegant dish: “Cappon magro”](https://www.floornature.com/media/photos/64/12886/0-capponmagro_last_sez.jpg)
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
![Trieste cuttlefish, chamomile and parsley
Trieste cuttlefish, chamomile and parsley](https://www.floornature.com/media/photos/64/12882/0-aklugmann-seppiacamomilla_last_sez.jpg)
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!
![Recipe: Dried pear ravioli
Recipe: Dried pear ravioli](https://www.floornature.com/media/photos/64/12834/0-raviolipere_last_sez.jpg)
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
![Food&Blogger: Giulia Scarpaleggia and Tommaso Galli of Juls’ Kitchen (part II)
Food&Blogger: Giulia Scarpaleggia and Tommaso Galli of Juls’ Kitchen (part II)](https://www.floornature.com/media/photos/64/12812/0-julskitchen2-libri-giulia-scarpaleggia1_last_sez.jpg)
21-06-2017
Food&Blogger: Giulia Scarpaleggia and Tommaso Galli of Juls’ Kitchen (part II)
The food blog run by the Tuscan food writer and food photographer and her partner is accompanied by a host of activities, from food writing and food photography courses to cookery workshops for Italians and non-Italians, as well as cookery books