Part II of a fabulous road trip from Rome to Palo Laziale, Ischia, Napoli, Capri and Porto Ercole with Sylvain Deleuze, Founder of Les Belles Heures.
Tomatoes and burrata, a spin on a childhood favourite of Mezzatorre chef Giuseppe d’Abundo.
Childhood nostalgia in a recipe by chef Giuseppe d’Abundo
Gouaches paintings depicting the Bay of Naples have caused a pictorial scene since the Grand Tour.
An island escape for the glitterati.
Chef Giuseppe d’Abundo of Mezzatorre shares his scialiatelli pasta recipe.
Award-winning Ignasi Monreal’s monrealism has besotted the worlds of art, fashion and design. His latest collaboration takes him to the Bay of Naples with ISSIMO.