Soon, our new kitchen serveware from Crate&Barrel, Usa. But not so easy to bring back everything with my son from Atlanta.

Richly grained acacia wood turns out in smooth, sculptural serving essentials, naturally suited to everyday use, entertaining or artful display. Bowls  and Plates round in organic curves to hold salads, snacks, fruit or collectibles. Each piece is given a clear lacquer finish to bring out the wood's warm color and individual markings. Harvested from well-managed forests in the Philippines under close supervision of the local government's reforestation program.


Just like in Patagonia

Horse riding in the countryside above Casa Olivi 
with Roberto, La Collina di Oxy, San Lorenzo, Treia


Vrai by Fragonard, just for you in Casa Olivi

A pure line of products that combine natural formulas, high quality ingredients and properties. Pure and natural ingredients enhanced by a fresh and sophisticated fragrance. The VRAI line comes in a clean white packaging, covered in a rubber fabric, giving it a surprising and comfortable soft touch feeling. A real, pure and simple product line that reflects the essence of an efficient, modern and authentic beauty treatment.


10 Must Eat and Drink to taste in Le Marche, The Secret Italy

Ice cream, Paolo Brunelli
Mozzarella, Azienda Agricola Trionfi Honorati
Italian Sushi, Moreno Cedroni
Wine, Kupra, Oasi degli Angeli Kurni Winery
Truffle, La Cerca, Alessandro Benvenutti
Polenta, Gianna Maria Pignani
Pasta, Pasta Mancini
Pizza, Mamma Rosa
Prosciutto, prosciutto di Carpegna
Anis, Varnelli


Olive all'ascolana: starting in style

The Romans loved the olives from Piceno. In Medieval times, the Olivetani monks invented a special brine in which to best conserve them. No ordinary variety of olive, the Tenera Ascolana is now the undisputed symbol of the province of Ascoli Piceno.
In the 18th century, an anonymous cook had the idea of stuffing the generously sized olives with a mixture of meats and cheese and then frying them in oil. Thus, the oliva ripiena all'ascolana was born. In 2005, the delicacy was awarded DOP status. A fantastic antipasto, when served together with fried artichokes, zucchini and bite-size pieces of lamb, Ascoli Piceno's stuffed olives are a great main course too.



'Photographer Monique Easton shares her special day'

Photographer Monique Easton epitomizes understated elegance. She has talent by the bucket loads but is one of the most modest people we know - blessed with inherent good taste, an enviable sense of style, a discerning eye for detail and most of all, a completely unassuming nature. When we suggested to Mon that we would love to share some details of her intimate ‘Le Marche’ wedding we did think we’d have to twist her arm … but after falling in love with this beautiful undiscovered region she couldn’t resist … thank you Mon for an insight into your magical day.