Fabulous Fonduta…

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For several years each January we have held a succession of very merry “Apres-Ski Evenings” at Caldesi in Campagna, when staff and customers donned bobble hats and salopettes and ate fondue, gnocchi and downed grappa as if they had just come off the slopes. As the dishes and ambience was so enjoyed by the customers we decided that in 2019 we would extend this to …

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A Sicilian favourite recipe… quick, easy and ideal for a drinks party!

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On a cool, bright day in Palermo, capital of Sicily we took a trip to the market in Ballarò. There I was bewitched, lured and dragged by my nose to a stall by the simple smell of roasting onions and rosemary.  It was owned by a father and son who performed a wonderful double act, calling out for people to come and admire …

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Figgy Pudding the Italian Way

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With Christmas fast approaching  I thought I’d share a Sicilian take on figgy pudding. Some years ago while travelling around the island researching for our cookbook on Sicily I was inspired by the sight of wild fig trees alongside dry stone walls. A sort of Yorkshire moors landscape only with intense sun that would have made any flat-capped shepherds faint …

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Recipes from our demo at the BBC Good Food Show

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Last week we had the pleasure of demonstrating two great recipes at the BBC Good Food Show at the NEC in Birmingham. Giancarlo cooked up Cacio e pepe, a simple but delicious pasta dish with a sauce made with just black pepper and pecorino cheese (click here for the recipe). Meanwhile I cooked up some savoury cantuccini which are ideal …

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World Pasta Day at La Cucina Caldesi

Giancarlo

World Pasta Day
On 25th October we held a special World Pasta Day event at La Cucina Caldesi which took the form of live demos, talks, tastings and the largest display of pasta shapes outside of Italy.

Pasta is eaten in all five continents of the world and according to a study of global food trends by Oxfam, it …

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Pasta Essentials – Cacio e Pepe

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Cacio e Pepe
Cheese & Pepper Pasta
There are many ways to make this classic dish and each Roman cook will show you some slightly different way to manipulate pasta, cheese and pepper into a wonderful, warm bowl of comfort food. We saw this method, called ‘risotato’ as it is like making a risotto, being used by chef Rossana Gialleonardo …

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Supperclub cooking at William’s

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Last weekend we were invited to cook for William Sitwell’s monthly supperclub at Weston Hall. We chose to cook from two of our books, Rome: centuries in a Roman Kitchen and Tuscany: Simple Meals and Fabulous Feasts both published by Hardie Grant. It gave us a chance to cook some of our favourite recipes such as the Roman porchetta, a …

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Rustling up dinner from the allotment, garden and bottom of the fridge

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This weekend our family bundled into our car and drove down to Devon to see my sister Carly and show our Italian guest Pia what the south of England was all about.
As we arrived Carly whisked us off to pretty Instow, a village overlooking a vast estuary, where Pia was introduced to huge, warm, flaky pasties filled with meat …

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Fresh and Fast Tomato Sauce

Caldesi Tuscany

Nine-minute Italian tomato sauce
After years of not daring to alter Italian recipes from whichever mamma gave them to me, I have finally relented and developed this uber quick way to make a tomato sauce. In a classic Italian version the onions are slowly sautéed in olive oil first before adding the tomatoes. The sauce is then gently simmered for …

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Linguine with Crab, Chilli and Cream

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I am always seduced by fresh crabs for sale when I am by the seaside, particularly when someone else has kindly dressed them for me. Everyone loves the pale pink and white meat but there is always the dilemma of what to do with the intensely-flavoured and smoother brown meat.
In this recipe the both are used; the dark meat …

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