Archive for November, 2013

Prosciutto Di Parma

prosciuttoparma2

 

Parma ham is a type of prosciutto (pronounced proshooto) a word derived from the Latin perexuctus, and the modern Italian verb prosciugare meaning ‘to deprive of all liquid’, because the hams are salted and dried. This preserving process dates back at least to the second century B.C. and thought to have used by the Romans and Etruscans.  It …

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Parmigiano Reggiano

Parmigiano Reggiano

Parmigiano Reggiano is a hard straw coloured cheese made from raw cow’s milk.  It is commonly used as an ingredient in grated form but is also wonderful to eat on its own in small pieces or shavings.  Parmigiano isn’t salty but is ‘umami’ meaning savoury – this is due to the amino acids breaking down in the slow maturation. Foods …

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Olive oil – Just like wine – a sublime grand cru or quaffable plonk?

Olive oil – Just like wine – a sublime grand cru or quaffable plonk?

When you think about choosing an olive oil think about how you would choose a wine- an expensive fine wine at one end of the scale to savour with something special or everyday, quaffable ‘plonk’ at the other.  In my kitchen I have little bottles of single estate extra-virgin olive oils, I buy them when I am in Italy or …

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Balsamic vinegar

Balsamic vinegar

A little alchemy mixed with wine, wood and time makes Balsamic vinegar. Originally made and sold as a medicine in the Middle Ages in the form of a tonic it was used to “heal, soothe and restore”. You can imagine medieval traders shouting out promises of the healing powers of their bottles at markets in Northern Italy. Rather like a …

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Sloe Gin

Slow Gin

“Slow” Gin and Tonic has a pretty pink glow – and so do I after drinking a couple of these! Above the pinky orange drinks are sloe gin, the deep purple one is a blackberry version.
Sloes are the berries of the blackthorn tree, which have a bluish purple bloom to them, making them appear like small dark grapes. Watch out …

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Our 6 Top Italian Cooking Ingredients

Our 6 Top Italian Cooking Ingredients

At La Cucina Caldesi we are frequently asked about our products and cooking ingredients, what to choose and where to source them. Stefano Borella, our Head Lecturer and Katie Caldesi have put together a list of FAQS.
Tinned Tomatoes 
For making sauces we recommend tinned plum tomatoes which are produced in Italy; good quality brands such as Cirio and …

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Our Favourite Italian Food Stores

Our Favourite Italian Food Stores

Do let us know of ones in other areas in the UK and the world, we would love to add them to the list.
Italian Continental Stores
Jubilee House, Denmark St, Maidenhead SL6 7BN
Tel: 01628 770110
www.italiancont.co.uk
 
Camisa and Son
61 Old Compton Street, Soho, London W1D 6HJ
Tel: 020 7437 7610
 
Lina Stores
18 Brewer Street, …

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