Perfect for the Party Season…

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At casa Caldesi we have already put up our tree as we really embrace the run up to Christmas and enjoy holding parties to bring our neighbours, family and friends together. We exchange best wishes, presents and most of all recipes and tips for Christmas entertaining! So, as the season of ‘Festive Fun’ approaches here’s a great recipe for a …

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Sicily… Italian Fusion Cooking

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Our big, bright, shiny new book is out! It’s called Sicily, Recipes from an Italian Island. It follows in the series produced by the brilliant publisher Kate Pollard from Hardie Grant UK. She steered our happy little crew through the regions of Amalfi, Venice, Rome and now Sicily to produce stunning books with Helen Cathcart’s enticing photographs.
It’s been amazing …

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The Greatest of Grains…

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Here’s my final recipe to celebrate National Vegetarian Week. It’s a great, healthy salad that is  filling and is good on its own or as a side.
Heritage Grain Salad with Seeds, Nuts and Roasted Red Onions
‘Have you got indi grains?’ said the American man named Neil sat next to me on the plane home. He realised I …

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Zesty, Zingy, Deliciousness …

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Here’s another vegetarian dish to celebrate National Vegetarian Week. It’s one of our favourite salads at home and ideal for an al fresco lunch in the heat of the summer… which seems to have come early this year. Try it too with a poached egg for breakfast, it a great start to the day.
Charred Corn, Tomato, Avocado and Black Bean …

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Un-lock Your Inner Vegetarian…

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To celebrate National Vegetarian week I’m posting some recipes that will tempt even the most dedicated carnivores to ditch the meat and enjoy some fresh, in-season, flavourful and health giving veg.
My first is a delicious and stylish dish where the humble courgette is the star of the show…
Courgette and Courgette Flower Carpaccio with Ricotta
This is light and …

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Hard at Wok…

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We were very lucky to welcome Jeremy Pang from School of Wok to La Cucina Caldesi to celebrate Chinese New Year in early February.
While we’re known for being a specialist Italian cookery school every now again it’s nice to explore the cookery of other cultures. The one thing Italian and Chinese food have in common is pasta and we …

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All about the oil…

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We recently held an evening at Caldesi in Campagna to celebrate the new season’s Italian olive oil. Along with some samples from Filippo Berio and the knowledge of our cookery school’s expert Stefano we’d arranged a tutored tasting followed by a feast cooked by Giancarlo and Head Chef Gregorio.
I’d arranged the restaurant to look like a traditional taverna and …

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A Perfect Winter Salad..

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Insalata di indivia con miele, pinoli e gorgonzola 
Endive salad with gorgonzola, pine nuts and honey
Serves 4
Endives are part of the chicory family and have a gentle bitterness to them which, in this recipe, is balanced by the honey. Endive leaves are the perfect shape to carry salads and we often eat this salad with our fingers …

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A Cranberry Classic

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This is my last blog before Christmas so I would thought I’d share a family recipe for cranberry sauce which is an essential part of a poultry centred Christmas luncheon and also goes so well with the Boxing Day cold cuts.
My Mum always made her cranberry sauce with port and orange. It was rich, sticky and looked just like …

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Party Nibbles Turin Style…

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This is a recipe from my book ‘The Italian Cookery Course’ which I use time and time again. With the Christmas drinks party season about to fall upon us these are really easy to make and make a great pre-dinner nibble with a Christmas cocktail or two.
Torinese Breadsticks
Grissini Torinesi
These long thin breadsticks, known as grissini torinesi, hail …

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