Inspired by Giancarlo’s rural upbringing in Tuscany, Katie and Giancarlo opened Caldesi in Campagna, meaning Caldesi in the Country, in 2007. The Caldesi’s are passionate about seasonal and sustainable ingredients and use local produce such as game, meat and eggs where possible. They are proud of their authentic Italian cooking and herb garden where diners can eat al fresco.
Giancarlo and Katie Caldesi
Giancarlo and Katie’s first project was the Tuscan cuisine Caldesi Restaurant followed by the more informal Caffè Caldesi. In 2005 the hugely popular La Cucina Caldesi cookery school was born, and in her spare time Katie wrote the best-selling Italian Mama’s Kitchen.
2006 saw the couple star in BBC TV’s Return to Tuscany and they are popular guest chefs on Saturday Kitchen, Market Kitchen, Masterchef and BBC Breakfast. Recently opened is country style Caldesi in Campagna in Bray, Berks, Katie’s latest book The Italian Cookery Course (Oct ’09) was nominated for the Andre Simon Awards and oh yes, along the way they found the time to produce two lovely sons!
Roberto Franzini – Managing Director
Favorite Italian recipe: Everything my mum cooks!
Favorite place: Piacenza
Roberto has worked from 2000 to 2007 in the clothing, chemical, medical and aesthetic sectors covering senior managerial positions such as Export Manager, Finance Director and Member of the Board of Directors.
Over these years Roberto acquired high skills level of finance, administration, accountancy, operation and sales.
He joined Caldesi in 2007 as his first experience within the hospitality industry adding to Caldesi a stable and well organized structure.
Vincenzo Di Monda – Restaurant Manager
Favorite Italian recipe: Spaghetti alla vongole
Favorite place: Ravello
Vincenzo hit UK shores in 1996 fresh from Venice where he worked at the renowned Cipriani Hotel. He shares the Caldesi passion for delicious food and fine wines and declares “Chiamatemi pazzo – Call me mad because yes it is hard work, but good food, good wine, good guests, what a wonderful way to earn a living!”.
Head Chef Gregorio Piazza studied in Augusta, Italy and has been with us since the age of 19. His traditional style of cooking and use of honest flavours has been much applauded by the likes of Mathew Norman in the Daily Telegraph and Joe Walsh in the Independent. His signature dishes include a sea bass ravioli that we daren’t take off the menu in fear of a customer revolution and the crowd pleasing dessert ‘bomboloni’. Gregorio was central to Caldesi in Campagna winning 2 AA Rosettes.