May 13, 2014 Fantastic Formaggio Our chef at Caffe Caldesi Antonio is a major cheese freak, a regular visitor to the many cheese purveyors at...
April 23, 2014 How to Peel and Use an Artichoke Italians are crazy for their artichokes and at this time of year they are everywhere, in the markets, restaurants and...
December 12, 2013 What makes an exceptional panettone? I asked food journalist Michela Di Carlo who writes for the Italian national paper, La Republica, what makes one panettone...
November 26, 2013 Prosciutto Di Parma Parma ham is a type of prosciutto (pronounced proshooto) a word derived from the Latin perexuctus, and the modern Italian...
November 26, 2013 Parmigiano Reggiano Parmigiano Reggiano is a hard straw coloured cheese made from raw cow’s milk. It is commonly used as an ingredient...
November 26, 2013 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...
November 26, 2013 Balsamic vinegar A little alchemy mixed with wine, wood and time makes Balsamic vinegar. Originally made and sold as a medicine in...
November 26, 2013 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...
