Video Gallery

Giancarlo and Katie show us how to make an authentic ‘Pizza al metro’ .

Giancarlo shows us how he removes the stone from an avocado.

Here’s a really tasty salad from the Caldesi’s book ‘Around the World in Salads’. It’s really simple to make but delivers in taste on so many levels.

Here Giancarlo gives us his tip on keeping herbs like parsley fresher longer in the fridge which is also a technique for preparing them for freezing.

Here’s Katie’s salad of bacon and gorgonzola on round lettuce with a hot bacon and pine nut dressing. It’s from the Caldesi book ‘Around the World in Salads’.

Giancarlo found a pack of dried porcini mushrooms in the cupboard… here’s a simple and tasty supper dish he made using them.

Giancarlo makes a quick and simple breakfast dish using some tomato sauce and fresh eggs laid by his own hens.

As part of his series ‘Basics of Italian cookery’ Giancarlo shows us how to make a tomato sauce.

Katie shows us the simplest way to make a healthy side dish of cauliflower steamed with a little butter and seasoning.

Giancarlo shows us how to make his garlic and herb stuffing for porchetta and chicken as part of his basic Italian cookery series.

Giancarlo Caldesi shows us how he chops his onions.

Here’s the recipe for the perfect tomato sauce for pizza from Giancarlo and Katie.

Left over bit of cheese in the fridge? Just grate, add some cream and seasoning in a pan. Add to pasta… easy supper.

Katie at home whipping up a simple but very tasty Italian dessert.

In Florence, the name of these gnocchi literally means ‘nude’ gnocchi as they are like the spinach and ricotta stuffing that you find in ravioli only without their pasta clothes. If you don’t have kale, use spinach or Swiss chard leaves instead. Serve them with the bacon, butter and sage sauce or Our Favourite Tomato Sauce.

Here’s how to make fresh pasta flavoured with cocoa which can be used to make ravioli stuffed with gorgonzola and walnuts in a lemon butter sauce. See Katie’s blog for the full recipe.

Giancarlo uses the pasta machine to make Fettuccine. You can also roll out the pasta ensuring that you keep your surface and the rolling pin well floured so it doesn’t stick. The ideal thickness is about 1mm so when you hold it up you can see your fingers through the pasta.