il giornale di caldesi spring 2011

Il Giornale di Caldesi

Fighting for our fish Welcome from the family Caldesi

The World’s oceans have always been a vital part of nature’s larder provid-ing us with a bountiful selection of fish, shell fish, crustacean and sea vegetables. However there is a real and ever increasing threat that the larder will run out with whole species of fish becoming endangered due to pollution, over fishing, unsustainable fishing practises, discard and intru-sive fishing techniques that actively damage the marine environment. That’s why at Caldesi we’ve taken real action to ensure we do not add to any further damage to the future of our wonderful ocean larder. The area of fish sustainability seems to be a minefield, a labyrinth of conflicting opinions and argu-ments. Being faced with these com-plications is a good way for many of us to opt out. It seems easier for the consumer to look for the little blue MSC sticker on fish bought in super-markets but for us restaurateurs it’s not so straight forward. We have to order for you and that means hoping our customers are willing to spend a premium for sustainable fish and

that they care about how and where the fish was caught or its scarcity. We’ve introduced the delights of gurnard and persuaded you of the subtle flavours of pollack in the past but still scallops, monkfish and sea-bass that are the reigning kings of our sales. Some of these will remain on our menu for a while so as not to disappoint but we will be sourc-ing them differently and offering other choices such as mackerel, sar-dines from our Cornish shores, deli-cate dabs, fried sprats with lemon, fat juicy crab from Brixham, line caught cod and pollack with black butter and capers, diver caught scal-lops and Scottish salmon all sus-tainably fished. Giancarlo and Katie have been on fishy adventures up and down the

British coastlines, to wonderful Bil-lingsgate market, to our fish suppli-ers on Fish Island in Bow to try to get their heads around this voyage to help our seas. We’ve signed up to Fishfight to stop the practise of dis-card and support proper stewardship of the seas. Now we are doing our bit to help, will you? Watch our display of photographs in Caffè Caldesi of our fishy adven-tures, our daily specials in our res-taurants and our choice of fish in our cookery school for some great new recipes, Italian of course but using great British produce. Here’s a simple but really tasty way to enjoy sustainable British mackerel.

Two ways wITh maCkerel

Season mackerel fillets generously on each side with salt and pepper and drizzle with extra-virgin olive oil. Grill or panfry briefly on both sides until just cooked through. Now either serve on creamy mashed potato with salsa verde from the recipe below or slap the fillets into a soft white bap with a little finely chopped red onion, a good squeeze of lemon and some roughly chopped parsley. Eat straight away.

To make Salsa Verde or Green Sauce • 120ml olive oil • 30g flat-leaf parsley• 1 tablespoon capers, drained and rinsed• 5 anchovy fillets • 1 tablespoon lemon juice • 1 garlic clove• Pepper to taste

Prepare the salsa verde by combin-ing and blending all the ingredients together in a food processor. Adjust the seasoning to taste.

are you a calorie counter?

spring edition

‘We should look for someone to eat and drink with before looking for something to eat and drink...’~ epicurus

Imagine Giancarlo’s surprise when he got a call from the BBC asking him if he’d like to join Bill and Sian on the BBC Breakfast couch to talk about calories. Just as he was think-ing his post Christmas diet was going great guns having lost almost a pound in six weeks! Giancarlo however, was happy to hear that it wasn’t his calorie intake they want-

ed to discuss… but yours. Well, more specifically whether restaurants should publish the calories of dishes on their menus so you the customer can count calories as you eat out. Joining Giancarlo in the debate was Tam Fry spokesman for Nation-al Obesity Forum and Chairman of the Child Growth Forum. Tam’s mission is to provide people with

You love us...

www.caldesi.com

CaFFè CaldesI, Italian Restaurant, Café and Bar 118 Marylebone Lane London W1U 2QF Tel: 0207 487 0753/4

CaldesI In CampaGna Fine Dining Old Mill Lane, Bray Berkshire SL6 2BG Tel: 01628 788 500

la CuCIna CaldesI The Italian Cookery School 118 Marylebone LaneLondon W1U 2QF Tel: 0207 487 0750/6/8

It’s Springtime in the kitchen with the new season bringing a bountiful supply of fresh ingredients. We've been out sourcing produce such as local suckling pigs, foraged wild garlic and fabulous burrata. It’s our favourite time of year and we’d love to share it with you at our restaurants in Marylebone and Bray. Lookout for some great springtime courses at our cookery schools too and spring into spring the Caldesi way!

we’ve taken real action to ensure we do not add to any further damage to the future of our wonderful ocean larder

We're proud that Caldesi in Campagna has been awarded a Top Table Top Rated Award for receiving exceptionally positive feedback from our customers in the past 12 months.

Thank You!

The Oscars of the Food World

We're very excited that Katie's latest book has been nominated for a James Beard Foundation Award. The results are announced in New York on the 6th May... which also happens to be her Birthday!

the knowledge and power to make informed decisions on what they eat. 'When you look at the Italian diet and the longevity of the Mediterra-nean people I’m not sure if it’s calo-ries or the Italian’s avoidance pro-cessed foods that is the key?' said Giancarlo, then to continue with his diet he served up the Tiramisu.

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For full course descriptions see www.caldesi.com

Caldesi in Campagna Fine Dining

Old Mill Lane, Bray,Berkshire SL6 2BG Tel: 01628 788 500

Inspired by Giancarlo’s rural upbringing in Tuscany, Giancarlo and Katie 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.

Fresh pasTa and seasonal sauCes, a CookInG Course Join Giancarlo and learn how to make fresh pasta including fettucine, lasagna, tortelloni with classic ragù and other sauces. Once all the cooking is done enjoy what you’ve made as lunch, with a relaxing glass of wine. Price: £125 per person. Date: Thursday 14th April, 10.00am – 3.00pm Wednesday 18th May, 10.00am – 3.00pm Wednesday 15th June, 10.00am – 3.00pm

asparaGus season sTarTs on 23rd aprIlWe can’t wait to buy news season Asparagus hand picked from our local grower and get it on our menus. Come and enjoy Asparagus in wrapped in Veal esca-lopes with Parma ham and white wine sauce, Aspara-gus with eggs and black truffle shavings and many more delicious dishes.

rIsI e BIsI dayEnjoy Giancarlo’s special risotto to celebrate the new season’s peas in this historically famous Venetian dish. The peas were originally brought on a long journey across the plains of Italy to be enjoyed first by the Doge and his guests.Date: Tuesday 26th April Served lunch and dinner.

pasTa, pasTa, pasTa!Watch Giancarlo and Katie demonstrate making pasta from scratch while enjoying a glass of Tuscan wine, then enjoy a trio of pasta dishes in our restau-rant.Price: £25 for a trio of pasta and crostini and a

glass of wine on arrival. Date: Wednesday 11th May. Demonstration starts

at 12.30pm

Events at Caldesi in Campagna – April to June 2011

Many of our readers will know Nedo as the friendly face that greets them at Caldesi in Campagna but what they may not know is he’s a veritable mine of information. Hailing from the medieval Tuscan town of Scrofiano our Inter Milan supporting, Ferrari following head waiter is here to answer any questions you may have.

nedo knows best…

This is a classic Italian dish with a gentle sauce that complements the delicate flavour of the fish. Usually it’s made with Sole or Plaice but we are using more sustainable dabs instead. In Italian the sauce is called ‘alla Mugnaia’ which means a girl who worked in a mill making flour.

Serves 2• 2 dabs, filleted• Salt and pepper• 25g flour• 2 tablespoons of extra-virgin

olive oil• 3 tablespoons white wine • 3 tablespoons fish stock or

hot water• 50g butter• 1 tablespoon of finely

chopped parsley • 1 tablespoon of lemon juice

Season the dabs and coat them in the flour, tapping off the excess. Heat the oil in a frying pan and fry the fillets for a minute on each side, using a palette knife to turn them over. Pour in the white wine and allow to reduce for one minute. Add the butter and parsley and shake the pan to blend. Add the fish stock or water, shake again and serve with wilted spinach and garlic.

new seasonal taster menu

dab it on

essenTIal ITalIan meaT dIshesGiancarlo is never happier than when he is cooking with meat. On this course you’ll learn butchery, meat preparation and prepare a range of classic Italian dishes. Expect a hands-on morning followed by a full on carnivorous lunch with wine. Price: £150Date: Saturday 7th May, 10.00am – 3.00pm Wednesday 8th June, 10.00am – 3.00pm

FoodIes FesTIval hampTon CourTCome and see Giancarlo and Katie at the festival as they demonstrate some of our favourite dishes. If you love food you’ll love this festival.See www.foodiesfestival.com for more detailsDate: 28th & 29th May

FaThers’ day 19Th It’s about time Dad’s got the recognition they deserve. Treat your Dad to a special 3 course Father’s Day lunch and when you do as a special gift we will invite him to come back to the restaurant for a very special ‘free’ pasta course taught by Giancarlo himself the following week.Price: 3 course menu £35 per head.Date: Sunday 19th JuneNB:- Special gift pasta course takes place on 25th June.

Gerrards Cross summer FaIrCome and join Giancarlo and Katie at Gerrards Cross summer fair and join in the fun with other local pro-ducers and friends. Date: Saturday 18th June

FeasT oF san GIovannI BaTTIsTaWe’re really excited to recreate this festival that occurs annually in Giancarlo’s homeland of Tus-cany. To celebrate the birthday of John the Baptist, the town on Garfagnana forms a candlelit parade to bring an effigy of San Giovanni to their church. We won’t be surprising the vicar of Bray with this tradi-tion but instead we will lay out our tables inside and out Italian style and enjoy a typical set menu as if you were under the Tuscan evening sun. Enjoy antipasti such as Insalata di Farro—a salad made from the grain from the Garfagnana region, salumi such as lardo di Colonnata on hot fried dough squares, fennel seed salami, coppa and torta dell’erba an open spinach and cheese tart. Follow this with ravioli in brodo, a meat-filled ravioli in broth, poached chicken in salsa verde & salad with wild herbs and roast suckling pig with new potatoes.

Finish with the delicious Vin Santo from Fresco-baldi’ cellars and of course our well-know bomboloni with hot cherry sauce and vanilla custard. Price: £39.50 per personDate: Friday 24th June CookInG over Coals – ITalIan BarBeCue evenInGs Come and celebrate summer at Caldesi in Campagna in Bray, Berkshire when Giancarlo will cook outside on our woodburning oven and barbecue. Choose from a selection of suckling pig, Giancarlo’s spare ribs, chicken and fish with salads and hot Focaccia. Finish with Tiramisu and Bomboloni.Price: £28 per person (£15 per child) including a welcome drink, canapés on arrival, barbecued meat, fish and dessert.Date: Thursday 30th June, starts 7.30pm

saGra delle CIlIeGe – a CeleBraTIon oF CherrIes Italy has regular small, local food festivals called sagre when the locals come out to eat together and celebrate the new season’s food. To welcome the cherry season we will be cooking them Italian style. During this four-day festival savour Duck with Cher-ries and Chianti, Pannacotta with Amarena cher-ries, Cherry and Brandy torte and more. Try also our favourite Chianti and Morellino di Scansano a wonderful rich red wine with cherry flavours by the glass.Date: From 12th July – 17th July

We’re really excited to announce the start of our Seasonal Tasting Menu at Caldesi in Campagna. Giancarlo and the chefs love to take British produce and cook it with Italian amore and style. Enjoy a 5-course taster menu featuring antipasti, pasta, fish, meat and a delicious Italian dolce. Our new Spring A la Carte and Taster Menu will include the new season’s lamb with artichoke, mint and pecorino, asparagus, local rabbit cooked Tuscan style with olives and tomatoes, wood pigeon ragù, new potatoes, Wild garlic stuffed Cornish mackerel, mussels in garlic with linguine, oysters, crab, sea trout, nettle gnocchi with sage and butter sauce and more. Available on Friday and Saturday nights but can be pre-booked for other days. Price £55 per person. A complete vegetarian taster menu is also available.

sTarTs FrIday aprIl 7Th

This is an easy one Alice. Check out www.braycottages.comThese fully serviced cottages are simply oozing character, luxury, charm and intimacy, the eclectic mix of modern and traditional is perfect-ly balanced to create just the right environment for you to celebrate a very special occasion and you can book them for just one night or lon-ger. I especially like that they offer a full concierge so you really don’t have to think of anything.

Salute!, Nedo

Hi Nedo,

We’re coming to enjoy a 40th Birthday dinner at Caldesi in Campagna and wondered if you could recommend a place to stay so we can make a weekend of our trip to Bray.

Many Thanks, Alice

FIlleT oF daB wITh lemon, parsley and BuTTer sauCe

The essenTIal ITalIanTutors: Katie Caldesi & Stefano BorellaKatie & Stefano will guide you through the Italian classics such from focaccia and pizza to the essential sauces for pasta such as arrabbiata and ragù. Other dishes include stocks, seasonal risotto, soups, fish, and classic Italian desserts.Price: £150Dates: Saturday 16th April, 10.00am – 4.00pm Monday 9th May, 10.00am – 4.00pm Saturday 21st May, 10.00am – 4.00pm Monday 13th June, 10.00am – 4.00pm GIanCarlo’s masTer CheF ChallenGe Tutor:- Giancarlo CaldesiLearn chef’s tips such as knife skills, presentation techniques, how to part-cook risotto, save time in the kitchen. Giancarlo will turn the demo island into a 'pass' as you become his brigade and help serve the dishes under his guidance.Price: £150Dates: Saturday 9th July, 10.00am – 4.00pm

The ITalIan summerTutor: Katie CaldesiCelebrate summertime using seasonal ingredients.Dishes include Fresh Tomato Sauce, Battered Cour-gette Flowers, Sage and Pinenut Cous-Cous, Goat’s Cheese and Cobnut Salad with Berry sauce and more. Price: £110Date: Monday 11th July, 10.00am – 2.00pm

The 3 Course ITalIan – aImed aT InTermedIaTes Tutor: Giancarlo Caldesi & Stefano BorellaLearn a selection of Italian antipasti, pasta, main course dishes and seasonal contorni. Then create a full range of Italian desserts. A full days course mix-ing demonstration and hands-on cookingPrice: £150Date: Friday 15th July, 10.00am – 4.00pm

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Our spring summer programme is packed full of courses that make the most of the wonderful seasonal ingredients that will soon be bursting onto the shelves. From the best British Asparagus to the first crop of garden peas, punnets of soft fruits to armfuls of broad beans in the pod our teachers will make the most of all that the season has to offer and deliver a myriad of deliciously flavoursome

spring & summer programmedishes. With small class sizes to maximise your experience and a host of interesting visiting tutors we know there’s a course for you, your family and friends. With courses in London, Gerrard’s Cross and Bray and even more dates than ever before make sure you check our website or call 0207 487 0750/6/8 for the latest updates. Buon Appetito!

La Cucina Caldesi The Italian Cookery School

118 Marylebone LaneLondon, W1U 2QF

Tel: 0207 487 0750/6/8

All our courses are inclusive of lunch or dinner where you can enjoy the results of your work. If it is not included it is specified on the course description

At the time of your booking, please read carefully the terms and conditions on our website and check the course location.

We pride ourselves in the design and quality of our courses and you tell us we're doing the right thing. Obviously Italian Food is our passion and speciality but just as you like to explore other cuisines so do we, which is why we have added some non-Italian courses this season. Check out Katie's 'Bring out the British' course and make classic British dishes with an interesting twist (Wednesday 11th October), Ghalid Assyb's 'Moroc-can Day' ( Tuesday 28th June) and 'The Big Break-fast & Brunch Course' (Wednesday 11th May) at Katie's Kitchen in Gerrards Cross. We've still got all your old favourites as well and for those of you who'd like to stock your fridges or freezers we've designed 'The Great Italian Take-away' (Monday 18th April & Friday 17th June) a course where

you learn to make the dishes then take home five whole days worth of delicious Italian meals! This season we've also extended the courses which allow you to interact with artisan food producers and as always we're focusing on seasonality and sustainability. Make sure you keep up-to-date by checking out our website at www.caldesi.com

Below is a list of this season’s course tutors:

Courses for everyone...

The CaldesI TraTTorIa Tutor: La Cucina CaldesiCreate an array of tasty, seasonal, trattoria style regional Italian dishes such as sausage and bean cas-serole, stuffed mushrooms or an amazing orange and polenta cake. Price: £85Dates: Saturday 7th May, 6.30pm – 9.30pm Saturday 25th June, 6.30pm – 9.30pm Saturday 9th July, 6.30pm – 9.30pm Saturday 6th August, 6.30pm – 9.30pm

The easy ITalIan – GreaT For BeGInnersTutors: Katie Caldesi & Stefano BorellaDiscover the secrets of great Italian cuisine. Katie & Stefano will teach a selection of simple, tasty recipes that you can recreate with confidence at home. Price: £150Dates: Monday 11th April, 10.00am – 4.00pm Saturday 18th June, 10.00am – 4.00pm Tuesday 2nd August, 10.00am – 4.00pm

ITalIan dInner parTyTutor: Ghalid AssybHead chef of the popular ‘Fait Maison’ in Kensington, Ghalid enjoys introducing different flavours and tex-tures to his dishes, making them contemporary and sometimes stretching your taste buds! Price: £100Date: Saturday 25th June, 10.00am – 3.00pm

norTh vs souTh – The GreaT ITalIan CulInary dIvIde Tutors :- Katie Caldesi & Stefano BorellaDiscover Italy’s regional culinary differences and enjoy some light hearted competition with Katie Caldesi and Stefano Borella as they show how to cook their favourite dishes. Stefano will concentrate on his family dishes from the north around Parma and Katie will focus on Southern Italian food. You’ll cook up some real treats and get the chance to decide which half of the country’s cooking you prefer!Price: £120Date: Saturday 11th June, 6.30pm – 10.00pm

The ITalIan BuTCherTutor: Giancarlo CaldesiA recipe packed class where Giancarlo will guide you through a wide range of cuts and cookery methods. Together you’ll cook an array of meat dishes which varying depending on what’s best and in season.Price: £140Date: Friday 5th August, 10.00am – 3.00pm sea To skyTutor: Ursula FerrignoJoin Ursula in re-creating a seasonal selection of reci-pes from her book 'Sea to Sky'. Taking recipes based on traditional dishes from the coasts, mountains, riv-ers, forests, plains and islands of Italy and adapting them for home cooking. Price: £100Date: Saturday 30th July, 10.00am – 2.00pm

desserTs, desserTs, desserTs – ITalIan paTIsserIeTutor: Stefano BorellaLearn the essential skills to make perfect pastry, choux buns, beignets, along with meringues, home-made chocolate truffles and classic Italian biscuits such as 'baci di dama'. Price: £170Date: Sunday 3rd July, 10.00am – 4.00pm

Cookery courses at la Cucina Caldesi




we’re constantly adding new courses see www.caldesi.com

��Katie Caldesi�Giancarlo Caldesi�Ghalid Assyb�Stefano Borella�Viviana Romanori

�Ursula Ferrigno�Sophie Grigson�Valentina Harris�Salvatore Luciano Carolina Catala-Fortuny

GIanCarlo CaldesI It’s hard to tempt the ‘Godfather’ of Italian cookery away from his stove but we’ve managed to nab him for some exciting fun course in London and Bray. Among his new classes there’s ‘The Italian Masterchef Challenge’ where having learned your dishes you get to compete under the pressure of a professional chef to cook and present them to order. We’ve also got firm favourites like Giancarlo’s definitive pasta course ‘The Art of Fresh Pasta’ and all you need to know about choosing, preparing and cooking meat in ‘The Italian Butcher’. All Giancarlo’s courses are known for being great fun yet highly educational at the same time.

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spring & summer programme

maTChInG wIne wITh FoodTutor: Valentina HarrisThe amiable Valentina Harris is your chef for the course and she will be focusing on seasonal wines that have been chosen to compliment a fabulous menu, cre-ated by Valentina herself and prepared by you! Price: £130Dates: Friday 8th April, 6.30pm – 10.00pm Sunday 10th July, 10.30am – 2.30pm

Foods From The ITalIan IslandsTutor: Sophie Grigson Together with Sophie you’ll be creating such delights as ‘fregula kin arsellas’ (Sardinian pasta with clams), ‘sarde a beccaficu’ (Sicilian sardines with pine nuts and currants) and torta caprese (chocolate and almond cake). Price: £150Date: Sunday 17th July, 10.00am – 3.00pm

The arT oF Fresh pasTaTutor: Giancarlo CaldesiGiancarlo shares his expert knowledge on fresh pasta making as you learn how to make the best pasta, which pasta shapes suit which pasta sauce, how to make a rich egg yolk pasta or perhaps even his famous egg-free pasta. Price: £120Date: Friday 10th June, 10.00am – 2.00pm

The summer veGeTarIan Tutor: Katie CaldesiJoin Katie in preparing an eclectic and seasonal selec-tion of recipes such as Goat’s cheese pannacotta with roasted pepper sauce, Homemade sundried tomatoes under oil, Caponata, Fresh tomato sauce and more.Price: £95Date: Tuesday 14th June, 10.00am – 2.00pm

Fresh pasTa For novICes Tutor: La Cucina CaldesiAimed at keen would be cooks who have a passion for Italian food and are keen to learn how to make pasta from scratch. Our chef will teach you the techniques of pasta making, step by step and the sauces to go with them including Genovese pesto, versatile tomato sauce, rich ragù and a classic ‘carbonara’.Price: £85Dates: Wednesday 27th April, 6.30pm – 9.30pm Saturday 14th May, 6.30pm – 9.30pm Tuesday 14th June, 6.30pm – 9.30pm

pIzza, pIzza, pIzza & moreTTI Beer!Tutor: La Cucina CaldesiLearn how to make the perfect pizza dough from scratch and how to make ‘Focaccia’ (Italian bread). You will also prepare a vast array of toppings and cre-ate your own pizza and, by the end of the evening we hope you will become a master in kneading, season-ing, dressing and baking pizzas. Price: £95Dates: Friday 15th April, 6.30pm – 9.30pm Sunday 8th May, 10.30am – 2.00pm Friday 17th June, 6.30pm – 9.30pm

TraTTorIa Food For FrIends and FamIlyTutor: Ursula FerrignoLearn to cook Ursula’s simple and delicious recipes from her book 'Trattoria'. Fresh tagliatelle with sword-fish and courgette ribbons, red mullet steamed in paper, Italian flat romano bean salad with mint, fol-lowed by a dessert of chocolate and chestnut cake with seasonal sweet berries are just a few of the nourishing dishes that may be on the menu.Price: £105Date: Tuesday 7th June, 10.00am – 2.00pm

30 mInuTes ITalIan menusTutor: Katie CaldesiAimed at teaching you how to make great Italian food quickly; a selection of 10 dishes have been carefully chosen by Katie due to the fact they can be created in anything from 5–30 minutes. Recipes will include a selection of Italian starters, risotto and quick fresh pasta sauces. Price: £110Dates: Tuesday 17th May, 6.30pm – 9.30pm Wednesday 15th June, 10.00am – 2.00pm Monday 4th July, 10.00am – 2.00pm Saturday 13th August, 10.00am – 2.00pm

sunday markeT kITChen Tutor: La Cucina Caldesi A culinary journey through the flavours of the Maryle-bone Farmer’s market where you’ll choose the most seasonal, local and fresh ingredients before return-ing back to the school where you’ll cook a selection of Italian dishes for a 'pranzo della domenica' (‘Italian Sunday lunch’).Price: £95Dates: Sunday 3rd April, 10.30am – 3.00pm Sunday 22nd May, 10.30am – 3.00pm Sunday 26th June, 10.00am – 3.00pm

medITerranean dInner parTyTutor: Ghalid AssybJoin Ghalid in this fabulous course where he’ll show you how to create colourful, seasonal dishes from across the Mediterranean. Create dishes such as lamb scented with cumin and fregola or harissa spiced qui-noa salad or roast chicken with lemon and pine nuts. Price: £100Date: Saturday 21st May, 6.30pm – 9.30pm

men In The kITChenTutor: Stefano BorellaDo you have a passion for Italian food? Join like-mind-ed men in a relaxed atmosphere and learn hands-on how to cook a typical three course Italian meal over a glass of wine. Price: £95Date: Friday 10th June, 6.30pm – 9.30pm

sunday nIGhT supper CluBTutor: Stefano BorellaLearn how to cook a selection of Italian dishes in an informal, sociable atmosphere. Each week we’ll teach a different aspect of Italian cooking. After preparing the meal together enjoy a light supper with a glass of wine.Price: £85Dates: Sunday 17th April, 6.00pm – 9.00pm Sunday 15th May, 6.00pm – 9.00pm Sunday 5th June, 6.00pm – 9.00pm

TusCan CookInG wITh GIanCarlo CaldesITutor: Giancarlo CaldesiFrom the heart of Tuscany to the plate join Giancar-lo as he teaches you to cooks dishes from his roots. Prepare some great traditional Tuscan recipes such us the ‘hunter’s catch’ roast or his signature Tuscan lasagne.Price: £120Date: Friday 20th May, 10.30am – 2.00pm

IT’s all aBouT The ChoColaTeTutor: Stefano BorellaA chocoholics delight including truffle making, choco-late desserts (includes a chocolate tart, mousse and ice-cream) a chocolate tasting and explanation of chocolate making. You’ll also be creating chocolate eggs – perfect for Easter!Price: £170Date: Tuesday 19th April, 10.00am – 4.00pm

spanIsh FamIly FoodTutor: Carolina Catala-FortunyCarolina introduces you to a selection of traditional Catalan dishes as well as an array of sensational regional Spanish recipes. With special cooking meth-ods and fresh seasonal ingredients Carolina will show you how to capture the flavours and essence of real Spanish cookery. Price: £150Date: Saturday 7th May,10.00am – 4.00pm

Truly madly ITalIanTutor: Ursula FerrignoFresh pasta with asparagus and cream, fennel and prawns in a wine sauce, chicken stew with Umbrian flatbread, broad beans with swiss chard and tomato and a peach and lemon tart – if just the sound of these dishes make your mouth water, then this is a course for you.Price: £95Dates: Friday 6th May, 10.30am – 2.00pm Saturday 16th July, 10.00am – 2.00pm

sophIe’s summer markeT TourTutor: Sophie GrigsonVisit Marylebone Farmers market where you’ll meet producers and learn first hand about the seasonal ingredients on offer. Return to La Cucina Caldesi with your purchases to get down to some serious cooking.Create seasonal dishes such as Fregula kin Arsellas (fregula with clams), ravioli with ricotta, mint and lemon, asparagus & pecorino frittata, vitello tonnato, fennel & orange salad and a dessert such as the Italian cream dessert Sciumette.Price: £150Date: Sunday 5th June, 10.00am – 3.00pm

pasTa, pasTa, pasTa!Tutor: Valentina HarrisPractice your pasta making skills as well as learning new techniques and sauces. Suitable for both novice and intermediate chefs as everything is made from scratch and class sizes are kept small to allow plenty of hands on tuition. Price: £90Dates: Tuesday 12th April, 10.30am – 2.00pm Wednesday 4th May, 6.30pm – 9.30pm Tuesday 19th July, 10.00am – 2.00pm Tuesday 2nd August, 6.30pm – 9.30pm

rIsoTTo and Foods From norThern ITaly Tutor: Valentina HarrisLearn the skills of risotto making along with how to cook delicious food from the North. Our expert chef Valentina will guide you through the gastronomic tra-ditions of some of the Northern regions sharing with you some of her favourite recipes from Veneto, Lom-bardia, Piedmont and other areas. Price: £120Dates: Friday 1st July, 10.00am – 2.00pm Tuesday 6th September, 10.00am – 2.00pm

La Cucina Caldesi The Italian Cookery School

118 Marylebone LaneLondon, W1U 2QF

Tel: 0207 487 0750/6/8

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Corporate & team building eventsTaIlor made Courses For an exTra speCIal evenT.

Working with you we can design special courses for groups of any size delivering a unique event that really excites the imagination. Here are some new courses we've recently introduced:-

yes CheF!In our variation of the invention test you work as a team to plan a recipe and write it up. Then arriving at the kitchen you’re under pressure to cook it under the watchful eye of highly critical judges. Will your dishes pass the taste test?

pIzza makInG wITh Beer moreTTIFor groups of 20 plus. Compete to make the best pizzas and build up a sweat as you work against the clock then enjoy the results of your toils with a crisp tasting, ice cold Birra Moretti. Call 0207 487 0750 or email [email protected] for a copy of our tailormade course brochure.

hell’s CuCIna aT CaldesI In CampaGna, Bray & la CuCIna, maryleBoneTake over our restaurant for a day work as a brigade in competition to prepare the perfect three course meal then serve it to your invited guests. Who will be voted the Hells Cucina champions? Fun for up to 16 participants serving up to 50 invited guests.

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a nIGhT In napolI – demonsTraTIon CourseTutor: Salvatore LucianoSalavatore prepares an unforgettable dinner from the rich Neapolitan culinary tradition. After a welcome reception with wine from Campania accompanied by ‘stuzzichini’, he’ll cook the infamous ‘mozzarella in carrozza’, a melted deep fried mozzarella in bread-crumbs followed by a traditional octopus salad. After the ‘antipasti’, learn the art of pizza tossing, and how to make a Neapolitan ragù with homemade gnocchi. For dessert, a soft, rich ‘pastiera’ (a traditional Neapol-itan cake with ricotta, chocolate with a hint of orange flower water) the perfect end to this dinnerPrice: £85Dates: Friday 6th May, 6.30pm – 9.30pm Saturday 30th July, 6.30pm – 9.30pm

enTerTaInInG all’ITalIanaTutor: Katie CaldesiHosting a dinner party? Katie will show you how to do it Italian style. Impress your friends with hot focac-cia, a selection of antipasti, fish and meat main course ideas and beautiful dolci. Have fun learning presenta-tion skills to make your plates look like they’ve had star treatment.Price: £120Dates: Thursday 28th April, 10.00am – 2.00pm Tuesday 7th June, 6.30pm – 9.30pm Friday 19th August, 10.00am – 2.00pm

ITs all In The sauCeTutor: Katie CaldesiThe secret is definitely in the sauce as we take you through the great Italian sauces for meat, fish and pasta. Including greats such as Bolognese, classic tomato, red wine sauce, carbonara, white wine and cream, seafood, pesto, vongole and more using sea-sonal ingredients.Price: £95Dates: Thursday 19th May, 10.00am – 2.00pm Wednesday 22nd June, 6.30pm – 9.30pm

new courses for london The GreaT ITalIan Take away – make FIve ITalIan meals and Take Them homeLearn some great recipes and go home stocked up with enough food for the week’s suppers. Dishes such as Roasted Vegetable Lasagne, Traditional Bolognese, Lamb and pea casserole, Slow cooked beef stew, Pol-lack in tomato and olives, Pasta sauces and Stuffed Pancakes. NB: Take away meals are for two unless you would prefer for four in which case there’s surcharge of £25, please contact the office to discuss this option.Price: £150, including five meals to take away,

lunch and a glass of wine.Dates: Monday 18th April, 10.00am – 2.00pm Friday 17th June, 10.00am – 2.00pm

kaTIe’s BreadBaskeT Tutor: Katie CaldesiMake simple white dough to turn into focaccia, roast-ed vegetable rolls and a loaf. See the amazing no-knead wholemeal and seeded loaf, crispy cracker bread and make a beer dough to make a fantastic pizza. Enjoy kneading and shaping and learn how to turn your domestic oven into a baker's oven. Enjoy your pizza with a glass of wine and take the rest of your bread home.Price: £110Dates: Friday 15th April, 10.00am – 3.00pm Monday 20th June, 10.00am – 3.00pm

Cookery classes for ChildrenITalIan mama’s kITChen (6–12 years old)Tutor: Viviana RomanoriCooking is a wonderful way to encourage children's creativity and teach them how to eat in a healthy and varied way. Our true Italian mama has lots of experi-ence in cooking with children. She’ll teach her stu-dents how to make dishes such as fresh pasta, clas-sic ragù, potato gnocchi and other delicious seasonal dishes. Price: £45Dates: Saturday 9th April, 10.30am – 1.00pm Saturday 11th June, 10.30am – 1.00pm Monday 18th July, 10.30am – 1.00pm & 2.00pm – 4.30pm Monday 8th August, 10.30am – 1.00pm & 2.00pm – 4.30pm Saturday 3rd September, 10.30am – 1.00pm

la CuCIna deI raGazzI – CookInG For Teens (13 – 16 years old)Tutor: Stefano BorellaCreated with the budding teen chef in mind. Learn cookery skills and tips which you’ll find not only use-ful but inspiring. The morning will consist of a com-bination of short demonstrations, hands-on cooking and lots of tasting.Price: £60Date: Monday 25th July, 10.30am – 1.30pm Monday 15th August, 10.30am – 1.30pm

extended coursesThe CompleTe ITalIan Course – a CulInary journey In 7 weeks – level 1Tutors: Stefano Borella, Katie and Giancarlo CaldesiKatie, Giancarlo and Stefano will be teaching this Italian food lovers’ cookery voyage. Other guest chefs may also take part giving you the opportunity to share their knowledge of Italy, its food and wines. The course runs over a 7 week period and explores all aspects of Italian cookery. The final lesson includes a wine tasting and dinner where you’ll prepare dishes learnt during the course. Each participant receives a La Cucina gift bag. Learn a different aspect of Italian cooking each week, then sit and enjoy the fruits of your labour for supper with wine.Price: £600Dates: Week 1 – Monday 9th May, 6.30pm – 9.30pm – Antipasti Week 2 – Monday 16th May, 6.30pm – 9.30pm – Pasta Week 3 – Monday 23rd May, 6.30pm – 9.30pm – Bread and pizza Week 4 – Monday 6th June, 6.30pm – 9.30pm – Meat Week 5 – Monday 13th June, 6.30pm – 9.30pm – Fish Week 6 – Monday 20th June, 6.30pm – 9.30pm – Desserts and risotto Week 7 – Monday 27th June, 6.30pm – 9.30pm – Final dinner and wine tasting





The Perfect Gift!Cookery school vouchers are available for all our advertised cookery courses

Fresh pasTa wITh seasonal sauCes Tutor: Giancarlo CaldesiJoin Giancarlo on this hands-on cookery morning where you’ll learn how to make fresh pasta including fettuccine, lasagne, tortelloni with classic ragù and other sauces. Then sit down to enjoy what you have made as lunch, with a glass of wine. The classes are kept small so places are limited.Price: £125Dates: Thursday 14th April, 10.00am – 3.00pm Wednesday 18th May, 10.00am – 3.00pm Wednesday 15th June, 10.00am – 3.00pm Wednesday July 27th, 10.00am – 3.00pm Wednesday August 17th, 10.00am – 3.00pm

essenTIal ITalIan meaT dIshes Tutor: Giancarlo CaldesiGiancarlo is a full on carnivore and loves to source great meat, both wild and farmed. On this course he’ll teach you simple butchery and meat preparation plus the best ways to cook particular cuts and joints. Learn how to make some classic Italian meat dishes before sitting down and getting stuck in. Expect a hands-on morning followed by a carnivorous lunch with wine. Price: £150Dates: Saturday May 7th, 10.00am – 3.00pm Wednesday June 8th, 10.00am – 3.00pm

BrInG on The BarBeCue wITh BIrra moreTTITutor: Giancarlo CaldesiGiancarlo will demonstrate great ways of cooking fish, meat and vegetables on a barbecue. Learn from the maestro and next time you fire up the coals impress your friends with your new found skills. Learn some great sides too including salads, focac-cia and a simple summer dessert.Price: £125Dates: Saturday July 16th, 10.00am – 3.00pm Saturday August 20th, 10.00am – 3.00pm

summer suppersTutor: Giancarlo CaldesiA hands-on course where Giancarlo will teach you how to create simple suppers with ideas for enter-taining using the best of summer’s produce. Reci-pes such as summer pasta sauces, duck with straw-berries and peaches with Amaretto. Price: £125 per personDate: Tuesday 21st June, 10.00am – 3.00pm

Caldesi in Campagna Fine Dining Old Mill Lane, Bray, Berkshire, SL6 2BG Tel: 01628 788 500

Cookery courses at Bray

hen & stag partiesHave a great time and learn something really useful for married life…

We’ve got a whole range of courses designed for a really special hen or stag party activity. They’re all fun and interesting ways to start off a party weekend:-

a TasTe oF ITaly: hands-on introduction to fresh pasta or pizza making.

QuICk and easy ITalIan: selection of invaluable quick, easy, tasty Italian dishes.

BrIde To Be –ITalIan essenTIals: learn the basics of Italian cookery – bread, pasta, risotto & more

dIve InTo ChoColaTe: tasting, tempering and take home your own hand made chocolate treats.

mojITos & maCaroons: seasonal cocktail making to enjoy with your own mouth-watering macaroons.

What the courses include:• Welcome reception of chilled Prosecco & Caldesi nibbles• Italian wine with your meal• Water, coffee/tea• Course recipe packs

There's so many options to personalise and add to you course to make it an extra special experience. Call Jo on 0207 487 0750 to talk through your requirements.

Remember we have 3 great locations offering the choice of three different styles of event. You could enjoy a course at La Cucina Caldesi in London's Marylebone then party on down at the Caffè Caldesi or take a trip to the countryside and enjoy your course then dine at Caldesi in Campagna in Bray or you could even go foraging in Buckinghamshire for ingredients with Katie Caldesi and return to Katie's Kitchen for your course, lunch and a glass of wine (or two!) – It's all about creating happy memories that will last a very long time.

prIvaTe hIreOur fully fitted cookery school can be hired on a ‘dry hire’ basis for filming, photography or other personalised events. For more details contact Jo on 0207 487 0750/6/8

6 www.caldesi.com

Katie's KitchenCookery courses in

Gerrards Cross, Bucks. To book visit

www.caldesi.com

spring & summer programme

Katie has opened her front door to small groups for cooking courses at her house. In her luxury kitchen she will teach everything from baking bread, fresh pasta, seasonal suppers, food presentation, entertaining tips to desserts. There will also be a chance to forage with Katie and take trips to visit local producers.

The summer veGeTarIan Tutor: Katie Caldesi Join Katie in preparing an eclectic and seasonal selec-tion of recipes such as Goat’s cheese pannacotta with Roasted pepper sauce, Sundried tomatoes under oil, Caponata, Fresh Tomato Sauce and more.Price: £125Date: Wednesday 3rd August, 9.30am – 3.00pm

The GreaT ITalIan Take away – make FIve ITalIan meals and Take Them homeLearn some great recipes and go home stocked up with enough food for the week’s suppers. Dishes such as Roasted Vegetable Lasagne, Traditional Bolognese, Lamb and pea casserole, Slow cooked beef stew, Pol-lack in tomato and olives, Pasta sauces and Stuffed Pancakes. Price: £150, including five meals to take away, a

light lunch and a glass of wine. NB: Take away meals are for two if you’d

prefer for four there’s a surcharge of £25, please contact the office to discuss this option.

Date: Friday 10th June, 10.00am – 2.00pm

The FIsh dayTutor: Katie CaldesiMake some brilliantly fresh fish dishes such as dab fil-lets with lemon and parsley butter, mackerel baps with lemon and red onion, salmon with a herb and honey crust, linguine with clams, slow-cooked calamari in tomato and chilli sauce, sea bass in a salt crust and a seafood stock for the perfect prawn and lemon risotto.Price: £150Date: Thursday 8th September, 9.30am – 3.00pm

hIdden ITaly Tutor: Katie CaldesiAimed at intermediate cooks Katie will show you her favourite, more unusual dishes from her travels in Italy. Recipes such as Pulgiese Focaccia, Slow-cooked Calamari with herb breadcrumbs, Porcini risotto with parmesan iced cream and pear, Ricotta and Hazelnut tart.Dates: Tuesday 5th April, 9.30am – 3.00pm Wednesday 27th July, 9.30am – 3.00pm Wednesday 19th October, 9.30am – 3.00pm

pasTa wITh kaTIeTutor: Katie CaldesiMake great quality pasta from scratch including fet-tucine, stuffed pasta such as ravioli and mezza luna and five seasonal sauces including tomato, ragù alla Bolognese and sage and butter to complement the dif-ferent shapes of pasta. Price: £125Dates: Monday 23rd May, 9.30am – 3.00pm Wednesday 5th October, 9.30am – 3.00pm

ITalIan FamIly CookInGTutor: Katie CaldesiJoin Katie and increase your repertoire of Italian dishes for the family such as pasta sauces, Salmon with herb crust and cous-cous salad, Summer Sunday Chicken which is perfect for picnics, Lemon and beef patties, Tuscan sausage skewers and more. Price: £125Dates: Tuesday 21st June, 9.30am – 3.00pm Wednesday 28th September, 9.30am – 3.00pm

summer enTerTaInInG all’ITalIanaTutor: Katie CaldesiHosting a summer dinner party? Katie will show you how to do it Italian style. Impress your friends with your own homemade rosemary focaccia, an array of antipasti, main courses and beautiful dolci with tips on having fun with decoration and presentation.Price: £125Dates: Thursday 30th June, 9.30am – 3.00pm Thursday 28th July, 9.30am – 3.00pm Thursday 22nd September, 9.30am – 3.00pm – Autumn Entertaining

Cookery courses at Gerrards Cross, BucksBread, pIzza and ITalIan ICe Cream Tutor: Katie CaldesiMake simple white dough and learn to turn it into Rosemary Focaccia, Black Olive Bread Twists, Pizza Margharita, a Seeded Loaf, Roasted Pepper and Cour-gette Spirals. Become confident at kneading and shaping and learn how to turn your domestic oven into a baker’s oven. Then learn how to master the art of Italian ice cream making.Price: £125Date: Thursday 14th July, 9.30am – 3.00pm

healThy eaTInG The ITalIan wayTutor: Katie CaldesiCook low-fat versions of Italian classic recipes to help you get into shape in the New Year. Try the amazing and versatile Light Tomato Sauce, the Steamed Fish Pizzaiola, Melanzane Parmigiana and more.Price: £125Date: Tuesday 3rd May, 9.30am – 3.00pm

pronTo! QuICk ITalIan reCIpes Tutor: Katie CaldesiLearn Italian dishes in a hurry for quick suppers, pasta sauces, grilled and pan-fried meat and fish.Packed full of simple, seasonal dishes that are cooked in 30 minutes. Price: £125Dates: Tuesday 10th May, 9.30am – 3.00pm Wednesday 6th July, 9.30am – 3.00pm Tuesday 20th September, 9.30am – 3.00pm

The BIG BreakFasT and BrunCh Course Tutor: Katie CaldesiPrepare your own Granola and a Seeded Wholemeal Loaf to take away, learn some easy healthy breakfasts such as seasonal compotes and smoothies as well as brunch dishes such as Eggs Benedict, Smoked salm-on brioche or Kedgeree.Price: £45 Brunch included with cappuccino and teas. Date: Wednesday 11th May, 9.30am – 11.30am

sprInG ForaGInG and FeasTInGTutor: Katie CaldesiCollect wild garlic, nettles, fat hen and jack o’er the hedge and many more on this fascinating foraging course. After a walk in the woods to collect our ingre-dients Katie teach you to cook with your finds. Expect dishes such as Spaghetti with Wild Garlic and Pro-sciutto, Nettle Gnocchi with Butter and Sage sauce, Elderflower fritters with honey and lime, Spiced flat-breads and Herb Frittata.Price: £125 Dates: Monday May 16th, 9.30am – 3.00pm Thursday 25th August – Foraging for Summer

BrInG ouT The BrITIsh – BrITIsh dIshes wITh an InTeresTInG TwIsTTutor: Katie CaldesiExtend your repertoire of British cooking and use wonderful British produce to make main courses, sauces, puddings and vegetable dishes. Learn to make the perfect Chicken or Game Pie, Beef and Guinness stew with Herb Dumplings, Scotch eggs, Gravy and sauces for roasts, Celeriac and Mustard mash, Sticky Toffee Pudding and more.Price: £125Date: Wednesday 12th October, 9.30am – 3.00pm

The moroCCan dayTutor: Ghalid Assyb Ghalid was one of the founder chefs at Ottolenghi and has his own style of modern Moroccan cooking. On this course he explains how to use the most popular spices and cooks up some delicious Moroccan dishes.Weather permitting we will also use the woodburning oven for some middle eastern barbecue ideas. Price: £125Date: Tuesday June 28th, 9.30am – 3.00pm

The pICk oF The season – Fun on The FruIT Farm wITh kaTIeTutor: Katie CaldesiAfter meeting at Katie’s Kitchen, leave hazelnut meringues to finish cooking while you take a short trip to the idyllic Home Cottage Farm to pick plums, raspberries, blackberries, pears and cobnuts depend-ing on the season. Returning to make recipes such as plum jam, Duck with Cherries and Chianti, Goat’s cheese and Cobnut salad with Berry and Port sauce, Iced Berry Semifreddo with hot raspberry coulis, and more.... Enjoy lunch with wine and take home your jam and meringues. Price: £125Date: Tuesday 13th September, 9.30am – 3.00pm

CaldesI FoodIe Tour and lunCh In The CounTryTutor: Katie CaldesiJoin us on an exclusive tour of some of our producer friends in Berks and Bucks. Visiting Chalfont Chillies to learn about chilli and peppers in cooking, our local game estate and more...... Later we’ll go for lunch at Caldesi in Campagna where Giancarlo will cook using the produce you have seen.Price: £100 includes tour and three course lunch with wine Dates: Thursday 9th June, 9.30am – 3.00pm Thursday 4th August, 9.30am – 3.00pm

Children’s courses ForaGInG and FeasTInG For kIdsTutor: Katie CaldesiKatie will take the children on a foraging walk to teach them safe foraging while collecting wild garlic, elder-flowers, dandelions, nettle tops and more. Returning to Katie’s Kitchen, they’ll make their own lunch such as nettle frittata, wild garlic pesto etc. Children can collect eggs from our own chickens, see our rabbits and herb garden.Price: £45 – 8 years and upwardsDate: Thursday 14th April 9.30am – 3.00pm

pIzza and ICe CreamTutor: Katie CaldesiKatie will teach your children how to make their own pizza, Torn Summer Salad and Strawberry ice cream.Children can collect eggs from our own hens, see our rabbits and pick from our vegetable and herb garden and take home their own bread.Price: £35 – 8 years and upwardsDate: Tuesday 12th July, 9.30am – 1.30pm

pICk ‘n’ mIx – FruIT pICkInG and CookInGTutor: Katie CaldesiKatie will take the children to pick fruit such as raspberries, blackberries and plums and then return to make a fabulous mix of dishes such as raspberry and chocolate meringues, cobnut pesto, raspberry ice cream, fruit coulis and more. Children can collect eggs from our own hens, see our rabbits and vegetable garden and take home a jar of their own jam.Price: £45 – 8 years and upwards Date: Thursday 18th August, 9.30am – 3.00pm

Don’t forget! For full course descriptions, updates, further details and to book go to www.caldesi.com

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Katie Caldesi at

kaTIe CaldesI Teaching mainly at ‘Katie’s Kitchen’ in Gerrard’s Cross and La Cucina Caldesi in Marylebone, Katie has created a wide range of courses for you to enjoy including ‘The Easy British Kitchen’ where she goes back to her roots and teaches you good traditional British dishes and ‘Entertaining all’Italiana’ a course packed full of presentation and decoration skills. She’s also put together the aptly named ‘Go Wild in the Country’ where participants have an informative foodie tour of the countryside around her home and then enjoy lunch at Caldesi in Campagna in Bray.

www.caldesi.com 7





savour the Green jewels of the earth

Risi e Bisi is a classical Venetian dish that was traditionally served to the Doge, the head of the Sereni-ssima (most serene) Venetian Republic at the Feast of Venice’s patron saint, St. Mark. This feast coincided with the end of winter

and the beginning of spring and so the new, sweet peas were wel-comed as the first sign of warmer weather. Although peas have been cultivated on the hills and fields of Veneto – the region surrounding Venice – for centuries, this dish became so important that as a pre-caution against the local peas not being ripe extra peas were brought in from Liguria. Whole pea plants were transported across the land. They had to be fed and watered fre-quently to withstand the journey. The poet Domenico Varagno-lo’s wrote about Risi e Bisi saying ‘There, in hundreds of tiny little globes, I savour a tender green jewel of the earth, scattered in a white sea of tender smiles.’ If you can’t wait for fresh peas to be available use frozen petits pois and a good homemade veg-etable stock. The consistency of this risotto should be quite soupy so be generous with stock and provide spoons as well as forks at the table.

rIsI e BIsI

Serves 6 as a starter or 4 as a main• 1kg fresh peas in their pods or 400g frozen petits pois• 2 litres stock made from the

pods of the peas or warm vegetable stock

• 1 tablespoon olive oil• 50g butter plus 20g to finish • 1 small white onion, finely chopped• 100g pancetta, finely chopped• 2 tablespoons, finely chopped

parsley• 300g vialone nano or other risotto rice• Salt and freshly ground black

pepper• 50g Parmesan, finely grated

If using fresh peas, pod them and drop the pods into 2 litres of salted water to make the stock. Boil for 20 minutes then drain off the pods and discard. Keep the stock warm in a pan. If you are using vegetable stock

instead, heat gently and keep warm in a pan. Heat the olive oil and 50g butter in a large saucepan and fry the onion and pancetta until soft and then add the parsley. Stir through and then add the peas and two ladlefuls of warm stock. Simmer, uncovered, for about 10 minutes until the peas are cooked through and the water has evaporated. Add the rice and stir gently with a wooden spoon for a couple of min-utes. Add 500ml of stock and leave to cook, stirring frequently. As soon as the water has been absorbed add more stock, a ladleful at a time. Con-tinue to cook for 20–25 minutes or until the rice has a trace of crunch in the centre of the grain and the risotto has a soupy consistency. Don’t worry if you haven’t used all the stock. Remove from the heat and stir in the Parmesan and remaining butter. Cover the pan, turn off the heat, and leave to rest for a couple of minutes before serving in warm bowls.

short, sweet& succulent

The British Asparagus season may be short but it’s always well received. Fresh, succulent and tasty Asparagus has been used from early times as both a vegetable and medicine, owing to its delicate flavour and diuretic properties. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and also dried the vegetable for use in winter. Enjoy the tender stems fresh and in season simply char-grilled then served with a drizzle of good olive oil and served with black pepper and parmesan or pop down to Caffè Caldesi during the season and see what Chef Salvatore is making with Asparagus that day.

Buone vacanze…. happy holidays

Eva our assistant Manageress rec-ommends Sicily with for its stun-ning vistas and beautiful seaside locations. Dishes to look out for when you’re there are Cassata (a traditional dessert made with ricot-

ta cheese and candied peel), Can-noli Siciliani (tubes of crisp pastry stuffed with ricotta and chocolate) and of course Granite (sweetened iced water).

Second Chef Mario holidays in the beautiful region of Calabria enjoy-ing such dishes as Grigliata di Pesce Misto (a mixed platter of grilled

fish) and a wealth of great regional specialities such as soppressata sala-mi and pecorino cheese.

Having been bought up in Naples our head Chef Salvatore prefers the southern reaches of Puglia for guar-anteed heat, beautiful countryside and unspoilt beaches. Try the Cozze Tarantina (Mussels with garlic,

tomatoes and white wine) and Orec-chiette con cime di rapa (little ears pasta with rapinin) washed down with wines like Primitivo di Man-duria and Negroamaro.

It’s that time of year where we’re all dreaming of our holidays. We’ve asked some of Caffè Caldesi’s team to tell us about their favourite Italian holiday spots.

Events at Caffè Caldesi

The Prosecco corks popped at Caffè Caldesi recently when we were awarded certification of 'Italian Hos-pitality, Italian Restaurants around the World.' And we’re given a nice shiny brass plaque. Giancarlo loves shiny things and we love the fact that we’re one of only 21 restaurants in the UK to receive the award from the Italian Chamber of Commerce and Ministry of Tourism. Apparently it makes us ambassadors for Italian

and the winner is….

asparaGus season sTarTs on 23rd aprIlWe love the tender spears of this most regal of spring vegetables. This sea-son we will be serving Asparagus in wrapped in Veal escalopes with Parma ham and white wine sauce, Asparagus with eggs and black truffle shavings and many more delicious dishes.Date: 23rd April

rIsI e BIsI dayEnjoy Salvatore’s special risotto to celebrate the new season’s peas in this historically famous Venetian dish. The peas were originally brought on a long journey across the plains of Italy to be enjoyed first by the Doge and his guests. Now for one special day you can feel like royalty and enjoy this royally famous dish. Served lunch and dinner.Date: 26th April FoodIes FesTIval hampTon CourTCome and see Giancarlo and Katie at the festival and jeer, heckle, laugh or clap as we demonstrate some of our favourite dishes. It’s a great festival, we were there last year and loved it so much we are going back. For more details see www.foodiesfestival.comDate: 28th – 29th May

maryleBone summer Fayre Come see Katie and Giancarlo in action at this wonderful celebration of all that’s great about Marylebone its residents and local businesses. A great day for the whole family.Date: 19th June

ITalIan moThers’ day To celebrate all the lovely Italian Mothers out there Salvatore will be making ‘Pastiera Napoletana della Mamma’ a wonderful cake to celebrate wonderful people. Why not bring your Mum along for a treat?Date: 8th May BrunCh Is BaCkJoin us for a lazy brunch with dishes from the ‘Full Tuscan’ (a fry up with a difference), Scrambled eggs on pugliese toast with pancetta, Italian sausages and Chestnut mushrooms. Date: Available every Sunday from 3rd July onwards 10.30am – 1.00pm

food at it’s best… but you knew that already didn’t you?

Caffè Caldesi Italian Restaurant

Café and Bar 118 Marylebone Lane

London W1U 2QF Tel: 0207 487 0753/4

www.caldesi.com 8

Flavio cooks pollo milanese

Serves 4• 2 chicken breasts• 1 egg• 100g fine dry breadcrumbs for coating• 30g Parmesan, finely grated • 2 teaspoons roughly chopped flat-leaf parsley• 20g flour for dredging• Sunflower oil for frying• Salt and freshly ground black pepper

Bat out the chicken breasts with a meat tenderiser or the base of a small pan until they are about 0.5cm thick. Break the egg into a shallow bowl and beat lightly. Mix the breadcrumbs, Parmesan and parsley together in a second shallow bowl and put the flour in a third. Season the chicken well with salt and pepper all over. Dip into the flour, then the egg and then into the breadcrumb mix-ture. Heat about 1cm of sunflower oil in a large frying pan and, when very hot, fry the chicken for about 3 minutes on either side until golden brown. Drain on kitchen paper. Serve with salad and fresh panini. Tip: to test if your oil is hot enough for frying, drop a crumb of bread into it, if it quickly browns and makes the oil bubble around it, it is ready. Variation: for a vegetarian option you can do the same with slices of aubergine.

savills favourites



la CuCIna CaldesI The Italian Cookery School 118 Marylebone LaneLondon W1U 2QFTel: 0207 487 0750/6/8

whaT’s your FavourITe?This February Emma Smith, Asso-ciate Director, in the Savills Wind-sor office went to Caldesi’s cookery school in Bray to brush up on her skills. The morning involved the preparation of delicious tomato based sauces and a Carbonara sauce from fresh ingredients delivered to the restaurant every day. As well as learning to prepare fish and meat so they can be cooked to perfection. Emma said, 'Having a restaurant as fabulous as Caldesi’s right on our doorstep is great, we always recom-mend it to clients moving into the area.' Emma’s favourite dishes at the restaurant include the homemade Ravioli and Giancarlo’s Tiramisu with Vin Santo. Emma said, 'Windsor has always been a pull for families moving out of

Flavio’s no fan of fast food … unless he’s making it of course. Here’s his recipe for a chicken burger like no other you’ve ever tasted… Fresh… Flavoursome and most of all fast!

London. We have excellent transport links and can offer that extra space clients are often looking for, as well as off street parking and gardens they just won’t get in London.'

The Savills Windsor office have a dedicated sales and letting teams, covering the local villages sur-rounding Windsor so an expert is always on hand to provide the right property advice. Whether you’re buying, selling, renting or letting talk to Savills to get the latest local property market advice. To contact Savills Windsor call 01753 834600 or email [email protected].

The Mediterranean doesn’t have a monopoly on great tasting locally produced food and when Katie was approached to be the ‘face’ of Tims Dairy she was delighted to prepare some exciting new seasonal recipe ideas for lovers of the Dairy’s fantas-tic tasting yogurt products. Tims Dairy is a family business based at a state of the art site locat-ed in the beautiful Chiltern Hills close to ‘Katie’s Kitchen’ in Gerrards Cross. Brothers Chris and Pete Tim-otheou pride themselves on their use of 100% fresh British milk and cream, hand-blended fruit and bio-live cultures to create a lovely full flavour yoghurt packed with natural goodness. 'Yogurt is such a versatile and underestimated ingredient for cook-ing and Tims Dairy products are so

tasty it makes creating recipe ideas an absolute joy' says Katie. Whilst the emphasis for her first recipes was on warmth for autumn and win-ter, her latest creations for spring use all the freshness and natural goodness from the range. 'Yogurt helps to maintain a healthy digestive system and is great for this time of year as we begin to feel lively again after the long cold days of winter' she adds.

The yogurts make wonderful breakfast options to start your day and one of Katie’s gorgeous spring recipes is a healthy breakfast option with low fat natural yogurt. See Katies recipes on the website now. Just click on www.timsdairy.co.uk

are you a culture vulture?

It’s a busy month for Giancarlo and having lost his pesto earlier in the year he’s gone and mislaid another key Italian ingredient. Use the first letters from the following clues to work out what he’s missing this time…. If you need a clue think ‘making a small horse anonymous’

1. In which Italian city will you find La Scala?

2. What is the first name of the national airline of Italy?

3. What’s this a picture of?

4. What is the Italian word for meat?

5. Where did the animal loving St Francis come from?

6. What type of pasta is this?

7. Where is the famous leaning tower situated?

8. This much used Italian word means ‘today’?

9. Which Roman emperor allegedly fiddled while Rome burned?

10. What type of Italian caffeine rush is this?

So it’s really quite easy. Just take the first letter from each of your answers and you’ve found Giancarlo’s missing ingredient. Now email us at Competitions @caldesi.com with your name and address and complete the line ‘Giancarlo’s missing ingredient is _____’ and if you’re correct you will be entered into a winners draw to win a meal for four people at Caldesi in Campagna or Caffè Caldesi including wines picked by Giancarlo and a signed copy of ‘The Italian Cookery Course’.

Closing Date for entries is 15th July 2011. If you are unable to email your answer then send it to us by snail mail at Giancarlo’s missing something, Caldesi Group, 118 Marylebone Lane, London, W1U 2QF. Entries received after 15/07/11 will not be counted.

Win a meal for four

Giancarlo’s slightly less easy quiz

Flavio’s pollo milanese (or best chicken burger ever!)

Chef Flavio likes his chicken crispy

1) If I had a hammer…this chicken if free range, organic and now thin enough to post under a door.

2) Now Dad want’s to help with the grating… anything to get in the picture!

3) I’m always having to show him how to use the blender… and the DVD player… and the Internet.

4) Fresh eggs from our own chickens… smashing!

5) I taught Dad everything he knows… including multi tasking.

6) Season

7) Dip in the flour

8) Into the eggs

9) Into the breadcrumb mix

10) Mum fried them for me I had to take a long distance call from my Agent.

11) You can enjoy this like the Italian’s with a squeeze of lemon, salad and roast potatoes…

12) Or slap it in a bun with a lettuce leaf….

13) Simples!

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il giornale di caldesi spring 2011

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