Il Giornale di Caldesi

Welcome from the Caldesi’s

Giancarlo and Katie spent much of the scorching Italian summer trav-elling around the Amalfi coast try-ing the wonderfully fresh cooking of what is a very special part of Italy (I know it’s a tough job but someone has to do it!). Their new book on the food of the region will be out early 2013 so watch this space for more details. As the seasons change so our menus follow suit and Tuscan winter food is all about being hearty and comforting. Dishes that give you a warm hug and shake a culinary fist at the weather outside. Game begins to feature on our menus at this time as does those autumnal favourites porcini, black truffle and the won-derfully healthy ‘cavolo nero’. This curly leafed brassica is a truly Italian

superfood, a great source of lutein, vitamins K, A and C as well as sig-nificant amounts of fibre, calcium, iron, the B vitamins and many other elements. It’s known as ‘Tuscan Kale’ to British growers and in this recipe can easily be replaced by curly kale if you can’t find it in your local green-grocers. In Italy every housewife will have their own secret recipe for a signature soup or broth and it is said a man marries both the woman and her recipes.

Zuppa di fagioli e cavolo riccio con peperoncino e pepe

Bean, chilli and pepper soup with Tuscan Kale

Serves 4 to 6• 3 tins of mixed beans, drained • 100ml extra-virgin olive oil• 1 red chilli, finely chopped• 2 garlic cloves, finely chopped• 1 red pepper, diced into

1cm cubes• Salt and pepper• 200g cavolo nero or curly Kale

Fry the chilli, pepper and garlic together in the oil over a medium heat until soft. Blanch the kale in salted water and then rinse in cool water immediately. Leave to drain. When the peppers are soft add the beans and 100ml hot water and bring to the boil. Simmer for ten minutes, then add the kale. Leave to cook until the kale is cooked to your

liking. Serve with grilled polenta slices or toasted bread. For the polenta chips• 150g polenta• 500g milk and water (half and half)• 1 bay leaf• Salt and pepper

Bring the milk and water to the boil and gradually add the polenta. Stir constantly for around 45 minutes (or 5 if using quick cook polenta) until cooked and soft. Season to taste. Pour the polenta into a smooth bowl and allow to set, usually around 15 to 20 minutes. Turn the polenta out and slice. Either fry these in sunflower oil or toast under a grill. Serve with the bean soup.

issue no11“Simplicity is the ultimate sophistication” – leonardo da vinci

on Tour with Katie and giancarloThey say that food is the new ‘Rock n Roll’ and this past sum-mer Katie and Giancarlo have had a pretty relentless tour of live gigs. They we’re called on to do demos at shows including, Taste of Lon-don, The Foodies Festivals, Real Food Festival, Thame Food Festi-val… we’ll pretty much all the food festivals in the South East. Obvi-

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

The run up to the festive period is always something we look forward to. It maybe our busiest time of the year but it’s also a time when we see so many old friends and enjoy cooking the sort of meals that warm both your belly and your soul. A time when fresh porcini, black truffles, game birds, venison and winter greens start to grace our tables. It’s a time where slow cooked dishes and big bowls of warming broths appear on our menus, where people come together and banish the winter chills with the warmth of friendship. Sharing great food with old friends… It’s what Caldesi is all about!

@Katiecaldesi@Mrcaldesi@Caffecaldesi@Caldesicampagna

And we’re on Facebook too! www.facebook.com/caldesiuk

Warming to Winter

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A Tasty Christmas Gift…

It’s the Christmas gift that keeps on giving!

La Cucina Caldesi cookery school vouchers make the ideal gift for the ‘foodie’ in your life.

Listed No1 in the Independent Newspaper’s top ten cookery schools La Cucina has hundreds of Italian cookery courses on offer throughout the year. Covering all styles and regions of Italy. Our cookery course gift vouchers start from just £10 and can be redeemed for courses held at our schools in Marylebone, Bray and Gerrards Cross. See www.caldesi.com for more details and give a gift of great taste.

Keep up with all the news and gossip by following one or all of us:-

ously what happens on tour stays on tour and we’ll not talk about the day Katie couldn’t find a tin opener or Giancarlo seemed to think he was in a pantomime, however the Caldesi shows are always a lot of fun with a mix of tips and tricks, easy to replicate recipes and marital banter (banter = on stage arguments).

www.caldesi.com 2 for full course descriptions see 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

www.caldesi.com 3We’re constantly adding new courses see 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

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 ingre-dients and use local produce such as game, meat and eggs where possible. They are proud of their authentic Italian cook-ing and herb garden where din-ers can eat al fresco.

New Year’s Eve Menu

Christmas Menu

Wherever possible at Caldesi in Campagna we strive to use the best of local producers for a range of seasonal ingredients like game, veg, beef, lamb and pork all sourced with quality and compassion in mind. Which is why we were delighted once again to team up with ‘kindred spirits’ Maloney’s Budgens of Ascot to produce a very special lunch recently.

Using ingredients supplied by Maloney’s from local producers, Giancarlo and his team served up a mouth-watering 8-course taster menu for an incredible £20.

Guest Nicola Duckett commented: “This is a wonderful event, with fabulous food – it’s both fun and educational at the same time! I would whole-heartedly recommend it to anyone who is looking for a beautiful place to enjoy a special lunch with friends."

The next Maloney’s seasonal lunch will be held at the restaurant on Friday 8th February 2013 - just book directly with the restaurant on 01628 788 500.

cocktails that warm your cockles

Canape• Antipasti

• Polentasouffle’,grana padano dop sauce, sautéed porcini mushrooms

• SelectionofTuscancuredmeats, san daniele ham & sardinian pecorino cheese

• Tunatartare,fennel,radicchio & pomegranate salad

Primi• SeabassRavioli

• Pumpkinrisotto, ‘Bianco diSottobosco’trufflegoat’s cheese

• Homemadepappardellepastawithwildboarragu

Antipasti• Polenta&GranaPadano

DOPsouffle’,Granapadano dop sauce, braisedblackkale

• SelectionofTuscancuredmeats, san daniele ham & sardinian pecorino cheese

• Tuna tartare, fennel and pomegranate salad

• RicottaandchestnutTortelli, porcini mushroom sauce

Primi & Secondi• Risotto,sausage

&braisedbalsamicradicchio

• Panfriedfilletofsalmon,spinach&confitcherrytomatoes

• ChickenbreaststuffedwithtrufflePecorino,wrappedinspeck,trufflemash potatoes

• Braisedlambshank,cannellinibeans&sage

Dolci• Tiramisu–Giancarlo

caldesi’s own recipe

•Panettonepudding

• Gianduiabavarese,chocolate sauce

• Selectionofhomemade ice-cream&sorbets

Secondi• Panfriedfilletofseabass,

braisedfennel&basiloil

• HomemadesausagewrappedinSavoycabbage,lentils

• Grilledsirloinsteak,red wine sauce, rocket & grana padano dop shavings

Dolci• Tiramisu–Giancarlo

caldesi’s own recipe

• Quincetart,ricottaseirass ice-cream

• Gianduiabavarese,chocolate sauce

• SelectionofItaliancheeses, honey

Primi•PorchettaallaToscana

Warm thinly sliced roasted pork belly, slow cooked lentils

•Calamariinumido Slow cooked calamari, tomatoes and chilli

•RibollitaToscana Tuscan bean, vegetable and bread soup

Secondi•Naselloall’acquapazza

Pan fried fillet of hake, cherry tomato and white wine sauce, mash potato

•Rotolodifaraonainporchetta Guinea fowl rolle’, Italian sausage stuffing, carrot cream

•Tortellizucchineecaprino Home-made tortelli pasta, courgette and goat cheese filling, butter and sage sauce

Primi•Fettuccineaifunghiselvatici

Home-made pasta ribbons, wild mushroom sauce

•Raviolialpesce Home-made ravioli stuffed with sea bass, lemon butter sauce

•Calamariinumido Slow cooked calamari, tomatoes and chilli

•RibollitaToscana Tuscan bean, vegetable and bread soup

•Melanzaneallaparmigiana Baked layers of aubergine, tomato and Mozzarella

Secondi•Nasello,lenticchieesalsa

verde Pan fried fillet of hake, slow cooked lentils, salsa verde

•CinghialeallaMaremmanacon polenta al tartufo Maremmana style wild boar, truffled polenta

•Rotolodifaraonainporchetta Guinea fowl rolle’, Italian sausage stuffing, carrot cream

•SaltimboccaallaRomana Veal escalopes layered with sage leaves and Parma ham, white wine sauce, sautéed spinach

lunch menu

•Coniglioincasseruolaalvinobiancoeolive Casserole of rabbit, black taggaische olives, white wine

•Tortellizucchineecaprino Home-made tortelli pasta, courgette and goat cheese filling, butter and sage sauce

Dolci•Tortacapresecongelato

Fourless chocolate and almond cake, home made vanilla ice cream

•Budinodipanettoneegelatoalla cannella Warm panettone pudding, cinnamon ice cream

•Pannacottaallavanigliaconagrumi marinati Vanilla pannacotta with marinated citrus segments

•Selezionediformaggiitaliani A selection of Italian cheeses, toasted bread, spiced fruit chutney

•Tiramisúalvinsanto Tiramisú made with espresso and Tuscan Vin Santo

£39.00 per person. Extra vegetables not included. An optional service charge of 12.5% will be added to your bill. VAT is included

Dolci•Tortacapresecongelato

Flourless chocolate and almond cake, home made vanilla ice cream

•Budinodipanettoneegelato alla cannella Warm panettone pudding, cinnamon ice cream

•Pannacottaallavanigliacon agrumi marinati Vanilla pannacotta with marinated citrus segments

£28.00 per person. Extra vegetables not included.An optional service charge of 12.5% will be added to your bill. VAT is included

Keeping it local and seasonal

A discretionary service charge of 12.50% will be added to the bill. Vat is included. Some of menu items may contain nuts, seeds and other allergens. We understand the dangers to those with severe allergies. Please ask to speak to the manager who may be able to help you make and alternative choice.

£49Per person

£37.50

Per person

£39Per person

£28Per person

designs on duck

The combination of gamey meat and sweet, slightly sticky, cherries is heavenly. This is a dish we developed for a banquet to be served at the beautiful Castello di Gabbiano south of Florence. Italian cherries were just in season so we doused them in the Castello’s Chianti and served this as a sauce with locally caught duck.

Serves 4• 4 duck breasts, skin on• 3 tablespoons olive oil• Salt and pepper

for the sauce• 400g cherries, halved and

stones removed• 150ml orange juice• 100g sugar• 500ml red wine, such as

Gabbiano Chianti

Preheat the oven to 180°C/350°F/gas mark 4.

To make the sauce, put the cherries into an ovenproof dish, pour in the orange juice, then sprinkle over half the sugar. Transfer the dish to the oven and bake for about 25 minutes or until the cherries have softened and browned a little. Remove from the oven and set aside.

Meanwhile pour the wine into a saucepan with the remaining sugar and bring to the boil. Reduce the heat and leave to simmer for about 30 minutes to allow it to reduce to about a third of its volume (you want about 150ml).

Season the duck breasts with salt and pepper. Heat the oil in a frying pan. When hot, fry the breasts, skin-

Giancarlo recently bought a brace of the most fantastic Aylesbury ducks from a small local butchers in Gerrard’s Cross and this prompted us to find the recipe for his famous duck with cherry sauce. It’s a great dinner party dish allowing you to prepare lots in advance and have time to spend with your guests. For a seasional slant you can try this with blackberries, damsons or preserved cherries.

While away the long winter nights with these cocktails which are as easy to make at home as they are to sip gently at our bars.

side down, for about 6 minutes then turn them over and fry for a further 4 minutes.

Transfer the duck breasts to a bak-ing tray and roast in the oven for about 10–15 minutes.

Meanwhile, pour the cherries and the wine into a large frying pan and bring to the boil over a high heat. Lower the heat to a simmer and leave for around 5 minutes or until the sauce has reduced and thickened. Slice the duck breasts and arrange

on warmed serving dishes. Pour over the sauce and serve with plenty of creamy polenta or mashed potato.

ANATRAAlCHIANTICONCIlIeGeDuCk wITHCHeRRIeSINCHIANTI

rosmarino

Katie and Giancarlo discovered this cocktail on their recent trip to Posi-tano and while it may not be a tra-ditional ‘winter cocktail’ the taste instantly conjures up an image of a warm evening, sitting outside a tav-erna while watching the sunset over the Amafli coast and if that doesn’t warm you up… nothing will! For the rosemary and lime syrup (makes 30 cocktails)• 4 long sprigs of rosemary• 450g caster sugar• 2 limes, juiced and zest peeled into

lengths

For the cocktail• Gin• Ice• Soda or tonic water• Wedge of lime for each glass• Sprig of rosemary for each glass To make the syrup, put all the ingre-dients in a saucepan along with 500 ml water and bring to the boil, then lower the heat and simmer for 10 minutes. Remove from the heat and leave to cool.

Put a layer of muslin or a thin cloth into a sieve and pour over a kettle full of boiling water to sterilise it. Then strain the syrup through this into sterilized bottles and store in the fridge for up to three weeks. To make the cocktail, pour 30ml syrup and 50ml gin over ice, top with soda or tonic water and serve with a wedge of lime and a rosemary sprig.

vin Brule

A favourite of skiers in the Italian Alpine and Dolomite resorts ‘Vin Brule’. recipes vary from region to region – but this is our favorite! It’s basically just a tasty dose of central heating in a glass.

• 1 litre of red wine• 100 grams of sugar• a few cloves• a stick of cinnamon• a bit of nutmeg• lemon peel grated

(or half lemon, half orange peel)

Bring all ingredients to a low boil & add the sugar. Once the sugar is dis-solved–lower flame. Filter or strain. Serve warm & enjoy!

CHIlIVODkAMARTINI

We make our own Chili Vodka and it’s the simplest of recipes. Basically find a bottle of your favourite vodka, take 3 to 4 red chilies, wash them, spilt them down the middle, pour out 100ml of the vodka to make room in the bottle (don’t waste it! Make a vodka tonic!) then put the chilies in the bottle with the rest of the vodka

and re-seal. Leave for a minimum of 3 days up to 3 months before using. It will get hotter and more rounded in flavour the longer you leave it.

The martini recipe is a simple twist on the classic and makes 6 servings:• 1/2 cup ice cubes• 375ml (1 1/2 cups) good-quality

vodka, chilled• 125ml (1/2 cup) dry vermouth• 6 small red chilli, rinsed

Place the ice in a chilled cocktail shaker. Add the vodka and shake for 1 minute or until well combined.Pour 1 tablespoon of vermouth into 1 chilled martini glass. Swirl ver-mouth around the glass to coat the side. Slice the chili part way down its length and use as a garnish on the rim of the glass. Repeat with the remaining vermouth and chilies.

Strain the vodka into the glasses and serve immediately.

Sign Up and Win

fancy winning a cookery course for you and 11 of your friends?

If you go to the front page of our website at www.caldesi.com and sign up to our newsletter you automatically get entered into a draw to win this and many other prizes. Your bespoke Italian cookery course can be held at either La Cucina Caldesi in London or Bray Berkshire on a day of your choosing (subject to availability) and will be taught by Giancarlo himself. You can also win meals with wines selected specially for you and signed cookery books. NB:- The closing date for entries is 6th of January.

dinner menu

Enjoy a Christmas Feast Campagna Style

FISHANDSHellFISHwORkSHOP Tutors: Stefano BorellaPrice: £160Dates: Sat 19th Jan, 10.00am – 4.00pm

cucina conTadina Tutor: Katie CaldesiPrice: £110Dates: Mon 19th Nov, 10.00am – 2.00pm Sat 24th Nov, 10.00am – 2.00pm Thu 17th Jan, 10.00am – 2.00pm

THewINTeRVeGeTARIAN– seasonal vegeTaBles galoreTutor: Katie CaldesiPrice: £95Dates: Mon 12th Nov, 10.00am – 2.00pm Tue 8th Jan, 6.30pm– 9.30pm

HIDDeNITAly–AIMeDATTHeinTermediaTe cooKTutor: Katie CaldesiPrice: £110Date: Tue 5th Feb, 10.00am – 2.00pm

30 minuTes iTalian menusTutor: Stefano BorellaPrice: £110Dates: Sat 20th Oct, 10.00am – 2.00pm Sat 17th Nov, 10.00am – 2.00pm Tue 22nd Jan, 10.00am – 2.00pm Sat 3rd Feb, 10.00am – 2.00pm

kATIe’SCHRISTMASTutor: Katie CaldesiPrice: £110Date: Sun 16th Dec, 10.00am – 2.00pm

piZZa, piZZa, piZZa & moreTTi Beer!Tutor: La Cucina CaldesiPrice: £95Dates: Sat 20th Oct, 6.30pm – 9.30pm Tue 6th Nov, 6.30pm – 9.30pm Sat 1st Dec, 6.30pm – 9.30pm Tue 12th Feb, 6.30pm – 9.30pm

moreTTi and piZZa eveningTutor: La Cucina CaldesiPrice: £40 Dates: Fri 14th Dec & 18th Jan 6pm – 7.30pm OR 8pm–9.30pm

ANINTRODuCTIONTOFReSHpasTa maKingTutor: La Cucina CaldesiPrice: £50Dates: •Fri 2nd Nov 5.30pm – 7.30pm OR 8pm –10pm •Sun 6th Jan 11am – 1pm OR 1.30pm – 3.30pm •Sat 9th Mar 5.30pm – 7.30pm OR 8pm – 10pm

SuNMARkeTkITCHeNTutor: Stefano BorellaPrice: £95Dates: Sun 18th Nov, 10.00am – 3.00pm Sun 27th Jan, 10.00am – 3.00pm Sun 10th Feb, 10.00am – 3.00pm

“cooKing and Wine TasTing” Tutors: Stefano Borella, Castello BanfiPrice: £55Dates: Fri 16th Nov, 7.00pm – 9.30pm Fri 8th Feb, 7.00pm – 9.30pm

THeCAlDeSITRATTORIATutor: Stefano BorellaPrice: £85Dates: Sat 17th Nov, 6.30pm – 9.30pm Sat 8th Dec, 6.30pm – 9.30pm Sat 5th Jan, 6.30pm – 9.30pm Sat 16th Feb, 6.30pm – 9.30pm

caldesi & friends – ANIGHTOFITAlIANCOOkeRy Tutor: Stefano BorellaPrice: £130 for cooking plus 1 dinner guest, £95 for cooking onlyDates: Fri 19th Oct, 6.30pm – 9.30pm Fri 4th Jan, 6.30pm – 9.30pm Fri 22nd Feb, 6.30pm – 9.30pm QuICkITAlIANSuPPeRS Tutor: Stefano BorellaPrice: £75Dates: Sun 25th Nov, 6.00pm – 9.00pm Sun 20th Jan, 6.00pm – 9.00pm Sun 17th Feb, 6.00pm – 9.00pm

cocKTails & canapés Tutor: La Cucina Caldesi Price: £50Date: Fri 21st Dec, 6.30pm – 9.00pm

THeGReATITAlIANTAkeAwAy– 5 seasonal, iTalian main COuRSeSReADyTOGO!Tutor: Stefano Borella Price: £150Dates: Sun 28th Oct, 10.00am – 2.00pm Mon 14th Jan, 10.00am – 2.00pm

desserTs, desserTs, desserTs – iTalian paTisserieTutor: Stefano BorellaPrice: £170Date: Sat 2nd Feb, 10.00am – 4.00pm

QuICkFISHSuPPeRS Tutor: Stefano BorellaPrice: £85Date: Thu 24th Jan, 10.30am – 2.00pm

sT. valenTine’s – cooKing, Wine TasTing & dinner Tutor: Stefano BorellaPrice: £120Date: Thu 14th Feb, 6.30pm – 10.00pm

ANIGHTINTuSCANywITH giancarlo caldesiTutor: Giancarlo CaldesiPrice: £100Date: Sat 6th Oct, 6.30pm – 10.00pm

ANIGHTINNAPleS Tutor: Stefano BorellaPrice: £85Date: Sat 3rd Nov, 6.30pm – 10.00pm

ANIGHTINSICIly!Tutor: Stefano BorellaPrice: £85Date: Sat 12th Jan, 6.30am – 10.00pm

carnevale!Tutor: Stefano BorellaPrice: £100Date: Sat 9th Feb, 6.30pm – 10.00pm

Truffle and Wine TasTing Tutors: Stefano Borella, Luisa WelchPrice: £80Date: Fri 12th Oct, 6.30pm – 8.30pm

pasTa, pasTa, pasTa!Tutor: Valentina HarrisPrice: £90Dates: Fri 9th Nov, 6.30pm – 9.30pm Sat 1st Dec, 10.00am – 2.00pm Tue 22nd Jan, 6.30pm – 9.30pm Sat 23rd Feb, 6.30pm – 9.30pm Tue 5th Mar, 10.00am – 2.00pm

Truffle evening exTravaganZaTutor: Giancarlo CaldesiPrice: £150Dates: Sat 24th Nov, 6.30pm – 10.00pm Sat 2nd Mar, 6.30pm – 10.00pm

ITAlIANCHeeSe&wINeTASTINGTutors: Luisa Welch, Stefano BorellaPrice: £80Dates: Mon 5th Nov, 6.30pm – 8.30pm Sat 26th Jan, 6.30pm – 8.30pm

ANIGHTOFTAPAS–TASTyBITeSFROMAROuNDTHeMeD!Tutor: Carolina Catala–FortunyPrice: £45Dates: Sat 10th Nov, 6.30pm – 9.00pm 13th Jan, 11.00am – 1.30pm

TRulyMADlyITAlIANTutor: Ursula FerrignoPrice: £100Date: 25th Jan, 10.00am – 2.00pm

FuSSFReeITAlIANDISHeSTutor: Ursula FerrignoPrice: £100Dates: Fri 2nd Nov, 10.00am – 2.00pm Wed 16th Jan, 10.00am – 2.00pm

iTalian gifTs of food for CHRISTMASTutor: Ursula FerrignoPrice: £120Date: Sat 8th Dec, 10.00am – 3.00pm

ITAlIANCOuNTRyBReADMAkINGTutor: Ursula FerrignoPrice: £90Dates: Fri 11th Jan, 10.00am – 3.00pm Sat 2nd Mar, 10.00am – 3.00pm

AHINTOFSPICeINTHe MeDwITHSOPHIeGRIGSON Tutor: Sophie GrigsonPrice: £160Date: Sun 4th Nov, 10.00am – 3.00pm

SOPHIe’SwINTeRMARkeTTOuRTutor: Sophie GrigsonPrice: £160Date: Sun 25th Nov, 10.00am – 3.00pm

SOPHIe’SITAlIAN COuNTRykITCHeN Tutor: Sophie GrigsonPrice: £160Dates: Sun 2nd Dec, 10.00am – 3.00pm Sun 9th Feb, 10.00am – 3.00pm

risoTTo and foods from NORTHeRNITAly Tutor: Valentina HarrisPrice: £120Dates: Sun 11th Nov, 10.00am – 3.00pm Sun 24th Feb, 10.00am – 3.00pm

“ADAyINITAly”–1DAyCOuRSeTutor: Valentina HarrisPrice: £150Dates: Sat 10th Nov, 10.00am – 4.00pm Wed 23rd Jan, 10.00am – 4.00pm

ClASSICDISHeSFROMuMBRIA &leMARCHe Tutor: Valentina HarrisPrice: £120Date: 15th Jan, 10.00am – 2.00pm

ATuSCANFeASTwITH giancarlo caldesi Tutor: Giancarlo CaldesiPrice: £120Date: Tue 15th Jan, 6.30pm – 10.00pm

FISH&SeAFOODINTHeMeD-exCluSIVeCOOkeRyeVeNING!Tutor: Dan HayesPrice: £120Date: Wed 14th Nov, 6.30pm – 9.30pm

cookery classes for children

ITAlIANMAMA’SkITCHeN (6–12yeARSOlD)Tutors: Marta Federico/Stefano BorellaPrice: £45 (a light lunch is included)Dates: Tue 30th Oct, 10.30am – 1.00pm Fri 21st Dec, 10.30am – 1.00pm Tue 3rd Jan, 10.30am – 1.00pm Tue 19th Feb, 10.30am – 1.00pm

HOwTOCOOkITAlIAN–1DAyCOOkeRyCOuRSeFORyOuNGADulTS(AGeS13–16yRSOlD)Tutor: Stefano BorellaPrice: £85Dates: Mon 29th Oct, 10.00am – 3.00pm Fri 4th Jan, 10.00am – 3.00pm Mon 18th Feb, 10.00am – 3.00pm

long courses

THeCOMPleTeITAlIANCOuRSe–ACulINARyjOuRNeyIN7weekS– level 1Tutors: Stefano Borella, Katie & Giancarlo CaldesiPrice: £625Starts: Mon 14th JanEnds: Mon 25th Feb

cookery courses at “caldesi in campagna”, Bray, Berks

FReSHPASTAwITH seasonal sauces Tutor: Giancarlo CaldesiPrice: £125Dates: Wed 14th Nov, 10.00am – 3.00pm Sat 5th Jan, 10.00am – 3.00pm Wed 13th Feb, 10.00am – 3.00pm

eASywINTeRSuPPeRSTutor: Giancarlo CaldesiPrice: £125 per personDate: Tue 20th Nov, 10.00am – 3.00pm Wed 23rd Jan, 10.00am – 3.00pm

BacK To Basics – for BeginnersTutor: Giancarlo CaldesiPrice: £125 per personDate: Sat 12th Jan, 10.00am – 3.00pm

la cucina conTadina Tutor: Giancarlo CaldesiPrice: £125Date: Wed 16th Jan, 10.00am – 3.00pm THeITAlIANCHRISTMASluNCHwITHGIANCARlOCAlDeSITutor: Giancarlo CaldesiPrice: £125Date: Wed 30th Jan, 10.00am – 3.00pm

GIANCARlOCAlDeSICHRISTMAS@ caldesi in campagnaTutor: Giancarlo CaldesiPrice: £125Date: Tues 11th Dec, 10.00am – 3.00pm

“Katie’s Kitchen”cookery courses at gerrards cross, Bucks

Bread and piZZaPrice: £125 per person Date: Wed 21st Nov, 9.30am – 3.00pm

PRONTO!QuICkITAlIANDISHeSfor WinTerPrice: £125Date: Wed 5th Dec, 9.30am – 3.00pm

classic WinTer iTalian Price: £125Date: Wed 6th Feb, 9.30am – 3.00pm

PASTAwITHkATIePrice: £125Date: Wed 27th Feb, 9.30am – 3.00pm

Here is a list of our upcoming cookery courses but the schedule is always changing with new courses being added weekly so please check with our website at www.caldesi.com where you can also sign up for our regular updates. You’ll find complete course descriptions on the website and you can also call 0207 487 0750/6/8 to request a brochure.

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

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

cookery courses atla cucina caldesiinMarylebone,london

1DAyFReSHPASTAwORkSHOP Tutor: Giancarlo CaldesiPrice: £150 (includes taking home of 2 pasta dishes)Dates: Fri 16th Nov, 10.00am – 4.00pm Mon 7th Jan, 10.00am – 4.00pm Fri 1st Feb, 10.00am – 4.00pm

1DAyFReSHPASTA wORkSHOP– for inTermediaTes Tutor: Giancarlo CaldesiPrice: £150 (includes a Caldesi pasta making pack)Dates: Sat 27th Oct, 10.00am – 4.00pm Fri 23rd Nov, 10.00am – 4.00pm Thu 10th Jan, 10.00am – 4.00pm Sat 23rd Feb, 10.00am – 4.00pm

GIANCARlO’SITAlIANkITCHeN Tutor: Giancarlo CaldesiPrice: £175 (includes a La Cucina Caldesi apron & signed copy of cookery book, ‘Return to Tuscany’)Dates: Fri 18th Jan, 10.00am – 4.00pm Mon 4th March, 10.00am – 4.00pm

MeAT&BuTCHeRy masTerclass Tutor: Giancarlo CaldesiPrice: £199Dates: Tue 6th Nov, 10.00am – 4.00pm Fri 15th Feb, 10.00am – 4.00pm

THe3COuRSeITAlIAN– aimed aT inTermediaTes Tutor: Giancarlo Caldesi Price: £150Dates: Fri 30th Nov, 10.00am – 4.00pm Mon 4th Feb, 10.00am – 4.00pm

GIANCARlO’STuSCANCHRISTMASTutor: Giancarlo CaldesiPrice: £120Date: Sat 15th Dec, 10.00am – 3.00pm

THeeSSeNTIAlITAlIANTutors: Katie Caldesi & Stefano BorellaPrice: £160Dates: Mon 5th Nov, 10.00am – 4.00pm Sat 5th Jan, 10.00am – 4.00pm Sun 20th Jan, 10.00am – 4.00pm Fri 8th Feb, 10.00am – 4.00pm

THeeASyITAlIAN– greaT for BeginnersTutors: Katie Caldesi & Stefano BorellaPrice: £160Dates: Sat 26th Jan, 10.00am – 4.00pm Fri 1st March, 10.00am – 4.00pm

FReSHPASTAFORNOVICeSTutor: Stefano BorellaPrice: £85Dates: Tue 13th Nov, 10.00am – 2.00pm Sun 9th Dec, 10.00am – 2.00pm Sat 12th Jan, 10.00am – 2.00pm Tue 5th Feb, 6.30pm – 9.30pm

iTalian food & Wine – CHOOSINGPeRFeCTPARTNeRS!Tutor: Valentina HarrisPrice: £150Dates: Fri 23rd Nov, 6.30pm – 10.00pm Sat 2nd Feb, 6.30pm – 10.00pm

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

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

autumn & Winter cookery courses