Il Giornale di Caldesi - Winter Edition 2012

Il Giornale di Caldesi

Welcome from the family Caldesi

Over the next few months you’ll notice us focusing on the recipes of cucina povera as although many of our dishes already fit this style we are now highlighting this more than ever at Caffè Caldesi and Caldesi in Campagna. We are introducing new dishes that we’ve trialled and tasted as we undertook numerous trips to Italy over the past twelve months in search of the truth behind the cuci-na povera diet. Scientists have for sometime extolled the virtues of the Mediterranean diet and its numer-ous health benefits but in recent years the interest has focused on specific areas where people seem to live longer than average – in some cases a great deal longer. In the mountain village of Campodimele the inhabitants have been raised on la cucina povera for centuries. They take pride in welcoming visitors with the signpost, “Il Paese della Longevita” – The Village of Lon-gevity. Like them Giancarlo was brought up as one of the contadini – the farming community of Italy whose traditional diet is rich in anti-oxidants, low in saturated fats and makes the most of seasonal, locally

sourced, nutrient rich produce. Obviously such peaks in longev-ity of a population can’t all be put down to diet, there’s a lot to be said for the fact that the villages where people seem to have the gift of a lon-ger life are places where people live in communities where they feel sup-ported by family and friends, enjoy a relatively stress free life and keep active well into their 80’s and 90’s and even beyond. From research the Caldesi’s believe happiness as well as health is a big part of improving your chances of a long life. Everything in Giancarlo’s family kitchen and in our restaurant kitch-ens today is cooked from scratch. This is a very healthy way of eating and most of the dishes we’ve trialled were absolutely delicious too. Try the Porcini mushroom and Spelt risotto or the White Winter Salad made from raw fruit and vegetables with a small amount of wonderful sheep’s cheese bound together with lemon and honey. We’ll be featuring more and more dishes from the cucina povera style of eating as the year progresses taking inspiration from what we’ve

learned from our great friends Livia and Nello who have never known another way of life and live on their small holding in Montepulciano. Here they grow all their own vegeta-bles, raise chickens, ducks, pigeons and rabbits for the pot, make their own red wine, limoncello and desert wine and live a low-stress life as the centre of a supportive community. It’s hard to live that life style in cen-tral London but we can at least fol-low their diet and make sure we’re giving ourselves the best chances of living a healthier lifestyle – and like them give ourselves time to enjoy family and friends without feeling the draw of the latest ‘urgent’ email or text. You’ll also notice that La Cucina has introduced some cook-ery courses featuring cucina povera so those of you who are interested about learning how to cook the dish-es and learn more about the lifestyle can join us on our continued voyage of discovery.

This is one of our favourite winter salads which is very much in a cucina povera style ➤

White Winter Salad With honey dreSSing Serves 4: For the salad:• 30g (1 ½ oz) pine nuts• 2 ripe, firm pears• 2 apples• 2 celery sticks• 150g (4 oz) Pecorino cheese• Handful of seedless grapes• 1 endive or chicory

For the dressing• 2 tablespoons honey• 2 tablespoons extra-virgin olive oil• 1–2 tablespoons honey vinegar or lemon juice• Salt and ground black pepper

Lightly toast the pine nuts in a dry frying pan for 2 – 3 minutes, making sure they do not burn. Mix together the ingredients for the dressing and taste for seasoning. Cut the pears, apples, celery, cheese, grapes and endives into slic-es or cubes, as you prefer. Mix all the ingredients for the salad into a large bowl or arrange on a plate and pour over the dressing.

Champions of the panino del formaggio

Winter edition 2012‘Al contadino non far sapere quanto è buono il formaggio con le pere.’ ~ translation:- "don't tell a peasant how well cheese goes with pears."

We’re pleased to announce that at the recent World Cheese Awards we were asked to take part in The Great Cheese & Pickle Sandwich Chal-lenge and came first! Judged by Bob Farrand, The Sunday Times’ Lucas Hollweg, BBC Radio’s Bill Buckley, Charlie Turnbull from Turnbull’s Deli and Debbie Atherton from Deli of the Year, Arch House Deli in Clif-ton. Giancarlo and Katie’s Italian

inspired Goats Cheese, Watercress, Beetroot and Damson Chutney combo lifted the first prize trophy. Aldo Zilli came in second place, with Thomasina Miers coming in third. Other contenders included James Martin, Celebrity Masterchef winner Phil Vickery, James Sommerin Chef at the Crown in Whitebrook, Gregg Wallace, Alex James, Nigel Barden, Amy Lamé and Charles Campion. ‘It

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

As we face the post Christmas diets and tightening of budgets this issue of Il Gionrnale Caldesi features ‘La Cucina Povera’. It’s something we’ve been researching and experimenting with at the Caldesi household. The whole family (including grandpa) recently spent a month trialling a lifestyle centered around this traditional and healthy way of eating – a sort of a positive version of ‘Supersize Me’. It was certainly more of an enjoyment than an endurance and the results we’re beneficial for all. Read more about our exploits on page 3. We do hope you enjoy this issue of our newspaper and wish you a Happy and Healthy New Year!

For Tweets on what’s happening and all the latest news follow us here:-

@CaffeCaldesi@CaldesiCampagna

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was all for a bit of fun but we were delighted to have won’ said Katie, “I chose goats cheese for it’s healthy tanginess and the beetroot was growing in our garden at the time. The Damson chutney is a favourite using our own damsons. So now Katie and Giancarlo can proclaim themselves masters of the cheese and pickle sandwich or should that be ‘formmagi grandi?’

the italian way to a better life

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We enjoyed foraging for herb in the hedgerows.

Flavio and Giorgio found a massive puffball

Taking kids to the turkey farm and seeing where our food comes from. We bought turkey and made five meals out of it.

Swapping acorns for pork belly, we made homemade baked beans.

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




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

What Cucina Povera means to us

Katie "When I think of the ingenuity of the women of the poorer parts of Italy who when they had nothing still managed to make good food, I really find it quite humbling. One of Giancarlo’s favourite dishes is Pici alla Bricole which is hand rolled spaghetti made from flour and water served with fried crunchy breadcrumbs with garlic and chilli. What must have gone through the minds of those women when faced with flour, water and stale bread to come up with such brilliant solutions? This is cucina povera. Considering the food eaten in harsh times in Britain such as gruel or the repetitive diet of bread and ale, I don’t think you would find many Brits wishing for the food of the old days. The Italians have made simple food into an art form. I also think it is a testament to the love the women had for their family and their high standards of eating that they used their scarce resources to drum up great food"

gianCarlo “I realize now that although I was brought up with 'la cucina povera’ meaning 'the poor kitchen' it was in fact a wonderful diet, rich in variety and nutrition. It is the way I was brought up. We had no money and didn’t eat meat everyday but at least twice a week would eat from a selection of home-raised or hunted game and poultry such as wild boar, rabbit, duck, capon, chicken, duck, turkey, goose, guinea fowl, pheasants and quails. Red meat was less common. We grew our own vegetables, fruit and herbs and preserved the summer bounty for winter. To me it is this 'health on a plate' that I wish to continue bringing to our restaurants. Cucina povera is the food of my childhood and of my culture of the contadini people, the farmers of Italy. It is completely natural food, prepared from scratch and mainly cooked 'al momento' with no artificial flavours or preservatives. I am really excited to bring the food of my childhood to our customers. For example the lasagna we have is made the way my mother always made it but a slow-cooked ragu between only two layers of pasta. The Independent newspaper called it 'the best lasagna they have ever tasted', so my mother can’t have been that wrong! To be true to the way she cooked it I refuse to microwave it, it might mean waiting an extra 15 minutes but it will be worth it."

While some of my friends are travel-ling abroad for half term we too are beginning a journey; one that I hope will change our lives forever, only we are staying at home. Fifty years ago Giancarlo was nine, the current age of our son Fla-vio. He recalls a life full of activity largely centred around gathering, preparing and eating food. He loved the happy family feel of his child-hood and although there are mod-cons that he would not like to relin-quish he feels we have moved too far away from the idea of working and eating together. We feel the family has become divided between the X

a month of living the Cucina povera Way

box and television and the kitchen and garden with kids lazing around in one area and parents working away in another. Although as a family the Caldesi’s have a healthy diet, we would like to be healthier, more energetic, like to encourage our kids away from sweets and crisps. As parents we feel fairly stressed a lot of the time and would like have a slower place every so often, we would like to be fitter and to lose some weight. My 86yr old father lives with us and loves good food and wine. We would like him to interact more with his friends.

Plenty of fresh air and exercise

• 45 minutes exercise taken every day.• Could be in the form of a bike ride, Zumba Class, walk to

station, play in garden, gardening, foraging in woods.

Reducing Stress

• Take time for relaxation, practising yoga, a massage.• Reading time for the whole family away from the television• Playing together in the garden, woods, inside with a game.• Laughing together, make time to enjoy family and friends,

release endorphins eg holding Bonfire Party, bushcraft and arranging fishing, foraging trips with other families.

• Getting 8 hours sleep a night.• Putting work aside at set hours.

Katie’s top tips on treats for kids

• Put the fruit bowl near the telly so kids actually see it and pick from it.

• Take the kids shopping for different fruits from lychees to grapes to pomegranates and Sharon fruits, let them play with different combinations together.

• Put whole nuts and a nutcracker out instead of crisps and pair them with pieces of cheese and apple slices.

• Stop buying white bread, if there is only wholemeal in the house they will soon get used to it!

Things we promised to do for a month

• Buy less refined food and instead used whole foods, wholegrains where possible.

• 70% of food bought to be sourced locally forging links with farmers, pick your own farms, farm shops, foraged or grown ourselves.

• Eat what we need and don’t automatically have second helpings

• Eat seasonal food to keep down cost, less travel, more nutrients and taste.

• Eat less red meat, many more vegetables, fruit, grains, beans. Try for 8 portions a day.

• Use less sugar, use local honey instead or muscavado sugar.

• Use olive oil instead of saturated fat, limit use of butter.

• Eat plenty of fish, oily and white, fresh and preserved• Benefit from plenty of antioxidants to be found in red

wine, tomatoes and olive oil.• 2 glasses of red wine a day, each one to be drunk with

lunch and dinner. (OK didn’t stick to this every day but did pretty well!).

• More healthy food (especially foods to replace sweets, biscuits, crisps, chocolate) to be made with kids such as granola, biscuits, fruit leathers, chocolate treats with good chocolate (70% cocoa) so lack of unhealthy snacks and cereals isn’t noticed.

• Drink plenty of water – hardest to convince about this was Papa who insisted he will rust.

Becoming more sociable

• More communication with family, close and extended and old family friends to be revisited.

• Encouraging rather than forcing time away from X-box and television for kids.

• Joining community groups in our case the local beekeepers, WI, etc.

• Meeting and regularly buying from local food producers, farmers, farm shops.

• Socialising with friends to do activities rather than just have big dinners.

highlights of our month

eat well.We've been doing it for years

We also left the car at home and walked to the station – saving on parking fees and getting fitter. I joined Zumba and even after the ‘experiment’ I’m still going. We picked raspberries and apples at a local farm (and scrumpied them from the common!) to make cordial and apple leather. I banned all sug-ary and salty cereals, crisps, from the house and the children mainly missed Nutella and Crunchy Nut Cornflakes though they haven’t even asked for crisps. I must stress that I didn’t tell the kids these things were banned, I simply “forgot” to buy them until they had forgotten about them.

We haven’t bought any bread, as I have made it all cutting down time to make it by using kitchenaid and training Giorgio how to make it!We made an effort to make time for friends and family. For instance we arranged bonfire party when every-one bought a dish from their child-hood bonfire nights, had tons of sau-sages, parkin, cheeses and chocolate cakes! Great fun. It occurred to me that we find it hard to get one hour devoted to exer-cise whereas for Giancarlo's parents it would have been hard to find one hour to devote to relaxation and sit-ting down.

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Come to the Carnevale!We will be decorating the restaurant, costuming the staff and celebrating this time of year when Venice gets down and parties! Expect some Carnevale treats on the menu such as Neapolitan meatballs and lasagna, chicchere (deep fried dough strips with a cinnamon dusting). Why not try one of the Venitian’s favourite cocktails like a Spritz (Prosecco and Aperol) or a Sgroppino (Prosecco, Vodka and Lemon Sorbet) to get in the celebratory mood?Dates: 14th to 21st Feb

San valentino – valentine’S day‘When the moon hits your eye like a big-a pizza pie that’s amore’…. The Italian’s have many ways to communicate their love. We find one of the best ways is to enjoy a sumptuous five course Italian Valentine’s Night dinner at Caffè Caldesi. For an evening where everything is just perfect and special memories are made. Look online at www.caldesi.com for our special menu.Date: 14th February – £37.50 for 4 courses

BaniSh the Winter BlueS!Our special set menu lunch downstairs at Caffè Caldesi is just £13.50 for two courses or £16.50 for three courses and now features cucina povera dishes. Flavourful, seasonal dishes that give you a big warm hug and keep the chills at bay.Lunchtimes – Downstairs@Caffè Caldesi – Up to 31st March

panCaKe dayJoin in the fun and indulge yourself with a pancake or the Italian favourite Fritelle (fried doughnuts). Date: 21st February

events at Caffè CaldesiimpreSS and pay leSSBring your Clients or Guests to upstairs at Caffè Caldesi for a fantastic weekday lunchtime deal on fine dining. At just £19.50 for two courses and £24.50 for three courses you can enjoy the best of dishes for less.Lunchtimes – Upstairs@Caffe Caldesi – Until 31st March

mother’S dayCelebrate this very special day with an Italian Sunday Lunch at Caffè Caldesi. Date: 18th March

We wanted to know what their diets were like and also how they lived their lives back home in Italy. One thing that stood out straight away is that almost none of these people lived alone, they mostly lived in a family unit with other relatives or family members and none of them lived in care homes (as is so often the way here in the UK). Olive oil featured very highly in their diets with over 80% of them using only virgin olive oil to cook with, make salad dressing etc. They all cared deeply about the quality of their olive oil and either grew olives themselves or bought oil direct from their local press. Without exception they all ate with the seasons and enjoyed raw vegetables as part of their diet. Most actually grew their own veg-

etables and still went foraging for things like porcini, herbs and wild leaves. They all used pulses such as borlotti or cannellini beans and len-tils and they ate a mix of white and wholemeal bread and pasta. It is an interesting split with some only eat-ing the white versions, some only the wholemeal and some both. All of them drank wine, mainly red wine with most having a glass with a meal, though one 73 year old uncle professed to drinking a litre of his own homemade red wine a day! They all exercised regularly by tak-ing walks whether just to the shops or to see friends with our friend the uncle who loves red wine also taking to his bicycle… which must be fun! They also told us of their favou-rite dishes some of which we’ll

be featuring on our menus in the future ranging from Bean and Cavo-lo Nero Soup with Cornmeal bread and Slow-cooked beef with bay, rose-mary and red wine. Our research continues but it seems a using good quality olive oil, eating in season, enjoying raw vegetables, pulses and whole grains, taking a little but reg-ular exercise, living with family and drinking red wine might be the key. That and making sure you don’t fall off your bicycle.

We surveyed our Italian staff and asked them to ask how their oldest living relatives live back in Italy and what impact the Cucina Povera lifestyle had on their lives. We thought it made sense that the people who held the secrets to a long and healthy life probably already lived one. The average age of the Grandmother’s, Grandfather’s, Auntie’s and Uncle’s surveyed was mid eighties with the oldest being a sprightly ninety six years old.

"one 73 year old uncle professed to drinking a litre of his own homemade red wine a day!"

We know it’s wrong to blow our own trumpet but sometimes the comments we receive about our food and service on sites like TripAdvisor and TopTable are really appreciated so we’d like to say a big ‘Thank You’ to those of you who take the time to do so. Here’s some of our most recent ‘reviews’:-

from dJWinvegaS on tripadviSor

“Epicurian delight”We were visiting family recently in the UK, and this was their choice (of all the London restaurants) for our last meal together before heading back to the States. It was a wonderful dinner. The service is present, but not overbearing. Just what you want for a calm evening with family or friends. The atmosphere is white linen and wine glasses, refined in its simplicity. The food was phenomenal, completely Italian, with pasta and other choices. We enjoyed Fusilli Agnello to start and Merluzzo alla Siciliana for a main. Also enjoyed were some lovely lamb cutlets. Give yourself a treat and try the wonderful desserts: Chocolate Fondant (a flourless "lava: style cake), Torta Limone or the sublime Torta e Pere. You can't go wrong.

from dK on toptaBle:-

We love Caffè Caldesi – always very hospitable, charming staff and well executed food with interesting ingredients and layers of flavour. We started with a rich minestrone soup, beetroot ravioli and DOP mozzarella. Mains of medium cooked liver on mash, beetroot ravioli and swordfish special. Desserts of their signature tiramisu and panettone pudding to finish. All dishes were well-presented, cooked and seasoned – delicious. Thank you!

…. No…. Thank You!

Thank You

Pici alla Bricole➤

www.caldesi.com 4 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.

top Chef to visit Caldesi in Campagna

a lunch in Season le uova del babbo




www.caldesi.com 5We’re constantly adding new courses see www.caldesi.com

Know Your Olives A huge variety of olives can be found throughout Italy, thanks to the diverse terrain of the peninsula. Differences in altitude, climate and soil favour different cultivars. In this, olive growing and the making of olive oil have much in common with the world of viniculture and wine making. Both also involve labour-intense harvesting, evoke true Italian passion and share a history dating back to Greek and Roman civilisations. Homer pronounced olive oil to be ‘liquid gold’, and it still enjoys such reverence today. Italians talk about unto d’olio which translates as ‘anointed with oil’. The main varieties from Puglia are corantina, provenzale and ogliarola; here, too, grows the plum-sized cerignola, which is picked green. The largest olive in the world, it has a mild fruitiness. In contrast, some olives in Puglia are so small they are not worth stoning before cooking, which can be a bit of a shock mid-calzone! It can be difficult to source specific varieties of olive outside Italy, but the cerignola is found in good delicatessens, like the small aromatic taggiasca olive from northern Liguria, which adds a wonderful richness or spring note to dishes. Look out, too, for the purple-ish gaeta from Lazio, or ascolane, big green olives from La Marche, often stuffed with meat, bread-crumbed and deep fried, or the Nocellara del Belice from Sicily. Time of has a strong influence on the flavours of olives. Those picked fresh or green, early in the season, have a slightly bitter, tangy flavour and dense texture. When left on the tree to mature olives become softer and milder in flavour.

the glory of game

the Best of the Blues

At Caldesi in Campagna we always look forward to getting the very best of the bag during the Game Season and that’s because over the years we’ve actively gone out to source the likes of woodpigeon, partridge, pheasant and even wild boar directly from local suppliers. Provenance is key to Giancarlo when he chooses the ingredients he wants to cook with. He doesn’t expect people to visit our restaurants and be served food of anything less than the high-est quality, so he makes it his per-sonal quest to ensure he knows as much about the food we serve as is humanly possible. In the case of game he needs to know the whole story – how it was reared, whether it was fed anything but natural food, did it enjoy a happy life and how was it treated after its death? So it was on a crisp crisp winter’s morning that Giancarlo accepted a kind invi-tation from Gamekeeper John Black-iston of the Portman Burtley Estate in Buckinghamshire for Giancarlo join a shoot for the day, so he could get the full run down on the pheas-ants and partridge that they supply to Caldesi in Campagna. If you think about it Game is the ultimate in free range meat. Following the rearing of the chicks in protective pens the

We will be delighted to welcome the talented and renowned chef Ricca-rdo Cappelli to our kitchen from the 17th through to the 26th of January. Ricardo is head chef at Castello Banfi near Montalcino and trained at the Professional Hotel School in Grosseto. His unique take on Tus-can cuisine has ‘wowed’ guests at the famous Castello Banfi, home of the world famous Banfi winery and we are very lucky to have him as our guest chef. Dishes that have made Riccardo’s name include his Tortino di ricotta di pecora Marem-mana su salsa al pecorino a Marem-ma sheep ricotta flan on a pecorino cheese sauce which has flavour that lingers longer than it’s description. His Ravioli con ripieno di anatra su crema di carote e scaglie di tartufo nero a ravioli of duck on a carrot cream with black truffle is legend-ary as is his Brasato di guancia di manzo su polenta leggera rosmarino which is slow braised beef cheek on a

birds are let free to enjoy a natural existence in the wild. The diet of the pheasant or partridge will then be mainly from the hedgerow or field. Living in such active conditions will have given them muscles rather than the fatty deposits found in farmed birds. This will bring a stronger fla-vour to the meat than we’re used to in bulk reared domesticated birds like chicken or turkeys but it’s such flavour that has made game more and more popular in recent years. One thing that Giancarlo noticed was that the birds that we’re shot on the day were all in tip top condition and all of them would be heading for restaurants in Buckinghamshire and Berkshire at the end of the day – There was no wastage here. “John the Gamekeeper a had huge respect for how the birds were treated in their life and in their death” said Giancarlo “and I’d much prefer to sit down to a pan fried partridge breast knowing it had enjoyed a life in the wild than a supermarket chicken breast that had been raised in a crowded barn”. The recipe below uses partridge wrapped in pancetta in the Italian sweet wine ‘vin santo’ and is a real hit whenever it appears on our res-taurant menus.

perniCe alla panCetta

Pot roast and panfried partridge with pancetta.

Of all the methods for cooking poul-try, pot roasting seems to be the best way to cook small birds.

Serves 6• 6 partridges• 2 large bay leaves • 6 strips of lardo di colonnata, pancetta or streaky bacon• 50ml olive oil• 150ml Vin Santo or other dessert wine• 400–500ml chicken or vegetable stock, as necessary• Salt and freshly ground black pepper

Remove the legs from the partridg-es and take out the thigh bones. Set aside the crowns for later. Season

the legs well all over. Brown the legs in a large lidded pan in hot olive oil for a few minutes, then add the Vin Santo. After three minutes add the stock and cook for a further 30 min-utes uncovered over a medium heat until the meat falls easily from the bone. Add a little extra stock if there is not enough liquid. Leave the breasts on the crowns, season and sear them for two min-utes in a hot frying pan with a little olive oil then put into a pre-heated oven for six minutes at 180˚C. Remove from the oven and leave to rest for 5 minutes. Cut the breasts off the crowns and add them to the legs in the pan just long enough to coat them in sauce. Serve the partridge on Mushroom Risotto or mashed potatoes with the sauce from the pan.

light rosemary infused polenta. One of his many desserts includes Souf-flé al cioccolato con gelato all vani-glia a chocolate soufflé with vanilla ice-cream which is both to die and diet for. His beautiful and delicious cook-ing will only be available at Caldesi in Campagna for 9 days so save your-self the air fare to Tuscany and come and enjoy his cooking while he’s with us.

In order to brighten up your Janu-ary we’re packaging Riccardo’s dishes in an easy on the pocket set lunchtime menu with prices of just £12.50 for two courses, £16.50 for 3 courses. At dinner a 3 course set menu will be available at £25 and £29 for 4 courses. We will also be featuring Riccardo’s dishes as spe-cials on our a la carte menu too. For further details or make a booking see our website www.caldesi.com or telephone 01628 788500.

Not to be

missed!

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Maloney’s Budgens and Caldesi Seasonal Lunch 3rd Feb 12.30

As part of our commitment to always using as much seasonal and locally sourced produce we have been asked by local supermarket ‘Malo-ney’s Budgens’ to prepare a special seasonal lunch that showcases the talents of their local food producers which they highlight in-store under the Quality from Small Producers brand. Giancarlo has scurried down to his local Maloney’s Budgens in Ascot and has chosen some fantas-tic ingredients. He’s put together a menu that he knows will impress using local suppliers like happy eggs producer Bloomfield Hatch Farm, Bookhams Cheeses, Berk-shire Honey and many more. The incredible value lunch is £20 for the taster menu of 8 courses (not

including drinks) and is available on a first come first serve basis so book now by calling 01628 788500 or online at www.caldesi.com

the taSter menu

• Smoked fish canapes from Watford Valley Foods

• Quail’s egg and Black pudding from Bevans

• on Vogels Sunflower and Barley Bread

• Tagliolini and meatballs using Budgens lean mince

• Catch of the Day Starter using the fish that comes in on the Friday morning

• Brasato stew using a Budgens Beef Roasting Joint and Breaded lamb using Budgens leg of lamb

• Roast Potatoes in Bevans goose fat and seasonal roast root vegetables

• Semifreddo Pudding using Bloomfield Hatch eggs and Berkshire honey

• Bookhams Sussex Charmer Cheese and Quince Chutney

• Coffee and The Gluten Free Kitchen cake

events at Caldesi in CampagnaBudget BuSting lunCheSEnjoy Tuscan cooking at its best with a set lunchtime menu that will delight your taste buds but go easy on your pocket. With 2 courses just £12.50 and 3 courses just £16.50 this menu is designed to put a smile on your face and brighten many a winter day. Dates: Weekday Lunchtimes Only

– Until 31st March

gueSt Chef – riCCardo CappelliEnjoy dishes from one of Tuscany’s best chefs (see main article).Lunchtimes starting from £12.50 for 2 courses or Evenings from £25 for 3 courses.Dates: 17th – 26th January

a SeaSonal lunChA celebration of wonderful, seasonal, local produce in association with the Quality from Small Producers initiative and Maloney’s Budgens (see main article)Price: – 8 Course Taster Menu

just £20 per head (not including drinks)

Date: February 3rd

panCaKe dayEnjoy Pancake Day with an Italian twist with our delicious crab filled pancakes. So popular last year that we’ve got people booking up fast to enjoy them again. Date: 21st February

Come to the CarnevaleCarnevale, also known as carnival or mardi gras, is celebrated in Italy 40 days before Easter, a final party before Ash Wednesday and Lent. The Venitians are famous for their celebration of Carnevale with celebrations that last for weeks and involve the famous masked balls where excess is all. We’ll be dressing the restaurant and adding some exciting Carnevale inspired dishes as well as holding a special ‘Masked Dinner’. Come join us and enjoy the Carnevale.Price: ‘ Masked Dinner ‘17th

February – £45 Dates: 14th to 21st February

San valentino – valentine’S dayBring the person you love and enjoy a fine four course meal that will make this year’s Valentine’s Day a day to remember forever. Attentive service, a romantic atmospehere, the best food and wine plus the one you love – Who could ask for anything more?See www.caldesi.com for our Valentine’s MenuDates: 14th February – £50 for

5 courses

mother’S dayCelebrate this very special day with an Italian Sunday Lunch at Caldesi in Campagna. Dates: 18th March - £35 for

3 courses.

the perfect pairingWe asked our restaurant manager Vincenzo to give us his perfect wine matches to some of your favourite dishes at Campagna. This is what he recommends:-

1. ravioli ripieni di Branzino SelvatiCo, SalSa di limone e Burro

Homemade wild seabass ravioli, lemon butter sauce fiano di avellino, pietramara,doCg 2010, i favati A very aromatic wine, you can almost smell the sea air in the tangy nose and there’s grapefruit in there too. It has an unusual profile with depth, minerality as well as savory notes – fantastic with seafood. 2. grigliata CaldeSi

– Cernia, SgomBro, Calamaro, gamBerone, aglio e peperonCino, inSalata di Stagione

Grilled fillet of stone bass, mackerel, squid, king prawn, chilli and garlic dressing, salad leaves gavi di gavi,doCg 2009,vigneto Ciapon 100% Cortese. This wine is a powerful, but dry and elegant wine with a complex and pleasant taste. Pairs remarkably well with fish especially a selection of freshly caught seafood. 3. fegato Con Burro e

Salvia Con puré di patatePan-fried calf’s liver, butter and sage, creamy mashed potatoes neBBiolo,doC, 2007, prunotto This single-vineyard Nebbiolo offers an elegant nose with hints of raspberries and roses. On the palate, it is full and harmonious with a long, positive finish.

When it comes to Italian blue chees-es there’s two main contenders for the great Italian cheese board. Gor-gonzola has been produced in the town of the same name since AD 879, acquiring its greenish-blue marbling in the eleventh century. It is made from unskimmed cow's or goat's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. It can be eaten in many ways from just spread on to slabs of artisan bread to being melted into a risotto in the final stage of cooking, or served alongside polenta. Pasta with gor-

gonzola is a dish enjoyed through-out Italy usually with short pasta, such as penne, rigatoni, mezze maniche, or sedani, not with spa-ghetti or linguine. Because of its distinctive flavor, it is frequently offered as pizza topping especially with other soft cheeses on a pizza ai quattro formaggi (four-cheeses pizza). The other contender is of course Dolcelatte a wheel shaped, blue cheese made from cow's milk. It has a sweet taste as its name suggests (Dolcelatte means "sweet milk"). It is very soft and melts in the

mouth. It was actually developed as a smoother version of Gorgon-zola and it’s also sometimes known as ‘Gorgonzola Dolce’. We love it simply served on oatcakes with walnuts and a drizzle of honey but it also features on pizza ai quattro formaggi and can add a pleasing bite to a cheese sauce. It’s versatile when it comes to recipes and can be used to stuff say a chicken breast or veal chop or just added to polenta for a cheesy twist. Try adding some to your mashed potato for an added flavour dimension.

"I’d much prefer to sit down to a pan fried partridge breast knowing it had enjoyed a life in the wild than a supermarket chicken breast that had been raised in a crowded barn"

BaBBo`S eggS

Serves 4–6• 5 tablespoons olive oil• 1 medium red onion large,

finely chopped • 2 garlic cloves, peeled and lightly squashed• Salt and freshly ground black pepper• 2 x 400g cans Italian plum tomatoes• Approx 125ml water• 10 basil leaves• 25g finely grated Parmesan• 4–6 eggs (1 per person)

Heat the olive oil in a pan and fry the onion, garlic, salt and pepper over a medium heat for 5 – 7 minutes until the onions are well softened.

Add the tomatoes and bash them with a potato masher to break them up. Rinse the cans out with the water and add this to the saucepan. Reduce the heat and simmer, uncovered, for about 40 minutes. Pour the sauce into a wide frying pan and set over a medium heat. Break the eggs into the sauce keeping them separate and cook covered with a lid until the eggs have just cooked through. About 5 to 7 minutes usually does it. Serve with crusty bread or toast. Alternatively decant a little sauce in individual shallow dishes, crack eggs into the sauce and cover each one loosely with foil. Put into a preheated oven at 350F/180oC/Gas Mark 6 for up to 12 minutes or until cooked as you like them.

giancarlo’s master Class

a Seasonal Super food

new Winter & Spring Courses

Life is a Minestrone….This is a perfect winter soup that’ll warm your cockles and keep those winter chills away. Giancarlo’s father used to say ‘che minestrone hai fatto’ meaning, ‘what a mess you’ve made’ referring to the mish-mash of ingredients you put into the soup. Minestrone is simply the name of a type of soup made with vegetables, not a definitive recipe. It varies according to the time of year and hugely from region to region. Generally chopped vegetables are cooked in flavourful stock, sometimes beans, rice or pasta is added but the result is always a hearty bowl of soup designed to fill you up. Giancarlo likes to add cannellini beans and “orzo”, the rice shaped pasta.

Here’s a picture we took of Giancarlo chatting to a mobile vegetable vendor somewhere in Puglia. All you have to do is write a caption for it and if your’s is the funniest we’ll send you a signed copy of Katie’s fantastic ‘The Italian Cookery Course’.

Just email you caption to :- [email protected] with the words ‘Caption Competition’ in the subject line.

Competiton closes on 5th April 2012

Win a signed copy of ‘The Italian Cookery Course’

La Cucina Caldesi The Italian Cookery School

118 Marylebone LaneLondon W1U 2QF

Tel: 0207 487 0750/6/8

www.caldesi.com 6 for full course descriptions see www.caldesi.com www.caldesi.com 7We’re constantly adding new courses see www.caldesi.com

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ned by Igloo C

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Winter mineStrone

Serves 6 – 8• 100ml olive oil• 400g carrots, diced into 1cm cubes• 400g celery, chopped into 1cm pieces• 400g potatoes, diced into 1cm cubes• Salt and pepper• 40g pancetta (optional)• 100g leeks, quartered then chopped finely• 250g cabbage, roughly chopped• 2 sprigs of rosemary• 25g parmesan rind• 2 litres of chicken, turkey or vegetable stock, warmed• 100g orzo or risotto rice

Heat the oil in a heavy based large saucepan. Add the onions, pancetta, salt and pepper to the pan and fry over a medium heat until softened. “Don’t let them burn but a little browning on the bottom of the pan will help the flavour”. Add the rest of the vegetables and the rosemary leaving the sprigs whole. Fry for 10–15 minutes to soften the vegetables, stirring fre-quently. Remove the rosemary then add the stock and bring to the boil. Simmer for approx 1 hour until the vegetables are all cooked through. Adjust the seasoning to taste and then add the pasta or rice. Cook for another 10 minutes or so until the pasta is done or allow 20 minutes if using rice. Serve in warm bowls with

plenty of crusty bread. Tip:- “I always finish with a driz-zle of my best oil and a scattering of Parmesan”.

1 day freSh paSta WorKShop Tutors: Giancarlo CaldesiThis is a 1-day, hands-on cookery course dedicated to making fresh pasta – owner Giancarlo Caldesi grew up in Tuscany where he learnt how to make fresh pasta from his Mama & Nonna (grandma). It is still one of his passions, and he invites you to come and spend the day with him learning everything there is to know about pasta making (well just about everything!), he will also teach you how to make fresh gnocchi. Giancarlo will cover long, stuffed, coloured & shaped pasta – some you may never have even heard of. Giancarlo will also show you how to use chickpea flour to make pasta, a great alternative for people who can't eat gluten. You will learn a range of pasta sauces to go with not only fresh but also dried pasta shapes. Learning which sauces go with which pastas is an art in itself! Together you will make a sumptuous lunch to enjoy with wine, don't worry you don't have to eat it all, there will be plenty to take home – including Giancarlo's famous lasagne.Price: £150 (includes taking home of 2 pasta dishes) Dates: (All 10.00 am – 4.00pm) Mon 5th Mar, Fri 20th Apr, Mon 14th May, Tue 19th Jun

gianCarlo’S italian KitChen Tutors: Giancarlo CaldesiJoin Giancarlo for a fun, recipe packed day, where there will be a combination of hands-on cooking and demonstrations, covering a range of Italian dishes. Together you will create a selection of antipasti, pasta, main course dishes, seasonal contorni, and a couple of classical Italian desserts; including Italian cantuccini biscotti to take home.Price: £175 (includes a La Cucina Caldesi apron & signed copy of cookery book, ‘Italian Mama’s Kitchen’)Dates: (All 10.00 am – 4.00pm) Tue 20th Mar, Sat 19th May, Fri 6th Jul

meat & ButChery maSterClaSS With gianCarloTutor: Giancarlo CaldesiCome and spend an intense, yet fun day dedicated to working with meat taught by owner Giancarlo Caldesi. With more than 30 yrs of experience, he will impart his knowledge on meat & butchery skills to you and guide you through the maze of what to buy, different cuts of meat and how best to cook them. Working with lamb, pork, beef, poultry and seasonal meats. The day will be a balance of demonstrations and hands-on cookery. Together you will cook an array of meat dishes, they will vary depending on the season, but may include scottiglia (a classic Tuscan dish), steak tagliata with rocket, parmesan & balsamic dressing, partridge with Vin Santo, sausages with peas & tomatoes and pork chops with pecorino & spinach. You will also learn how to make your own sausages, which you can take home with you. This promises to be a full day, of practical learning, cooking, tasting and we hope enjoying!Price: £199 (Price includes a La Cucina Caldesi apron.)Dates: (All 10.00 am – 4.00pm) Wed 18th Jan, Mon 26th Mar, Mon 25th Jun

the eaSy italian – great for BeginnerSTutors: Katie Caldesi & Stefano BorellaDiscover the secrets or great Italian cuisine. Katie & Stefano will steer you clearly through the fear and uncertainty of a selection of simple, tasty recipes that you can recreate with confidence at home. Dishes will include a selection of pasta sauces, easy starters, seasonal main course dishes and of course no successful meal would be without one of Stefano’s stunning yet uncomplicated, irresistible dolci (desserts).Price: £160Dates: Sat 3rd Mar, 10.00am – 4.00pm Fri 11th May, 10.00am – 4.00pm Sat 18th Aug, 10.00am – 4.00pm

the eSSential italianTutors: Katie Caldesi & Stefano BorellaIf you love all things Italian like Katie, then this course is for you as it will teach you the essential techniques to create a typical Italian meal. Katie & Stefano will guide you through all the courses where you will learn how to make Italian classics such as focaccia and pizza, two essential sauces for pasta such as arrabbiata and ragù. Other dishes may include stocks, seasonal risotto, soups, fish, and classic Italian desserts. Expect an intensive day as we cover a great deal, you will emerge confident and ready to cook a full Italian meal to impress your friends and family. Price: £160Dates: (All 10.00 am – 4.00pm) Fri 9th Mar, Mon 16th Apr, Sat 26th May, Mon 18th Jun, Sat 7th Jul

“Carnevale!” Tutor: Stefano BorellaHelp prepare a four-course dinner to celebrate Carnevale. Begin the evening with a Venetian cocktail then enjoy dinner fit for a Doge. This is a hands-on cookery course, dishes will be seasonal & typical of Venice.Price: £100Date: Fri 24th Feb, 6.30pm – 10.00pm

‘la CuCina povera’ Tutors: Katie Caldesi & Stefano BorellaKatie is passionate about 'La Cucina Povera' – the traditional way of eating in the Italian peasant farming community. With a wealth of 'really good for you' but inexpensive & simple dishes Katie will teach you winter recipes such as Tuscan Bean & pasta soup, 'Babbo's eggs', white winter salad, spelt & mushroom risotto, 3 meals from 1 chicken and more... Please note the recipes will change with the seasons. With many new recipes & tips on how to employ this age-old lifestyle into a busy modern life learn how the Italians use cheaper cuts of meat, eat more vegetables, beans & pulses; and how to keep a frugal kitchen by minimizing wastage, whilst eating within the seasons. This course will be a combination of hands-on cooking & demonstrations. Lunch/dinner & wine is included.Price: £100Dates: Mon 6th Feb, 10.00am – 3.00pm Fri 4th May, 6.30pm – 10.00pm

“a day in italy” – 1 day CourSe Tutor: Valentina HarrisThis exciting new 1 day course promises to be a culinary adventure! Valentina will take you through some of her favourite Italian dishes which she has discovered from her many years of travelling, researching and cooking her way around Italy. The course covers a full range of Italian cuisine, so there will be something for everyone – antipasti, risotto, pasta, main course dishes, contorni, & dessert/biscotti. This course is unique in the way that Valentina will be teaching you cooking skills, alongside taking you on a journey throughout Italy. Once all the cooking is done you will enjoy what you have made a sumptuous lunch, accompanied by regional Italian wines.Price: £130Dates: Fri 23rd Mar, 6.30pm – 10.00pm Sun 1st Jul, 10.00am – 3.00pm

There are few things as satisfactory than sitting down with a great team of people and enjoying a fantastic meal... one you've all cooked together! Learning how to create a dish, working with others to perfect it, challenging each other to see who can master the knack, timing everything to a deadline and then sitting down to a meal, with a drink in hand, enjoying the fruits of everyone's labour – it all makes for great learning, great fun and certainly brings people together. It's why the corporate & team building courses on offer at La Cucina Caldesi are so popular and why we've added some great new 'off the peg' corporate courses for Winter. Offering you a host of challenges and learning opportunities across a range of budgets – all centered around great tasting food. From 'Yes Chef' featuring designing a dish from a list of ingredients, cooking it and then presenting it to our rigorous judges, to 'Hells Cucina' which replicates the real life stresses of working as a brigade in a professional kitchen, our courses can be adapted easily to meet your own entertaining or training requirements.

Team building with taste

for locations see back page or visit www.caldesi.com

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

Cavolo Nero also known as black cabbage, is a member of the bras-sica family. It has long, dark, ink-like green leaves. It is a power packed vegetable and is a rich source of nutrients; it is particularly high in vitamin C & beta-carotene provid-ing strong antioxidant properties thought to be helpful for anti-age-ing, cancer protection, & immune boosting.

The start of autumn sees the start of these wonderful brassicas appear-ing – Kale, broccoli, with cousins such as Brussel sprouts, cabbage, cauliflower, purple-sprouting broc-coli. These nutrient dense vegetables are also rich in fibre which helps to eliminate toxins from the body, main-tain a healthy bowel, control weight naturally, to name but a few benefits. Broccoli, kale & cabbage in particu-lar contain a range of strong, sulphu-rous substances that are thought to protect the liver, and aid the process-ing of hormones, as well as helping to boost the liver’s detox capacity. One organ that we need to take care of as is often put extra stress on at this time of year through over indul-gent meals and excess alcohol.Whichever member of this powerful green family you choose to eat, you will benefit from their many nutri-tional benefits including vitamin K, folic acid, lutein, zeaxanthin, calcium and selenium. They can be cooked in similar ways – steamed, braised, stir-fried, added to casseroles, the more leafy greens can taste a little bitter and lend themselves well to spices, garlic, chilli.

Cookery School Head Jo suggests a healthy seasonal vegetable that’ll really do you good.

Did you Know?La Cucina Caldesi came top choice in the Independent Newspaper's 10 best cookery schools. We like to think that's because we go the extra mile (or should that be kilometre?) to make sure our courses both educate, intrigue and inspire while offering great value for money. Making learning fun and cooking up great recipes too.... Go team 'La Cucina'!

Winter & Spring programme Cookery Courses

hidden italy – aimed at the intermediate CooKTutor: Katie CaldesiPrice: £110Dates: Mon 30th Apr, 10.00am – 2.00pm Tue 3rd Jul, 10.00am – 2.00pm

30 minuteS italian menuSTutor: Katie CaldesiPrice: £110Dates: (All 10.00am – 2.00pm) Mon 12th Mar, Sat 28th Apr, Fri 18th May, Tue 12th Jun, Mon 9th Jul

the great italian taKe aWay – 5 SeaSonal, italian main CourSeS ready to go!Tutor: Katie CaldesiPrice: £150Dates: Fri 23rd Mar, 10.00am – 2.00pm Fri 17th Aug, 10.00am – 2.00pm

the 3 CourSe italian – aimed at intermediateS

Tutor: Giancarlo Caldesi & Stefano BorellaPrice: £150Dates: Mon 2nd Apr, 10.00am – 4.00pm Fri 13th Jul, 10.00am – 4.00pm

tuSCan CooKing Tutor: Giancarlo CaldesiPrice: £120Dates: Thu 19th Jan, 10.00am – 2.00pm

a tuSCan lunCh party Tutor: Giancarlo CaldesiPrice: £120Dates: Fri 16th Mar, 10.00am – 2.00pm Tue 1st May, 10.00am – 2.00pm

a tuSCan CooKery evening Tutor: Giancarlo CaldesiPrice: £120Date: Tue 24th Jul, 6.30pm – 9.30pm

freSh paSta for noviCeS Tutor: Stefano BorellaPrice: £85Dates: Tue 6th Mar, 10.00am – 2.00pm Tue 24th Apr, 6.30pm – 9.30pm Sat 12th May, 6.30pm – 9.30pm Sun 10th Jun, 10.00am – 2.00pm Tue 17th Jul, 10.00am – 2.00pm

pizza, pizza, pizza & moretti Beer!Tutor: La Cucina CaldesiPrice: £95Dates: Fri 24th Feb, 10.00am – 2.00pm Tue 13th Mar, 10.00am – 2.00pm Sun 15th Apr, 10.00am – 2.00pm Tue 22nd May, 6.30pm – 9.30pm Sat 16th Jun, 6.30pm – 9.30pm Tue 24th Jul, 10.00am – 2.00pm

moretti and pizza eveningTutor: La Cucina CaldesiPrice: £40Date: Fri 17th Aug, 6.00pm – 7.30pm OR 8.00pm – 9.30pm

Sunday marKet KitChen Tutor: Stefano BorellaPrice: £95Dates: (All 10.00 am – 3.00pm) Sun 11th Mar, Sun 22nd Apr, Sun 27th May, Sun 24th Jun, Sun 22nd Jul

CaldeSi & friendS – a night of italian CooKery Tutor: Stefano BorellaPrice: £130 for both cooking and 1 dinner guest, £95 for cooking onlyDates: (All 6.30pm – 9.30pm)

Fri 2nd Mar, Fri 20th Apr, Fri 18th May, Fri 8th Jun, Fri 20th Jul

the CaldeSi trattoria Tutor: Stefano BorellaPrice: £85Dates: (All 6.30pm – 9.30pm) Sat 17th Mar, Sat 21st Apr, Sat 19th May, Sat 30th Jun, Sat 21st Jul

CaldeSi Supper CluB

Tutor: Stefano BorellaPrice: £75Dates: (All 6.00pm – 8.30pm) Sun 4th Mar, Sun 29th Apr, Sun 13th May, Sun 15th Jul

“Carnevale!” Tutor: Stefano BorellaPrice: £100Date: Fri 24th Feb, 6.30pm – 10.00pm

CoCKtailS & CanapéS Tutor: La Cucina Caldesi Price: £50Date: Fri 22nd Jun, 6.30pm – 9.00pm

fiSh and ShellfiSh WorKShop

Tutor: Stefano BorellaPrice: £160Dates: Fri 27th Apr, 10.00am – 4.00pm Sat 14th Jul, 10.00am – 4.00pm

deSSertS, deSSertS, deSSertS – italian patiSSerieTutor: Stefano BorellaPrice: £170Date: Fri 25th May, 10.00am – 4.00pm

italian CheeSe & Wine taSting Tutors: Luisa Welch, Stefano BorellaPrice: £80Date: Fri 30th Mar, 6.30pm – 8.30pm

WeeKend tapaS – taSty BiteS from around the med!Tutor: Carolina Catala-FortunyPrice: £45Dates: Sat 10th Mar, 6.30pm – 9.00pm Sun 13th May, 11.00am – 1.30pm Sat 14th Jul, 6.30pm – 9.00pm

Sea to SKyTutor: Ursula FerrignoPrice: £100Date: Fri 20th Jul, 10.00am – 2.00pm

truly madly italianTutor: Ursula FerrignoPrice: £100Dates: Sat 21st Apr, 10.00am – 2.00pm Tue 12th Jun, 6.30pm – 9.30pm

trattoria food for friendS and familyTutor: Ursula FerrignoPrice: £100Dates: Sun 20th May, 10.00am – 2.00pm Tue 10th Jul, 10.00am – 2.00pm

‘primavera’ – italian Spring CooKing Tutor: Ursula FerrignoPrice: £100Date: Sat 10th Mar, 10.00am – 2.00pm

Springtime in italyTutor: Sophie GrigsonPrice: £160Date: Sun 29th Apr, 10.00am – 3.00pm

Sophie’S italian Country KitChen

Tutor: Sophie GrigsonPrice: £160Date: Sat 12th May, 10.00am – 3.00pm

foodS from the italian iSlandSTutor: Sophie GrigsonPrice: £160Date: Sat 23rd June, 10.00am – 3.00pm

paSta, paSta, paSta!Tutor: Valentina HarrisPrice: £90Dates: Sun 4th Mar, 10.00am – 2.00pm Tue 3rd Apr, 6.30pm – 9.30pm Sat 5th May, 10.00am – 2.00pm Fri 15th Jun, 10.00am – 2.00pm Tue 3rd Jul, 10.00am – 2.00pm

riSotto and foodS from northern italy

Tutor: Valentina HarrisPrice: £120Dates: Tue 17th Apr, 10.00am – 3.00pm Sat 9th Jun, 10.00am – 3.00pm

matChing Wine With foodTutor: Valentina HarrisPrice: £130Dates: Fri 23rd Mar, 6.30pm – 10.00pm Sun 1st Jul, 10.00am – 3.00pm

“a day in italy” – 1 day CourSe Tutor: Valentina HarrisPrice: £130Dates: Mon 23rd Apr ,10.00am – 4.00pm

Cookery Classes for Children

italian mama’S KitChen (6–12 yearS old)Tutor: Marta FedericoPrice: £45 (a light lunch is also inc)Dates: (All 10.30 am – 1.00pm) Sat 28th Jan, Tue 14th Feb, Sat 31st Mar, Wed 11th Apr, Sat 2nd June

hoW to CooK italian – 1 day CooKery CourSe for young adultS (ageS 13 – 16yrS old)Tutor: Stefano BorellaPrice: £85Dates: Mon 16th Jul, 10.00am – 3.00pm Mon 6th Aug, 10.00am – 3.00pm

long Courses

the Complete italian CourSe – a Culinary Journey in 7 WeeKS – level 1Tutors: Stefano Borella, Katie & Giancarlo CaldesiPrice: £600 Starts: Mon 14th May Ends: Mon 2nd Jul,

Extra guests are welcome to join you after all of our courses, if numbers allow, at an additional charge of £35 per person for lunch or £45 per person for dinner Please request this at time of booking

Courses at Caldesi in Campagna

freSh paSta With SeaSonal SauCeS Tutor: Giancarlo CaldesiPrice: £125 Dates: Thu 8th Mar, 10.00am – 3.00pm Wed 21st Mar, 10.00am – 3.00pm

Winter SupperSTutor: Giancarlo CaldesiPrice: £125 per personDate: Wed 29th Feb, 10.00am – 3.00pm

Spring SupperSTutor: Giancarlo CaldesiPrice: £125 per personDate: Wed 28th Mar, 10.00am – 3.00pm

the game CourSeTutor: Giancarlo CaldesiPrice: £125 per personDate: Thu 2nd Feb, 10.00am – 3.00pm

Courses at Katie’s Kitchen

‘la CuCina povera’

NEW COURSE!Tutors: Katie Caldesi & Stefano BorellaPrice: £125Date: Tue 6th Mar, 9.30am – 3.00pm Tue 24th Apr, 9.30am – 3.00pm

eaSter floWerS and food Tutor: Soulla Beck and Katie CaldesiPrice: £125Date: Tue 3rd Apr,: 9.30am – 3.00pm

pronto! QuiCK italian reCipeS Tutor: Katie CaldesiPrice: £125Date: Thu 15th Mar, 9.30am – 3.00pm

paSta With Katie Tutor: Katie CaldesiPrice: £125Date: Tue 17th Apr, 9.30am – 3.00pm

Bread and pizzaTutor: Katie CaldesiPrice: £125Date: Tue 8th May, 9.30am – 3.00pm

Here is a list of our Winter and Spring courses. Many more details are available on our website so please visit www.caldesi.com for complete course descriptions or call 0207 487 0750/6/8 to request a brochure




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

Courses at la Cucina Caldesi

One day cookery

courses with Giancarlo Caldesi

1 day freSh paSta WorKShop Tutors: Giancarlo CaldesiPrice: £150 (includes taking home of 2 pasta dishes)Dates: (All 10.00 am – 4.00pm) Mon 5th Mar, Fri 20th Apr, Mon 14th May, Tue 19th Jun

gianCarlo’S italian KitChen Tutor: Giancarlo CaldesiPrice: £175 (includes a La Cucina Caldesi apron & signed copy of cookery book, ‘Italian Mama’s Kitchen’)Dates: (All 10.00 am – 4.00pm) Tue 20th Mar, Sat 19th May, Fri 6th Jul

meat & ButChery maSterClaSS Tutor: Giancarlo CaldesiPrice: £199Dates: (All 10.00 am – 4.00pm) Wed 18th Jan, Mon 26th Mar, Mon 25th Jun

the eSSential italianTutors: Katie Caldesi & Stefano BorellaPrice: £160Dates: (All 10.00 am – 4.00pm) Fri 9th Mar, Mon 16th Apr, Sat 26th May, Mon 18th Jun, Sat 7th Jul

the eaSy italian – great for BeginnerSTutors: Katie Caldesi & Stefano BorellaPrice: £160Dates: Sat 3rd Mar, 10.00am – 4.00pm Fri 11th May, 10.00am – 4.00pm Sat 18th Aug, 10.00am – 4.00pm

‘la CuCina povera’ Tutors: Katie Caldesi & Stefano BorellaPrice: £100Dates: Mon 6th Feb, 10.00am – 3.00pm Fri 4th May, 6.30pm – 10.00pm

the Spring vegetarian – SeaSonal vegetaBleS galoreTutor: Katie CaldesiPrice: £95Dates: Fri 13th Apr, 10.00am – 2.00pm

www.caldesi.com 8

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

Documents

Il Giornale di Caldesi - Winter Edition 2012