Il Giornale di Caldesi “Life is a combination of magic and pasta” – Federico Fellini
Longing for those Salad Days?
Issue No9 Welcome from the family Caldesi
We hope you enjoy our latest ‘lite’ version of the our newspaper, we’ve decided to make it more concise and publish more frequently so you can keep up with what’s happening more often. We’re excited that as we introduce our ‘Cucina Contadina’ dishes to the menus our customers will be able to experience the true taste of Italian home cooking. Look out for the new seasonal dishes and some great new courses at La Cucina Caldesi too and remember to make the most of the ‘British Summer’. Back when Giancarlo was a child and growing up on his father’s farm near Montepulciano the summer days seemed to last forever. In many ways they still do as nothing can evoke memories more strongly than the tastes and smells of the dishes that are synonymous of a moment in time. When the Panzanella made its first appearance of the year at the Caldesi family table it was the confirmation that summer had arrived and still today Giancarlo can find himself back at that table as soon as he tastes the dish. Like many ‘Cucina Contadina’ dishes this salad is simple but has a myriad of ‘must do’ elements to its preparation. The recipe differs by region, village even household but the core elements remain the same. You must use day old bread, perfectly ripe tomatoes and the best extra virgin olive oil but then every Italian mamma will have her own tips and tricks to make the dish her own.
The version we make at our restaurants takes its roots from Siena but includes the influences of Giancarlo’s and Katie’s great friend Livia to bring a uniquely fresh and moreish taste of the summer. Livia lives on a smallholding in the nearest town to where Giancarlo spent his childhood. The small holding provides Livia’s family with an almost fully self sufficient larder with rabbits, pigeons and chickens being bred for the pot, vines for making a range of wines and fruit trees and vegetable plots providing their ‘five a day’ every day. Enjoy with a chilled glass of regional rose wine, close your eyes and feel the warmth of the Tuscan sun on your back. PANZANELLA DI LIVIA LIVIA’S BREAD AND ONION SALAD (Serves 4) This is an old recipe, doubtless invented as a way of making a meal
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CAFFÈ CALDESI, Italian Restaurant, Café and Bar 118 Marylebone Lane London W1U 2QF Tel: 0207 487 0753/4
out of stale bread, a few herbs and not much else. However, as the wealth of the population increased over the years, more ingredients were added to this recipe such as chopped cucumber, tomato, radishes or celery. Livia still uses up her bread in this way. You may have to experiment with different loaves of bread because not all varieties work; some do not bounce back to life and instead remain doughy. Tropea onions are sweeter than the normal red onions, but if you cannot get them use ordinary red onions or spring onions instead. Try to use the best vinegar you can find. • 1/2 loaf of day-old Tuscan bread, 500g dry weight • 1 small red Tropea onion, if possible, finely chopped • 1 handful of basil leaves, roughly torn, plus extra for garnish • 2 beef tomatoes, roughly chopped • Salt and pepper
• 3–5 tablespoons red or white wine vinegar • 5–7 tablespoons extra virgin olive oil Break the bread into chunks and soak in water for 10–15 minutes. Meanwhile chop and tear the onion, basil and tomatoes and mix them in a large bowl with your hands. Add the vinegar to the oil in a small bowl and add seasoning to taste. Start with 3 tablespoons vinegar and 7 tablespoons of oil; the amount you need depends on the absorbency of the bread. Squeeze the water from the bread so that the bread is moist and bouncy. Combine it with the other ingredients in the bowl using your hands. Be gentle otherwise the bread will break up too much. Taste and add more vinegar and oil as necessary, especially if all the liquid has been absorbed by the bread. Serve in a big bowl with more basil leaves torn on top.
Another day an Another Award…
There’s nothing better than finding out that people think you’re really good is there? That’s why we are ‘over the luna’ that the AA have decided to award Caldesi in Campagna a two rosette award for ‘culinary excellence’ – Well done team Campagna!
Yes Prime Minister? When Katie received an invitation to join the Prime Minister at Downing Street recently there was much speculation in the office – Was Mr Cameron after some tips on making fresh pasta? Did he need to brush up on his baking skills? No, it was all to do with the wonderful organization that is the Sustainable Restaurant Association (SRA). The reception at Number 10 was held in association with the SRA to celebrate Great British food and Katie was one of 150 chefs, restau-
rateurs and food producers who came together to meet the PM and launch ‘Food is GREAT’, a key part of Visit Britain’s GREAT Britain campaign. Part of the campaign is to celebrate the diversity and quality of foods available through SRA members in a country which boasts some of the best restaurants in the World. Katie was proud to represent the Caldesi restaurants and cookery schools and was glad to catch with many old friends all of whom are at the forefront of keep-
LA CUCINA CALDESI The Italian Cookery School 118 Marylebone Lane London W1U 2QF Tel: 0207 487 0750/6/8
ing the standards , choice and quality of the dining out experience in the UK at a world beating level. “It was so lovely to meet with so many kindred spirits’ said Katie ‘from small producers to multi-Michelin star holding chefs. All of whom share a passion for quality, seasonality and provenance’. We asked Katie if she was able to give the PM any advice at the reception but she declined to answer then wandered of mumbling something about the official secrets act…
CALDESI IN CAMPAGNA Fine Dining Old Mill Lane, Bray Berkshire SL6 2BG Tel: 01628 788 500
www.caldesi.com
The Secrets of the Contadina
Proper Pasta The question as to whether to use fresh or dried pasta depends on the time you have on your hands and the type of dish you’re trying to prepare. Katie believes that dried pasta is better for use with fish based pasta dishes than fresh. It’s to do with the sauce grabbing abilities of each type. In their quest to bring the true Italian eating experience to the UK Giancarlo and Katie have searched high and low to find what they think is the best dried pasta made in Italy and have launched a range of five outstanding, high quality dried pastas, made using the finest durum wheat and the time-honoured bronze die process. They’re all available to buy at our restaurants and cookery school or on line at www. caldesi.com. Here’s a summer recipe from Katie using one of the Caldesi pastas:-
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.
Events at Caldesi in Campagna
You’ll have noticed that at Caldesi we are focusing more and more on the cucina contadina (the peasant kitchen) in our restaurants and cookery schools. We believe that the diet and lifestyle of the contadina provides an antidote to our modern lives. Throughout rural Italy there are many communities who thrive on living the contadina way and have done for countless generations – these communities seem to be hotspots for longevity and scientists all over the world have been looking into what it is that makes the contadini live longer and more importantly stay healthy well into their old age. It’s obviously a number of factors from the pace of life they lead to the quality of the air they breathe but one
area where all experts agree is that diet is key. Cucina contadina is all about a well balanced diet where plenty of fresh vegetables and fruits are eaten – these have normally been grown at home in nutrient rich soil or bought from a local market where provenance of the produce is key. In the cucina contadina olive oil, garlic, onions and of course tomatoes combine to form a ‘magic bullet’ which has been said to deliver many health benefits from lowering cholesterol to warding off cancer. The contadini will not eat much red meat but enjoy fish, rabbit, pork and chicken though not in the large portion sizes we do in the UK and frequently enjoy a meal without meat. The impor-
tance of whole-grains rather than refined carbohydrates in their diet is immense. Whole-grains add flavour and texture but they are ‘slow burners’ releasing their energy slowly across the day. Beans and pulses are also important as they again release their energy slowly and are packed with protein, fibre and health boosting vitamins and minerals. The contadini also enjoy a glass of red wine with most meals (we’ve heard of one 90 year old gentleman who even has a glass at breakfast!) and again the anti-oxidants in red wine have been shown to benefit our health – though as with most things in moderation and not excess! The contadini also only eat as much as they need with research showing that their
daily diet contains on average 2200 calories a day for women and 2,650 calories for men. They also live in supportive communities where the old are valued and live active lives well into their old age. The family eats together daily with young and old meeting around the table and because everyone has a role to play in the community their lives are anything but sedentary. We believe the contadini have a lot to teach us and are introducing more and more cucina contadina dishes to our menus along with adding courses at our schools. We believe it’s a small but vital step in the direction of eating and living in a better way and what’s more the dishes taste brilliant too!
GIGLI WITH PESTO, GREEN BEANS, POTATOES
Originally a sauce made from basil leaves during summer that when covered with oil would last until winter. Over the years experimental chefs have adapted the recipe to use different ingredients. Even within Liguria when talking about Pesto Genovese, the Ligurians will argue about which is the best way to make it. Here is my version which I believe is the nearest one can get to the definitive Ligurian without grow-
FATHER’S DAY – 17TH JUNE 2012
Book a table and treat your Dad to the best in regional Italian food. It’s about time he got a treat isn’t it? What with all he has to put up with…?
CHERRY MONTH!
Enjoy duck with cherries and a number of other great Italian specialties with cherries as a key ingredient.
August SAGRA DELLA PORCHETTA
A feast for the lovers of pork
September WEDNESDAY WINE DINNERS
Hail the grape at these special wine and food pairing evenings starting with a Ferrari wine experience on the 19th September
Check out our events page at www.caldesi.com or ask in restaurant for more details.
Purists will use a pestle and mortar but if your kitchen doesn’t have one, use a food processor instead. I prefer to toast the pinenuts, I feel their presence is stronger this way, although left raw is also fine. Put the basil leaves into the mortar and bash them with the pestle until they become a pulp. Add the garlic and nuts and bash repetitively again. If you are using a food processor put the basil, garlic and nuts in together to blitz first. Next, for each method, add the olive oil, followed by the cheese. Add salt and black pepper to taste. Note: never heat the pesto – simply stir it into hot drained pasta instead. To keep the pesto, put it into a sterile jar and top up with a little olive oil so that the pesto is completely covered. It will last for a few days like this in a fridge.
Living ‘Senza Glutine’
Summer Thursday nights at Caldesi in Campagna are all about eating out the Italian way. Weather permitting we’ll be firing up the out door oven and BBQ and serving dishes that are just right for those long summer nights. There’ll be a special set menu incorporating dishes like suckling pig, porchetta, Italian pork sausages and roasted sea bream. Make sure to ask for an outside table when booking.
July
• 50g basil, leaves torn from their stems • 50g pinenuts, toasted • 125ml extra virgin olive oil • 1 small garlic clove, peeled • 25g parmesan, finely grated
See us live! Katie and Giancarlo will be performing cookery demonstrations live at shows across the summer including:CHRISTCHURCH FOOD FESTIVAL
www.christchurchfoodfest.co.uk 20th May – 18.00 Onwards MARYLEBONE SUMMER FAYRE
www.marylebonesummerfayre.com 17th June FOODIES FESTIVAL OXFORD
www.foodiesfestival.com 25th, 26th, 27th August THAME FOOD FESTIVAL
www.thamefoodfestival.co.uk 29th September REAL FOOD FESTIVAL
Southbank Centre
www.realfoodfestival.co.uk 28th, 29th September
AL FRESCO NIGHTS
Coming up:
ing your own Ligurian basil. For a genuine Ligurian pesto add some boiled potatoes and green beans to the pasta just before serving.
Caffè Caldesi Italian Restaurant Café and Bar 118 Marylebone Lane London W1U 2QF Tel: 0207 487 0753/4
15 minutes preparation time & 30 minutes chill time, 8–10 minutes baking time
A Taste of Tradition Giancarlo was more than happy to be asked by the people at the Protected Designation of Origin to support the makers of Prosciutto di San Daniele and Grana Padano cheese. Two fantastic products that have been made using the same traditional methods for centuries. Prosciutto di San Daniele is a ham that has been hung and cured for a least 13 months to create a delicate tasting ham that melts in the mouth. Grana Padano cheese is aged for a minimum of 9 months up to over 20 months and is sweet and tangy when young and develops stronger flavours as it matures. In Italy
2 www.caldesi.com
Grana Padano will be grated onto pasta dishes or used as a flavourful stuffing or just enjoyed in chunks as a snack. Both the ham and the cheese have been given PDO status to ensure high levels of quality, rigourous standards of production and of course their preservation as a unique part of Italy’s culinary history. In working with San Daniele and Grana Padano Giancarlo has developed dishes that he feels shows off this wonderful produce at its best. Try this simple dish which has been a favourite in the Caldesi household for as long as he can remember:-
CARBONARA WITH PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE (Serves 6) • 20ml olive oil • 100ml white wine • 350g Prosciutto di San Daniele, sliced • 500g dried pasta, such as bucatini or penne • 5 eggs • 6g black peppercorns, crushed in pestle and mortar or coarsely ground in a mill • 100g Grana Padano Cheese, freshly grated
Bring a saucepan of salted water to the boil for the pasta. Meanwhile, heat the oil in a large frying pan and, when hot, add the sliced Prosciutto di San Daniele and fry until crispy. Add the wine and reduce for a couple of minutes. Set aside. Now put the pasta into the boiling water and cook until al dente.
Beat the eggs and black pepper together. Drain the cooked pasta in a colander, return it to the pan off the heat and add the beaten egg, Prosciutto di San Daniele, and 80g of the Grana Padano Cheese; stir well to combine. Serve in warm plates with some Grana Padano Cheese scattered over the top and 1 slice of Prosciutto di San Daniele. FOR THE CRISPY GRANA PADANO CHEESE BASKET (Makes 1 basket): • 50g Grana Padano Cheese, grated • 20cm oven paper
Preheat the oven to 190°C/375°F/ gas mark 5. Spread a 2 centimetre thick layer of grated cheese on oven paper. Bake for 6 minutes. After taking it out, allow it to rest until it stops bubbling. Then shape it around the bottom of an upside down bowl and allow it to cool.
For full course descriptions see www.caldesi.com
Many staple Italian dishes contain gluten which some people are unable to eat, so we asked popular teacher & chef Adriana Rabionovich to come up with a new course that we could hold at La Cucina for people who want to eat gluten free. Adriana has many years of experience working with gluten free products and has developed a fabulous range of recipes that enable you to enjoy Italian cookery along with everyone else. The ‘Senza Glutine’ course has proven very popular and is a 1 day hands-on workshop where you can learn the principles of gluten free cookery. Adriana will also show you how to make gluten free focaccia, a seeded loaf, pizza & fresh pasta, along with a
variety of fresh pasta sauces. It really is the ideal course for anyone who needs to live ‘Senza Glutine’ or has friends or relations for whom eating gluten is a problem. Here’s one of Adriana’s recipes that we can all make at home and enjoy as a pre-dinner ‘nibble’ may be with a nice glass of prosecco? BUCKWHEAT CHEESE STRAWS (Makes approximately 25–30 straws)
These are tasty, crunchy breadsticks with a wonderful nutty flavour. They can be used as pre dinner nibbles, great served with dips or alongside soup.
• 60g buckwheat flour • 120g gluten free flour • 1 teaspoon salt • 110g cold unsalted butter, diced into cubes • 70g mature cheddar cheese, grated • 1 teaspoon finely chopped fresh rosemary • 120ml iced water Preheat oven to 450°F or 220°C.
In a medium sized bowl combine the buckwheat flour, gluten free flour and salt. Mix gently with a fork and pour this into the bowl of a food processor. Add the butter cubes and pulse briefly until the mixture looks like breadcrumbs. Pour the mixture back into the bowl and add the grated cheese and rosemary. Mix through. Add the iced water and mix with a fork until the dough comes together. Knead gently to make the dough, but don’t overdo it or you’ll end up with a greasy lump of dough. Pat the dough out into a circle, wrap
CAFFÈ CALDESI, Italian Restaurant, Café and Bar 118 Marylebone Lane London W1U 2QF Tel: 0207 487 0753/4
We’re constantly adding new courses see www.caldesi.com
with clingfilm and place in the freezer to chill for about 30 minutes. The dough will be fine in the freezer for a couple of days. When you are ready to make the dough, cut the disc in half and keep the other half cold in the fridge. Make sure the oven is really hot. Roll out the dough to about 3/4cm and then cut into 1cm strips using a sharp knife. Pinch the dough together and then roll lightly on a lightly floured board. Place the breadsticks on a baking sheet as you go along and make sure they are all equal in width and length so that they bake evenly. Don’t worry if the dough breaks up a bit, just pinch it back together and roll it out again. If the dough starts to get too soft and difficult to work with then put it back in the freezer for a few minutes to harden up. Bake the breadsticks in a hot oven for about 8–10 minutes. Leave them to cool before serving. Notes: You can substitute other herbs for the rosemary such as thyme, oregano or even lavender. You can also try using different cheeses like Emmental, Gruyere or Grana Padano.
LA CUCINA CALDESI The Italian Cookery School 118 Marylebone Lane London W1U 2QF Tel: 0207 487 0750/6/8
And the winner is… Thanks to all of our readers who entered our caption competition. We’re please to announce the winner is Ms S. Hartley from Marlow, Bucks. Who won a signed copy of ‘The Italian Cookery Course’ for her caption see below:-
‘I tell you what, give me 20% off and I won't slash your tyres’
CALDESI IN CAMPAGNA Fine Dining Old Mill Lane, Bray Berkshire SL6 2BG Tel: 01628 788 500
www.caldesi.com 3
Summer & Autumn Cookery Courses 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.
‘LA CUCINA CONTADINA
Tutors: Katie Caldesi & Stefano Borella Price: £100 Dates: Sat 30th June, 10.00am – 3.00pm Fri 14th Sept, 10.00am – 3.00pm
CASA CALDESI
PASTA, PASTA, PASTA!
Tutor: Stefano Borella Price: £60 Dates: Fri 15th June, 6.30pm – 8.30pm Fri 6th July, 6.30pm – 8.30pm
Tutor: Valentina Harris Price: £90 Dates: Fri 15th June, 10.00am – 2.00pm Tue 3rd July, 6.30pm – 9.30pm Wed 15th Aug, 10.00am – 2.00pm
THE CALDESI TRATTORIA THE SUMMER VEGETARIAN – SEASONAL VEGETABLES GALORE
Tutor: Katie Caldesi Price: £95 Date: Fri 29th June, 10.00am – 2.00pm
Tutor: Stefano Borella Price: £85 Dates: Sat 30th June, 6.30pm – 9.30pm Sat 21st July, 6.30pm – 9.30pm
Cookery courses in Marylebone, London new 1 day cookery courses with Giancarlo Caldesi 1 DAY FRESH PASTA WORKSHOP
Tutor: Giancarlo Caldesi Price: £150 (includes taking home of 2 pasta dishes) Dates: Tue 19th June, 10.00am – 4.00pm Wed 25th July, 10.00am – 4.00pm Mon 13th Aug, 10.00am – 4.00pm
MATCHING WINE WITH FOOD
Tutor: Katie Caldesi Price: £110 Date: Tue 3rd July, 10.00am – 2.00pm
Tutor: Valentina Harris Price: £130 Date: Sun 1st July, 10.00am – 3.00pm ‘SENZA GLUTINE’, THE GLUTEN FREE ITALIAN
Tutor: Katie Caldesi Price: £110 Dates: Tue 12th June, 10.00am – 2.00pm Mon 9th July, 10.00am – 2.00pm Tue 14th Aug, 10.00am – 2.00pm
CALDESI SUPPER CLUB
THE GREAT ITALIAN TAKE AWAY – 5 SEASONAL, ITALIAN MAIN COURSES READY TO GO!
COCKTAILS & CANAPÉS
Cookery classes for children
Tutor: La Cucina Caldesi Price: £50 Date: Fri 22nd June, 6.30pm – 9.00pm
ITALIAN MAMA’S KITCHEN (6–12 YEARS OLD)
Tutor: Katie Caldesi Price: £150 Date: Fri 17th Aug, 10.00am – 2.00pm
“NOSE TO TAIL” WITH GIANCARLO CALDESI
Tutor: Giancarlo Caldesi Late lunch is included; you will also take away the sausages that you make. Price: £170 Dates: TBC La Cucina Caldesi, London THE ESSENTIAL ITALIAN
Tutors: Katie Caldesi & Stefano Borella Price: £160 Dates: Sat 26th May, 10.00am – 4.00pm Mon 18th June, 10.00am – 4.00pm Sat 7th July, 10.00am – 4.00pm Sat 4th Aug, 10.00am – 4.00pm
Tutor: Giancarlo Caldesi Price: £150 Date: Fri 13th July, 10.00am – 4.00pm
DESSERTS, DESSERTS, DESSERTS – ITALIAN PATISSERIE
Tutors: Katie Caldesi & Stefano Borella Price: £160 Date: Sat 18th Aug, 10.00am – 4.00pm
Price: £150 Dates: Mon 2nd July, 10.00am – 4.00pm
Tutors: Marta Federico/Stefano Borella Price: £45 (a light lunch is included) Dates: Sat 2nd June, 10.30am – 1.00pm Sat 21st July, 10.30am – 1.00pm Mon 23rd July, 10.30am – 1.00pm Tue 7th Aug, 10.30am – 1.00pm Sat 1st Sept, 10.30am – 1.00pm
Tutor: Stefano Borella Date: Fri 25th May, 10.00am – 4.00pm
Tutors: Luisa Welch, Stefano Borella Price: £80 Date: Fri 13th July, 6.30pm – 8.30pm Fri 4th Sept, 6.30pm – 8.30pm A TUSCAN COOKERY EVENING WITH GIANCARLO CALDESI
WEEKEND TAPAS – TASTY BITES FROM AROUND THE MED!
Tutor: Giancarlo Caldesi Price: £120 Date: Tue 24th July, 6.30pm – 9.30pm
Tutor: Carolina Catala-Fortuny Price: £45 Dates: Sat 14th July, 6.30pm – 9.00pm
FRESH PASTA FOR NOVICES
SEA TO SKY
Tutor: Stefano Borella Price: £85 Dates: Sun 10th June, 10.00am – 2.00pm Tue 17th July, 10.00am – 2.00pm Tue 7th Aug , 6.30pm – 9.30pm
Tutor: Ursula Ferrigno Price: £100 Date: Fri 20th July, 10.00am – 2.00pm
PIZZA, PIZZA, PIZZA & MORETTI BEER!
Tutor: La Cucina Caldesi Price: £95 Dates: Sat 16th June, 6.30pm – 9.30pm Tue 24th July, 10.00am – 2.00pm
Tutor: Stefano Borella Price: £95 Dates: Sun 27th May, 10.00am – 3.00pm Sun 24th June, 10.00am – 3.00pm Sun 22nd July, 10.00am – 3.00pm
Tutor: La Cucina Caldesi Price: £40 Dates: Fri 17th Aug, 6.00pm – 7.30pm OR 8.00pm – 9.30pm CALDESI & FRIENDS – A NIGHT OF ITALIAN COOKERY
Tutor: Stefano Borella Price: £130 for cooking plus 1 dinner guest, £95 for cooking only Dates: Fri 8th June, 6.30pm – 9.30pm Fri 20th July, 6.30pm – 9.30pm Fri 3rd Aug, 6.30pm – 9.30pm
CAFFÈ CALDESI, Italian Restaurant, Café and Bar 118 Marylebone Lane London W1U 2QF Tel: 0207 487 0753/4
4 www.caldesi.com
ITALIAN MAMA’S PIZZA WORKSHOP (8–12 YEARS OLD)
Tutors: Marta Federico/Stefano Borella This course is aimed at children from 8–12 yrs old. Price: £50 (a light lunch is also included) Date: Sat 16th June, 10.00am – 1.00pm
Tutors: Marta Federico/Stefano Borella Price: £50 ( a light lunch is also included) Date: Sat 28th July, 10.00am – 1.00pm HOW TO COOK ITALIAN – 1 DAY COOKERY COURSE FOR YOUNG ADULTS (AGES 13–16YRS OLD)
Tutor: Stefano Borella Price: £85 Dates: Mon 16th July, 10.00am – 3.00pm Mon 6th Aug, 10.00am – 3.00pm
Long Courses THE COMPLETE ITALIAN COURSE – A CULINARY JOURNEY IN 7 WEEKS – LEVEL 1
Tutors: Stefano Borella, Katie SOPHIE’S ITALIAN COUNTRY & Giancarlo Caldesi KITCHEN Tutor: Sophie Grigson Price: £160 Date: Sun 8th July, 10.00am – 3.00pm
Price: £600 Starts: Mon 14th May Ends: Mon 2nd July,
FOODS FROM THE ITALIAN ISLANDS
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
Tutor: Sophie Grigson Price: £160 Date: Sat 23rd June, 10.00am – 3.00pm
Tutor: Giancarlo Caldesi Price: £125 per person Date: Tue 19th July, 10.00am – 3.00pm LA CUCINA CONTADINA
Tutor: Giancarlo Caldesi Price: £125 Dates: Thu 24th May, 10.00am – 3.00pm Sat 23rd June, 10.00am – 3.00pm Tues 18th Sept, 10.00am – 3.00pm BRING ON THE BARBECUE
Tutor: Giancarlo Caldesi Price: £125 Dates: Sat 11th Aug, 10.00am – 3.00pm SUMMER SUPPERS
Tutor: Giancarlo Caldesi Price: £125 per person Date: Tue 26th June, 10.00am – 3.00pm
PIZZA AND ICE CREAM
Tutor: Ursula Ferrigno Price: £100 Dates: Tue 12th June, 6.30pm – 9.30pm Wed 8th Aug, 10.00am – 2.00pm
Tutor: Ursula Ferrigno Price: £100 Date: Tue 10th July, 10.00am – 2.00pm
RECIPES FROM THE AMALFI COAST
Price: £125 per person Date: Wed 20th June, 9.30am – 3.00pm
TRULY MADLY ITALIAN
TRATTORIA FOOD FOR FRIENDS AND FAMILY
Tutor: Giancarlo Caldesi Price: £125 Dates: Wed 13th June, 10.00am – 3.00pm Thu 26th July, 10.00am – 3.00pm Wed 12th Sep, 10.00am – 3.00pm
PRONTO! QUICK ITALIAN DISHES
ITALIAN MAMA’S PASTA WORKSHOP (8–12 YEARS OLD)
SUN MARKET KITCHEN
FRESH PASTA WITH SEASONAL SAUCES
“Katie’s Kitchen” Cookery Courses at Gerrards Cross, Bucks
ITALIAN CHEESE & WINE TASTING
MORETTI AND PIZZA EVENING
THE EASY ITALIAN – GREAT FOR BEGINNERS
FISH & SHELLFISH WORKSHOP
Tutor: Stefano Borella Price: £160 Date: Sat 14th July, 10.00am – 4.00pm
MEAT & BUTCHERY MASTERCLASS WITH GIANCARLO CALDESI
Tutor: Giancarlo Caldesi Price: £199 Dates: Mon 25th June, 10.00am –4.00pm Tue 21st Aug, 10.00am –4.00pm
Tutor: Stefano Borella Price: £75 Dates: Sun 15th July, 6.00pm – 8.30pm Sun 19th Aug, 6.00pm – 8.30pm
THE 3 COURSE ITALIAN – AIMED AT INTERMEDIATES
GIANCARLO’S ITALIAN KITCHEN
Tutor: Giancarlo Caldesi Price: £175 (includes a La Cucina Caldesi apron & signed copy of cookery book, ‘Return to Tuscany’) Date: Fri 3rd Aug, 10.00am – 4.00pm
Tutor: Valentina Harris Price: £120 Dates: Sat 9th June, 10.00am – 3.00pm Tue 14th Aug, 6.30pm – 10.00pm
HIDDEN ITALY – AIMED AT THE INTERMEDIATE COOK
30 MINUTES ITALIAN MENUS
Courses at La Cucina Caldesi
RISOTTO & FOODS FROM NORTHERN ITALY
Cookery courses at “Caldesi In Campagna”, Bray, Berks
LA CUCINA CALDESI The Italian Cookery School 118 Marylebone Lane London W1U 2QF Tel: 0207 487 0750/6/8
Price: £125 per person Date: Thu 12th July, 9.30am – 3.00pm RECIPES FROM THE AMALFI COAST
Price: £125 per person Date: Tue 17th July, 9.30am – 3.00pm LA CUCINA CONTADINA
Price: £125 per person Date: Tue 25th Sept, 9.30am – 3.00pm Tue 16th Oct, 9.30am – 3.00pm PASTA WITH KATIE
Price: £125 per person Date: Tue 2nd Oct, 9.30am – 3.00pm
Coming soon:-
Check Website for Dates SRI LANKAN COOKING WITH MANJULA AND KATIE
Price: £125 per person MALAYSIAN COOKING WITH CAROLINE MI-LI ARTISS
Price: £125 per person
New dates being confirmed please check website 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
CALDESI IN CAMPAGNA Fine Dining Old Mill Lane, Bray Berkshire SL6 2BG Tel: 01628 788 500
We’re constantly adding new courses see www.caldesi.com