Il Giornale di Caldesi

Welcome from the family Caldesi

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 confir-mation 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 Conta-dina’ 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 restau-rants takes its roots from Siena but includes the influences of Giancar-lo’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 suffi-cient 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 LIVIALIVIA’S BREAD AND ONION SALAD (Serves 4)

This is an old recipe, doubtless invented as a way of making a meal

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 cucum-ber, tomato, radishes or celery. Livia still uses up her bread in this way. You may have to experiment with dif-ferent 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. Mean-while chop and tear the onion, basil and tomatoes and mix them in a large bowl with your hands. Add the vine-gar to the oil in a small bowl and add seasoning to taste. Start with 3 table-spoons 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 ingredi-ents in the bowl using your hands. Be gentle otherwise the bread will break up too much. Taste and add more vin-egar 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.

Yes Prime Minister?

Issue No9“Life is a combination of magic and pasta” – Federico Fellini

When Katie received an invitation to join the Prime Minister at Down-ing Street recently there was much speculation in the office – Was Mr Cameron after some tips on mak-ing 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 Sustain-able 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 qual-ity of foods available through SRA members in a country which boasts some of the best restaurants in the World. Katie was proud to repre-sent the Caldesi restaurants and cookery schools and was glad to catch with many old friends all of whom are at the forefront of keep-

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

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’.

Follow us on Twitter@CaffeCaldesi

@CaldesiCampagna

@Katiecaldesi

Or sign up for our regular newsletter at www.caldesi.com

ing the standards , choice and qual-ity 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, season-ality 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…

Longing for those Salad Days?

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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!

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, 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.

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 avail-able 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:- 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-

15 minutes preparation time & 30 minutes chill time, 8–10 minutes baking time

• 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

ing your own Ligurian basil. For a genuine Ligurian pesto add some boiled potatoes and green beans to the pasta just before serving.

• 50g basil, leaves torn from their stems• 50g pinenuts, toasted• 125ml extra virgin olive oil• 1 small garlic clove, peeled• 25g parmesan, finely grated

Purists will use a pestle and mor-tar 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 togeth-er to blitz first. Next, for each meth-od, add the olive oil, followed by the cheese. Add salt and black pepper to taste. Note: never heat the pesto – sim-ply 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 complete-ly covered. It will last for a few days like this in a fridge.

with clingfilm and place in the freezer to chill for about 30 min-utes. 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 even-ly. 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.

Living ‘Senza Glutine’

See us live!Katie and Giancarlo will be performing cookery demonstrations live at shows across the summer including:-

CHRISTCHURCH FOOD FESTIVAL www.christchurchfoodfest.co.uk20th May – 18.00 Onwards

MARYLEBONE SUMMER FAYREwww.marylebonesummerfayre.com17th June

FOODIES FESTIVAL OXFORDwww.foodiesfestival.com25th, 26th, 27th August

THAME FOOD FESTIVALwww.thamefoodfestival.co.uk29th September

REAL FOOD FESTIVAL Southbank Centrewww.realfoodfestival.co.uk28th, 29th September

Events at Caldesi in CampagnaFATHER’S DAY – 17TH JUNE 2012Book 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…?

AL FRESCO NIGHTSSummer 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.

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 captionsee below:-

The Secrets of the Contadina

Giancarlo was more than happy to be asked by the people at the Pro-tected 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 tra-ditional methods for centuries. Pro-sciutto di San Daniele is a ham that has been hung and cured for a least 13 months to create a delicate tast-ing 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 stron-ger flavours as it matures. In Italy

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 sta-tus 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 Dan-iele 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 Pro-sciutto 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 boil-ing water and cook until al dente.

A Taste of Tradition

Proper Pasta

Many staple Italian dishes con-tain gluten which some people are unable to eat, so we asked popular teacher & chef Adriana Rabionov-ich 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 experi-ence working with gluten free prod-ucts 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

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.

variety of fresh pasta sauces. It really is the ideal course for any-one who needs to live ‘Senza Glu-tine’ 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 bread-sticks with a wonderful nutty fla-vour. They can be used as pre din-ner nibbles, great served with dips or alongside soup.

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 centime-tre 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.

Coming up:July 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.

And the winner is…

‘I tell you what, give me 20% off and I won't slash your tyres’

You’ll have noticed that at Caldesi we are focusing more and more on the cucina contadina (the peasant kitch-en) 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 liv-ing 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 qual-ity 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 com-bine to form a ‘magic bullet’ which has been said to deliver many health benefits from lowering cholesterol to warding off cancer. The conta-dini 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 burn-ers’ 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 boost-ing vitamins and minerals. The con-tadini 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 modera-tion 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 any-thing but sedentary. We believe the contadini have a lot to teach us and are introducing more and more cuci-na 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!

Summer & Autumn Cookery Courses‘LA CUCINA CONTADINA Tutors: Katie Caldesi & Stefano BorellaPrice: £100Dates: Sat 30th June, 10.00am – 3.00pm Fri 14th Sept, 10.00am – 3.00pm

THE SUMMER VEGETARIAN – SEASONAL VEGETABLES GALORETutor: Katie CaldesiPrice: £95Date: Fri 29th June, 10.00am – 2.00pm

HIDDEN ITALY – AIMED AT THE INTERMEDIATE COOKTutor: Katie CaldesiPrice: £110Date: Tue 3rd July, 10.00am – 2.00pm

30 MINUTES ITALIAN MENUSTutor: Katie CaldesiPrice: £110Dates: Tue 12th June, 10.00am – 2.00pm Mon 9th July, 10.00am – 2.00pm Tue 14th Aug, 10.00am – 2.00pm

THE GREAT ITALIAN TAKE AWAY – 5 SEASONAL, ITALIAN MAIN COURSES READY TO GO!Tutor: Katie CaldesiPrice: £150Date: Fri 17th Aug, 10.00am – 2.00pm

THE 3 COURSE ITALIAN – AIMED AT INTERMEDIATES Tutor: Giancarlo Caldesi Price: £150Date: Fri 13th July, 10.00am – 4.00pm

A TUSCAN COOKERY EVENING WITH GIANCARLO CALDESITutor: Giancarlo CaldesiPrice: £120Date: Tue 24th July, 6.30pm – 9.30pm

FRESH PASTA FOR NOVICES Tutor: Stefano BorellaPrice: £85Dates: Sun 10th June, 10.00am – 2.00pm Tue 17th July, 10.00am – 2.00pm Tue 7th Aug , 6.30pm – 9.30pm

PIZZA, PIZZA, PIZZA & MORETTI BEER!Tutor: La Cucina CaldesiPrice: £95Dates: Sat 16th June, 6.30pm – 9.30pm Tue 24th July, 10.00am – 2.00pm

SUN MARKET KITCHEN Tutor: Stefano BorellaPrice: £95Dates: Sun 27th May, 10.00am – 3.00pm Sun 24th June, 10.00am – 3.00pm Sun 22nd July, 10.00am – 3.00pm

MORETTI AND PIZZA EVENINGTutor: La Cucina CaldesiPrice: £40 Dates: Fri 17th Aug, 6.00pm – 7.30pm OR 8.00pm – 9.30pm

CALDESI & FRIENDS – A NIGHT OF ITALIAN COOKERY Tutor: Stefano BorellaPrice: £130 for cooking plus 1 dinner guest, £95 for cooking onlyDates: Fri 8th June, 6.30pm – 9.30pm Fri 20th July, 6.30pm – 9.30pm Fri 3rd Aug, 6.30pm – 9.30pm

CASA CALDESITutor: Stefano BorellaPrice: £60 Dates: Fri 15th June, 6.30pm – 8.30pm Fri 6th July, 6.30pm – 8.30pm

THE CALDESI TRATTORIA Tutor: Stefano BorellaPrice: £85Dates: Sat 30th June, 6.30pm – 9.30pm Sat 21st July, 6.30pm – 9.30pm

CALDESI SUPPER CLUB Tutor: Stefano BorellaPrice: £75Dates: Sun 15th July, 6.00pm – 8.30pm Sun 19th Aug, 6.00pm – 8.30pm

COCKTAILS & CANAPÉS Tutor: La Cucina Caldesi Price: £50Date: Fri 22nd June, 6.30pm – 9.00pm

FISH & SHELLFISH WORKSHOP Tutor: Stefano BorellaPrice: £160Date: Sat 14th July, 10.00am – 4.00pm

DESSERTS, DESSERTS, DESSERTS – ITALIAN PATISSERIETutor: Stefano BorellaDate: Fri 25th May, 10.00am – 4.00pm

ITALIAN CHEESE & WINE TASTING Tutors: Luisa Welch, Stefano BorellaPrice: £80Date: Fri 13th July, 6.30pm – 8.30pm Fri 4th Sept, 6.30pm – 8.30pm

WEEKEND TAPAS – TASTY BITES FROM AROUND THE MED!Tutor: Carolina Catala-FortunyPrice: £45Dates: Sat 14th July, 6.30pm – 9.00pm

SEA TO SKYTutor: Ursula FerrignoPrice: £100Date: Fri 20th July, 10.00am – 2.00pm

TRULY MADLY ITALIANTutor: Ursula FerrignoPrice: £100Dates: Tue 12th June, 6.30pm – 9.30pm Wed 8th Aug, 10.00am – 2.00pm

TRATTORIA FOOD FOR FRIENDS AND FAMILYTutor: Ursula FerrignoPrice: £100Date: Tue 10th July, 10.00am – 2.00pm

SOPHIE’S ITALIAN COUNTRY KITCHEN Tutor: Sophie GrigsonPrice: £160Date: Sun 8th July, 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: Fri 15th June, 10.00am – 2.00pm Tue 3rd July, 6.30pm – 9.30pm Wed 15th Aug, 10.00am – 2.00pm

RISOTTO & FOODS FROM NORTHERN ITALY Tutor: Valentina HarrisPrice: £120Dates: Sat 9th June, 10.00am – 3.00pm Tue 14th Aug, 6.30pm – 10.00pm

MATCHING WINE WITH FOODTutor: Valentina HarrisPrice: £130Date: Sun 1st July, 10.00am – 3.00pm

‘SENZA GLUTINE’, THE GLUTEN FREE ITALIAN Price: £150Dates: Mon 2nd July, 10.00am – 4.00pm

Cookery classes for children

ITALIAN MAMA’S KITCHEN (6–12 YEARS OLD)Tutors: Marta Federico/Stefano BorellaPrice: £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

ITALIAN MAMA’S PIZZA WORKSHOP (8–12 YEARS OLD)Tutors: Marta Federico/Stefano BorellaThis 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

ITALIAN MAMA’S PASTA WORKSHOP (8–12 YEARS OLD)Tutors: Marta Federico/Stefano BorellaPrice: £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 BorellaPrice: £85Dates: 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 1Tutors: Stefano Borella, Katie & Giancarlo CaldesiPrice: £600Starts: Mon 14th May Ends: Mon 2nd July,

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

Cookery courses at “Caldesi In Campagna”, Bray, Berks

FRESH PASTA WITH SEASONAL SAUCES Tutor: Giancarlo CaldesiPrice: £125Dates: Wed 13th June, 10.00am – 3.00pm Thu 26th July, 10.00am – 3.00pm Wed 12th Sep, 10.00am – 3.00pm

RECIPES FROM THE AMALFI COASTTutor: Giancarlo CaldesiPrice: £125 per person Date: Tue 19th July, 10.00am – 3.00pm

LA CUCINA CONTADINA Tutor: Giancarlo CaldesiPrice: £125Dates: 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 CaldesiPrice: £125Dates: Sat 11th Aug, 10.00am – 3.00pm

SUMMER SUPPERSTutor: Giancarlo CaldesiPrice: £125 per personDate: Tue 26th June, 10.00am – 3.00pm

“Katie’s Kitchen”Cookery Courses at Gerrards Cross, Bucks

PRONTO! QUICK ITALIAN DISHESPrice: £125 per person Date: Wed 20th June, 9.30am – 3.00pm

PIZZA AND ICE CREAM Price: £125 per person Date: Thu 12th July, 9.30am – 3.00pm

RECIPES FROM THE AMALFI COASTPrice: £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 KATIEPrice: £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

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

Courses at La Cucina Caldesi

Cookery courses in Marylebone, London new 1 day cookery courses with Giancarlo Caldesi

1 DAY FRESH PASTA WORKSHOP Tutor: Giancarlo CaldesiPrice: £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

GIANCARLO’S ITALIAN KITCHEN Tutor: Giancarlo CaldesiPrice: £175 (includes a La Cucina Caldesi apron & signed copy of cookery book, ‘Return to Tuscany’)Date: Fri 3rd Aug, 10.00am – 4.00pm

MEAT & BUTCHERY MASTERCLASS WITH GIANCARLO CALDESI Tutor: Giancarlo CaldesiPrice: £199Dates: Mon 25th June, 10.00am –4.00pm Tue 21st Aug, 10.00am –4.00pm

“NOSE TO TAIL” WITH GIANCARLO CALDESI Tutor: Giancarlo CaldesiLate lunch is included; you will also take away the sausages that you make.Price: £170Dates: TBC La Cucina Caldesi, London

THE ESSENTIAL ITALIANTutors: Katie Caldesi & Stefano BorellaPrice: £160Dates: 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

THE EASY ITALIAN – GREAT FOR BEGINNERSTutors: Katie Caldesi & Stefano BorellaPrice: £160Date: Sat 18th Aug, 10.00am – 4.00pm

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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

New dates being confirmed please check website