April 23, 2014
How to Peel and Use an Artichoke
Italians are crazy for their artichokes and at this time of year they are everywhere, in the markets, restaurants and...
December 20, 2013
Three Wise Italians visit Saturday Kitchen
Giancarlo enjoys his debut appearance on Saturday Kitchen on 21st December. It was recorded earlier in the year when they...
December 12, 2013
What makes an exceptional panettone?
I asked food journalist Michela Di Carlo who writes for the Italian national paper, La Republica, what makes one panettone...
November 26, 2013
Prosciutto Di Parma
Parma ham is a type of prosciutto (pronounced proshooto) a word derived from the Latin perexuctus, and the modern Italian...
November 26, 2013
Parmigiano Reggiano
Parmigiano Reggiano is a hard straw coloured cheese made from raw cow’s milk. It is commonly used as an ingredient...
November 26, 2013
Olive oil – Just like wine – a sublime grand cru or quaffable plonk?
When you think about choosing an olive oil think about how you would choose a wine- an expensive fine wine...
November 26, 2013
Balsamic vinegar
A little alchemy mixed with wine, wood and time makes Balsamic vinegar. Originally made and sold as a medicine in...
November 26, 2013
Sloe Gin
“Slow” Gin and Tonic has a pretty pink glow – and so do I after drinking a couple of these! Above...
November 26, 2013
Our 6 Top Italian Cooking Ingredients
At La Cucina Caldesi we are frequently asked about our products and cooking ingredients, what to choose and where to...
November 26, 2013
Our Favourite Italian Food Stores
Do let us know of ones in other areas in the UK and the world, we would love to add...
