Fantastic Formaggio

Our chef at Caffe Caldesi Antonio is a major cheese freak, a regular visitor to the many cheese purveyors at...

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...

Prosciutto Di Parma

  Parma ham is a type of prosciutto (pronounced proshooto) a word derived from the Latin perexuctus, and the modern Italian...

Parmigiano Reggiano

Parmigiano Reggiano is a hard straw coloured cheese made from raw cow’s milk.  It is commonly used as an ingredient...

Balsamic vinegar

A little alchemy mixed with wine, wood and time makes Balsamic vinegar. Originally made and sold as a medicine in...

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