The Recipes
Antipasti
- A timbale of Grana Padano cheese
- Cibreo – a choux bun stuffed with Florentine style chicken livers
Pasta
- Gnocchi nudi – kale or chard leaf and ricotta gnocchi with classic Italian tomato sauce
- Single ravioli filled with spinach and an egg yolk served in a butter and sage sauce
- Pappardelle with Tuscan Rag
Secondi
- Rabbit or chicken slow cooked in white wine with herbs and black olives
- Porchetta – belly of pork with crackling and stuffed with garlic and sage
- Potatoes alla nonna cooked with five herbs
- Spinach, carrot and celeriac sformato
Dolci
- Ricciarelli soft almond biscuits
- Frangipan tart with apricots (or another seasonal soft fruit) with Amaretto mascarpone cream
About the chef
Ciancarlo and Katie Caldesi are a couple in real life and at work. They have inspired all gastronomy lovers with their passion about cooking and the Italian cuisine. The last 20 years, they impart their passion through their work, their books and their restaurants.
They are the owners of Caldesi Group with several restaurants and culinary schools in London in Bray, Berkshire. They became famous with their TV series about cooking, named “Back to Toscana” at the BBC Channel, and they have participated in many TV programs.
They have also written two books, the first one based on the TV program “Back to Toscana” and the second one based on the Italian traditional cuisine. Their enriched bibliography is very interesting.
They also enrich their resume by their various performances in gastronomy festivals, TV programs and cooking seminars.
Their first culinary school, according to “Independent”, is at the top ten of the culinary schools and regarding the second one, the lessons are done at their house, with Katie’s guidance.
Details about the seminar
The seminar starts at 10:00 a.m. During the seminar, there will be a short break for having lunch with the instructors.
