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Carluccio's Blog: Entries filed under Food

Colomba Story Part 3

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The following morning, the dough has almost doubled in size, and almost fills the entire vat, - a line on the vat shows its original size. After the dough has been poured into the mixer, egg yolks and fruit (sultanas washed and soaked, candied orange peel) are added, before being mixed again for 50 minutes. It's crucial that the dough is not mixed for too long or the cake will over prove and crack on top.

By Camilla Johnson | Posted in Food | Add a comment

Colomba Story Part 2

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Intoxicatingly Willy Wonka-ish, the bakery is an intricate warren of rooms. Each room is dedicated to a different part of the colomba production, and each has its own unique smell and temperature - from an egg yolk room, to a fruit washing room, to a series of proving rooms.

By Camilla Johnson | Posted in Food | Add a comment

Cooking for your Valentine

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Antonio always says that cooking for someone else is one of the greatest shows of love as its sole purpose is to please. Whilst this is true, it can also be intimidating cooking for your Valentine. Not only is there the pressure of making the meal special, you need to get the balance right – delicious without being too heavy.

By Camilla Johnson | Posted in Food | Add a comment

Getting Fruity in the Kitchen

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January always seems to be the month of health kicks and whilst we’re always keen to champion sensible eating, we also don’t believe in living off a diet of celery sticks! ;)

By Camilla Johnson | Posted in Food | Add a comment

January – the month for Arancini!

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January is always a hard month, especially if you're tightening the purse strings after splashing the cash on presents! Whilst this can be a stressful time, it can also be a creative one. There’s something hugely satisfying about creating a delicious dish from ingredients that would otherwise have gone to waste! One of our favourite and most simple recipes is for Arancini, which have a huge following here at Carluccio’s!

By Camilla Johnson | Posted in Food | Add a comment

Pumpkins aren't just for Halloween

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Pumpkins are the most famous of all the winter squashes, and are typically associated with Halloween lanterns. Not so in Italy. Its only been in the last few years that pumpkins, or as theyre know in Italy zucca, have been associated with anything other than autumn menus. Inside the hard orange or yellow skin, the bright orange flesh is sweet and honied so theyre a real crowd pleaser - perfect in risottos, pasta and soups.

By Camilla Johnson | Posted in Food | Add a comment

What's all the kerfuffle about truffles?

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We're not talking chocolate truffles here; we're talking the real deal - the type that Italian truffle hunters will scour the countryside for. Truffles are, weight for weight, one of the most expensive foods going. They're considered to be a knock-out sensory sensation and luckily a little goes a long way. A few shavings can lift a dish.

By Camilla Johnson | Posted in Food | Add a comment

The Golden Rules of Risotto

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A fond Italian saying is that risotto is literally a meal in the palm of your hand. This couldn't be more true - a handful of rice can cook a yummy, comforting supper. It's also really easy to whip one up, making it a perfect mid-week meal. In the UK however, people tend to over think rice. It's the worry over the consistency that seems to start alarm bells ringing. So to stop you running for the panic button, here are a few of our top tips before you start on your very own risotto crusade.

By Camilla Johnson | Posted in Food | Add a comment

Pick up a Picnic

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Can't get away this summer? Carluccio's brings the flavour of Italy to your very own patch of green. Pick up a delicious picnic hamper and celebrate the best of Italy in Britain.

By Camilla Johnson | Posted in Food | Add a comment

Buona Pasqua (Happy Easter)!

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Whilst you won't find the Easter bunny in Italy, there are lots of interesting Italian rituals to discover. Since Easter is the end of Lent, food plays a big part.

By Camilla Johnson | Posted in Food | Add a comment