Posted on August 20, 2014 at 10:19 am
Until this year I had always rejected Channel 4s suggestion that I took part in their Undercover Boss series. I didn’t think it would be insightful and I didn’t think they could disguise me well enough. I was utterly wrong on both counts!
Posted on June 9, 2014 at 2:51 pm
We’re very excited to announce that this Friday from 1-2pm we’ll be holding a live Pasta Q&A on Carluccio's Twitter with the Godfather of Italian cooking Antonio Carluccio!
Posted on May 21, 2014 at 6:00 pm
Sometimes nothing beats a meaty ragu with ribbons. This recipe from Antonio's new book 'Pasta' uses lamb stew. Simple and delicious!
Posted on May 14, 2014 at 5:24 pm
An excerpt for Antonio's new book: Pasta. We love this dish - especially in the summer. Delicious served warm or as a salad.
Posted on May 7, 2014 at 5:16 pm
Don't be intimdated by the length of this recipe, it's not as long as it looks and is utterly delicious! Taleggio cheese and truffle are a matchmade in heaven. Trust us! As Antonio says, your typical packet version doesn't come close... Here's the recipe. Buon appetito!
Posted on April 30, 2014 at 5:48 pm
For an amazing seven decades, Antonio has been loving, cooking and eating pasta. We'll be sharing recipes from his new book combining his impressive knowledge with his enthusiasm for creating new recipes.
Posted on April 17, 2014 at 3:35 pm
The natural 'lievito madre' or mother yeast used at the bakery is the key ingredient of the colomba. The yeast's specific combination of bacteria is what gives the cake its particular texture and character - it determines if the colomba will hold its fruit, and how the flavours blend together. But you need to find the right mother yeast with the right combination of bacteria.
Posted on April 15, 2014 at 12:21 pm
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.
Posted on April 9, 2014 at 5:01 pm
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.
Posted on April 3, 2014 at 3:24 pm
Colomba is to Easter as Panettone is to Christmas. This spring we took a friend and writer to visit our producers. Over the next few weeks we’ll be sharing her experience here on our blog. We hope you enjoy the backstory behind our Colomba cake.