Butter, not margarine. Figs straight from the field, dried in the sunshine and filled by hand, one at a time. A cake that takes 36 hours to make. 'Snowflake' meringues, wrapped in wax paper, by hand. The yeast master who looks after the natural yeast, 365 days a year, when everyone else has gone home. The family business, seven generations later.
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A little truffle goes a long way. Add truffle butter to pasta, try our truffle honey with a mature cheese like Pecorino or add truffle shavings to turn a simple dish into something special.
A kitchen in Italy isn't a kitchen without olive oil and balsamic vinegar, or lui e lei ('his and hers'). Every year a team from Carluccio's travels to Emilia-Romagna to take part in the olive harvest for this oil.
This is a foodie walk (La passeggiata) through Italy with The Two Greedy Italians' new recipe book to guide you. Cook a typical Roman meal, and finish with a cup of coffee, Milanese style.
Please call us on 0207 580 3050
Pandoro means golden bread. In Italy, it also means Christmas is coming. Pour the sachet of sugar into the Pandoro bag, close it, shake it and cut it into star-shaped slices.
Part bread, part cake, Panettone is the star of Christmas. Our Italian Bakers only make it between September and December, so even if we wanted to stock it all year round, we can't.
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