I have just bought from Amazon a cookery book called The Italian Cookery 
Course by Katie Caldesi.  I really needed a new cookbook:)  She is an 
English lady married to an Italian chef, Giancarlo Caldesi, who I have 
seen a few times at various food shows.  They have restaurants in 
Marylebone and Bray and run the only Italian cookery school in London. 
I wondered whether Giusi had heard of them?  The book looks good but is 
quite a tome, so it will take a while to form an opinion.
-- 
June Hughes

June Hughes wrote:
> I have just bought from Amazon a cookery book called The Italian Cookery 
> Course by Katie Caldesi.  I really needed a new cookbook:)  She is an 
> English lady married to an Italian chef, Giancarlo Caldesi, who I have 
> seen a few times at various food shows.  They have restaurants in 
> Marylebone and Bray and run the only Italian cookery school in London. I 
> wondered whether Giusi had heard of them?  The book looks good but is 
> quite a tome, so it will take a while to form an opinion.

You could have saved your money and gone to this url!

http://www.italianmade.com/recipes/home.cfm

I found a fantastic restaurant in Bergamo recently.  Nothing in this 
country could replicate it IMO.

I had grilled peppers and wild mushrooms for 8.50 euros....but then I 
could have had rabbit with polenta, smoked swordfish.........

> I found a fantastic restaurant in Bergamo recently.  Nothing in this 
> country could replicate it IMO.

Was that opinion formed by actually visiting every decent Italian restaurant 
here...of just a 'feeling'? ;)

Following up to felangey 

>  Nothing in this 
>> country could replicate it IMO.
> 
> Was that opinion formed by actually visiting every decent Italian restaurant 
> here...of just a 'feeling'? ;)

I have that feeling about many italian italian restaurants. For a start,
the menu structure with pasta in its "proper" place....the horrible fizzy
red wine :-)  
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Wed, 28 Oct 2009 19:36:34 +0000, "Mike.. .  ."
 wrote:

>Following up to felangey 
>
>>  Nothing in this 
>>> country could replicate it IMO.
>> 
>> Was that opinion formed by actually visiting every decent Italian restaurant 
>> here...of just a 'feeling'? ;)
>
>I have that feeling about many italian italian restaurants. For a start,
>the menu structure with pasta in its "proper" place....the horrible fizzy
>red wine :-)  

Go away troll.

felangey wrote:

> Was that opinion formed by actually visiting every decent Italian restaurant 
> here...of just a 'feeling'? ;) 

If you think I've visited every Italian restaurant on this planet in 
order to form an opinion, then you are wrong.

BTW I didn't actually mention that it was an Italian restaurant?

In message , Saxman 
 writes
>June Hughes wrote:
>> I have just bought from Amazon a cookery book called The Italian 
>>Cookery  Course by Katie Caldesi.  I really needed a new cookbook:) 
>>She is an  English lady married to an Italian chef, Giancarlo Caldesi, 
>>who I have  seen a few times at various food shows.  They have 
>>restaurants in  Marylebone and Bray and run the only Italian cookery 
>>school in London. I  wondered whether Giusi had heard of them?  The 
>>book looks good but is  quite a tome, so it will take a while to form an opinion.
>
>You could have saved your money and gone to this url!
>
>http://www.italianmade.com/recipes/home.cfm
>
>I found a fantastic restaurant in Bergamo recently.  Nothing in this 
>country could replicate it IMO.
>
>I had grilled peppers and wild mushrooms for 8.50 euros....but then I 
>could have had rabbit with polenta, smoked swordfish.........

Thank-you.  It's lovely to see recipes on a web-site but it isn't the 
same as having a real book in your hands.
-- 
June Hughes

On Wed, 28 Oct 2009 20:33:41 +0000, Saxman
 wrote:

>felangey wrote:
>
>> Was that opinion formed by actually visiting every decent Italian restaurant 
>> here...of just a 'feeling'? ;) 
>
>If you think I've visited every Italian restaurant on this planet in 
>order to form an opinion, then you are wrong.
>
>BTW I didn't actually mention that it was an Italian restaurant?

I don't recall there being anything other than Italian restaurants in old
Bergamo. :o)
-- 

Martin

June Hughes wrote:

> Thank-you.  It's lovely to see recipes on a web-site but it isn't the 
> same as having a real book in your hands.

I agree.

Martin wrote:

> I don't recall there being anything other than Italian restaurants in old
> Bergamo. :o)

Actually, it was a 15 minute walk from the old city with no other shops 
or restaurants around.  I have to admit, it was Italian:-))

> BTW I didn't actually mention that it was an Italian restaurant?

I took a shot! ;)

"June Hughes"  ha scritto nel messaggio

>I have just bought from Amazon a cookery book called The Italian Cookery > 
>Course by Katie Caldesi.  I really needed a new cookbook:)  She is an 
>English lady married to an Italian chef, Giancarlo Caldesi, who I have > 
>seen a few times at various food shows.  They have restaurants in > 
>Marylebone and Bray and run the only Italian cookery school in London. I 
>wondered whether Giusi had heard of them?  The book looks good but is > 
>quite a tome, so it will take a while to form an opinion.
> -- 
> June Hughes

No, not a thing.  I'll look in the IACP list for the UK next time I'ìm on 
the site.

"June Hughes"

> Thank-you.  It's lovely to see recipes on a web-site but it isn't the 
> same as having a real book in your hands.
> -- 
> June Hughes

And even less like attending actual classes!  But June knows that.

I just taught a family consusting of parents, their daughters and sons in 
law and it always amazing how much other than kitchen information needs to 
go in there.  The funniest was one fellow filming me hands holding a packet 
of pasta while I explained the difference to other pastas.  The pasta never 
moved.

In message , Giusi 
 writes
>
>"June Hughes"
>
>> Thank-you.  It's lovely to see recipes on a web-site but it isn't the
>> same as having a real book in your hands.
>> --
>> June Hughes
>
>And even less like attending actual classes!  But June knows that.
>
They have a cookery school in Marylebone, so I may just give it a go if 
I can find the time.


-- 
June Hughes

On Wed, 28 Oct 2009 18:43:28 +0000, Saxman
 wrote:

>You could have saved your money and gone to this url!
>
>http://www.italianmade.com/recipes/home.cfm

I like that site!  Thanks.  I have a new cheese to look for now... 
Valle d’Aosta Fromadzo

RISOTTO DELL'ABBÉ
The Bishop's risotto

1 1/2 cups Arborio rice
5 cups chicken or beef broth
4 oz. Pancetta Piacentina (Italian bacon)
4-6 glasses red wine
3/4 cups Valle d’Aosta Fromadzo
3-4 tbsp. butter
2-3 tbsp. olive oil
1 chopped small onion
salt and pepper
	
In a large deep pan, cook the onion and the diced Pancetta Piacentina
with the olive oil. When these are browned, add the rice and stir
continuously over a medium flame.

Add the wine (one glass per person) to the rice and bring back to a
simmer. At this point flambé the wine, so that the excess alcohol is
eliminated from the rice.

Gradually ladle the broth in as it is absorbed by the rice, always
stirring, for about 20 minutes. Add the butter, pepper and plenty of
Valle d’Aosta Fromadzo cheese. Serve immediately.

Serves 4

-- 
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 30 Oct 2009 08:00:41 -0700, sf   wrote:

>On Wed, 28 Oct 2009 18:43:28 +0000, Saxman
> wrote:
>
>>You could have saved your money and gone to this url!
>>
>>http://www.italianmade.com/recipes/home.cfm
>
>I like that site!  Thanks.  I have a new cheese to look for now... 
>Valle d’Aosta Fromadzo
>
>RISOTTO DELL'ABBÉ
>The Bishop's risotto
>
>1 1/2 cups Arborio rice
>5 cups chicken or beef broth
>4 oz. Pancetta Piacentina (Italian bacon)
>4-6 glasses red wine
>3/4 cups Valle d’Aosta Fromadzo
>3-4 tbsp. butter
>2-3 tbsp. olive oil
>1 chopped small onion
>salt and pepper
>	
>In a large deep pan, cook the onion and the diced Pancetta Piacentina
>with the olive oil. When these are browned, add the rice and stir
>continuously over a medium flame.
>
>Add the wine (one glass per person) to the rice and bring back to a
>simmer. At this point flambé the wine, so that the excess alcohol is
>eliminated from the rice.
>
>Gradually ladle the broth in as it is absorbed by the rice, always
>stirring, for about 20 minutes. Add the butter, pepper and plenty of
>Valle d’Aosta Fromadzo cheese. Serve immediately.
>
>Serves 4

RISOTTO DELL'ABBÉ
The Bishop's risotto

lost something in translation. :o)

-- 

Martin

On 2009-10-30 15:13:28 +0000, Martin <me@address.invalid> said:
<snip>
> 
> RISOTTO DELL'ABBÉ
> The Bishop's risotto
> 
> lost something in translation. :o)

Bishop is Vescovo in Italian and Abbot is Abate! l' Abbé is French for 
Abbot and l'Evêque is French for Bishop but given the to-ing and 
fro-ing of borders in Northern Italy, perhaps things did get a bit 
mixed up. ;-)
-- 
Sacha

On Fri, 30 Oct 2009 15:56:25 +0000, Sacha  wrote:

>On 2009-10-30 15:13:28 +0000, Martin <me@address.invalid> said:
><snip>
>> 
>> RISOTTO DELL'ABBÉ
>> The Bishop's risotto
>> 
>> lost something in translation. :o)
>
>Bishop is Vescovo in Italian and Abbot is Abate! l' Abbé is French for 
>Abbot and l'Evêque is French for Bishop but given the to-ing and 
>fro-ing of borders in Northern Italy, perhaps things did get a bit 
>mixed up. ;-)

It's odd that the Turin area acquired hole in the floor toilets as a result of
all this to-ing and fro-ing.
-- 

Martin

On 2009-10-30 16:22:58 +0000, Martin <me@address.invalid> said:

> On Fri, 30 Oct 2009 15:56:25 +0000, Sacha  wrote:
> 
>> On 2009-10-30 15:13:28 +0000, Martin <me@address.invalid> said:
>> <snip>
>>> 
>>> RISOTTO DELL'ABBÉ
>>> The Bishop's risotto
>>> 
>>> lost something in translation. :o)
>> 
>> Bishop is Vescovo in Italian and Abbot is Abate! l' Abbé is French for
>> Abbot and l'Evêque is French for Bishop but given the to-ing and
>> fro-ing of borders in Northern Italy, perhaps things did get a bit
>> mixed up. ;-)
> 
> It's odd that the Turin area acquired hole in the floor toilets as a result of
> all this to-ing and fro-ing.

That rings some faint and unpleasant memory!
-- 
Sacha

On Fri, 30 Oct 2009 16:25:39 +0000, Sacha  wrote:

>On 2009-10-30 16:22:58 +0000, Martin <me@address.invalid> said:
>
>> On Fri, 30 Oct 2009 15:56:25 +0000, Sacha  wrote:
>> 
>>> On 2009-10-30 15:13:28 +0000, Martin <me@address.invalid> said:
>>> <snip>
>>>> 
>>>> RISOTTO DELL'ABBÉ
>>>> The Bishop's risotto
>>>> 
>>>> lost something in translation. :o)
>>> 
>>> Bishop is Vescovo in Italian and Abbot is Abate! l' Abbé is French for
>>> Abbot and l'Evêque is French for Bishop but given the to-ing and
>>> fro-ing of borders in Northern Italy, perhaps things did get a bit
>>> mixed up. ;-)
>> 
>> It's odd that the Turin area acquired hole in the floor toilets as a result of
>> all this to-ing and fro-ing.
>
>That rings some faint and unpleasant memory!

For me too! Some are even more unpleasant than an English pub toilet. Only the
invalides toilet had a conventional modern toilet at the company I used to visit
in Turin. 
-- 

Martin