Traditional Italian cuisine

Italian cuisine is one of the most famous in the world offering healthy foods and organic fish and vegetables as well as meat.

In today's world where man is always more modern need of simple cuisine that is genuine at the same time and make people enjoy the products of the territory.

 

Italy is one of the most famous in the world for its wide range of typical products that vary from region to region.

Nelle marche ad esempio ci sono molti prodotti tipici e biologici come alcuni vini provenienti dalle zone di Ancona e  Recanati; today many require organic products because they know they are products that originate from genuine and healthy raw materials that are good to both the body and the spirit.

Today the world from unimportant to eat and drink while I think it should be the other way around,

eating and drinking are essential things like breathing.

 

The risto-wellness

The risto-wellness

Italian cuisine is famous all over the world for its ingredients, creativity and for the cooking passion but the traditional Italian cuisine clashes with the lifestyle of modern man, who has not much time for physical activity or saves money. For this reason in the Italian population obesity, cancer and cellular aging spread,...So, our aim is to adjust the lifestyle with a healthy eating, simple in the realization and greedy. The cooking wellness is the first Italian project for nutritional safety in catering and it joins scientific search with cooking. Here are some advices:

• Breakfast: making cakes at home is better than buying them in supermarkets because the cakes made at home have few fats and reduce the production of free radicals.
• First course: don't eat plain food, but season it with different vegetable, full of antioxidants; for example: pasta with tomatoes is a simple and nutritious dish, because cooked tomatoes have more antioxidants, oil contains vitamin E while basil provides vitamin C.
• Meat/Fish: eat meat once a week and during the cooking don't burn it but brown it. As regards fish, eat it more times while the cheese less often.
• Dessert: prefer cakes with fruits and dark chocolate. Use butter and cream instead of hydrogenated fats.

Paprika

Nuestro viaje a España tenía como objetivo no sólo aprender el idioma trabajando en una tienda, pero también descubrir el "Ristowellness". Visitamos tres restaurantes que preparan la comida biològica.

Lo que más me impresionó se llama Paprika y està en Granada.  Es un restaurante vegano que cocina platos con productos locales y ecològicos, y tiene vinos naturales de la zona. Cada dìa està una oferta, con un plato diferente. Los actuales propietarios no son los fundadores, pero han heredado el nombre y para atraer mayor público han creado una página web (excelente manera de establecer una relación con un público más joven) y se anuncian en las revistas. También organizan eventos, como exposiciones y inauguraciòn de determinados productos.

Caffé Caldesi Londra

                                                           Caffé Caldesi

At "Caffé Caldesi" people can taste the perfect italian dishes following the main rules for a healthy cooking.

About the Caldesi Family

Giancarlo, restaurateur met Katie, artist  in 1997. He loved her painting, she loved his pasta. They now have two restaurants, a cookery school and two sons.

Giancarlo's Italian Kitchen
Join Giancarlo Caldesi for a recipe packed day, where there will be a combination of hands-on cooking & demonstrations, covering a range of Italian dishes which you can recreate at home. Gift of a La Cucina Apron & a signed copy of the Caldesi's cookery book 'Return to Tuscany' included.

How it all started

Caffe Caldesi opened in 2002 as an informal bar and restaurant showcasing Italy’s regional cooking and great wines.  Based on Giancarlo’s mother’s cooking Italian Mama’s Kitchen was published in 2004.

In 2005 Katie and Giancarlo opened La Cucina Caldesi Ltd, a cookery school where the couple and guest chefs could share the secrets of their trade.

Within 6 weeks, in the summer of 2005, the couple got married, opened their Tuscan cookery school (2005 – 2009), opened the London cookery school and wrote their second cookbook.  A documentary maker, Adam Alexander, thought it so mad he made a television series entitled “Return to Tuscany” which was aired on BBC2 in autumn 2006 which accompanied the book of the same name.  After the series Katie and Giancarlo have become regulars on Market Kitchen, BBC Masterchef, BBC Breakfast and more recently Saturday Kitchen.

"Caldesi"  in campagna.



Inspired by Giancarlo’s rural upbringing in Tuscany, Katie and Giancarlo opened Caldesi in Campagna, meaning Caldesi in the Country, in 2007. The Caldesi’s are passionate about seasonal and sustainable ingredients and use local produce such as game, meat and eggs where possible. They are proud of their authentic Italian cooking and herb garden where diners can eat al fresco.

Events at Caldesi in Campagna

The Caldesi’s present “Hell’s Cucina”

Have you ever wanted to run a restaurant or become a chef?
For corporate days out, team-building days or a big family party, Katie and Giancarlo Caldesi and their team at Caldesi in Campagna, Bray are pleased to inform you of a very special event “Hell’s Cucina”.

Find out more about Hell’s Cucina here

Our prefered taxi company to bring you to our door

Imperial Executive Cars are our preferred taxi company. Contact them for all your travel arrangements from taxis and minibuses to coaches and limousines
For more infomation about Imperial Executive Cars www.imperialexecutive.com.

Some recipes.


Salmone al forno in crosta di pistacchi e miele
Serves 4
50g shelled pistachios
30g homemade dry breadcrumbs
1 tablespoon rosemary
1 tablespoon thyme
4 salmon steaks or one piece of salmon (about 600g)
4 teaspoons honey
4 teaspoons olive oil
Salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/gas mark 4. Prepare the crust for the salmon steaks. Chop the nuts by hand or in a food processor until they are the size of peppercorns. Set aside in a mixing bowl. Do the same with the bread and herbs to make herb breadcrumbs and mix thoroughly with the nuts and salt and pepper.
Season the salmon all over with a little salt and, if using steaks, lay them up against one another in a roasting pan. Drizzle the honey over the salmon spreading it out with your finger. Now coat with the breadcrumb mixture, patting it down so that it sticks to the honey. Drizzle over the oil. (If you have steaks, separate them to allow even cooking). Transfer to the oven for 15–25 minutes or until cooked through. Serve the salmon on a bed of parsnip mash or with a green salad.
Here is a great salad dressing to go with grilled meats and fish.


Insalata di Rucola, pinoli e melograno
Rocket, pinenut and pomegranate salad
Serves 4-6
1 handful of rocket per person, long stalks removed
85g pine nuts, lightly toasted
½ pomegranate, seeds only
2 tablespoons flat leaf parsley leaves, rough torn
Dressing
2 teaspoons honey
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 to 2 tablespoons of honey vinegar or lemon juice
Mix the ingredients for the dressing together in a large bowl.
Add rocket, pinenuts and pomegranate seeds mix well.  Put into a clean dish and serve straight away.  Sprinkle with parsley.


Pasta fresca
Fresh pasta
The standard recipe for making fresh pasta is to use one egg for every 100 g of ‘00’ flour. In the south of Italy many add a little salt for flavour, some add water for elasticity or economy and some add olive oil to stop the pasta drying quickly. However, we use only eggs and flour. We keep our own chickens and sometimes their eggs can be a little small so a splash of water makes up the difference in size to obtain the perfect ratio.
Makes enough long pasta (such as tagliatelle) for 4 as a main course or 6 as a starter
200 g ‘00’ flour, plus a little extra if necessary
2 medium free-range eggs, preferably corn-fed for colour
Tip the flour into a bowl, make a well in the centre and crack the eggs into the centre. Using a table knife, gradually mix in the eggs and flour, starting in the centre and working your way outwards. Keep mixing until you get a thick paste, then use the fingertips of one hand to incorporate the rest of the flour until you get a ball of dough. Remove the dough from the bowl and place it onto a floured surface. Knead the dough by stretching and rolling it until it stops sticking to the palm of your hand, adding a little more flour if necessary. It should form a soft but firm ball that bounces back to the touch when prodded. If the dough becomes too dry, return it to the bowl and add a drop or two of water. Knead it again or use a food processor.
Wrap the dough in clingfilm and leave it to rest for 20 minutes or up to a day in the fridge. It is now ready to go through a pasta machine or to be rolled by hand.
It’s a simple as that…

AMICO BIO - GREEN THINKING, BETTER LIVING

Amico Bio - The first Vegetarian, Organic, Italian Restaurant in London. Head chef Pasquale Amico and his two cousins have opened a new restaurant called Amico Bio “Green Thinking-Better Living”. The first vegetarian-Organic-Italian-Restaurant in London.
The menu is all vegetarian-organic and the ingredients are from the family farm located in Capua, Italy. We offer a range of vegan and gluten-free dishes. Pasquale creates traditional Italian dishes using only fresh seasonal products.

“You don’t have to be a vegetarian to eat vegetarian and Italian cuisine offers some of the best meat-free dishes.”

Chef proprietor Pasquale Amico and two of his cousin Enrico Amico and Bruno Zarzaca,Co-own Amico Bio Restaurant.

Pasquale’s passion for food, began at an early age, in his father`s family pastry shop in S.Maria Capua Vetere south of Italy.

Pasquale gained experience with some of the top chefs in Italy and London (Marchesi, Don Alfonso, Gary Rhodes, Bruno Loubet and Giorgio Locatelli).

After a spell in Japan he opened Via Condotti in London gaining a Michelin Bib Gourmand and appeared in some TV programs. In the last few years Pasquale,Enrico and Bruno have been studing the concept of theirs idea of an vegetarian,organic Italian restaurant in London.

Enrico Amico is the director of the family farm “La Colombaia” in Capua. We produce organic fruit and vegetable, most of the products used in the restaurant are from the farm.

Bruno Zarzaca runs our sister restaurant in Naples, “Amico Bio”, where we serve Vegetarian, organic food. Our aim is to bring the very best of Italian Vegetarian Cuisine to London, using the freshest organic product, cooked in the simplest way.

We only use seasonal products and the menu changes daily.                            

V= vegan, Vo=vegan option, Gf=gluteen free

31 tips to get healthy from Whole Foods Market

 

 

 

 

 

 

Some photos of us

 at the airport

 queueing at the the Natural History Museum

National Gallery  and Trafalgar Square

  Covent Garden

 British Museum

 for a pizza in Shaftesbury Avenue

waiting for the  flight back home

JOE AND THE JUICE

Joe and the Juice offer a selection of fruit juices and smoothies in unique blends catered to your taste, mood and nutritional requirements. Select between mood boosting mixes and hangover cures, Joe and the Juice has the healthiest option for you. Choose your fruit from the open juice bar and watch your smoothie being blended by an expert juicer before your eyes.

A juice bar with Danish origins, Joe and the Juice also offers a selection of Danish style snacks and sandwiches to accompany your chosen blended juice drink.

Have a look at the video!
www.youtube.com/watch?v=0eHYgpIUCPU

    

We at Joe and the Juice on Regent Street

  Eat, drink and......relax!

THE NATURAL KITCHEN

Cafe & Restaurant

We are passionate about serving great tasting food, which means we always use the best ingredients we can find. Seasonal wherever possible, organic when needs be. Free range? Always. And wherever possible locally sourced from farmers who share our commitment to quality over quantity.

Our Food to Go counters offer a large selection of seasonal salads, quiches, soups, pies and sandwiches as well as a dish of the day. These are complemented by made to order juices, smoothies, milkshakes, teas & coffees, all available to eat in or take away. We make as much as we can in our kitchens, guaranteeing quality and ensuring a naturally healthy product.

We know exactly what is in each of our products - ensuring no unnecessary chemicals or preservatives. We don't use the word fresh - it's a given with us

Chef & Butcher

About us...

Established in 2008 By Andy Jordan (Chef) & John Bartlett (Butcher).

Andy is a trained chef and has worked in many high-class restaurants & hotels over his 20 years experience including 6 years for Marco Pierre White.

John is a highly skilled master butcher with over 30 years experience in the trade.

We provide expert advice on both the selection and cooking of our quality meats using our respective skills & years of experience.

In the Natural Kitchen we have found the perfect partner to launch our business having the same ethos on quality, sustainability and great customer service.

GYMS KITCHEN, HIGH ROAD LEYTON, LONDON

EAT  CLEAN...TRAIN  DIRTY  is  Gyms Kitchen's philosophy

Gyms Kitchen is the UK’s first protein based restaurant situated in Leyton, East London, was the creation of three young entrepreneurs from Essex who understood the need for a healthy alternative.

There are so many  reasons why we should exercise and eat healthily. Not only will we have a natural weight loss, better sleep, happier moods and stronger bones, but through healthy eating, the body receives all of the nutrients it needs to function properly.

Having been training for many years we thought there has to be an alternative option of dining for the average gym goer. Bored of mundane foods pre and post workout we wanted to provide an alternative option for those who believe healthy eating should not be a task.

Through exercise and healthy food we :
Increase the metabolism
By eating six small healthy meals a day, research has proven this helps keep metabolism up, which help prevent your body form storing excess fats and carbohydrates, thus preventing weight gain. Exercising will also boost that metabolism by building lean tissue — which burns excess calories, even while at rest.
Have a Better Look
By incorporating resistance training and cardio training in your workout routines, your body will eventually look toned and physically fit. Eating healthy foods that are packed with vitamins and minerals essential in normal growth and development of the human body are vital for that Better Look.
Feel Better
Regular exercise has been proven to keep stress levels at bay, because it increases the production of endorphins, the brain’s feel-good neurotransmitter.

 

 

Health starts here!

Ecco alcune foto di Whole Foods Market che abbiamo visitato. E' un supermercato alimentare che offre cibi e bevande organici e naturali di altissima qualità, impegnandosi responsabilmente al mantenimento di un'agricoltura sostenibile.

La compagnia nasce nel 1980 ad Austin, Texas ed  oggi è il leader mondiale di prodotti organici con 340 negozi in Nord America e nel Regno Unito.

 "Selling the Highest Quality Natural and Organic Products Available"è uno dei principali core values della compagnia.

Viene così celebrata la qualità dei prodotti che è fondamentale per la qualità della vita.
Gli ingredienti vengono valutati per  freschezza, sicurezza, gusto, valore nutritivo.

 "Health Starts Here"
With tips, recipes, cooking techniques and more, "Health  Starts  Here"  gives you all the tools you need to start, including  more healthy foods  like fruits and vegetables, beans, grains and other unprocessed, whole foods  into  your everyday meals.
Can healthy  taste  good? Yeah, we've got you covered on that  too.