Thanks to everyone who attended our Olio Novello Cookery Class & Dinner on the 29th November, at La Cucina Caldesi! It was a rare chance to sample the first Extra Virgin Olive Oil, known as Olio Novello, flown over from Italy especially for the event. It was a fantastic evening, and with the help of Caldesi’s Head Chef, Stefano Borella, guests cooked up a delicious Italian feast to champion the unique characteristics of this special Extra Virgin Olive Oil.
On our Olio Novello Menu was a Tuscan classic, Ribollita Soup, a Tuscan layered bean and bread soup traditionally made to champion the new season Extra Virgin Olive Oil; Bruschetta con cavolo nero, black kale bruschetta; Scialatielli alle vongole, fresh pasta ribbons with herbs and Parmesan served with a clam sauce; finished off with a Torta di arance e polenta con gelato all’olio Extra Vergine di olive, Orange and polenta cake with Extra Virgin olive oil ice cream.
A special thank you to Zonin Wines UK for providing the fantastic Prosecco for the evening.