Katie Caldesi and Giancarlo Caldesi talk to Donald Sloan

Hear the husband and wife writing and restaurant-owning team Katie and Giancarlo Caldesi give a short talk about their new book on Sicily over a glass of Prosecco.

The Caldesis have immersed themselves in the diverse food scene of Sicily, which has its origins in the food of Italy, Greece, Spain, France and the Arab world. The result is Sicily: Recipes from an Italian Island, a book that captures the exotic flavours of the local food. Recipes featured include Arancini (rice balls stuffed with meat sauce and cheese); Sfincione, a thick Sicilian pizza, topped with tomatoes, onions, anchovies and casciocavallo cheese; almond granita (served with fresh brioche, for dunking); and pasta alla norma (pasta with tomatoes and eggplants).

The Caldesis own London’s Caffé Caldesi, Caldesi in Campagna in Bray and the Marylebone La Cucina Caldesi cooking school. They are also authors of cookery books on the Amalfi Coast, Rome and Venice.

The Caldesis will prepare a menu based on their book for the closing festival dinner on the same evening at Eynsham Hall. Purchasers of dinner tickets will gain free entry to the talk and do not need to buy a separate ticket.

Here the Caldesis talk to Donald Sloan, head of the Oxford School of Hospitality Management at Oxford Brookes University and chair of Oxford Gastronomica, a specialist centre for the study of food, drink and culture, that works to enhance our relationship with food and drink, and to celebrate their place in our lives.

Sponsored by Eynsham Hall