Street Food Sundays

For one month starting 12th January, Caffe Caldesi are showcasing regional street food from Naples, Puglia, Emilia-Romagna and Venice each Sunday. It’s fast food Italian style and unlike some other types of fast food, each snack sized dish is made with high quality ingredients with regional specialty produce featuring heavily as well as the Caldesi passion for achieving simple dishes that are bursting with flavours. To complement our dish selection we will have Prosecco from the Veneto and wines local to the chosen region available by the glass. Each selected to match the food perfectly.

In addition we will also be introducing an excellent and surprising sparkling Lambrusco as well as Prosecco. But don’t think of the Lambrusco of the 80’s this is all new - deep red in colour with a purple froth. It is Concerto produced by Medici Ermete and has won the prestigious Tre Bicchieri award five times which was unheard of for a Lambrusco and Decanter gave it a silver award. Its is made from limited yield which is why the flavour is so concentrated. The result is dry, full of the typical Lambrusco fragrance and perfect with fried foods and charcuterie.


The 12th January sees us kick off our street food month with the food of Naples.

Try:-

Mozzarella in Carozza – deep fried sandwiches filled with melting mozzarella, basil and anchovies.

Amalfitana meatballs studded with pinenuts and sultanas baked in tomato sauce

Crispy dough balls made with Birra Moretti batter, prawns and parsley

Croche – from Katie and Giancarlo’s book on Amalfi – potato cakes filled with smoked provolone cheese and prosciutto cotto

Torta Caprese – rich chocolate and almond cake

Enjoy regional wines to match including:-

WHITE: Falanghina Beneventano De Falco 2012
Greco di Tufo Vadiaperti 2012

RED: Coda di Volpe


The second Sunday, 19th January celebrates Puglia.

Our chef Antonio is Pugliese and he is introducing his native street food to the Caffe with:-

Pulgiese focaccia studded with roast cherry tomatoes

Bombetta – breadcrumbed Culatello ham stuffed with cheese and herbs

Caciocavallo – a large cheese that is melted above a hot grill and scraped onto hot sourdough toast.

Seppie ripiene – stuffed baby cuttlefish slowly cooked in tomato sauce

Cisternino skewers – following an ancient tradition of roasting mixed meat skewers

Arracanate – Baked aubergine layered with Pecorino cheese and tomato sauce

Dolci is taken as a form of thin bread around sticky caramelised almonds

Enjoy these regional wines to match:-

WHITE
Greco di Murgia Bianco Botromagno 2011
RED
Malvasia Nera Terre di Sava 2012
Primitivo Lucarelli 2012


The third Sunday, 26th January, sees us explore Emilia Romagna.

Katie and Giancarlo are regular visitors there and love the combination of the local food with Lambrusco.

Tigelle Modenesi – are round flat bread (like Pitta but smaller) spread with “battuto di lardo and grana” (finely chopped Parmesan and Lardo –cured pork back fat) and topped with Parma Ham

Torta Fritta – deep fried dough squares that are served warm with thinly sliced Parma ham, Mortadella and Culatello which melt onto the bread.

Pork ribs – marinated then slowly cooked in steam so that the meat just falls on the bone and served drizzled with Modena’s finest balsamic vinegar.

Erbazzone –thin flaky pastry encases a filling of spinach, Swiss chard and Parmesan.

Torta di Riso – small slices of these rice and vanilla custard tarts are sold all over the region.

Enjoy these regional wines to match :

RED: Lambrusco Concerto Secco made by Ermete Medici, winner of the prestigious 3 cups awards – the first time a Lambrusco has been awarded this.

WHITE: Albana di Romagna Colle del Re 2012


Lastly we finish our tour of the street food of Italy in Venice on Sunday 2nd February, the city of cicchetti – the small bites served with Prosecco and Spritz at the stand up bars around town.

Polpette di Carne – bitesize patties of meat and potatoes are breaded and deep-fried

Polpette di Melanzane – fried aubergine, courgettes and cheese patties

Fritto Misto – Venice has a strong tradition of seafood, we will be serving crisp calamari, courgette and red pepper in our selection.

Crostini topped with tuna and leek, gorgonzola and walnuts and smoked fish and horseradish

Crisp battered peppers, aubergine and courgettes are served stacked together with basil leaves

Tiramisu will be served in small portions made with our freshly ground espresso

Enjoy these wines and drinks to complement the dishes:-


WHITE: Prosecco from the Veneto.
Spritz made from Aperol, Campari or Select as you wish


RED Valpolicella Classico Brigaldara 2012