As we wave goodbye to Summer we’re certainly not dreading the darker nights and cooler weather because with a new season comes a whole host of incredible fresh ingredients … and amazing new dishes.

As we welcome Autumn we look forward to wholesome and hearty specials created using the finest produce from Italy.  This month our chefs are getting excited about Venison, Guinea Fowl, Porcini Mushrooms, Artichokes, Figs and, ‘the diamond of the kitchen’, White Truffles.

We’ve already tasted the new seasonal dishes at Cicchetti Covent Garden courtesy Group Executive Chef Filippo Pagani, and outstanding is an understatement.  Well done chefs!

We’re delighted to announce Fumo Sound dates for the remainder of 2015.

Live music with DJ sessions  from Myles Langley and Ben Martin and sax performances by Dax on Sax, Tom da Lips and Richie Sax are confirmed for:

Manchester – 12.09; 26.09; 10.10; 24.10 07.11 21.11; 05.12; 12.12; 19.12; 31.12

Birmingham – 03.10; 07.11; 05.12; 31.12

In October we launch our regular ‘Spirit Sessions’ at Fumo Manchester starting with a gin tasting from 7.30pm on Wednesday 7th October.

The event, a collaboration between Fumo Bar Manager Sean McGuirk and Dave Marsland, ‘Drinks Enthusiast’, will include expert tips and advice, four straight gins – Langleys No8, Jensen Old Tom, The Botanist and Sipsmith Sloe Gin – and a Haymans London Dry cocktail.

Tickets for the 90 minute session are £25 per person and the full Fumo dining menu is available to enjoy during the event*.  For more information or to book please contact the bar team at Fumo, One St Peter’s Square on 0161 236 7344.

Tastings are also scheduled for November and December with Rum on Wednesday 4th November and World Whiskies on Wednesday 18th November.

A ‘Luxury Event’ which offers an extra special Fumo experience is being held on Wednesday 9th December.  This session includes an opportunity to sample some of the world’s most exclusive spirits such as Jack Daniels Sinatra Select; Octomore by Bruichladdich; Remy Martin XO; Rhum St Barth Authentique and a cocktail created using One Key GinTasting.

*Fumo cicchetti dishes are not included in the ticket price. Places are limited. Cost per event varies so please check at time of booking.

San Carlo: A taste of modern Italy in Leicester
There’s not a week goes by that an Italian dish isn’t served up in our household. Granted, it’s unlikely to be one that’s destined to impress, but as far as quick, tasty, home-cooked food goes, Italian cuisine has been a firm family favourite for as long as I can remember.
And we’re certainly not the only ones with a penchant for this tasty Mediterranean fare. Rough Guide readers voted it to be the best cuisine in the world – ahead of Thai, Indian and Japanese.
Read more…

This month we bring you a tasty pizza recipe – one to try with the family during the last couple of weeks of the Summer holidays!  This colourful Italian creation is healthy and fresh – and sure to tempt  the children.

Makes: 5 x 20cm/8in Pizza Bases

• 250-350ml/8¾-12¾fl oz lukewarm water
• 1 tbsp active dried yeast
• 550g/1lb 3½oz strong white flour, plus extra for dusting
• 1 tsp salt;  ½ tsp ground black pepper
• 2 tbsp extra virgin olive oil, plus extra for brushing

Tomato Sauce Base (Makes 500ml)

• 50ml Olive oil
• 1 white onion finely diced
• 4 cloves garlic, peeled and finely sliced
• 3 x 400 good-quality tinned plum tomatoes
• 2 tbsp. tomato puree
• 1 tbsp. caster sugar
• Splash of quality balsamic vinegar
• 1 bunch fresh basil leaves, torn
• Sea salt and freshly ground black pepper

Toppings

• 400g Goat’s cheese
• 250g mozzarella
• Jar of caramelised red onion chutney
• 300g baby spinach washed
• 1 thinly sliced red onion
• One orange and one yellow pepper – sliced lengthways

Method for Tomato Sauce

Finely dice the onion and place in a saucepan with 2 tbsp. of olive oil, cover with a lid and simmer for 10 minutes.
Add the garlic and turn the heat up for a few minutes.
Add the tomatoes, tomato puree, sugar, balsamic vinegar & a pinch of salt & pepper.
Allow to simmer on a medium heat for 20 minutes.
Five minutes before the end of cooking tear the basil leaves and add to the sauce.
Tip: Tomato sauce always tastes richer and deeper if made a day in advance.

Method for Pizza Dough

Pour 150ml of the water into a bowl and sprinkle in the yeast. Mix well to dissolve & leave to rest in a warm place for 10 minutes.
Sift the flour, salt and pepper into a large bowl.
Add the olive oil to the yeast mixture, mix until well combined then make a well in the centre of the dry ingredients & slowly pour in the yeast mixture, mixing quickly and gently to form soft and slightly sticky dough.
Add enough of the remaining water, little by little, until you have achieved the correct consistency.
Place the dough on a lightly floured work surface. Knead for 10 minutes until it is soft and pliable, flour hands if they become sticky.
Use a bowl large enough to fit the dough once doubled in size and lightly oil it, place the dough inside the bowl cover with cling film and leave in a warm place for 1-2 hours.
Preheat an oven to 200C/400F/Gas 6.
Remove the cling film once the dough has doubled in size & punch it down to knock out the air.
Remove from the bowl and knead until smooth. Divide into five round balls and rest for 20 minutes before shaping.
Lightly flour the work surface. Flatten the dough with your fingers, pick up and smack down again. Repeat this a few times. Now shape the dough over your clenched fist and stretch it gently from the outside rim to form a circular shape.
Place the dough on a well-floured pizza tin or baking sheet, repeat the process with all of the dough balls.

Creating the Pizza

Using a ladle, spoon over the tomato sauce working from the inside out to form a thin base of tomato sauce, sprinkle over the cheeses, sliced onion, peppers and spinach leaves, spoon on some caramelised onion chutney and bake in an oven for 20 minutes until the dough is cooked through and the crust is crispy
Drizzle with flavoured oil (garlic or chilli) and serve with a mixed salad

Tweet us a photograph of your pizza to @SanCarlo_Group

Fumo Manchester ‘did not disappoint’ when Citycard Manchester visited on a ‘grey Tuesday evening’ last month. Here’s what they had to say about our restaurant, bar and late lounge at One St Peter’s Square: Read more…

We’re pleased to announce our next dates for Fumo Sound are:

Fumo Manchester on Saturday 29th August
Fumo Birmingham on Saturday 5th September.

Enjoy live sax with your cicchetti and cocktails with Tom Da Lips performing at our One St Peter’s Square venue at the end of August and Dax on Sax joining our diners and drinkers in Waterloo Street, Birmingham on the first weekend in September.

Looking for the perfect destination for your special occasion, meeting or event? We have private dining available at our San Carlo restaurants in Manchester and Leicester; Fumo Manchester and Signor Sassi, London.

San Carlo Fumo in Manchester has a unique upstairs dining room with seating for 65 people, private bar, view into the kitchen and floor to ceiling windows overlooking the city. This contemporary space is perfect for cocktail parties, business lunches and celebration dinners.

San Carlo Leicester’s function room seats 150 and is ideal for larger reception events and formal dinners. Menus are designed to suit your requirements, with our all Italian team making sure every occassion runs smoothly.

San Carlo Fumo Manchester is available for hire, seven days a week. For more information telephone 0161 236 7344.
For details of San Carlo Leicester’s private dining contact the restaurant manager on 0116 251 9332.

You’ve been asking for them and we’ve been busy working on them. Now we’re delighted to announce that our Christmas menus are available and we are taking bookings for seasonal celebrations.

This year’s options include San Carlo’s version of traditional dishes such as Turkey with chestnut stuffing, chipolatas wrapped in pancetta, served with Italian gravy and Rack of Lamb as well as seafood favourites including Supreme of Salmon and Norwegian prawns cooked in a pink peppercorn sauce and Seabass Signor Sassi, pan fried seabass fillets white wine and garlic, seasonal winter mushrooms.

If you’d like to join us for our five-course special Christmas Day lunch, New Year’s Eve meal or reserve a table for an office party, lunch or festive family gathering during December contact your chosen San Carlo restaurant for more details and a booking form.