It’s that time of year once more, festivities are in full swing and Christmas is just around the corner. Here at San Carlo, we’ve got plenty of classic Italian alcoholic drinks to get you in the mood for celebrating, and we’re also debuting a new selection Italian inspired Christmas cocktails.

 

CHRISTMAS COCKTAILS

PANETTONE PUNCH 

If you’re looking for an Italian drink that’s full of flavour then look no further. This delight contains Courvoisier, Panettone Syrup and Angostura Bitter and is served with a garnish of panettone that’ll warm you from the inside… And it tastes simply delicious! 

SPICED WINTER PEAR

There’s no other time of year more perfect for a spiced drink than Christmas, and Spiced Pear is a classic flavour. We’ve combined Grey Goose Le Poir, Liquor 43, Myrtille Syrup, lemon juice and apple juice to create the perfect balance of flavours. 

CANDIED COFFEE

When you think of classic Italian drinks, coffee is certainly something that springs to mind, so for those with more of a sweet tooth we’ve created the Candied Coffee cocktail and it’s simply a dream. Containing Mezcal, Herradura, Coffee, Liquor 43 and Dark Chocolate Bitters. The coffee and dark chocolate flavours complement one another beautifully and are harmonious with the subtle alcoholic notes. 

CLASSIC COCKTAILSNEGRONI

One of the most famous Italian cocktails there is, the Negroni is as popular at this time of year as any other. Made from Gin, Sweet Vermouth and Campari, it has a mature flavour, that contrasts the sweetness with bitterness. 

MARTINI

One of the most well known mixed drinks out there, the Martini is a cocktail that is made with Gin and Vermouth and is often garnished with a lemon. We serve many variants on the classic Martini, including the Pornstar Martini and a seasonal Winter Spice Martini, which is flavoured with Bombay Sapphire Mince Pie Infusion. It’s a must try!

BELLINI

A Bellini is a classic Italian champagne cocktail that mixes Prosecco with white peach juice, or for different variations, mandarin, mango or strawberry juice. It’s delicate flavour makes it the perfect drink for any time of the day, so it’s definitely not one to be missed this festive season.

If you’re intrigued by any of the specialty drinks in this post, why not check out San Carlo’s menu or book a table and celebrate the right way.

If you’d like to party into the early hours, with great food and drink and a stunning skyline view this New Years Eve, why not celebrate with us at Alto?

On December 31st, our chic, verdant rooftop venue at Selfridges London will be offering two NYE 2020 packages. For £50 per person, Alto’s New Year non-dining celebrations includes a glass of Franciacorta at the inside bar or, if the weather permits, on our idyllic terrace.

In addition, for those who would like to dine with us on New Year’s Eve, an indulgent selection of dishes are available. 

Our highly skilled chefs will be creating the perfect accompaniment to your glamorous night out, including dishes such as chargrilled asparagus with truffle butter and Parmesan cheese, Yellowfin tuna tartare served with capers and avocado and risotto with pumpkin, saffron and black truffles. For dessert, guests also have the choice between our famous pistachio cake or a chocolate bombe, served with hazelnut ice cream and salted caramel sauce. Guests can choose 5 dishes (between 2 people), plus enjoy a dessert and a complimentary glass of Franciacorta on arrival each, for only £75 per person.

To ensure you don’t miss out on seeing in the New Year in true San Carlo style, book your tickets by calling 020 7318 3287 now.

When it comes to food, Italy offers more than just pizza and pasta. Each region of the food-loving country has its own special take on traditional cuisine, therefore we’ve created a culinary map of Italy to show you where you’ll be able to find the most authentic version of your favourite Italian dishes.

POLENTA

TRENTINO

An ancient dish of Northern Italy, Polenta was originally a staple dish of both peasants and Roman soldiers,  made from coarse corn flour cooked in water. Today, polenta is still made using a copper pot (a paiolo) and a long wooden spoon (a tarello) and pairs perfectly with several different toppings and spices. In Trentino, for example, it’s popular to add potatoes to polenta to enrich its taste.

RISOTTO

MILAN

With its flat lands and abundance of water and humidity, Northern Italy offers the ideal conditions for growing rice. It therefore comes as no surprise that risotto is counted as another of the country’s most traditional (and most popular) dishes. Milan truly embracing this thick, creamy dish, with one of the most famous versions Risotto alla Milanese originating from the city. It is here that saffron was first combined with risotto, and today still forms one of the main components: rice, stock, butter, wine, parmesan, saffron, and onions.

TIRAMISU

VENETO

First created in the 1980s, tiramisu is a relatively modern dessert. Despite this, however it still deserves its iconic status. Made from coffee-soaked ladyfingers layered with mascarpone cream, the original shape of tiramisu was round. Over time though, the classic image of this dessert has become a ‘tile’ due to the fact that the shape of the biscuits allows the use of a rectangular or square pan.

EXTRA VIRGIN OLIVE OIL

LAKE GARDA

It’s safe to say that no other country offers as many varieties of olive oil as Italy does. Travel around the country and you’ll soon see that each region produce their own, with Tuscany, Liguria and Lake Garda thought to produce some of the finest. There has been a flourishing production of olive oil production on the shores of Lake Garda for many many years, thanks to the microclimate of the area. The extra virgin olive oil produced here is mild and delicate with fruity undertones, giving balance and style to salads, fish and other meat dishes. 

WHITE TRUFFLES

PIEDMONT

In autumn, in the northwestern region of Piedmont, white truffles are at their very best. This gourmet delicacy is much-loved by chefs and diners worldwide as a result of its fragrant smell and luxurious taste, however, unlike black truffles which are cooked into many dishes, the superior white truffle is always served raw over cooked dishes such as risotto or pasta.

PESTO

GENOA

There are many variations of pesto, each made from a slightly different mixture of ingredients, however the most traditional and commonly known is pesto genovese. Depending on the color of basil, each jar of Pesto Genovese is likely to range slightly in its colour, however the texture and taste of the ‘cold sauce’  is always very similar – rich and dense, with a strong scented fragrance.

PARMIGIANO-REGGIANO

PARMA

Parma was Italy’s first city to be awarded UNESCO’s Creative City for Gastronomy title, therefore it’s cuisine is famous in its own right. One ingredient that calls Parma its original home is the much-loved much-loved parmigiano-reggiano cheese (known more commonly in English as parmesan. This cheese dates back as far as the middle ages and takes a good 24 months of seasoning – some wheels however can be left to age for a lot longer. 

BALSAMIC VINEGAR

MODENA

As well as being a food haven that’s home to multiple Michelin starred restaurants, Modena is the birthplace of traditional balsamic vinegar. Dating back to around the mid 11th century, balsamic vinegar is not made directly from wine. Unlike most vinegars in Europe,  this vinegar is instead made from grape must, a concentrated syrup made from boiled down grape juice, which allows the sugars to concentrate. In Italy, balsamic vinegar is most often served in small drops on top of chunks of Parmigiano Reggiano and Italian sausage as an antipasto. It is also used sparingly to enhance steak or grilled fish, as well as on fresh fruit such as strawberries and pears.

LASAGNE

EMILIA-ROMAGNA

Although lasagne didn’t actually originate from Italy – it can be traced all the way back to Ancient Greece – the Italians were the ones who made it into the world renowned dish it is today. Taking local Greek knowledge, culture and food and adopting it as their own when they overthrew the country, the Romans took the lasagne recipe and made it their own with traditional Italian ingredients.  In southern Italy, the lasagna sheets are made from a mixture of semolina and water, however in the north, including in Emilia-Romagna where this dish is known to be best, semolina is not available and instead wheat and eggs are used as a substitute.

PROSCIUTTO HAM

PARMA

Parma also produces some of the most delicious, melt-in-the-mouth prosciutto in all of Italy. This thinly sliced cured ham has a distinctive, salty flavour and can be used within a variety of different dishes. Prosciutto is often served as an appetizer, either alone or wrapped around another foods such as asparagus. The ham is also perfect paired with sweet foods like melon or dates thanks to its saltiness. You might also find prosciutto as part of a meat board or as a topping on pizza.

RAGÙ ALLA BOLOGNESE

BOLOGNA

While many people may visit Italy hoping to try an authentic spag bol, the dish doesn’t actually exist. The closest the Italians have is ragù alla bolognese. Ragù in Italy is a general term, used to describe a meat sauce cooked over low heat for many hours, and depending on which region you are visiting, a ragù will be composed of numerous different ingredients. The dish ‘alla Bolognese’ originates from the town of Bologna, and is only ever served with tagliatelle, tortellini or gnocchi – never with spaghetti.

FLORENTINE STEAK

FLORENCE

Dating back to the 16th century, the Florentine steak is possibly the most traditional dish of Tuscan cuisine. The spectacular cut of meat comes from a special Tuscan breed of cattle called Chianina and is grilled over a wood or charcoal fire and seasoned with salt, black pepper and olive oil.

CHIANTI

TUSCANY

Many Tuscan wines are popular across the globe, however the Chianti is likely the regions most well-known. Produced in the Chianti region between Florence and Siena, this wine used to be served in a squat round bottle with a straw fiasco basket around it. However today, you can ensure you are drinking the authentic product by looking for the iconic black rooster symbol on the label. Ranging from light to full-bodied, depending on the exact district it was produced in, the wine is known to have tasting notes including red fruits, dried herbs, balsamic vinegar, smoke, and game. Like most other Italian wines Chianti, a dry red wine, tastes best with food – pair the wine with tomato-based dishes such as ragu or even pizza, or with rich pieces of meat such as the Tuscan steak, Bistecca alla Fiorentina.

CARBONARA

ROME

Traditional Roman carbonara contains no cream. Instead, it is made from 4 basic ingredients: pork, eggs, pecorino romano cheese and black pepper. The name ‘Carbonara’ is believed to be derived from the Italian word for charcoal and it originated as a filling meal for coal miners.

PIZZA

NAPLES

When thinking of classic Italian dishes, a lot of people think of pizza, but it turns out that it has only been around since the 1800s. The first ever pizza topped with mozzarella, tomato and basil was made for King Umberato I and Queen Margherita of Italy on a visit to Naples, hence the Margherita pizza. 

MOZZARELLA

CAMPANIA

According to tradition, it is said that during the third century, Roman monks handed out bread and homemade cheese called ‘mozza’ to the needy. When water buffalos began to be farmed in the 16th century, mozzarella became what is known as the traditional ‘buffalo mozzarella’. Nowadays, the demand is so large that mozzarella is commonly made from cow’s milk, which has a much milder taste than buffalo mozzarella. 

LIMONCELLO

AMALFI COAST

One of the most popular liqueurs in Italy, Limoncello is traditionally enjoyed after dinner and served ice cold. The origin story of Limoncello is often debated, and the truth is unclear what is known that the warm temperatures of the Amalfi Coast is the ideal climate to grow perfect lemons. 

SEADA

SARDINIA

Made from Semolina pastry, Seadas can be eaten as either a starter or a dessert as they are the perfect mix of both sweet and savoury. The pastries are filled with lemon-infused pecorino cheese, deep fried and then drizzled with honey to give the sweetness. 

CANNELLONI

SICILY

Cannelloni supposedly originated in the 1900s and translates from Italian as ‘big pipe’, and is now a dish that is popular all over the world! It’s traditionally eaten as a Sunday dish or a holiday dish, with the original filling consisting of minced meat, bechamel sauce, ricotta, parmesan, and mozzarella, baked in a tomato sauce. 

GELATO

SICILY

Gelato is derived from the Italian word ‘congelato’ which means frozen and has been a staple in Italian desserts for centuries. Despite often being compared to ice cream, it has more intense flavours and a smoother texture. It should always be served with a paddle rather than a scoop as it’s more authentic.

To try out some of these ingredients within expertly cooked, authentic Italian dishes, book a table at one of San Carlo’s restaurants now.

If you’re one of those people that prefers sweet to savoury then you’re in luck! Italian cuisine has always had a strong relationship with chocolate, with recipes dating all the way back to 1680. Italians are responsible for creating many chocolate dishes, such as chocolate custard and chocolate sorbet, and often incorporate chocolate into their traditional Italian dessert recipes. 

These are 8 tasty Italian chocolate desserts you should try..

1. CANNOLI

Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.They consist of tube-like shells of fried pastry, filled with a sweet, creamy filling that usually contains ricotta. Chocolate can be incorporated in either the shell or the filling, or even both if you’re feeling really naughty!

2. TORTA SETTEVELI

The classic Italian dessert Torta Setteveli, also known as the cake of the seven veils, is a chocolate masterpiece – perfect for National Chocolate Day! It was traditionally served as a Birthday Cake in Sicily and consists of seven alternating layers of chocolate and hazelnut – delicious! The Torta Setteveli is made daily in San Carlo’s own patisserie, what other reasons do you need to try this?

3. TORTA CAPRESE

Also known as Italian flourless chocolate cake, Torta Caprese comes from the island of Capri. There are many stories about its origins, but it is often known as ‘one of history’s most fortunate mistakes’ due to the lack of flour. This means that the cake has a thin, hard exterior which covers a moist inside, and is often finished with a layer of powdered icing sugar. It can also be made with some kind of liqueur to give it a bit of a kick.

4. GELATO

Different from your typical ice-cream, gelato contains more flavourings and less air, giving it a richer flavour to other ice creams. It’s also generally lower in fat. Although chocolate gelato is sold pretty much worldwide, there’s nothing quite like ordering it in an Italian restaurant as you know it’ll be made the traditional way – San Carlo makes their own range of delightful gelato that just tastes heavenly!

5. GENOISE SPONGE

A Genoise cake is a light and airy sponge, named after the city of Genoa. It can be many different flavours as the sponge is so light that it absorbs syrups for extra layers of flavour and moisture. This means that the sponge itself can have a chocolate flavour and fruit flavoured syrup can be added – lovely!

6. PANNA COTTA

One of the most traditional Italian desserts out there, Panna Cotta is made from gelatine and thickened cream that can be aromatised with many different flavourings – namely chocolate! This dessert is totally irresistible and the perfect way to end any meal.  

7. SEMIFREDDO

Meaning ‘half-cold’ in Italian, Semifreddo is a semi-frozen dessert that has the texture of a frozen mousse. One of the most popular flavours of Semifreddo is chocolate which gives it a melt in the mouth feel – definitely a must try!

8. TIRAMISU

We’ve saved the best until last – Tiramisu! Although it doesn’t explicitly contain chocolate, it contains cocoa so it’s still a dish to be celebrated on National Chocolate Day! Made from ladyfingers dipped in coffee, layered between a mix of eggs, sugar and mascarpone, flavoured with amaretto and cocoa,  Tiramisu literally translates to ‘pick me up’ so if you’re going to eat any Italian dessert today, make it this one!

If you’re intrigued by the classic Italian dishes mentioned in this post, why not check out San Carlo’s menu, or even book a table and eat a tasty Italian dessert the right way.

Despite the first real mention of the Italian staple dating back to the 13th century, today pasta is one of the world’s most popular foods. It’s versatile, convenient and satisfying – and there are so many different types to choose from…

We all know the feeling of standing in the middle of the supermarket aisle, overwhelmed by how much choice there is. Because they’re all the same, right? Well, whilst it’s true that there are around 350 different types, it’s a little known fact that each shape and style is best suited to specific types of Italian cuisine.

1. Spaghetti

Perhaps one of the most popular pasta types in the world, spaghetti consists of long, thin noodles which can be paired with a wide variety of sauces. Possibly the most well known dish is Spaghetti Bolognese, where pasta is paired with meat in a marinara sauce. This type of pasta suits meat and vegetable dishes of any sort, or even just garlic and olive oil.

2. Penne

Another popular shape, penne has a round, tube like structure, with diagonal cuts at either end. That’s why it’s best served in dishes that have a relatively thick, creamy sauce as it penetrates the tube and holds the sauce well, such as Penne Arrabbiata. This is also the best type of pasta to use in pasta bake dishes.

3. Lasagne

Contrary to popular belief, lasagne is the name of the thin sheets of pasta that make up a dish, rather than the dish itself. Lasagne is used in oven-baked dishes with the most well known dish being lasagne al forno, which likely comprises of a beef or pork ragu, layered between layers of lasagne and béchamel sauce, topped with cheese. This dish can be adapted to contain any type of filling you like, such as mushrooms instead of meat. 

4. Ravioli

Ravioli are pillow shaped squares of dough that can pretty much do anything. They can be filled with cheese, seafood, meat or veggies and topped with sauce, served in soups or simply be drizzled with olive oil.

5. Linguine

Very similar to the likes of spaghetti, linguine is a little flatter and is considered to be more luxurious. The extra surface area means that it is perfect for pairing with lighter textures, like cream based sauces or seafood. 

6. Rigatoni 

Much like penne, rigatoni are tubes with small ridges on the outside, but they are slightly wider and cut into a square rather than diagonally. As they’re a rather large shape, they’re best paired with chunky sauces full of vegetables or baked into a gratin.

7. Farfalle 

Known as ‘bow-tie’ pasta and translating to ‘butterfly’ from Italian, this pasta is shaped like exactly that. It’s a relatively small pasta, with a large surface area which is why it best pairs with a cheese, or rich tomato sauce as the ‘wings’ hold the sauce perfectly. It also compliments a cold pasta salad, and is sometimes served with grilled chicken. 

8. Fusilli 

This pasta has a spiralled, corkscrew like shape that pair perfectly with rich meat sauces or chunky vegetables as the chunks get caught in the crevices of the twirls giving the dish a lovely texture. They can also be baked into casseroles or pasta bakes for the same reason.

9. Macaroni

A simple shape, macaroni are small tubes of pasta that are cut into short lengths and often curved. Often they’re found floating in a minestrone or cheese sauce, ready to be thrown into the oven for a good old Mac ‘n Cheese so they don’t really need to hold sauces. 

10. Cannelloni

This type of pasta can either come flat or pre-rolled into large tubes, which are then stuffed with various fillings, such as spinach and ricotta cheese. This large pasta also pairs well with a simple, light sauce like tomato. 

If you’re intrigued by the classic Italian dishes mentioned in this post, why not check out San Carlo’s menu, or even book a table and eat it the right way.

Father’s Day is just around the corner on Sunday 18^th June. We’re offering two lucky winners the chance to treat their Dad and up to 3 friends or family to a special celebratory lunch this on us, this Father’s Day. All you need to do is post a selfie with your dad using the hashtag #dadandme to any of our Facebook or Twitter pages before 12 o’clock on Monday 12^th June.

 

Flying Pizza at Roundhay, Leeds offers the perfect setting for a little al fresco dining.

As the sun shines the retractable roof opens to reveal the chic dining terrace, complete with olive trees, bringing you a taste of Italy a little closer to home.

Our full a la carte menu is available to enjoy on the terrace, ideal for an occasion from an intimate lunch to a special celebration or party.

 

Join us at Cicchetti or Fumo in Manchester, Birmingham or London to try our new summer menus and specials.

Bursting with colour and flavour our new dishes are created to celebrate the best in new season produce, many of which is carefully selected in Italy.

Look out for asparagus, fava beans, bright green peas, pomodoro tomatoes and Sicilian lemons.

For Italians, eating seasonally is a way of life; as spring arrives our menus change to embrace the best in new produce. Heavy root dishes make way for colourful, lighter fare using delicate vegetables like asparagus, zucchini flowers, and spring peas and strawberries and lemons flavour desserts from gelato to tarts. Spring menus and specials available next from week.