2 Elizabeth St Paddington
Gennaro’s Limoni – Gennaro Contaldo
Gennaro Contaldo is one of the world’s most-loved chefs regularly appearing in Jamie Oliver’s TV show “Jamie Cooks Italy.” From Ravioli with Ricotta, Lemon and Mint, and Sicilian Chicken Involtini, to Lemon Biscuits, and Coffee and Lemon Semi-freddo, Gennaro’s Limoni is not only a beautiful and inspiring homage to the most revered of fruit but Gennaro’s most inspirational book to date. Learn to love every element of the lemon to enhance your regular cooking.
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Cipri Italian – Santino’s Pomodori Verdi
$17.00Pickled green tomatoes - Italians across the country spend a better part of late summer processing blood red tomatoes into jars of sauce to last all winter long. If you’re one of many that take pride in tomatoes grown in your backyard, you also know the pain of facing a pile of leftover green tomatoes. While some may eventually turn red, some small towns in Calabria have a unique way of preserving green tomatoes. This recipe comes from Santino’s parents who immigrated here over 45 years ago from Parenti in the province of Cosenza and knew just how to use every part of the garden to its fullest. This is generally made at the end of summer when the tomato season is coming to an end. In Australia however, it is possible to source these green tomatoes most of the year. Made at Cipri Italian. 300g
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Garden Like A Nonno
$25.00Jaclyn Crupi is back with more Italian wisdom! In Garden Like a Nonno, Jaclyn uncovers the secrets of the green-thumbed nonnos from their no-nonsense approach to life to their zero waste gardening. Whether you have a tiny balcony or a sprawling backyard, you'll be growing your own fruit and veg in no time with a little guidance from the nonnos. Featuring gardening tips and tricks, recipes for pickling and preserving your produce, plus classic nonno sayings, Garden Like a Nonno will help you to get in touch with your inner Italian. La dolce vita awaits.
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Cipri Italian Mimmo’s Tonno sott’Olio
$26.00Tuna preserved in olive oil is the pride of the Calabrian pantry. This recipe comes from our grandfather, Carmine – a passionate fisherman who would travel from Calabria to Sicily with other neighbourhood fishermen to fish for tuna. Tuna prepared this way is somewhere between fresh and canned. Let’s called it “conserved,” to honor its inspiration, the old Italian tradition of preserving meat under olive oil, sometimes called conservata. Made at Cipri Italian. 300g