Carluccio’s arrived at the end of January but the official opening event was a special invite-only occasion where Pep Cipriano and the rest of the ESP team rubbed shoulders with the who’s who of Peterborough.
Antonio Carluccio threw a stylish opening party where he and samples of his delicious food played the starring role. The atmosphere, service and food were fabulous and we reckon this restaurant is going to be a big hit.
But the biggest hit of the night was the main man himself. Antonio Carluccio mingled with his guests and sampled each and every dish being served to ensure it was prepared to an optimum standard. His charisma shone through as he told jokes and thanked everyone for celebrating the opening with him.
Our Man About Town Pep Cipriano couldn’t wait to talk to one of his culinary heroes and here’s what he had to say:
You first came to Peterborough as our special guest at the Italian Festival. What do you remember about that day?
“The enthusiasm and thousands of people at the festival was something I didn’t expect. I was really overwhelmed and it was a pleasure to celebrate with everyone. I’m pleased to be back in the city and I hope everyone who attended can show the same passion for Carluccio’s.”
What can we expect from this particular Carluccio’s restaurant?
“I’m planning to introduce special dishes on the menu that will relate to the Italians living in Peterborough, as there’s such a concentrated settlement of Italians in your city. I’m keen to create regional dishes and celebrate the different aspects of Italian food.”
What is it about Italian food that’s so appealing to everyone?
“It’s simple, our food pleases everybody. It was one of the first recognised foods in the world. The Romans spread their eating culture across their empire and Italy became the cradle of good food, good living and style. All Italians grow up understanding the importance of food and nutrition. It’s pleasing to us, it’s our comfort and if you cook it in the traditional way then it becomes our true love.”
Do most of your dishes have a southern Italian influence about them or does the menu have a mix of typical meals from the north and south?
“The menu has items that derive from all of Italy’s regions. The country’s food isn’t united in terms of it all being the same, every region will cook certain foods differently. In fact, the only thing I can tell you is united are the politicians’ ties – they all seem to be blue with white spots for some reason! Italians are so non-conformist and so is their food.”
What’s your favourite item on the menu?
“The pasta e fagioli. It’s a traditional comfort dish from the south of Italy where the poorer class used to eat this religiously. I sample all the menu dishes and test them for authenticity of preparation, so what you’re eating has my blessing. I would also recommend eating dishes with ingredients that are in season, as you always get the maximum flavours.”
What do you like to cook yourself for quickness?
“Last night I chopped some onions and anchovies and lightly fried them in a pan. I added some spaghetti for a few seconds and then served it up with a sprinkle of parmesan. Simple and delicious.”
Describe the relationship Italians have with food?
“Italians eat at least a meal a day together and around the table. The family is together, they can discuss, dissect and debate everything like a good family should and food is the essence that makes them sociable. What I’ve learned in cooking I learned by eating at home with my family. Italians talk about food all the time. We eat at weddings, christenings and funerals – food is all around us.”
What should I cook my loved one on Valentine’s Day?
“Cook something simple but beautiful. Gently fry off some grated courgettes with a bit of chilli, garlic and oil and add the mix to large penne. For decoration, blanche some spinach, chop it finely and add egg and nutmeg to it before making the mix into spinach balls for frying.”
Imagine your last request was a meal… what would it be?
“I’ve tried almost every Italian meal there is to try but there’s nothing better than simplicity when it comes to preparing some of the best Italian dishes. So for me, I’d be happy with spaghettini with fresh tomato sauce and basil. Nothing would please me more, so simple and so delicious.”
Are we going to see you on Two Greedy Italians again soon?
“I hope so but it won’t be for a while. It was a very successful series but it will be down to the BBC to decide. In the meantime, I’ll be looking to do some more on TV but I have no official plans just yet.”
We all had a fantastic night at this great new eatery which is located at the Cumbergate entrance to Queensgate in the former Harriett’s Tearooms buildings and Miss Pears (remember that back in the day?!) and certainly can’t wait to return. See full coverage in the next issue of ESP Magazine out from February 27.
Pep Cipriano.
Photos: Chris Brudenell for ESP Magazine
Comments