The Bite Magazine - Autumn/Winter 2019 - Issue 26

bite cuisine Images courtesy of Roche Communications io’s spaghetti al bronze, and pappardelle with a selection of wild boar, venison, and hare ragus, so as they say, “dinner is sorted.” For those with a sweet tooth, there are plenty of goodies to be had. These include Clemente in Camicia which con- sists of juicy clementines grown in Italy’s southern region of Calabria and are candied whole before being double-coated in rich dark chocolate. Cremini Al Pistacchio is made with white chocolate and Sicilian pistachios to give the ultimate creamy texture and Marrons Glacés, made in Piedmonte with Italian chestnuts, is commonly known as French sweets and hugely popular in Northern Italy. Gigantini, meaning ‘little giants’ as they are thicker than the usual cake version, is made with three of the most popular Tuscan cakes: Panforte Bianco, Panforte Nero with cocoa, and Pampepato with a distinctive Christmas inspired flavour. With an assortment of delicious Sicilian lemon, orange, and vanil- la bite-sized torrone pieces coated in chocolate, Torroncini Siciliani is beautifully made by hand in a 150-year-old patisserie near Siracusa. For candied lemon and orange peels cut by hand in Sicily and covered in dark chocolate for a perfect marriage of flavours, try Lunette Di Limone and Lunette Di Arancia. How about traditional Calabrian biscuits with homemade fig molasses and walnuts in the form of Mostaccioli All Noci to give a distinctive aromatic flavour? Made by hand in an artisanal bakery in Pied- monte, Baci Al Cacao contains two Italian cocoa and hazelnut biscuits that are joined by a chocolate ‘kiss’. You can’t have Christmas without a little liqueur especially when it’s Limoncello E Bicchierini. Instead of a small glass, try drink- ing it out of small chocolate cups. Simply “grab the limoncello from the freezer and try not to eat your cup before you’ve had seconds!” Complete the experience with Limoncello Chocolates, dark chocolates filled with a limoncello white chocolate cream or Fichi All Ciliegia, which are Calabrian figs, soaked in rum, stuffed with candied cherries and then coated in dark chocolate. Finally, if you’re stuck for ideas in filling those Christmas stock- ings, Carluccio’s have a few items that may be of interest. The common theme of liqueur this season, Limoncello Di Sorrento is made with lemons from the hills of Sorrento in a beautiful hand-painted traditional ceramic flask. Moving away from the traditional stocking fillers, La Clementina Di Marzapan is a quintessentially Sicilian sweet marzipan fruit. There is also a new Rudolph’s marzipan carrot version, La Carota di Rodolfo, available. Riding in from the North Pole (via Italy) come little chocolate Santas and his reindeer troupe in the form of La Compagnia Di Natale, perfect chocolate bite-sized treats for all ages. Carluccio’s believe that sometimes one Santa isn’t enough so a handful of chocolate Santas are sure to put a smile on any child’s (or adult’s) face through Santini. Why not keep the little pirates away from this Christmas treasure haul of chocolate coins with Soldini? There are two sizes - an 80g bag of big coins and a 100g bag of coins. With plenty to see and choose, have a Buon Natale (Merry Christmas) as the Italian says. www.carluccios.com