In September 2014, Marie Cheong Thong ran the intriguing workshop-masterclass on the history, culture, tradition, commercial sakes and the making of an artisan sake based on a original thousand year old Chinese Rice Wine recipe that has been passed down to her by her mother.
Continue reading “Abergavenny Food Festival 2014”
Laksa is one of Malaysia’s favourite signature (soupy) comfort foods. Comprises of yellow wheat noodles and sometimes a little “hand-pull” of rice sticks in a big soup bowl garnished accordingly. Very localised and the thirteen states of Malaysia and, Singapore, will champion to prove their version is best. I consider the base as a soup not gravy. One slurps the last drops.
My interview is with Giulia Galli.
Someone worth talking to. Someone with a fervent passion for life, work and (probably) play. Someone who wants to understand the world, take it and run with it. No time wasting, no nonsense.
My kinda person.
Forget Giulia, for the moment and concentrate on what she preaches. By the end of our lunch, I’m not sure what is overloaded…. my stomach, my brain or both!
One balmy evening in May, in the wonderful surroundings of the quintessentially English Queens Tennis Club in London, over a food tasting event, the formidable, statuesque Giulia Galli, Export Manager for both Augusta and Emar Romeo, works overtime. Journalists, punters and consumers all bee line to her table. Sticky fingers maul at her fabulous range of panettoni, mostarda, candied fruits, fruit jellies and chocolate coated candied fruit.
Of course, star of the show, eyes agog with disbelief is the gargantuan castagne candite on offer. A single, sticky, shiny, luscious nutbrown castagne, the size of ping pong ball, sitting proudly in its ruffled gold paper cup. This diamond was indeed one of the most succulently aromatic, smooth tasting morsel the human brain can physically compute. There was no sugar coating like its French cousin, the marron glacé. Devine. So devine, Giulia was coerced into selling them in their catering size packs to punters begging for more.
Without further ado, the brainchild of the panettone di castagne was born, further brain overload and the creation of the panettoncini con crema di marroni, phoenixed into the air. And a simple smile adorned Giulia’s face.
Culminating in le Nozze di Augusta e Emar Romeo. The journey begins……..
Great story but the truth is that a joint venture began much earlier with the traditional panettoni and the candied fruit, dashing this dreamy fairy tale.
Thank you Giulia for giving me your precious time and more importantly, your generosity – donating your wonderful panettoni, castagnes, etc, etc. for my fundraising efforts to supporting my cherished charities.
Probably the finest panettoni and colombe manufacturer. One of few located in Milan, AUGUSTA, founded in 1945 is still privately owned. Milanese panettoni are now becoming a dying entity with companies moving their factories to the industrial regions around Veneto and Piemonte out of its original home – Milan. Artisanal, handmade and authentic, the Augusta panettone is left to rise naturally for 18 hours by the ”Master of Leavening”.
It takes three whole days to make this perfect King of breads or…..be it, the Bread of Kings?
November 2010 saw the company’s newest creation of the perfect Mignon Augusta – the world’s smallest panettone. At only 50 grammes, gives the diet conscious the ultimate taste of perfection – the magic of a whole panettone ripped out of its packaging each time with its full fresh moist texture, flavour and aroma. In five different versions to suit all tastes, Augusta panettoncini are available in:
Plain Al Burro
Castagne Candite e Crema di Marroni
For more information:
EMAR ROMEO Canditori
Messina is hit by an earthquake in 1929. Distruction leaves many homeless. There is mass exodus from Sicily. The Emar Romeo family emigrates to the area of Milan, bringing with them the memories of sun ripened oranges, lemons and the fantastic citron, “cedro”, in the authentic tradition of sicilian candied fruits.
Using a natural absorption process, fruits are left in the tanks of sugar syrup, through osmosis, soaking in the “right” amount of sweetness. No additives, no secret ingredients, just pure humble expertise of a family’s bygone memories.
This “canditori” family, filled with dreams of fantasy and creativity is forever concocting and inventing new recipes. With its smooth and delicate flavour, the newest addition, the Castagna Candita is completely different to the Marron Glacé, candied and covered in sugar. With brains and taste buds working overtime, the family are now working on a new “funky line”, a first in the world, namely:
Be the first to try these new products.
For more information: