| To learn about Italian food is to understand Italian people – their respect for food and the role that it has played in their history. For to Italians, food represents more than satisfying hunger: It is the focal point of their lives and their traditions, whether it is a torta pasqualina (Easter pie made with thirty layers of pastry to commemorate the years of Christ’s life) or a chestnut soup made in autumn with the newly harvested nuts, and gilded with a sprinkling of new olive oil, freshly pressed from the abundant fruit. Italian food encapsulates history, tradition and folklore, plus an acute and unique awareness of nature and seasonality, which truly provides 'food for thought'. |
| Excerpt from Ursula Ferrigno’s 'Truly Italian' book of Italian cooking |
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| CAFFÈ NERO'S FOOD PHILOSOPHY |
| Good food comes out of good kitchens. Our range of food is created by kitchens and ingredient suppliers who are top of the game and continually offer new, creative and exciting products. Together with highly experienced chefs, such as Ursula Ferrigno, we develop deliciously unique recipes that are exclusive to Caffè Nero. |
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| Many of our delicious recipes are inspired by Italian classics, using only natural, fresh ingredients. All our food is free from genetically modified ingredients and hydrogenated fats. We try our best not to add any artificial additives such as colours, flavours and sweeteners. |
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| Finding the right balance of ingredients is vital in creating vibrant good food. In all of our products we watch the levels of salt, and remove any unnecessary sugar. In addition to this, we have products which are less than 5% fat. |
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| CAFFÈ NERO SANDWICHES |
| Sandwiches, a great British tradition, can be so dull. Lifeless, spongy anaemic bread covered with sweet pickle and watery ’ham’ is too often served up as a quick meal. Exotic ingredients are added to try to create some interest but there is no substitute for real bread and fresh, natural ingredients. Our philosophy has been to find interesting bread baked by real bakers and top quality fresh ingredients, which together can make a superb sandwich. |
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| PANINI |
| The Caffè Nero range of panini bread sandwiches has been the backbone of our sandwich range for nine years now. We try to avoid using mayonnaise and relishes, and we never use butter in the panini. Let the ingredients speak for themselves. The most popular is Tomato, Basil & Mozzarella Panini – we use only fresh balls of mozzarella – much more difficult to work with but has a far superior taste and texture. |
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| ITALIAN WRAPS |
| In Italy, Piadina (which is the Italian equivalent) are a flatbread speciality of the Emilia Romagna region of Italy. They were originally cooked on an earthenware plate, which was placed over hot coals. |
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| THE ALCHEMY OF SOUP |
| Fresh soup is nourishing, healthy, a joy to eat and is the ideal food when the weather is less perfect than you might expect in Southern Italy. We try to keep our soups as natural and wholesome as you would find in any Italian kitchen. By working with our chefs, we can bring in seasonal ingredients and a variety and choice to the range. |
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| CAFFÈ NERO PASTA |
| Pasta is an ancient food and fundamental to Italian life. A daily ritual, consumed every lunch or dinner as part of the first course, primo piatto. At one time it was a Southern speciality but it has now united Italy and is eaten throughout the country. Of course pasta should be cooked fresh, however we have worked long and hard together with Ursula Ferrigno to develop a range of pasta which can be successfully microwaved. Ask for Parmesan from behind the bar to sprinkle over the dish. |
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| PASTRIES |
| Viennoiserie to be more exact. All our croissant, pain au choc etc are imported from France. French flour and of course French butter are critical to these products and we found we just could not find equivalent products in England. They come in frozen and we bake them off every day. |
