Antonio Carluccio webchat, Weds 7 May, midday to 1pm.

[RachelMumsnet]

On Weds (7 May) we're welcoming Antonio Carluccio to Mumsnet HQ at midday for a webchat. The undisputed godfather of Italian food, Carluccio has just published his latest and 18th cookery book, Antonio Carluccio's Pasta.

Antonio has lived in London since 1975 where he moved to set up and run the Neal Street restaurant and later his successful chain of Carluccio's restaurants. In 1998 he was awarded the title of Commendatore by decree of the President of italy for his knowledge and enthusiasm and lifetime's service to the Italian food industry and in 2007 was awarded an OBE.

Carluccio says of his latest book ?The most important thing that I would like to give you all is a taste of the experience, love and passion I possess, which will help to make it easy for you to reproduce some of these pasta dishes for yourself. I won?t be upset if, in some cases, you may use more or less of my suggested ingredients. I would, however, be a little ?hurt? if you added garlic and oregano to a Bolognese sauce.?

Come and join Antonio and find out why he's upset by the thought of garlic in bolognese sauce on Wednesday at midday or if you're unable to join us then, post a question in advance on this thread. Everyone who joins will be entered into a draw to win a signed copy of his latest book. You can also try a couple of Carluccio's pasta recipes from the new book here.

I don't have a question I can think of at the moment but I have to say Carluccios is one of my favourite restaurants in the world.

Great food for me and the kids and always so, so welcoming to children. In the last 7 years I have averaged a visit at least once a fortnight. I wish the Carluccios ethos regarding staff attitude and food quality could extend to more chains.

Can you tell I love Carluccios

Hi Antonio
I won't be able to join in live, but I'm looking forward to catching up with the webchat.
Your recipes are fantastic & it's a real joy to eat in one of your restaurants. I was wondering, what's your favourite dish to make - is it your favourite to eat too?
Thank you.

I have very happy memories of the Neal Street Restaurant, as DH and I had dinner there on our wedding day. Mr Carluccio kindly came over and wished us well

DD and I love eating in Carluccios or posing outside with a coffee and an ice cream.

I don't have a question but I have a plea.

There's a huge restaurant unit at the bottom of Winchester high street where Jamie Oliver's restaurant used to be...

...please please please pretty please can we have a Caluccio's?!

Pleeeeeaaase

I have lovely memories of restorative coffees in the Carluccio's in Earlsfield when DS1 was an incredible non-sleeping baby.

I am not around for the web chat, so here is my question. Italian food is one of our family favourites, but one of the things I struggle with is how to cook pasta properly al dente. Is there a knack to it? If so, I would love to know what it is! Many thanks.

I will be stuck at work :(

my question is about soffritto, when I make it, it doesn't brown and is rather soggy. still tastes ok, just not as rich as I would like. maybe I'm too impatient?

Ooh, hello. DP would like to know the secret to a really good, but simple, tomato sauce for pasta? We can never get the right flavour, and he's vegetarian, so my 'just chuck some bacon in' method doesn't work any more

Also the vege anti pasti is awesome.

My Italian chef handsome swain (who is chuntering away answering all of the above questions but I shall sit on him and not let him steal Antonio's limelight ) wants to know why, generally speaking, Italian restaurants in the UK (present company excepted of course!) just aren't.

For example, he always orders a carbonara when in the UK, as an acid test of whether it's a "real" Italian or not. (it invariably isn't)

Is there some reason do you think, why Italian chefs/restaurateurs think the British palate can't cope with a "real" Italian? Have we become too "internationalised" and need our carbonara to have cream and mushrooms in it?

And a sneaky invite, when you are next in Puglia, pop in and I'll whip you up some orecchiette con le cime di rape!

Hello Antonio.

I don't have a question as I don't do cooking very often. But you are in my area next weekend so if you'd like to pop in for a you'd be most welcome. My dog is Italian too.

That is the weirdest thing I have ever written. Sorry.

But you are still welcome to pop in for [tea] or

I've read about the issues that you've had with depression, and I just wanted to say that I think you're amazing

I'd like to teach my 15 year old son how to cook 'properly' (no burgers and chips here). What sorts of things were you cooking at 15 and can you recommend something easy for him to start off with?

You're welcome here for some or a glass of too. I'm in Nottingham if you're ever passing (there's a lovely branch of Carluccio's here. The staff are wonderful).

I would like to thank you for making my seven year old like spinach. I will think about an actual question and come back if I can think of one!

I love the meal deal menu and please please please open up in belfast-such a gap in the market for a decent Italian like Carluccios. Looki forward to listening :)

Ciao Antonio come va?

How Italian do yo feel having lived here so long? I'm only half Italian but feel my roots strongly

Hi Antonio

We love risotto here, more importantly, my fussy little boys love it

Because I usually haven't got time to stir the stock in slowly I usually put it in the pan in one go and bake the risotto in the oven. Is there a massive difference between oven baked risotto and risotto cooked 'properly'? Also, what's your favourite risotto?

Wow. Well done Mumsnet!

I don't have a question (I'm a bit too starstruck!). I'd like to say thank you for your Covent Garden shop where I bought delicious foodie presents for lovely Dad every birthday and thank you for Carluccios restaurants for serving lovely food and being properly child friendly.

Such family friendly staff at your restaurants.

My question: Italian chef on tv said that real Italians don't use onion and garlic together as they clash, is this true?!

My son is almost old enough to start weaning, and I'd like to introduce as many Italian flavours as possible to reflect his heritage. What dishes do you think should be on his first menu?

What is the 'added' ingredients that can make a meal truly Italian? Or is it just the climate, culture, history.....etc?!

Is it possible to make a good rissotto without holding a glass of wine in the non-stirring hand?

Is spaghetti pomodoro the most perfect dish ever?

Sorry, that's two questions!

Can I also just say thank you for being one of the driving forces behind the awareness that Italian is about more than pasta (or pizza!)

Hello Mr Carluccio -

My daughter is training to be a Patissiere. What advice would you give her for her training and career? What would you say to your younger self?

Love your recipes, use them often and have bought ALL your books. I am an inveterate food writing collector and yours look mighty fine and stand book spine to spine with the other great Italian food writers- Anna Del Conte, Valentina Harris, Giorgio Locatelli, Pellugrino Artusi, Cesare Casella and Marcella Hazan.

Thank you.

Hi Antonio, lovely to see you on MN.
I consider myself a good home cook, but am terrible with anything involving flour, is it really worth me making my own pasta, (with all the swearing that will involve), on occasion, or should I just continue to buy it?

Btw, you probably wouldn't approve, but I made the most amazing ragu with brisket last week

I make pasta with just egg yolks. It is yummy.

Mr Carluccio,

I have a 21 month old son who cannot eat eggs, nuts (all types), and nut family foods (e.g. lentils, peas, chickpeas, kidney beans etc etc) due to life-threatening allergies. He loves the bolognase I make for him (and would eat it every day if allowed) but I do not like it at all for myself. Any ideas where I could find a sauce that the whole family could enjoy that is tasty & safe for him.

Thanks

Hi Antonio, another big fan here and I am looking forward to getting a copy of your new book. I love italian food but I'd love to experiment a bit more. At the moment I do lots of baked pasta dishes and enjoy cooking risotto but would love to use polenta and gnocchi. Can you suggest a couple of dishes to get me started - do you prefer to make gnocchi from potatoes or flour and eggs?