San Carlo Classic Crisps (50g)

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AUTHENTIC is a word much abused. Seasonal, too. And Italian restaurants that pay true attention to regionality are few and far between. Glossy San Carlo Cicchetti has never stayed tied for long to its name, a homage to Venetian gondoliers’ favourite small plates but in exec development chef Filipp Filippo told us: “For me, the best cooking combines great simplicity with great taste and for an Italian, eating seasonally is a way of life, it means you’re eating fresh ingredients at the height of their flavour. In June and July, asparagus, peas, broad beans, peaches and lemons come into their own. Our new dishes celebrate the best of the new season’s produce using dishes from Florence, Cortina, Venice and Abruzzo.” Open seven days a week, 365 days a year from noon until late, San Carlo offers diners the true taste of Italy. The menu features only original and signature Italian dishes; everything is made on the premises using only the best ingredients, many of which are flown in from produce markets across Italy. In 1940, Mr Vitaloni moved to Greco, to start production on a larger scale, with the company changing its name into "San Carlo... le patatine". San Carlo, who are to Italian crisps what Fiat are to Italian cars, (ie variable quality and on sale everywhere), have introduced a new range bravely called…Highlander.

hite truffle, so highly prized it’s known as the king of the culinary world. The edible buried treasure was discovered by professional truffle hunters in the national park of the Abruzzo region using specially trained dogs. owe. On any given night you'll find plenty of City or United players hanging out there with recent arrivals Jose Mourinho and Paul Pogba already big fans. San Carlo restaurants are well known for focussing on quality ingredients and regional Italian cooking, offering customers a chance to experience more authentic dishes from smaller localities. This week’s Bottega menu features specialities particular to Venice and Verona, along with prosecco and recommended regional wines such as Santa Margherita Pinot Grigio and Amarone. For mains I plumed for the lobster pasta. This is the signature dish here and has been for over a decade. If I had to eat nothing else but this meal 3 times a day for the coming decade I'd be a happy man. Perfectly cooked fresh pasta, huge meaty chunks of lobster and a rich tomato sauce topped off with a little cream. This is what living and eating out is all about. Forget the gluten-free trends, the vegan desserts and the clean eating. When I go out and treat myself I want something like this lobster dish. An absolute triumph cooked and served by true professionals.So have San Carlo taken a bold step forward with Highlander Venison, Smoked Salmon, or Arbroath Smokie crisps ? As it happens, the Scottish factory was closed in 2013, with all production transferred to Italy. This is why you rarely find Highlander crisps in Scotland any more… Reply In addition to this special menu, lunchtime customers dining on Thursday 6th October from 12.30pm will be accompanied by a harp and flute duo from the Royal Northern College of Music. This is set by Hotjar to identify a new user’s first session. It stores a true/false value, indicating whether this was the first time Hotjar saw this user. It is used by Recording filters to identify new user sessions. The years of the economic boom and the generational change were those in which the company PAI was founded. Indeed, in that prosperous Italy of the first summer getaways, of FIAT 500, of the first miniskirts, and of Carosello, P.A.I. (Prodotti Alimentari Industriali – “Industrial foodstuffs”) was born in Novara. That was the beginning of a story of fragrances and flavoured crisp which accompanied the Italians until the present time.

Last year in Italy potato chips alone provided a turnover of about 300 million euros; their consumption is constantly rising (+5,6% compared to 2016), thanks to a varied and captivating offer: new flavors and variants, new formats enrich the shelves of supermarkets and make this product more and more attractive to the consumer. “The segment with the biggest growth – underlines San Carlo – is that of French fries. And while Highlander Crisps have been absent for a decade now in Scotland, the brand continues to dominate the flavoured crisp market in a country famous for its gelato, pizza and pasta. But is it any good? Or is it all just style over substance? We headed along for a spot of lunch to find out...

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Take what we Brits refer to as Crisps. Or what the Yanks, in their never-ending state of terminal food confusion, call Potato Chips.

So these crisps are made with fresh, ripe, juicy Scottish tomatoes from the sun-kissed hills, glens and mountains ? In 1970, the company adopted the name San Carlo Gruppo Alimentare and moved its head office to via Turati.

The famous crisp brand, which is part of the historic Italian group Unichips has recently signed an agreement with Ferrero for the distribution through a new commercial channel, that is “outside of the home”: kiosks, bars, retailers, and vending machines. By doing so the company has strengthened its position in the market, which was already solid in the field of large-scale distribution thanks to a wide variety of products that can satisfy the tastes of any consumer. In short if you are famous, good at sport or have plenty of cash then San Carlo is probably the first place you are going to end up getting a bit of grub in Manchester. I’m passionate about produce, using the best seasonal ingredients and allowing them to shine is what great Italian cooking is all about – which county in the UK could be better to share this passion with than YORKSHIRE? I love it, you have the best regional produce – from vegetables and fruit to your wild boar, rabbit and trout, the possibilities excite me and marry perfectly with our food and that’s what we’re showcasing at Flying Pizza this weekend.” As one observer put it: “Italians used to be rubbish at producing their own crisps. When I lived in Italy in the late 1980's and early 1990's all crisps were ready salted or paprika flavour.”