Festival at the Deli - by Mary Contini
Valvona & Crolla is something of an Edinburgh institution. It’s Scotland’s oldest delicatessen, celebrating its 75th anniversary next year and is considered one of the must-sees for foodies.
The deli hosts a number of festival events as part of Edinburgh’s Festival Fringe and the Edinburgh International Book Festival.
Director Mary Contini, who runs Valvona & Crolla with her husband Philip, is a well known food writer and cook. She shares her festival with EatScotland.
August 12 2008
I am surprised the chanterelle mushrooms are so good this year. I’d have thought, given the dreadful rain we’ve had recently, they would be waterlogged and slimy...but no, they’re delicious. I sautéed them in Fior Fior olive oil, garlic, dried chilli and parsley and threw in some Spaghettini to make supper for the ‘boss’. Philip likes to eat as soon as he gets home, normally about 8.30 in the festival, unless he has show on.
The festival buzz hit in yesterday with BBC Gaelic filming all day about the history of the shop. Its great fun and the crew were really nice so we all enjoyed the experience.
Today was a blast! In the venue, 67, Louis de Bernieres was entertaining the punters with his lovely quirky stories, readings from his new book ‘The Partisan’s Daughter’ and performing with his charming sidekick - Ilona Antonius-Jones - unusual and familiar Eastern music on a variety of beautiful bespoke string instruments.
Oh to be a best selling author!
In his audience today was none other than Harry More Gordon, the famous portrait artist, his daughter, Domenica, whose delicious floral drawings adorn the Caffe bar this month, and Charlie Fletcher…author of the fantastic ‘Stoneheart’ trilogy.
Oh to be a best selling author!
A lady called me over in the Caffe Bar to ask how it was that the figs were so delicious…she was very excited! There are two crops of figs in the south of Italy, the first in early June and then again in late August. These are the best…aromatic, soft, voluptuous and perfect. They will probably last another week and then, no matter how I yearn for them when I do the weekly veg order, we’ll have to wait another year, that lovely lady and I.
Anyway, no time to despair as the new garlic has arrived from Brittany…eight, 10-kilo chandeliers which we will hang in the rafters of the shop to finish drying. I’m going to dry a load of Neapolitan peperoncino this year as there is nothing like the flavour of aglio, olio and peperoncino to set off any dish…takes me back to the spaghettini with chanterelle!
Louis is away now with a whole load of chanterelle ready to cook for his lunch as soon as he gets home…
Oh to be a best selling author!
Added : 11 September 2008 12:56
I love Valvona and Crolla
Melanie, 15, United Kingdom