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aste the V-'.ifM trs -


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: i i n P s 1-.^ fm ^ S < j ! >’^'^SS VILLA TONINO 2007 T , ->5rl Mum-of-three Beverley Bury gained a First Ciass Honours Degree through St Mary's rstc r r V


ALLEY students can go one degree further by studying at St Mary's College in Blackburn.


Many Ribble Valley residents are among the


400 adult learners on the college's degree programmes. Run for the past decade in partnership with


Liverpool Hope University, St Mary's Higher Education department offers evening degrees aimed at adult returners and those wanting the flexibility of combining work and study. As many graduates go on to complete PGCE


courses and other teaching qualifications, studying at St Mary's is ideal for those would-be


• students wanting a change of direction, a new career or those simply wanting to fulfil a lifetime's ambition. A friendly welcoming environment with


state-of-the-art facilities awaits at the college campus on Shear Brow which is easily accessible from the Ribble Valley. And with a dedicated team of Higher


Education advisors and support staff available throughout the year, day and night, undertaking a degree at St Mary's does not need to be a daunting experience.


! i ^ With options to study now and pay later, learning alongside other adult returners and


6 the Valley r


the opportunity to be taught by lecturers from Liverpool Hope, St Mary's College offers a true university experience in a local setting. Degree options include BSc Sport and Health


. Studies, BA Education and Inclusion, BA English and BA Applied Social Science (Psychology) which can be studied full time - over two eveningreach week - or on a part time basis.


. Mum-of-three Beverley Bury who works at St Augustine's RC High School in Billington gained a First Class Honours Degree through St Mary's. She said: "It was important for me to choose a course that was flexible and would fit around my existing family and work commitments so studying in the evenings full­ time over three years at St Mary's College was the ideal choice. "St Mary's proved to be the perfect


environment for me, not only due to its close proximity, but also the staff who were extremely friendly and helpful and particularly supportive. It has been very rewarding, both personally and academically." Anyone wanting more information about


evening degrees at St Mary's College can ring 01254 580464 or email ].isherwoodii>stmarysblackburn.ac.uk


his month's wine is no overoaked chardonnay or gooseberry-tasting sauvignon blanc.


It is different, and certainly worth having


something other than run-of-the-mill wines to talk about at your dinner party and barbecue. The wine comes from Sicily and it is made


from, I dare say, a grape variety that is not too familiar to most of us, namely Inzolia. Sicily produces an incredible amount of wine


even more than the massive volume produced in Puglia, but where it all goes to is another of the wine mysteries. However, the winemakers are now


concentrating on quality as well as quantity. It's a Mediterranean island with a climate to


match, hot summers, cool winters. The geography of the island overshadowed by the volcanic Mount Etna. ■ The label on the back of the bottle tells us


that Villa Tonino has been producing wine since 1875 and this experience tells with this month's wine. So, as I always say, let us get to the good bit.


On pouring the wine into the glass the first thing you notice is that there is not too much colour, in fact, it is nearly colourless, pale and interesting in the extreme. There is something also about the aroma


that again is very different, no burst of black fruit, no citrus aromas detected, in fact just very pleasant and fresh on the nose. The taste reveals an uncomplicated wine,


young, fresh, slightly earthy, but very pleasant with a nice finish. The label states that it is 12.5% alcohol by volume and made in 2007.


\


ENJOY WINE with Vic Morris


It will go very well indeed with this month's


recipe for spaghetti with fresh clams and as always is available from D. Byrne and Son at £5.49 per bottle, but with the 50p off voucher only £4.99p. May and early June saw a marked


improvement in the weather, so let us hope we will have many more sunny days to sit outside and have a barbecue with pleasant company and enjoy light, fresh and not too strong wines such as Villa Tonino. Enjoy wine, enjoy life.


Italjano and Wine Bar in Gisburn. Ghef/pr($rietor Maufizio Bocchi starts his day by preparing his kitchen in the most spotless way ready to make his own traditional Italian ice­


J


cream. Guaranteed best quality ingredients


go towards making more than 70 different flavours of ice cream and sorbet, some of which are dairy free and others sugar free. Fruity and creamy the delicious ice creams can be eaten in the restaurant or taken home. It was five-and-a-half years ago that


Maurizio and his wife Cinzia opened their restaurant and they have gone from strength to strength providing authentic Italian dishes for both their regular customers and many who visit from Manchester, Leeds, Bradford and even London. As Gisburn has many facilities for


tourists - a good camp site and bed and breakfast accommodation - they often get customers who are touring round the beautiful Ribble Valley calling in to experience true Italian food with a Mediterranean ambience. "We are delighted we chose to open


wine of the month recommended by Vic Morris in association with


P , P YR NE & r .O Mctorla BuildlnRS. 12 KingSt,


' ailhen)cTd:01200J23l52 Fine \\lne & Spirit Merthanls


—^ Villa Tonino 2007 - ’i ] RRP £5.49


/ special offer price £4.99 ____


Discount only available on presentation of this voucher at D.Byrne & Co, valid until 29.06,09 Only valid on the wine - named above. No photocopies accepted.


* Winner of last month's competition to take afternoon tea, together with three companions,


by prior arrangement, at Stirk House Hotel, Gisburn, was Mrs May Pollard, of Albany Drive, Copster Green


hetti v\/ith fresh clams Serve for four people


Ingredients: 400 gr durum wheat spaghetti 1 kg fresh clams 2 cloves of garlic peeled and sliced 2 shallots finely chopped 2 tbsp of chopped flat leaf parsley 1 dl extra virgin olive oil 2 tbsp of sea salt 1 glass of dry white wine fresh ground black pepper


Method: Leave the clams in cold water for about one


hour (change the water few times), rinse and drain them.


Boil a large pan of water to cook the


spaghetti. In a saucepan put the extra virgin olive oil


and when it is hot add the shallots and the garlic, leave to fry gently until golden, add the clams and cover the pan. Leave on a high flame until the clams are open (dispose the clams still closed), then add the wine and turn the heat low.


In the meantirhe, add the sea salt on the


boiling water, add the spaghetti, s t ir , and leave to cook "al dente" for circa 8-9 minutes. Drain the spaghetti and put into a large bowl


, pour over the clams and sauce, stir and finish with fresh ground black pepper and parsley Buon Appetite


Tel. 01200 4 4 5 3 0 3 0 www.ialocanda.co.uk


Authentic Cuisine at.great prices, using the best of loca! products. Ma in-Street, Gisburn, Nr C litheroe. BB7 4HH


- , „ I ; ypi=u3 I 1 1 I , a


E A R L Y BIRD M E N U ^ ^ ^ f 2 course e io .95^' 3 course £13.951


Tuesday - Friday 6pm’-7pm j All day on Sunday frqnn,4pmT


A' la Carte Menu Available^ d i ' " ■ fr


a restaurant in Gisburn," says Cinzia, "as the people are so nice and many locals have become firm friends and it is in the ideal location to buy local produce, especially the meat, organic vegetables, organic eggs, milk and cream, but also fish and fruit. We have to go a little further, however, to get. supplies of the best organic flour for Maurizio's famous pasta!" Maurizio prides himself on making


90% of the pasta used for his dishes and buying from local producers ensures his menu features many seasonal products to make a perfect marriage of Italian cuisine and English local products, giving the best possible flavours. Cinzia said: "We are alway honest


with our customers and explain that to get the real Italian feeling we do not compromise, we use only authentic Italian ingredients,


r m'\ ^'r- DINING OUT


with Marcia Morris


importing them straight from Italy, choosing only the best offerings from the Italian market. Quality is the key to our success." Maurizio is helped in the kitchen by


his nephew Giuliano who goes that extra mile to ensure the food is flavoursome, mouthwatering and a picture to look at. He acquired his skill by working in a Michelin-starred restaurant in Italy for two years before coming to Gisburn. He also reached the final of a Best-Young- Chef-in-ltaly competition. The couple are proud of their


achievements and have received many awards. Perhaps their biggest honour is to have appeared three years running in an important restaurant guide. The restaurant was also a finalist in


the Lancashire Life customer choice section and this year has again been shortlisted in the Lancashire and Blackpool Tourism Awards for the Taste Lancashire Award in which last year they achieved the Highest Quality Assured accreditation receiving 96%, a score which is almost unheard of. The couple also hold many charity


events throughout the year to raise funds for the Breast Cancer Care unit at Airedale General Hospital. So far they have raised £45,000. Something else which they pride


UST one Cornetto. . . that is exactly what you will NOT get if you visit La Locanda Ristorante


La Locanda Ristorante Italiano and Wine Bar in Gisburn


VoGPizio maKBs.QTi ce ^ cream you can't refuse


1 Win meal for two j Ristorajite..The winner will receive a


WE are offering our readers the fantas­ tic opportunity to dine at La Locanda


T' tvio coursemeal for two people by prior 1 arrangement. Drinks are excluded from the prize. Question: Which region o f Italy will their customers visit?


■ G lb-


RECIPE FOR SUCCESS: Giuliano Fraquelli, Cinzia Bocchi and Maurizio Bocchi at La Locanda . Restaurant in Gisburn. B040609/3


themselves on is taking part in a competition with local schools in the Ribble Valley to find and encourage young chefs and they also help raise funds for Gisburn School and the children's play area in the village^- •.. . At the moment Cinzia is making


plans'to, once again, take a party of customers to the Emilia Romagna region of Italy, to experience at first hand how various foods are grown and produced and also to visit vineyards to see the local wines being made. The party will be able to taste the local dishes and wines while staying in the local communities. All this makes it obvious that


Maurizio and Cinzia are passionate about food and have not forgotten their roots Italy.


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V 1 )


Award Winning Resiaui^U Shortlisted in th(


Lancashire and Blackpool Tourism Award; 2009 / 2010j


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