11049 What should we bring with us?

You won't get any of these things in the shops, so that's a good list. I don't know what's traditional for you, but I've had people bring over parsnips before! For me that would be an essential too!

Hi Chris

What should you bring?

1. Hot water bottles.

2. Chutneys yes, you can never have enough Branston, Piccalli (sp?) but you could try some of the lovely relishes and salsas here. The fig chutney is lovely and they also sell a ?Mostarda di Frutta' which is a sort of sweet/sour whole fruit relish. Often served with meats here.

Christmas pudding absolutely! You could also have the traditional Panetonne, which is a large sweet bread type of cake. Gorgeous and if you have any left over it makes a great bread and butter pudding.

3. I can get Cranberry sauce (oceanspray) here in Arezzo but not sure about availability where you are.
Also seen a few fresh cranberries last year but this is very unusual.

4. You might get some comments on the Paxo and breadsauce mixes. We had a poster called Cockney Girl here some time ago who I still miss. She mentioned these items and got quite an earful. But if you want to go a bit more native maybe you could make some chestnut stuffing as well. Chestnuts are a big thing here. If you are interested I can send my late mum's recipe.

5. Christmas crackers - definitely. Have never seen them here and when we had them they caused quite a stir with our Italian guests.

6. One thing that the Italian kids were amazed about was Jelly. So if your children like it,they could share it with local friends.

7. You can get really good ready made fresh pastry here (lots of brands) - there is a sweet pastry type but also a great puff pastry/ ' la Sfogliata', so you could perhaps just bring jars of mincemeat and make the mincepies here. So saving space and at the same time fill your house with wonderful Christmas smells.

8. Not sure what is available in your area but we can get sherry here. Again if you want to have something Italian as well, how about Cantucci biscuits with Vin Santo wine. This is a bit like sherry. You or the children (not sure of ages or interest) could make the cantucci and wow your Italian friends with your english and italian foods. If you are thinking of any baking, bring some baking powder with you.

9. Quality Street - you're making my mouth water just thinking about my favourite.

10. I have never seen parsnips here so if they are a must have then you will have to bring them. They do have green veg. etc.and sometimes brussel sprouts but doubt they are the quality you are used to. Last ones I saw had been imported from Belgium!

If you feel like making something Italian.
Cantucci Biscuits
A traditional Italian biscuit served as a dessert with Vin Santo Wine.
300gm Superfine plain flour (Italian 00 if you can get it)
200gm caster sugar
100 gm shelled whole almonds - very lightly toasted (on a baking tray in a moderate 170oC oven for 10 mins. or so or dry fried until just beginning to colour)
3 large eggs
1 teaspoon fresh finely-grated orange rind
1 teaspoon good almond essence
pinch of salt
1/2 teaspoon bicarbonate of soda

Large baking tray lined with lightly buttered non-stick paper.
Preheat oven to 190oC or 380oF or Gas Mark 5. Slightly lower for fan ovens

Method:
1. Sift flour, salt and bicarbonate of soda into the middle of la large pastry/wooden board.

2. Carefully mix in the sugar, orange peel and almonds.

3. Make a well in the centre of these dry ingredients and add 2 of the eggs and the almond essence.

4. With a small fork or round ended knife slowly 'gather' up the dry ingredients to form a soft dough - which you can just handle. If too soft to shape add a little more flour and if too stiff a little milk.

5. Shape into 3 long 'sausage shapes' on the baking tray - about 4cm wide and a little over finger thickness deep. Leave space around them to rise and spread.

6. Brush all over with the remaining egg yolk. (You don’t need the white of this egg)

7. Bake for 15 mins. at 190oC until a golden brown.

8. Take out of oven and while still on baking tray cut each 'roll' diagonally into 1 -2 cm. slices to get classic cantucci shape.

9. Spread the biscuits out and put back in oven to 'dry' for about 10 mins. until golden brown.

10. Store in an airtight jar or tin.

Good Luck, safe travelling and have a wonderful first Italian Christmas.

Porridge oats! It's snowing here at the moment and I've just made some flapjacks as I had the oven on for something else. Porridge is a great winter warmer when it get really cold and keeps you going until late lunch. I also bring over Golden Syrup, but it's the oats that are really useful.

4. You might get some comments on the Paxo and breadsauce mixes. We had a poster called Cockney Girl here some time ago who I still miss. She mentioned these items and got quite an earful. But if you want to go a bit more native maybe you could make some chestnut stuffing as well. Chestnuts are a big thing here. If you are interested I can send my late mum's recipe.

well - I say go for it with the stuffing mix - that's been brought over for me too - I love all the traditional Italian stuff of course, but what's christmas without good old sage and onion stuffing - from a box or otherwise?:laughs:

I think your list pretty much covers everything - have never seen Cranberry sauce, or fresh cranberries in Le Marche so we tend to use the IKEA lingonberry sauce which is a good alternative. LIDL (Tolentino) do often have brussel sprouts but I have never seen parsnips. It is possible to buy port but do not remember ever seeing sherry. (Sorry, reading it through it sounds a bit like one of those word riddles!)
The only thing I might add, if you like cheese, is a pot of stilton and/or any other traditional English cheeses and some traditional cheese biscuits to go with them!
At the moment it is cold and very wet, so I would also be tempted to pack wellies and lots of woollies/waterproofs!

Mince pies Mince pies Mince pies...............

I'll hunt you down if you bring these as I'm in the next village................good luck with the journey, just be careful coming through the Alps as it can be 'challenging' that time of year..................

I saw Brussel sprouts this morning in PAM at Chiusi but where did you see fresh cranberries last year, Aretina? I'll drive miles for those.
Word of warning though to anyone flying out of the UK with Christmas pudding, cake and heaven knows what else. Do pack them in your checked in luggage. I stupidly didn't and had mine taken off me at Heathrow the other morning and they created quite a stir. Rigorously inspected, sent repeatedly through the X ray machine, eventually Supervisor was called to confirm whether or not they could be allowed in cabin baggage, finally they were. However, my Fortnum's Stilton (sorry but we like Stilton at Christmas) delayed me and everyone behind me by almost half an hour as it initially appeared as "liquid" on the X ray machine. I was subsequently accused of "misleading the security personnel by stating initially the object in question was "Stilton" and then saying it was "cheese". Was v hard to disguise my surprise that security woman didn't understand that Stilton was cheese nor the fact that it could appear as "liquid" on their machine and I regret I said as much. It was sent through 3 times (if any of you were in the south channel security lane of T5 around 9 am on Tuesday, I apologise for causing the hold up). When the security personnel were finally convinced it was solid and it was only cheese, by way of defence, Supervisor explained that the third time it went through X ray, it did in fact resemble semtex on the screen. Must confess to not having handled this situation very well and was threatened with being relieved of my boarding pass. It's been a long time since I've travelled London/Chiusi by train but I feared briefly Tuesday morning it was the only way I was going to get home with my Christmas shopping... V

I've made my own mincemeat for the mince pies for the last two years but the only things you can't get here is raisins or very dark sugar. I can get everything else and replaced the raisins with cut up sun dried prunes and it was very good.

You can buy brussel sprouts in Amandola (!) and I too have bought cranberry sauce here but I can't remember where (sorry). Parsnips are fed to the pigs here and not for human consumption so they exist but your neighbours might think you're nuts if you ask them for a couple for your Christmas dinner.

Most people here seem to have lamb for Christmas dinner. I've never heard of capon being eaten but they probably do things differently in Monte San Martino - only kidding

Completely agree about the porridge etc. I think it all depends where you are as to what you can get in the local shops. It is possible to get porridge, custard, tea etc. at my local 'ethnic' shop. They also do Heinz baked beans which are magnets to many local expats.

Katier, completely agree about the Paxo, but I wanted to mention it so that we dont' get into a real/packet etc. discussion which caused quite a lot of distress to Cockney Girl.

Violetta, I saw the cranberries at Esselunga in Arezzo, but just for a day or so over last Christmas.

ps Welcome back Violetta

I have never seen parsnips, but cranberries, sprouts and porridge are no problem to buy where I am.

If you like to cover the breast of your capon with bacon and if you like sausages wrapped in bacon, then it is a good idea to bring some with you. Pancetta is similar but just mot the same!

Other than that you seem to have got it covered.

[quote=jepsonclough;104199]We will be spending our first Christmas in our (almost finished) house in Le Marche. I'm starting to think about what we need to bring (we are in an estate car with a top box so have got room for a box of Christmas essentials - although duvets are a higher priority!) so what should we bring?

We have arranged to have a capon for Christmas dinner as we have been told that is traditional in Le Marche but I don't know about other Christmas stuff - although my husband & I are happy to embrace Italian food for Christmas I think the children are expecting something a little more traditional English. I was thinking of bringing:

Cranberry Sauce
Christmas Pudding
Paxo Sage and Onion Stuffing
Boxing Day Chutney
Bread Sauce mix
Christmas Crackers

Mince Pies (we're having Italian friends round between Christmas and New year so though we would do some of the English traditional foods)
Christmas Cake
Spices for mulled wine
Bottle of Sherry (buy on boat)
Tin of Quality Street

Any other suggestions or are any of these things in all the shops?

Chris[/quote]

That seems pretty good to me.
My only question is........................................................................
Can I come round to yours for Christmas. :bigergrin:

Aretina - yes, things can get quite argumentative here- I have noticed!!

[quote=katier;104210]4. But if you want to go a bit more native maybe you could make some chestnut stuffing as well. Chestnuts are a big thing here. [B]If you are interested I can send my late mum's recipe[/B].[/quote]

I personally and I'm sure others would appreciate your late mum's chestnut stuffing recipe. The number of times I've tried to make it mixing chestnut, apple and sausage meat together and it always turns out a disaster. After years of telling all that I would get it right this time, I gave up. :bigergrin:

Aretina - I heard from Cockney Girl only yesterday - she's fine and has been back in the UK for some time now. She'll soon be getting ready to go shopping for extra Paxo and Bisto at Tesco! :yes:

We can buy raisins here Penny, I think even in the village supermarket, they call them sultano (or something like), will check it out for you.
I think Jepsonclough you have got the rest pretty well covered, dont forget the duvets, wet and cold today, oh the ibuprophen for the day after, that and tea bags are the two things friends always bring out for me.
Enjoy your Christmas.
A

Hi Iritalia

Here it is! Mum only used to stuff the neck end of the bird (capon/turkey) with the chestnut stuffing. It is better not to stuff the cavity to ensure complete and therefore safe cooking. Then she made a sausagemeat stuffing and cooked it in a separate dish.

If you are using fresh chestnuts then you will need to boil them first for 20 mins or so to be able to get the skins off. (Cut the chestnut first to avoid any explosions!) Try to do this quickly because the skins come off easier when the chestnuts are still hot. I suppose you could do them over the fire in a chestnut roaster but the taste would be stronger.

But, you can buy here, in the fresh fruit/veg department, vacuum packed peeled cooked chestnuts so you can avoid the above step.

450 gms. chestnuts weighed after peeling
approx. 300 ml. milk or stock
1 medium onion, very finely chopped
Fresh breadcrumbs about 75 gms.
Butter
1 tablespoon fresh chopped parsley
1 medium egg
salt and pepper

Cook the peeled chestnuts, in enough milk/stock to cover them, until they are soft enough to mash. Drain the chestnuts and then mash. Reserve the cooking liquid in case you need any at the end of the recipe.

Melt the butter in a small pan and cooked the onion for a few mins. until soft but not coloured.

Mix mashed chestnuts, cooked onion with butter, breadcrumbs, parsley, egg and seasoning.
Add a little extra milk or stock if the stuffing feels too dry.

Fill the neck end of the bird but dont pack too tightly or it will burst out during cooking. Or put in a greased oven proof dish and cook separately.

Good Luck

Hi Juliancoll

Please send a big hug to Cockney Girl from me, she is missed! Hope all is with her and her family.

[quote=IRITALIA;104225]I personally and I'm sure others would appreciate your late mum's chestnut stuffing recipe. The number of times I've tried to make it mixing chestnut, apple and sausage meat together and it always turns out a disaster. After years of telling all that I would get it right this time, I gave up. :bigergrin:[/quote]

Aretina's advice is correct, I think that the problem with the stuffing you were preparing is that perhaps you were not adding beaten egg to it. Also, a tiny amount of breadcrumbs helps to keep everything together.
Personally, I don't struggle with the chestnuts. I always buy a purée. The French make an excellent one under the brand name of Clément Faugier and many delis around the world sell it. Perhaps you could get it at the Leclerq-Conad supermarket at Gallicano. I haven't checked.

Hi Gala

Agree you can use the puree but be sure to get the unsweetened one. Once used the sweet one, normally used for desserts and the result was just too much sweet sweet chestnut.

Yes Aretina, I totally agree. And also the purée should not contain vanilla as a flavouring.

Several years back I managed to successfully make my own Christmas cake from scratch with ingredients sourced from the Co-op in little San Quirico in the Val d'Orcia, so if you hunt around you can find everything including dried fruit. Had to make my own marzipan though, but that was even better than shop bought.
But, Aretina, Heinz Beanz, where? I currently go to Pegna Firenze for mine. Is it the same store in Arezzo as the cranberries? And do you have any tips for where to find English marmalade as I currently rely on friends bringing it in or Pegna (in emergencies) for that too. I know some people are going to think I'm sad but there are some things you really cannot quibble about and good traditional English marmalade (and British strength tea) are two. Brought in 6 jars on Tuesday as I won't be seeing any visitors from England until Easter now. (Suppose I should start thinking about making my own, I have before and it was great.)
Final word on crackers: Italians do go crazy about them, Italians of all ages so certainly worth bringing those down. (Don't worry about the fancy variety, the bigger the "pop" and the tackier the gift the better!) V

Thanks for the recipe Aretina, I shall also give it a go this Christmas.

I’m so glad Cockney Girl is OK; this forum gets really nasty at Christmas, I don’t know why but it has happened for at least the last two years. Perhaps it’s becoming a tradition!!

I know the whole paxo versus fresh debate - my granny always made fresh but I preferred Paxo (philistine that I am!)!:laughs: I do make a fresh stuffing as well and the chestnut one sounds lovely.

Thanks for all the suggestions - we certainly will be having vino cotto and cantucci (and will be bringing some home) but I thought it would be fun to have mince pies and sherry plus mulled wine for our Italian friends as well as the local stuff. Didn't know they love crackers so we'll bring more of those than I had planned and we'll bring the parsnips but I think the lack of availability of sprouts will be seen by my husband as an extra reason to have Christmas in Italy and not at home. :winki:

Think I'll drop the chutney as the fig chutney sounds delicious. I'll definitely be making bread and butter pudding with the left over panetonne (I'm always disappointed if it all gets eaten and there's none left to make B&B pud). We can live without the marmalade etc as we're only over for 2 weeks (and we never eat it at home) but the porridge is a great idea (plus some syrup).

We're coming in the car so haven't got the airport security problem (but I have come across the cheese problem before - even before the current liquid security bans - apparently it looks the same as plastic explosive on the x-ray!) nor have we got the luggage restrictions on Ryannair.

Chris

[QUOTEhaven't got the airport security problem (but I have come across the cheese problem before - even before the current liquid security bans - apparently it looks the same as plastic explosive on the x-ray!) nor have we got the luggage restrictions on Ryannair.
Chris[/QUOTE]

Chris, I'm reassured to hear this from someone other than Heathrow security. But on the luggage restrictions front, I knew I was way in excess of the 20kg BA to Roma limit but then discovered BA charges "just" 35 pounds if you have more than one bag. So I checked in two bags, paying "just" 35 pounds, which I thought was quite good value as I fear I may have had perhaps as much as twice the limit. V

Penny, we think we bought the currants in the health food shop in the old square in Servigliano, Jepsonclough you can buy marmalade locally, we do, its more like an orange jam but very good if not better, will still check out the ice skating,
A

If you are having english christmas cake you will need a good mature english cheddar and maybe a bottle of port.

Thanks for all the suggestions regarding Stilton and cheddar etc but we don't really like cheese (apart from my 10 year old son who only likes parmesan and similar and will eat it in chunks) so we'll be giving that a miss - will be adding a bottle of port though - had forgotten about that.:yes:

[quote=Gala Placidia;104236]Personally, I don't struggle with the chestnuts. I always buy a purée. The French make an excellent one under the brand name of Clément Faugier and many delis around the world sell it. Perhaps you could get it at the Leclerq-Conad supermarket at Gallicano. I haven't checked.[/quote]

[quote=Aretina;104239]Hi Gala

Agree you can use the puree but be sure to get the unsweetened one. Once used the sweet one, normally used for desserts and the result was just too much sweet sweet chestnut.[/quote]

I know you can get the packed chestnuts at Conad but will check about the purée. I must say I do like chestnut bits in my stuffing but the purée sounds just right for labour saving times.

[quote=jepsonclough;104261]Thanks for all the suggestions regarding Stilton and cheddar etc but we don't really like cheese (apart from my 10 year old son who only likes parmesan and similar and will eat it in chunks) so we'll be giving that a miss - will be adding a bottle of port though - had forgotten about that.:yes:[/quote]

I was going to suggest port but as you had sherry on the list I didn't.
Can I suggest a white port which goes marvellous with the mince pies and anything else really.

Angie and Robert have already mentioned ibuprofen for the morning after, but to ram the point home, if there are any other medicines you may need after Christmas, like aspirins for the hangover or some indigestion tablets (!), they'll probably be ten to twenty times more expensive here than they are in a UK supermarket.

Plink, plink fizzzz???

[quote=bosco;104283]Angie and Robert have already mentioned ibuprofen for the morning after, but to ram the point home, if there are any other medicines you may need after Christmas, like aspirins for the hangover or some indigestion tablets (!), they'll probably be ten to twenty times more expensive here than they are in a UK supermarket.[/quote]

My husband swears by a glass of Fernet Branca the next morning but I always find a Campari soda sorts my head out better than any tablets. Incidentally, I know this sounds ridiculous but an English friend fell ill whilst staying with me in September and reckoned the cough medicine I bought her at great expense from local farmacia was better than anything she'd tried in England!

I think its the Fernet Branca the night before thats the killer, a friend decided that as it was made with herbs it must be good for you....no!
As for the cough mixture Violetta i can well believe that if it doesnt kill you its got to cure you!
I took some cold remedy out here because I had to travel to England and felt dreadful, after a couple of doses there was a miracle cure, what do the italians put in their medication?
A

Angie, this is our experience too. Like you, I remember now my husband went in to a pharmacy a couple of Christmases ago feeling groggy and was given something that initially knocked him out but subsequently cured him overnight. And after my so-serious-I-was-almost-hospitalised bout of genuine influenza at Easter, my local GP prescribed some vitamin concoction that perked me up enormously in no time. I wonder if medicines in the UK have been dumbed down in recent years?

My Uncle was a doctor and if ever he had a patient with mild depression, he prescribed vitamins and long walks.

His theory was to make sure the body had all it needed and that the patient was physically fit, then treat the depression if it continued. Many, many times once the patient felt physically better their depression lifted and if it did not he knew that at least it was not due to lack of vitamins or exercise.

I like the Italian attitude to illness, it seems much more practical than in the UK. Although if you do need the odd asprin or paracetamol bring it with you because the cost is much more here.

Italy has a very strong pharmaceutical sector, particularly with Sigma-Tau and Menarini. They make excellent products.
Nielo, your uncle was absolutely right about prescribing both vitamins and long walks to patients with mild depression. It is proven that, in many cases, deficiencies in vitamins, particularly B, C and D plus minerals and folates are behind many cases of this illness. Also, walking in open areas and getting a bit of sunshine and fresh air can make a big difference in the patient's health. As we can conclude, common-sense medicine can work wonders.

[quote=Violetta;104243]But, Aretina, Heinz Beanz, where? I currently go to Pegna Firenze for mine.[/quote]
Probably about 350 kilometers too far for you, but Heinz Baked Beanz were spotted recently in the Auchan supermarket opposite Pescara airport.

Price was €2.47 for a normal tin.

Al

Cityper and I think Carrefour also stock them!
LIDL do sell a much cheaper alternative that I am told is ok, about €0.50 a tin. I 've never eaten them so can't comment on how like the Heinz version they are - I'm not a fan, Heinz or otherwise!

Guys I need the names of those cough mixtures and pick me ups.
As a singer when I don't sing I don't get paid so am always on the look out for good old fashioned strong wonder cures. Here in Germany they tend to go for herbal remedies which may be all and good in the long term but not when I need a quick fix to get me through the next show.
Give me drugs anytime.

This thread is going so quickly that I am only just catching up...

This won't help Chris (jepsonclough), but parsnips grow quite well here (Tuscany), so plant them for next year. Also parsnips are one of the very few things that we have introduced to our Italian neigbours and that have actually impressed them! They already grow sprouts.

[quote=AllanMason;104334]Probably about 350 kilometers too far for you, but Heinz Baked Beanz were spotted recently in the Auchan supermarket opposite Pescara airport.

Price was €2.47 for a normal tin.

Al[/quote]

Thanks Al, bit of a drive and I am in Firenze weekly so nipping up there isn't too much of a problem. Am starting separate thread on this subject. V

Definitely parsnips - and some for us as well please!!!

There is a great possibility of snow, so everything to wrap up warm

safe journey
regards
Pam

[quote=anne2;104335]Cityper and I think Carrefour also stock them!
LIDL do sell a much cheaper alternative that I am told is ok, about €0.50 a tin. I 've never eaten them so can't comment on how like the Heinz version they are - I'm not a fan, Heinz or otherwise![/quote]

No neither am I BUT a work colleague of my husbands is a real Heinz BB snob and even he accepts the Lidl ones as a substitute

[quote=IRITALIA;104340]Guys I need the names of those cough mixtures and pick me ups.
As a singer when I don't sing I don't get paid so am always on the look out for good old fashioned strong wonder cures. Here in Germany they tend to go for herbal remedies which may be all and good in the long term but not when I need a quick fix to get me through the next show.
Give me drugs anytime.[/quote]

Maybe try "Cloel" (Cloperastina fendizoato) un sedativo della tosse. And I'm reminded that our trusty bottle is almost empty so I'd better buy another!

[quote=jepsonclough;104199]We will be spending our first Christmas in our (almost finished) house in Le Marche. I'm starting to think about what we need to bring (we are in an estate car with a top box so have got room for a box of Christmas essentials - although duvets are a higher priority!) so what should we bring?

We have arranged to have a capon for Christmas dinner as we have been told that is traditional in Le Marche but I don't know about other Christmas stuff - although my husband & I are happy to embrace Italian food for Christmas I think the children are expecting something a little more traditional English. I was thinking of bringing:

Cranberry Sauce
Christmas Pudding
Paxo Sage and Onion Stuffing
Boxing Day Chutney
Bread Sauce mix
Christmas Crackers

Mince Pies (we're having Italian friends round between Christmas and New year so though we would do some of the English traditional foods)
Christmas Cake
Spices for mulled wine
Bottle of Sherry (buy on boat)
Tin of Quality Street

Any other suggestions or are any of these things in all the shops?

Chris[/quote]

Anyone seen Christmas Crackers in Italy? I haven't and have recently posted a number out for a forthcoming 'Party!'

.....this will be our third Christmas in Italy and so far I haven't missed and "uk" food products, though can imagine nice pate, cranberries an one or two other bits may be missed eventually.

However, whatever food you bring don;t forget the leccy blankets!! The icy blast off the nearby mountains and the fact our rustico cools quite quickly upstairs in the night makes me very grateful for having bought one out from the UK with us - oh and true you can buy them in Marche too......

Just found out we can't take Christmas Crackers on the aeroplane even as hold baggage so the box I bought the other day will stay in blighty.

That's a point worth making arty: you cannot carry christmas crackers on aeroplanes. Though it seems like a silly rule, there is a good reason behind it.

The bit which makes the 'crack' is made from stuff which is a close relative to gunpowder, and thus 'tests positive' as an explosive. Even before terrorism became an everyday word anything 'explosive', including crackers, was outlawed on planes, I believe on the basis that if there had to be a crash investigation the authorities didn't want the possibility of false leads.

So, that's a good excuse to drive down to Italy for Christmas, isn't it!

Robert, you urgently need to look at roof and ceiling insulation before you freeze. A little glass of "grappa" or brandy at night may also help...

I've just thought that it might be nice to do some cooking with the children while we are in Italy as I don't' get much chance to do any normally. Have got lots of children's recipe books but am not sure whether I'll get all the ingredients in Italy. I'm thinking of things like baking powder, those little tubes of icing in different colours, vanilla essence etc.

Chris

[quote=jepsonclough;104663]I've just thought that it might be nice to do some cooking with the children while we are in Italy as I don't' get much chance to do any normally. Have got lots of children's recipe books but am not sure whether I'll get all the ingredients in Italy. I'm thinking of things like baking powder, those little tubes of icing in different colours, vanilla essence etc.

Chris[/quote]

Don't think I've seen baking powder but must admit that I don't think I've ever looked! Probably best to bring some.
You can definitely get those tubes of coloured icing and all sorts of gaudy and not so gaudy sugary things to decorate cakes. Vanilla essence is readily available - often in little medical type phials along with lots of other flavourings. Icing sugar is sold in slim sachets rather than packets and the only other sugars are granulated or demarerra (?sp), no caster sugar or soft borwn sugar etc. Make sure you buy the right flour - it will tell you on the packet whether it is suitable for cakes otherwise they don't rise!

Baking powder is made by Bertolini, and is in most supermarkets, in a bright blue packet labelled Lievito Vaniglinato, happy baking.
A