Meet the chef: Giorgio Locatelli
We interview Giorgio Locatelli, Italian chef and owner of Michelin-starred Locanda Locatelli, about his foodie inspirations, favourite meals to make at home, and restaurant trend predictions
My favourite wine is...
Most definitely Sagrantino di Montefalco Paolo Bea. The Bea wines are all about subtlety, grace and elegance and at their best, they are among the finest wines to emerge from Montefalco, and even Italy for that matter.
In my fridge there’s always…
Bottarga, a delicacy of salted cured fish roe, Prosciutto di San Daniele, my favourite Italian ham as it’s so soft to the palate that it melts in the mouth, and finally fresh ginger and yoghurt.
My favourite 15-minute supper to make at home is...
Cacio e pepe. A very minimalistic yet traditionally beautiful Italian dish that only requires a few ingredients: spaghettini, pepper and cheese. It’s very easy to make and I personally prefer using Grana Padano cheese as it has a more subtle and delicate taste than other hard cheeses.
My guilty pleasure is…
One word – coffee.
If you gave me a tenner I’d spend it on...
A cigar. I guess you could call that another of my other guilty pleasures.
A restaurant trend I see being the next big thing is…
I see the next big trend being restaurants with very small menus, or even none at all, that are very relaxed and informal whilst still offering very high quality dishes.
On a Sunday I like to…
Go to Parliament Hill with my dog for a nice long walk.
My favourite country to visit for foodie inspiration is...
Italy of course! More recently I’d have to say the region of Puglia in particular.
What are the three most useful ingredients and why?
- Good Olive oil – because it’s fundamentally the key ingredient to many fantastic recipes
- Risotto rice – just because I personally love it!
- Salt and sugar- because they play such an important part in bringing out the flavour in dishes
Comments, questions and tips
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