Giorgio Locatelli

Ciao to all of our listeners, and benvenuto to our next guest, the fabulous Italian chef Giorgio Locatelli! We’re so excited to be part of Giorgio's big announcement that he is set to be the new judge on Celebrity Masterchef on BBC One later this year! Mum took up the challenge of cooking for this Michelin star chef, and she even had a helping hand from the master himself. Not only is Giorgio an incredible chef, but he definitely needs his own Italian travel series too - we heard all about the very best places to visit in Italy, food spots in Sicily, where to find the very best olive oil, that his grandparents lived past 100 and you won’t want to miss his tip on how to find the best tinned tomatoes in the supermarket! Thank you for a gorgeous evening Giorgio, we can’t wait to see you in action on Masterchef later in the year. Listen & watch Table Manners here - https://tablemanners.komi.io/ Follow Table Manners on: Instagram - https://www.instagram.com/tablemannerspodcast/ TikTok - https://www.tiktok.com/@tablemannerspodcast Facebook - https://www.facebook.com/tablemannerspodcast YouTube - https://www.youtube.com/@TableMannersPodcast Hosted on Acast. See acast.com/privacy https://acast.com/privacy for more information.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:03Jessie Ware?

  Hello and welcome to Top Manors. I'm Jessie Ware and I'm here at Mum's house.

• 0:07Speaker 01

  Hi.

• 0:08Jessie Ware?

  Mum and I are both looking a little

• 0:10Speaker 01

  Freshly turned.

• 0:11Jessie Ware?

  Sun kissed. Went on holiday last week.

• 0:13Speaker 01

  Yeah.

• 0:13Jessie Ware?

  Had the best time.

• 0:14Speaker 01

  It was wonderful. I'd forgotten how well we got on.

• 0:18Jessie Ware?

  I know. Why did we get on so well?

• 0:20Speaker 01

  Because we were doing the podcast. There was no cooking.

• 0:24Jessie Ware?

  I think I was very kind to you this week.

• 0:26Speaker 01

  You were kind.

• 0:27Jessie Ware?

  I looked after you.

• 0:28Speaker 01

  You did. You did.

• 0:30Jessie Ware?

  Yeah. Shout out Pelagoni in Zakinthus.

• 0:32Speaker 01

  Oh, my goodness.

• 0:33Jessie Ware?

  We had

• 0:34Speaker 01

  The best fun. I made a new best friend.

• 0:36Jessie Ware?

  Oh, my God. Penny.

• 0:38Speaker 01

  A fabulous Penny.

• 0:38Jessie Ware?

  Do you want to tell all the listeners that are of a certain age?

• 0:41Speaker 01

  So Penny started way in and for the older people who listen, they will remember this fabulous boutique within Harrods that was completely dark with purple lighting. And I've just phoned my best friend Alex, who used to go there all the time as well. We love Penny and her gorgeous daughter Kate.

• 1:00Jessie Ware?

  Kate.

• 1:01Speaker 01

  And we met, made, we fabulous friends.

• 1:04Jessie Ware?

  We did. It was so fun. My daughter won Sailor of the Week.

• 1:07Speaker 01

  Sailor of the Week.

• 1:08Jessie Ware?

  Why, hang on, like, because I have never, I'm not a boat gal.

• 1:12Speaker 01

  No.

• 1:12Jessie Ware?

  I did do sunrise paddle though, which I was very pleased with myself. I got up at 5.30 in the morning.

• 1:17Speaker 01

  Yeah.

• 1:18Jessie Ware?

  Sam, because I've got such bad eyesight, said that

• 1:20Speaker 01

  Did you see the sunrise?

• 1:21Jessie Ware?

  He saw a dolphin or a seal. We thought we saw dolphins. They were actually tuna. Do you know how attention-seeking tuna is?

• 1:28Speaker 01

  Yeah, they dance around with their silver tails.

• 1:31Jessie Ware?

  I was like, oh my God, because I'm blind, it's dolphins.

• 1:34Speaker 01

  Well, we all thought it was dolphins.

• 1:36Jessie Ware?

  And I was like, wow, Pelagoni really seeing us off with the fireworks on the last sunset. No, they weren't dolphins, they were tuna.

• 1:43Speaker 01

  They were fabulous.

• 1:43Jessie Ware?

  Flapping about in the, it was like Fantasia needs to be playing in the background. It was like the fountains at Disney.

• 1:49Speaker 01

  It was about 20 of them.

• 1:50Jessie Ware?

  It was mad.

• 1:51Speaker 01

  Yeah, it was great.

• 1:51Jessie Ware?

  Anyway, had a great holiday. Feel rested, feel ready to go.

• 1:55Speaker 01

  Ready to go. I didn't do any windsurfing or boats.

• 1:59Jessie Ware?

  Neither did I.

• 1:59Speaker 01

  We did nothing like that.

• 2:01Jessie Ware?

  But we did.

• 2:02Speaker 01

  But we did eat well and we drank well.

• 2:04Jessie Ware?

  And yeah, it was, it was amazing. So, ready to start this podcast?

• 2:07Speaker 01

  Right. So I got back quite late last night.

• 2:10Jessie Ware?

  We did get back late.

• 2:11Speaker 01

  Got in at 12.

• 2:12Jessie Ware?

  Yeah.

• 2:12Speaker 01

  Watched you on Jules Holland.

• 2:13Jessie Ware?

  Okay.

• 2:14Speaker 01

  And was thrilled because you were amazing.

• 2:16Jessie Ware?

  Thank you, Mum.

• 2:17Speaker 01

  So I got up and I prepared everything for dinner today. Um, so that we could, because it is a Michelin star chef.

• 2:26Jessie Ware?

  Yeah, we have Giorgio Locatelli coming on, who is a famous Michelin star chef, who is also the new celebrity MasterChef judge with Grace Dent. So.

• 2:38Speaker 01

  Great gig.

• 2:39Jessie Ware?

  Such a great gig.

• 2:40Speaker 01

  Yeah.

• 2:40Jessie Ware?

  So he's coming over. What have you got on the menu, Len?

• 2:44Speaker 01

  So I've made a herb crusted rack of lamb.

• 2:47Jessie Ware?

  The last time I heard about a herb crusted rack of lamb was with Nigella Lawson.

• 2:51Speaker 01

  I've made it. I've made a different crust.

• 2:53Jessie Ware?

  Okay.

• 2:54Speaker 01

  New potatoes with asparagus mixed in.

• 2:56Jessie Ware?

  Yeah.

• 2:57Speaker 01

  Josie Royals, actually. And then I've done ribbons of courgette.

• 3:03Jessie Ware?

  Which we were inspired by the old windmill in

• 3:06Speaker 01

  Circumfence.

• 3:08Jessie Ware?

  Which was, shout out to Panos and his wife, who's just had a new baby.

• 3:11Speaker 01

  And great cooking.

• 3:12Jessie Ware?

  They had in their, in their kitchen, they had

• 3:16Speaker 01

  Every cookbook that we've got.

• 3:18Jessie Ware?

  That we've got, but they had my friend's dusty knuckle. They had Easter belfry in there. Yotam, they had Honey and Co. It was so lovely to see all these cookbooks. And Panos is really doing amazing kind of fusion, exciting food. Also, the orange and cream ice cream and the lavender and honey ice cream were amazing.

• 3:36Speaker 01

  Spectacular.

• 3:37Jessie Ware?

  But we were inspired by this.

• 3:38Speaker 01

  So it's kind of ribbons of courgette with a pesto lemon and olive oil, um, dressing. And pine nuts and

• 3:49Jessie Ware?

  Feta.

• 3:50Speaker 01

  Feta on top.

• 3:50Jessie Ware?

  And then what else are we having?

• 3:52Speaker 01

  And then a gorgeous lady called Victoria told me about a fab pavlova.

• 3:58Jessie Ware?

  You were sitting on the sun loungers next to her.

• 4:00Speaker 01

  Yeah. And she said, her friend recognised my voice because it's so endearing, I would say. Not whiny, as you would say. She told me about a pavlova. I was going to make something completely different for dessert, where you put pistachio cream in with the cream. And then it's got strawberries, crushed pistachios, toasted crushed pistachios and edible fowls on top.

• 4:24Jessie Ware?

  It looks really

• 4:25Speaker 01

  It looks gorgeous. I've pushed the boat out for Giorgio.

• 4:29Jessie Ware?

  This sounds delicious.

• 4:30Speaker 01

  Child bella.

• 4:31Jessie Ware?

  Giorgio Locatelli coming up on Table Manners.

• 4:42Jessie Ware?

  Giorgio, thank you so much for being here. You've come in and you've showered us with gifts.

• 4:48Speaker 01

  Can't wait.

• 4:48Jessie Ware?

  You smell wonderful, by the way.

• 4:50Speaker 01

  What is that?

• 4:52Speaker 02

  I don't know, it's some perfume. I think it's Chanel.

• 4:55Speaker 01

  Oh.

• 4:55Jessie Ware?

  It's so good, but can we just talk about the fact that within our beautiful gifts, this comes out? What is this?

• 5:04Speaker 02

  I used to fly quite a lot when we had the consultancy all over the world. And the things that you can ever get is a nice drink. And that's, you know, very, very rarely you can get a nice drink on the plane. So we decided to make this Negroni, which is my favourite drink. And we just put it on the under mill so you can actually carry it. You can carry two of them if you want, if you greedy. And then you just ask for a glass with ice and then you put your drink in it.

• 5:30Speaker 01

  Have you ever been stopped at?

• 5:32Speaker 02

  No, never. Yeah, yeah, because they want to take it from you because they want to drink it themselves.

• 5:37Speaker 01

  So they stop at security and they don't say, what is this?

• 5:40Speaker 02

  They do, but then it's, you know, it's there. It's everything is written and it's under mill, so they cannot do anything about it.

• 5:47Jessie Ware?

  I love that this was your priority and I'm here for it and I'm on a plane tomorrow. So maybe I'm going to put this with my, with my face skincare. People that can't see, this is Giorgio's Negroni, which is coming in a very easy.

• 5:59Speaker 01

  Sashay.

• 6:00Jessie Ware?

  Sashay.

• 6:01Speaker 02

  Which is recyclable as well.

• 6:02Jessie Ware?

  Okay, well, we love to save the world whilst we're getting drunk. So thank you so much. And I have a friend that is your soon to be daughter in law.

• 6:17Speaker 02

  Daughter in law.

• 6:18Jessie Ware?

  Carla.

• 6:18Speaker 02

  Carla. Carla Rossi.

• 6:20Jessie Ware?

  Carla Rossi, who messaged me yesterday, a picture of you at a barbecue. What was on the barbecue menu yesterday?

• 6:29Speaker 02

  Okay, so there was some, there was some chicken, chicken thighs that we marinated. And I think Plaxi prepared these two different marinade. One was a bit, it was. Like a jerk. And then the other one was a kind of like a greeny one, really, really delicious.

• 6:44Speaker 01

  Yeah.

• 6:44Speaker 02

  And then there was some sausages, of course, you cannot have a balcony without sausages. They were like just hundred percent pork sausages, Italian pork sausage from the Italian butcher. And what that's, I also had some kind of like, I don't know. You know, you take a spring onions, okay, and then you just clear it really well, top and bottom. And then you wrap it up with a thing of bacon. And then you press it really nicely and then you put it in the fridge. And then you cool them down. When they're cold, then you put them on the grill and roll them gently, gently. And the idea is then it's really crock-ant on the outside. And the onions is cooked in the middle. It's a typical thing, Sicilian thing. It's actually on the book that I give you, there is a recipe for it. There's a description of that. Yeah, it's very, and the the streaky bacon.

• 7:30Speaker 01

  Yeah.

• 7:30Speaker 02

  It's perfect for that, you know, which is something that you don't find so much in Italy. So it's with the streaky bacon, they come absolutely perfect, beautiful.

• 7:38Speaker 01

  Are you Sicilian?

• 7:40Speaker 02

  No, I'm not, but I fell in love with Sicily when I was about thirty. I've never been, you know, I come from northern Italy. And you know, the northern Italian, all these things and the southern Italian, they're just. You know, they don't wanna work.

• 7:54Speaker 02

  Big divide. And so, and I got invited there when I was thirty one or thirty two. I got invited there to do a project with olive oil. And I fell in love with the place. I fell in love so much and, you know, then from there, here for ten years on woods, we. Rent a house on the same place for ten years and we went back. And, you know, the cuisine was so, because Sicily is so in, so different than Italy. It's right in the middle of the Mediterranean. So it was the most important piece of land in the world for thousands of years. And then as soon as America got discovered, then everything changed and he lost it completely. But, you know, you have there, you have a. Something that is incredible in Sicily, because you know, we're talking about fusion.

• 8:37Speaker 01

  Hmm.

• 8:38Speaker 02

  On cuisine now. So usually fusion is a chef, sitting in his kitchen, gets produce from all over the world.

• 8:45Speaker 01

  Hmm.

• 8:45Speaker 02

  And he makes this fusion of this, and makes this recipe, then this fusion of culture and history and also ingredients. In Sicily is upside down, because you have, all the culture have come from the Greeks, the Arabs, the Normans, the English, the French, the Spanish, they all come there and they all play with the same ingredients of the island. So you have this cuisine that has a really incredible sort of, and that's why I wrote the book, because I thought it was very, very important. And it changed my way of cooking as well.

• 9:21Speaker 01

  Hmm.

• 9:22Speaker 02

  So, and you know, for a chef, I think it's quite difficult then you get to thirty, thirty-five and then you kind of turn it around. And but it was so, you know, it was just such a beautiful place and beautiful people that it was so inspiring. And I thought it was just incre- and, and the food that I grew up with.

• 9:40Speaker 01

  Hmm.

• 9:41Speaker 02

  My first restaurant that I had in London was Zaffarano, and it was described as a northern Italian restaurant. Because we did cook northern Italian food. And after these trips, you know, I start to really use a lot of also the southern Italian cooking. Because I thought it was worth it and it was, and also because obviously when I was thirty then, you know, it was the moment that Europe got very close. So we could get a lot of, much more of the ingredients, you know.

• 10:07Speaker 01

  Giorgia, what's that place in Sicily, the bottom where the three seas meet?

• 10:11Speaker 02

  Mediterraneo, Tirreno and Ionia.

• 10:14Speaker 01

  Yes, so they all meet and they fish with swordfish there.

• 10:18Speaker 02

  Well, that's what happens, then in the Strait of Messina, you know, that's, it was this like a food writer. One of the first food writers called Arcestratos, it was two thousand B.C.

• 10:29Speaker 01

  Yeah.

• 10:29Speaker 02

  And he wrote about, he's traveling around it, and he says one thing, especially the best swordfish that you can get is the one that you can get from the strait.

• 10:38Speaker 01

  And I remember I went with an old boyfriend and we went there and we watched. And the the the fishing boats have like a long sword at the front.

• 10:47Speaker 02

  That's right.

• 10:47Speaker 01

  They look like swordfish.

• 10:48Speaker 02

  Yeah.

• 10:49Speaker 01

  And they go out at night and they fish with.

• 10:50Jessie Ware?

  Was it the most incredible swordfish?

• 10:53Speaker 01

  It was.

• 10:53Speaker 02

  It's because you see, it's it's just what what happened is this, that they come there before the mating season. And so they are on their really strength. And so that's where you catch them. I mean, obviously, they catch them all year as well now. But, you know, obviously, there was season as well. I mean, like, sometimes you say the season for fish, the people look at you, are you mad or something? You have season, but fish have got season that you should fish them and not.

• 11:17Speaker 01

  Yeah.

• 11:17Speaker 02

  So and the swordfish was very much that.

• 11:19Speaker 01

  Yeah, Sic- Sic- and Sicilian wine is very good.

• 11:22Speaker 02

  Sicilian wine is very good. It's something quite new, it's only the last forty years, thirty five, forty years, because, you know, like Puglia and Sicily, both regions produced a lot of beautiful grapes, which is sun kissed, so a lot of sugar, so a lot of alcohol. And so that grapes used to be sent up to the north.

• 11:42Speaker 01

  But they made the wine there.

• 11:43Speaker 02

  And to France as well, you know, like they were saying, I was reading something, it was like more than seventy percent of the grapes that they produce until the seventies, they'll go to France. And in France, they make the wine with the Italian grapes in order to, because in France, if you have a year, then it's cold, especially in the north, then you don't have sugar, then you don't have alcohol. So that's what they needed, and so that's what they used to bring up. But now they, you have small realities, more producer than producing here. That's what is really nice, that you just, and in Et- have you been to Etna?

• 12:15Speaker 01

  Yeah, yeah.

• 12:16Speaker 02

  That is.

• 12:17Speaker 01

  It's amazing.

• 12:17Speaker 02

  I mean, I always say, when you, if you have kids, if you wanna give them something to remember for the rest of your life.

• 12:23Speaker 01

  Really?

• 12:24Speaker 02

  You've got to take them there.

• 12:25Speaker 01

  It's amazing.

• 12:26Speaker 02

  You've got to take the mom to what that is, because that is the closest things that you can get to be on the moon or somewhere like that. It is an amazing place.

• 12:33Speaker 01

  Oh, I will.

• 12:34Speaker 02

  And all, you know, obviously, it's very fertile, it's all the around. So as you go around it, which there is a train that goes all around the things, and then you go to the Nebrodi, and then you come back from the other side, and you have this unbelievable garden, that's where the the the pistachio grows, you know, the the the pistachio, my god, now I can't remember the name of it.

• 12:58Jessie Ware?

  I think you're, you're like a historian on food.

• 13:00Speaker 01

  You need to do an encyclopedia.

• 13:03Jessie Ware?

  And we we love Stanley Tucci, but I think there needs to be Giorgio Locatelli's Italy. You need to go and do like a travel programme.

• 13:10Speaker 02

  Yeah, that's what I need to do. That's what I like to do. Actually, that's what I like to.

• 13:13Jessie Ware?

  I think you, well, I mean, should we talk about the first programme that we're about to announce? Would you like to do the honours, Giorgio?

• 13:23Speaker 02

  I think I'm the first Italian to be nominated as MasterChef judge.

• 13:29Jessie Ware?

  Wow.

• 13:30Speaker 01

  Yes.

• 13:31Speaker 02

  Of England, English MasterChef, so.

• 13:35Jessie Ware?

  You're doing the Celebrity MasterChef.

• 13:36Speaker 02

  The celebrity one, yes, the celebrity.

• 13:39Jessie Ware?

  The judge with Grace Den.

• 13:40Speaker 02

  With Grace, yeah, which is like a great girl, northern girl, love her.

• 13:44Speaker 01

  We've had her, she's lovely.

• 13:46Jessie Ware?

  Have you filmed it yet?

• 13:48Speaker 02

  Yeah, we've done it.

• 13:49Jessie Ware?

  So.

• 13:50Speaker 02

  In Birmingham.

• 13:51Jessie Ware?

  Did you have a great time?

• 13:52Speaker 01

  That must have been fun.

• 13:53Speaker 02

  On the studio, yes. Outside, a little bit less because we had like forty-six days of rain.

• 13:59Jessie Ware?

  Oh, no.

• 14:00Speaker 02

  Only rain.

• 14:01Speaker 01

  And you have to like a good curry in Birmingham.

• 14:03Speaker 02

  And I do like a good curry and I, I tell you, the city is fantastic. I really love it and they're so warm and they, you know, if you ask somebody in the street something that'll help you, they'll take you to where you want to go. It's such a nice, warm place. It's just, it rains all the time. It's like, you know.

• 14:22Jessie Ware?

  Can, can we, can we ask, what kind of judge should we expect from Giorgio Locatelli? Are we, have we got our own kind of tagline, like Simon Cowell had, I don't like it, I love it? Have you found your tagline yet?

• 14:38Speaker 02

  I think, no, I think I'm still looking for it, but you know, my, my, my idea, it was that, you know, I kind of like the idea to work with Grace on this and, and really, because, I mean, these are celebrities, it's not like.

• 14:52Speaker 01

  Can you name any of the celebrities? Are you allowed?

• 14:55Speaker 02

  No, I can't. No, I can't. I'm not allowed, it's too early.

• 14:59Jessie Ware?

  Okay.

• 14:59Speaker 02

  But, so the idea is, you know, we're working with celebrities, so, and, which is different than working with, you know, people that want to be a chef.

• 15:08Jessie Ware?

  Yes.

• 15:09Speaker 02

  But still, you can really see them growing in what you do. And, and so this was the things that interested me more on, on the whole experience, really. And as a judge, I really tried to be.

• 15:21Speaker 01

  Were you kind?

• 15:22Jessie Ware?

  Were you good cop or bad cop?

• 15:24Speaker 02

  I think I was a bad cop.

• 15:26Jessie Ware?

  I thought you'd be good. No, with that lovely smile.

• 15:30Speaker 02

  Strict, strict.

• 15:32Jessie Ware?

  You're strict.

• 15:33Speaker 02

  Strict.

• 15:33Jessie Ware?

  Oh god, now I'm frightened. Oh Jesus.

• 15:35Speaker 02

  Strict, strict about, you know, cleanliness and organisation.

• 15:40Jessie Ware?

  Okay.

• 15:40Speaker 02

  So those little skills that you teach them slowly.

• 15:43Jessie Ware?

  Was it tough love, basically?

• 15:45Speaker 02

  Yeah, kind of thing. You know, like, like, I'll make you an example.

• 15:48Jessie Ware?

  Okay.

• 15:48Speaker 02

  Like, the people come and the first thing they do is that you tell them, okay, cook whatever. So they take their onions and on the bench, what they do is just that they just start to peel the onions here and then they leave a bit of the onions, of the skin there. And so the idea was like, you know, you, you kind of, I always go in and say, you know, okay, oh look, I get a bowl, a big bowl. So everything you peel, you peel inside here. So your table is clean. And so those are little, little tips.

• 16:15Jessie Ware?

  Excuse me, Lenny, I use a bowl and I, uh, use, do compost. Thank you, Lenny. But we like to keep a clear. My grandma taught me that and you're actually obsessed with that. Okay, fair enough.

• 16:26Speaker 02

  But it's good, uh, you know, to be obsessed about organisation and cleanliness in the food usually comes out. Gives a good result.

• 16:34Jessie Ware?

  Did, did you, were you wowed by any of the dishes?

• 16:38Speaker 02

  Uh, yes, there was somebody who really surprised me a few times, in the positive and in the negative.

• 16:47Speaker 02

  But, you know, yeah, it was like, uh, it was, it was fun. It was good fun to do. It was really good fun to, to, to be with there and, you know, it's, everyone has proved something already in their lives and they achieve already something. That's why they're there, because they are celebrities in different, different fields.

• 17:08Speaker 02

  Public and also we had some sports people, which, you know.

• 17:12Jessie Ware?

  Competitive?

• 17:13Speaker 02

  Big, big, yes. Unbelievable.

• 17:16Jessie Ware?

  Food is fuel to sportsmen, I think. No, but the competition.

• 17:19Speaker 02

  It's also, it's also the great thing about it and, you know, the people that worked in entertainment. I find it so difficult to cook to the time.

• 17:28Jessie Ware?

  Ah, Jesus.

• 17:29Speaker 02

  Like the sportsmen, the sports people that.

• 17:32Jessie Ware?

  Oh, they were bang on time.

• 17:33Speaker 02

  They hit it on the time. So their life is all run by time. Well, the other people's all about creativity.

• 17:39Speaker 01

  Did you make any new best friends?

• 17:42Speaker 02

  I did, yeah, I did, kind of like, you know, we can't can't keep in touch at the moment, but I'm sure I'm gonna get in touch.

• 17:47Speaker 01

  Right, I'm going to interrupt you because you're a Michelin star chef. I'm doing rack of lamb. And I've seared it first and it's got a little crust on, which you can take off if you hate it. But how long would you put it? It says between five and fifteen minutes. It's already seared. So how long would you leave it in the oven?

• 18:09Speaker 02

  It depends what the crust is like, what is the crust?

• 18:11Speaker 01

  It's only breadcrumbs.

• 18:12Speaker 02

  Okay, breadcrumbs are herbs.

• 18:14Jessie Ware?

  And herbs.

• 18:15Speaker 01

  And herbs, yeah.

• 18:16Speaker 02

  And you put a bit of butter in it?

• 18:17Speaker 01

  Yeah, put all the butter in and everything.

• 18:19Speaker 02

  Butter in there.

• 18:20Speaker 01

  So. No, how long would you put it in the oven?

• 18:23Speaker 02

  No more than six or seven minutes. Definitely less than ten.

• 18:27Jessie Ware?

  And how long would you rest it for?

• 18:29Speaker 02

  That's the thing, resting is more important than actually cooking at this point.

• 18:33Jessie Ware?

  I'm stressed out for Lenny now. He's going in, he's going in.

• 18:38Speaker 02

  Yeah.

• 18:38Speaker 01

  What do you think?

• 18:39Speaker 02

  Yeah, I think, tell me that, can we push on it?

• 18:42Jessie Ware?

  Yeah. Oh, yeah, because he's a proper chef, he fingers it, yeah.

• 18:47Speaker 02

  Oh, yeah, that's eight or ten minutes, yeah.

• 18:49Speaker 01

  Eight or.

• 18:50Jessie Ware?

  Mum, maybe you finger it too, mum, so you can see what an eight or ten.

• 18:54Speaker 01

  I could see how.

• 18:54Speaker 02

  It's nice and soft.

• 18:56Jessie Ware?

  Okay, nice, okay.

• 18:58Speaker 02

  You put a bit of mustard on it as well.

• 19:00Speaker 01

  Mustard and then I did breadcrumbs with all different herbs. Let's see.

• 19:07Jessie Ware?

  Now, speaking of Italy, you grew up in northern Italy, can you take us back to the family? Dinner table and who was around that dinner table and what were you eating?

• 19:19Speaker 02

  So the the the family was a bit complex because what happened is this, they're like, you know, we obviously, my granddad built these restaurants with my uncle and so and all the family worked in this restaurant. So for us, Saturday, Sunday, Christmas, they were working days for everyone.

• 19:36Jessie Ware?

  And what was the rest, what kind of Italian food?

• 19:38Speaker 02

  Italian food and then he had like.

• 19:41Jessie Ware?

  Was it, was it trattoria, was it more?

• 19:43Speaker 02

  A little bit more elegant than trattoria. There's a new building on the lakes overlooking the lake and a restaurant. Which lake? It's called Lago di Comabio, which is seven lakes around like Como, Maggiore. Which lake was it? It's called Comabio. I've only been to Como. Yeah, Como is very close, about twenty kilometers. There is seven lakes in that area. Yeah. So it's one of the, it's one of the smallest one, you know. And so they built this, this hotel and had like a restaurant on the ground floor sort of thing. And then a banqueting room on the top, which had hundred and fifty, two hundred people could dine in there. And then there are ten rooms at the top. Right, okay. So it was an hotel and restaurant. Yeah. It was really, it was built in nineteen sixty-three, so when I was born, so. So you lived in this hotel?

• 20:28Speaker 02

  No, we didn't. We live in the village, but you know, my uncle and, and his wife and my cousin lived there, but we lived in the village. Yeah. But you know, from a very young age, we would all go there. But my uncle was from this sort of pastry. It was, it was a brother, one of the brother from this really great pastry in Gallerate, which is this sort of like place between us and Milan. You know, and so, so for us, Tuesday, when the restaurant was closed, was the day then everybody got together. Yeah. So on Tuesday, we wouldn't get the bus to come home because we'd arrive too late. So either my dad or, or somebody would come and pick us up from school. So we will be at one o'clock, bam, on the dot, we will be home.

• 21:11Speaker 02

  And it will be always, you know, both my granddad, both my grandmother, which they all leave until they were under hundreds, all of them. Crikey, what did they eat?

• 21:22Speaker 02

  Very little apparently when they were young, that's what I used to say all the time. That's why you live long. That's right. Eat less. Yeah. And, and so, and, and they, they will, and also sometimes the uncle from the pastry shop will join us. So it will always be a big, big table. And you know, obviously in the winter, there will be always this, this, you know, northern Italian food gives its best during the winter. With the polenta, the rabbits, my granddad used to raise rabbits, so we used to kill them and skin them and just cook them. You have to do that? I helped him, yeah, yeah, yeah. I think, you know, this is a very important thing because I guess them as as a kid, if you see doing that.

• 22:07Speaker 02

  You grow up with the kind of respect of the meat that you eat.

• 22:10Jessie Ware?

  Um.

• 22:11Speaker 02

  I think then the people then buys meat in packets in the supermarket, they feel such a distance and not responsible for it.

• 22:19Jessie Ware?

  Yeah.

• 22:20Speaker 02

  But you know, this is, you know, for them to throw away a piece of meat would be like nothing.

• 22:25Jessie Ware?

  She's still not.

• 22:26Speaker 02

  Somebody who raised something and killed it.

• 22:28Jessie Ware?

  Yeah.

• 22:28Speaker 02

  And cooked it, he will never throw it away.

• 22:31Jessie Ware?

  Do you still like rabbit?

• 22:32Speaker 02

  I love rabbit.

• 22:33Jessie Ware?

  Do you?

• 22:34Speaker 02

  One of my favorite dishes. I always had it on the menu during the winter.

• 22:37Jessie Ware?

  Did you?

• 22:38Speaker 02

  One of my signature dishes, locanda, yeah.

• 22:41Jessie Ware?

  I have to say, I had such a beautiful meal at Locanda Locatelli. Jesse can remember the exact thing. The angel hair pasta, was it with truffle and butter? It was like.

• 22:50Speaker 02

  Calolini.

• 22:51Jessie Ware?

  It was so comforting. I think I was pregnant with my first child. And we went and my friend took us there, Hemery Village, who was trying to, he was like, I'm gonna take you to my favorite sport and it just. It was, it was so delicious, so comforting, but also beautiful and elegant. But yeah, so I loved it so much.

• 23:11Speaker 02

  Well, we always tried to do something that was very much, we always felt that we wanted to see an Italian restaurant that had high quality. Because sometimes, you know, we we kind of think about Italians, oh yeah, it's more about, yeah, yeah, yeah. You know, the idea of of being welcoming and be a bit noisy, yeah, yeah, yeah. And and not so much on delivering the quality. We always thought that, you know, we want to do something that has a very high quality that reflects. My sort of career in the kitchen, but we want to have that family.

• 23:43Jessie Ware?

  It really felt.

• 23:44Speaker 02

  When somebody says, oh, that was a really delicious meal, but you know, it was like being at home. I think that was the, we always say, well, that's the best compliment.

• 23:52Jessie Ware?

  Which is your favorite pasta dish that you cook without even thinking? And that you just think, I fancy a bit of something nice tonight.

• 24:00Speaker 02

  But yeah, it's the spaghetti with tomato sauce.

• 24:02Jessie Ware?

  Yeah, and your tomato sauce is.

• 24:05Speaker 02

  Is, depends where I am, obviously when we are in Puglia, when we are in Italy, obviously will be like the tomato.

• 24:11Jessie Ware?

  Yeah, the fresh, fresh, yeah.

• 24:13Speaker 02

  Cooked them. Sometimes, like in this this time of the.

• 24:16Jessie Ware?

  Yeah.

• 24:16Speaker 02

  In this season, I've used cuore di buè, I wouldn't even cook it, I would just dice them, season them. Basil oil.

• 24:23Speaker 01

  And just put it on the pasta.

• 24:25Speaker 02

  And then just let them as you're going and then you add a little bit of your boiling water of the spaghetti as it goes. And then your spaghetti in it and that's it, just with.

• 24:33Speaker 01

  So you don't even make a sauce with onion or garlic or.

• 24:36Speaker 02

  No, no, no, no, just roll like that, like a salad.

• 24:39Speaker 01

  Yeah.

• 24:39Speaker 02

  And then you serve, by the time you serve it, it's warm and it's nice and you get that bit, you can put some olives or some anchovies in it or something like that.

• 24:45Speaker 01

  Delicious.

• 24:46Jessie Ware?

  Do you add any sugar?

• 24:50Speaker 02

  Okay, sugar.

• 24:51Speaker 01

  Oh, no. Oh, my god.

• 24:52Jessie Ware?

  Oh, gosh.

• 24:53Speaker 02

  It's a big.

• 24:53Jessie Ware?

  What have I done?

• 24:54Speaker 02

  It's a big thing about, no, you should, you shouldn't.

• 24:57Jessie Ware?

  Need to.

• 24:58Speaker 02

  People also says, oh, you you put sugar to take, get rid of the acidity.

• 25:03Speaker 01

  Hmm.

• 25:03Speaker 02

  No, it doesn't work like that, it doesn't get rid of acidity, it just becomes sweet, you don't get rid of the acidity, this is the same.

• 25:08Speaker 01

  Would you put sugar in? I've never put sugar in any of my sauce.

• 25:13Jessie Ware?

  Tiny amount in, but I mean, I'm not an Italian Michelin star chef, so what do I know?

• 25:18Speaker 02

  Depends as well, if you're making a tomato sauce straight from tomato, from fresh tomato.

• 25:22Jessie Ware?

  From the, you know, the muti.

• 25:25Speaker 02

  That's what you're using, muti.

• 25:26Jessie Ware?

  Yeah.

• 25:26Speaker 02

  I like that.

• 25:27Jessie Ware?

  Okay.

• 25:27Speaker 02

  I think it's really delicious, yeah.

• 25:29Jessie Ware?

  I also do the thing, and then you're gonna be like, why are you doing it? I cut half an onion, I cut half an onion and I like.

• 25:36Speaker 01

  Hmm? The Marcela Hassan, um, tomato sauce, you leave that, you put the infuse, you you put the onion in the tomato sauce, bring it to the boil. And then leave it for an hour or something.

• 25:49Jessie Ware?

  Oh, god.

• 25:50Speaker 01

  I would never do.

• 25:50Jessie Ware?

  You're like, why are you doing that?

• 25:51Speaker 01

  I tried to do it the other week. Well, I tried to do it the other week and I thought, I'm gonna try it, cause I'd seen someone on an Instagram do it. And I thought, I'm gonna have a go, but no, it's not for me.

• 26:04Jessie Ware?

  I.

• 26:04Speaker 02

  The quality of the tomato sauce is always based on the quality of the tomato that you get and the freshness and, you know.

• 26:10Jessie Ware?

  But so you said that it was fine that I was using those tins, so how, with that, you wouldn't add sugar with that one?

• 26:15Speaker 02

  No.

• 26:15Jessie Ware?

  Okay.

• 26:15Speaker 02

  No, because the, eh, like, ex- example, company like that, they'll pick the tomato, the the great thing about tomato in a tin, that sometimes it's better than than fresh tomato.

• 26:25Jessie Ware?

  Yeah.

• 26:25Speaker 02

  Because the fresh tomato, you don't know really what you got there, while with that, you know all the time that it's been picked at the right time of the year.

• 26:33Jessie Ware?

  Okay.

• 26:34Speaker 02

  One of the most important thing is. She's got all the written in there, then on the top or the bottom, there is always a printing with different numbers. So those are the day, the, the, the day of the, of the year, then they've been picked.

• 26:51Jessie Ware?

  Oh.

• 26:52Speaker 02

  Okay, so what you have to try to do is always to go to the hundred and fifty, hundred and forty, hundred and twenty. So if you had the hundred, it's, it's a series of numbers, the second number is, have you got it?

• 27:06Jessie Ware?

  Have you got it?

• 27:06Speaker 01

  No.

• 27:07Jessie Ware?

  Oh, this is so annoying, how annoying.

• 27:09Speaker 01

  Sorry.

• 27:09Speaker 02

  And so that tells you, so obviously you always try to get the one that they, they picked. End of spring, start of summer, because that's where you get the best.

• 27:17Speaker 01

  So is that the number of days?

• 27:19Speaker 02

  The day then it's been picked.

• 27:21Jessie Ware?

  So we're going for a hundred and fifty, hundred and.

• 27:23Speaker 02

  Hundred and twenty till hundred and fifty.

• 27:25Jessie Ware?

  This is such good intel.

• 27:26Speaker 02

  Yeah.

• 27:27Jessie Ware?

  Thank you, grazie. Um, okay, so, so rabbit round the dinner table was kind of. So your uncle would be bringing in some beautiful pastries.

• 27:37Speaker 02

  Pastry, yeah, big cake all the time.

• 27:39Jessie Ware?

  Would it ever be leftovers from the hotel? Or were there ever?

• 27:43Speaker 02

  There will be stuff like if they had a big banqueting on the Sunday with, with lasagna and there would be some leftover, they would be coming. But my grandmother used to be like kind of my grandmother, Vincentina, which is, you know, the, you know, I used to cook with her. That's the one, that's the first person I cooked with. And she used to be kind of proud and she didn't want to have too many other things coming. The pastry, okay, but for the rest you look after the whole thing.

• 28:06Jessie Ware?

  Okay.

• 28:07Speaker 02

  And you know, and they, they have like a really like, I don't know, have you ever heard about this like, it's like a stew of cabbage? And it's called cassola, it's cabbage and it's got pork in it. You use the nose, you use the ears, you use everything from the pig, everything was left over, the pig goes in there and it's delicious, you know. Yeah, delicious, yeah, and it always served with polenta, polenta.

• 28:29Jessie Ware?

  I've never really cooked with polenta because I, I really enjoy it, but I kind of don't feel confident with it. Cause I feel like I can make it too sloppy, do you know what I mean?

• 28:39Speaker 02

  Look, you know, a, a bag of polenta of half a kilo costs one pound twenty is really, is, is really.

• 28:44Jessie Ware?

  Affordable.

• 28:45Speaker 02

  Yeah, you can make a mistake.

• 28:46Jessie Ware?

  Okay, fine.

• 28:47Speaker 02

  And you know, let's say the. It is one of these ingredients has hundred lives because let's imagine then you you do them and it gets a little bit too heavy.

• 28:56Jessie Ware?

  Yeah.

• 28:56Speaker 02

  Too starchy.

• 28:57Jessie Ware?

  Yeah.

• 28:57Speaker 02

  So let it cool down, then you're gonna cut it, then you can start again. You can do a bechamel, you add some tomato, you can buy some cheese or things like that. You mix it again and then you bake it. It's fantastic.

• 29:08Jessie Ware?

  What do I have to touch now?

• 29:10Speaker 02

  What, what do you mean what you have to touch?

• 29:14Speaker 02

  It's still, no, it's still, it's still there, huh?

• 29:17Jessie Ware?

  So should I need that?

• 29:18Speaker 02

  Yeah, yeah, a few minutes more. How long has it been in? Ten minutes?

• 29:22Jessie Ware?

  Ten minutes. But we think longer.

• 29:24Speaker 02

  Yeah, like two, three minutes more.

• 29:25Jessie Ware?

  Okay.

• 29:26Speaker 02

  You don't want it rare, rare, rare, do you?

• 29:28Jessie Ware?

  No.

• 29:29Speaker 02

  No, okay.

• 29:29Jessie Ware?

  Okay. Um, I would love you to start thinking about your last supper.

• 29:35Speaker 02

  My last supper?

• 29:37Jessie Ware?

  You're gonna have your starter, your main, your dessert and your drink of choice.

• 29:42Speaker 02

  Okay. My starter would definitely be one of, I think I only created two or three recipes in my life. And so this is one of them, which is like a scallops.

• 29:51Jessie Ware?

  Yeah.

• 29:52Speaker 02

  With the saffron vinegar. And that's something that, you know.

• 29:56Jessie Ware?

  That's woken up my taste buds. Oh my god, that sounds amazing.

• 30:01Speaker 02

  And that was, we used to serve you as well with, we used to serve, I would love to be served with some, some celery puree. So celery puree and.

• 30:08Jessie Ware?

  Celery, celery puree, yeah.

• 30:11Speaker 02

  Yeah, that, that's a really, kind of like, I don't know, it has a fantastic taste and really make the sweetness of the scallops really blow up. So it's really, really delicious.

• 30:21Jessie Ware?

  Do you remember when you created that dish?

• 30:23Speaker 02

  After I come back from Paris.

• 30:25Jessie Ware?

  Okay.

• 30:26Speaker 02

  When I was in Paris, when I'm in Paris, I learned.

• 30:29Jessie Ware?

  When you were cooking in Paris, yeah.

• 30:30Speaker 02

  Cooked in Paris for three years and I worked in these two restaurants and in one of the restaurants, we used to do this gastric, which was like a reduction of sugar. Vinegar, wine, sometimes wine, sometimes not, but sometimes vinegar. And we used to use this fantastic, you know, vinegar that come, like it would be raspberry vinegar or things like that. And we'll make these really sweet things like that. And I don't know, I, I'll come, but one day when I was eating some, some grilled scallops like that. I thought about the flavor of the.

• 31:00Speaker 01

  Does anyone fancy a drake of wine?

• 31:02Speaker 02

  Yeah, lovely. And I I thought about the combination of the flavour. The flavour of saffron is very common to us northern Italian because Italians always eat risotto with saffron.

• 31:13Jessie Ware?

  Yes.

• 31:13Speaker 02

  So it's a thing and you know like, and then I don't know how I I got it and I tried and I used the technique of the gastric and I put it together. And it felt like, you know, this is British. There is no better scallops than scallops that come from Ireland or not of Scotland. They are the best scallops in the world, you know, they are. You don't get them anywhere else as big as that and beautiful. And so and and and the the combination of sort of my identity, what I learned in Paris and and the produce that was British, I felt it was just such a a good, good match.

• 31:50Jessie Ware?

  Okay, so we've got the starter. Main, are we gonna, are you gonna slip in a preemie? I feel like you're allowed because you're Italian.

• 31:57Speaker 02

  No, I think I I, you know, as a main, I want to have risotto.

• 32:00Jessie Ware?

  What risotto are we having?

• 32:02Speaker 02

  Since it's the last supper, must be with white truffle.

• 32:06Speaker 01

  Oh, my, I've never had that.

• 32:07Speaker 02

  So the tagliolini that you had, but on a risotto.

• 32:10Speaker 01

  Have you had that?

• 32:10Speaker 02

  Which you know.

• 32:11Jessie Ware?

  Well, that's why I had it his, but not risotto, but.

• 32:13Speaker 01

  Right, so is it salute?

• 32:15Speaker 02

  Salute.

• 32:16Jessie Ware?

  Salute.

• 32:16Speaker 02

  Alla salute.

• 32:17Speaker 01

  Salute, Jessie.

• 32:19Jessie Ware?

  So you're gonna have risotto?

• 32:22Speaker 02

  Yeah, so you enjoy the tagliolini, but the tagliolini are really good with with the tru- with the white truffle. The tagliolini and the pasta usually loses the heat quite fast, especially because you working with the batter sauce, so you cannot have it boiling, otherwise it's split, okay? While the risotto holds its heat so much. So as you grate in the truffle on top, the truffle touches it and kind of like, I don't know, it's not a very nice word to say, but it sweats out.

• 32:50Jessie Ware?

  Oh, yeah.

• 32:51Speaker 02

  The smell. So you're having like a double, double of the flavour that you will get if you have pasta with it.

• 32:58Jessie Ware?

  And then are you having any sides with that?

• 33:00Speaker 02

  Uh, no, no, side, this idea of, you know, when you eat in pasta, you eat in pasta. With the risotto, you have risotto. You don't eat pasta with other things.

• 33:09Jessie Ware?

  Okay, not even a salad? Are we not even having a salad?

• 33:12Speaker 02

  No.

• 33:13Jessie Ware?

  No? Okay, fine.

• 33:13Speaker 02

  No, the truffle.

• 33:14Jessie Ware?

  Okay, so this is very delicious and very specific.

• 33:19Jessie Ware?

  Now.

• 33:19Speaker 01

  I'm frightened.

• 33:20Jessie Ware?

  No, I am too for you. I feel like maybe Giorgio just needs to take over now, Mum.

• 33:25Speaker 01

  No, he doesn't.

• 33:26Jessie Ware?

  Do you need to just check it?

• 33:27Speaker 01

  I think it might need one more minute, actually.

• 33:29Speaker 02

  Yeah, it is soft, is it like, you know that?

• 33:33Jessie Ware?

  Just go and check, Giorgio, go and check, I feel.

• 33:35Speaker 01

  No, it's not soft.

• 33:36Speaker 02

  So if you put your fingers on your little.

• 33:38Speaker 01

  Yeah, I know what you mean.

• 33:39Jessie Ware?

  What am I doing? What are we supposed to?

• 33:41Speaker 01

  No, no, that's quite soft.

• 33:42Speaker 02

  So.

• 33:43Jessie Ware?

  What's it supposed to feel like?

• 33:44Speaker 02

  So that's that part of your finger, she gets harder as it gets harder as you as you change your fingers.

• 33:50Jessie Ware?

  Yeah.

• 33:50Speaker 02

  And so that's the cooking.

• 33:51Speaker 01

  I'm regretting doing this one.

• 33:53Jessie Ware?

  So your index finger is the cooking?

• 33:55Speaker 02

  Yes.

• 33:55Jessie Ware?

  That's how you want it to feel?

• 33:57Speaker 01

  It's your Mount of Venus.

• 33:58Speaker 02

  Mount of Venus, that's the right.

• 34:00Speaker 01

  That's what it's called, and it should be feel as soft as that.

• 34:02Speaker 02

  Yes, that's what it is.

• 34:03Jessie Ware?

  When it's cooked, right.

• 34:05Speaker 02

  As you're going along, it gets harder, and so this is well done, and this is rare.

• 34:09Speaker 01

  Jesus.

• 34:10Jessie Ware?

  I didn't know this!

• 34:11Speaker 01

  Which one's which one's well done?

• 34:13Jessie Ware?

  Okay, sorry, for people.

• 34:14Speaker 02

  The other one, the hardest one.

• 34:15Jessie Ware?

  Right, people.

• 34:16Speaker 02

  When you touch that, touch that, that.

• 34:18Jessie Ware?

  People that are listening to this, we are touching our thumb and our index finger.

• 34:24Speaker 02

  Yeah.

• 34:24Jessie Ware?

  And then if you play with the different fingers touching your thumb, you'll feel that little bit of flesh underneath your thumb that kind of sticks out.

• 34:31Speaker 02

  What is it called? Mount of Venus?

• 34:33Jessie Ware?

  Mount of Venus, Google it. So if I wanted a medium rare steak, would I go to middle?

• 34:38Speaker 02

  Yeah.

• 34:39Jessie Ware?

  Okay, middle finger.

• 34:40Speaker 01

  Am I to rest this for about a couple of minutes?

• 34:44Speaker 02

  That's a mistake that everybody makes with bake, when they bake piece of meat, and they never rest it.

• 34:50Jessie Ware?

  I'm gonna.

• 34:50Speaker 02

  Resting is as important as the cooking.

• 34:52Speaker 01

  Resting it, definitely.

• 34:54Jessie Ware?

  Get it out there.

• 34:55Speaker 01

  I'm about for a rest.

• 35:06Jessie Ware?

  So do you have a sweet tooth?

• 35:08Speaker 02

  Uh, I do, I do kind of like sweets, but I'm not crazy about it. Is that part of the kitchen, then I never show too much interest because it's so, you know, it's so about reasoning, it's all about precision and following the recipe.

• 35:24Jessie Ware?

  Yeah.

• 35:24Speaker 02

  I prefer cooks than cooks from the heart, cooks with their, so those guys usually they're not very good at pastry. I wasn't very good at pastry, and I, first job that I had at Zaffirano, I cut my wages.

• 35:38Speaker 02

  In order to employ a pastry chef than you did that. And from there on, I always had a pastry chef. Which I, you have a very good relationship because they need you as as much as you need them for the idea. But let them the execution, let the execution to them. And you know, it's, I don't know.

• 35:56Jessie Ware?

  So for your last supper, you've, after the scallops and the risotto, what are we having for pudding? Or is it cheese board?

• 36:05Speaker 02

  No, I mean, you know.

• 36:07Speaker 01

  What's your favourite Italian cheese, by the way?

• 36:10Speaker 02

  Uh, it's Castelmagno. Have you ever heard about it?

• 36:15Jessie Ware?

  Is it the one that's kind of quite soft?

• 36:18Speaker 02

  No, no, no, it's quite gritty.

• 36:20Speaker 01

  No, we've not come across that one.

• 36:22Speaker 02

  It's quite gritty. You you found it in England as well. There is, but it's very small production. It's only two valleys in Italy then produces.

• 36:29Jessie Ware?

  So pudding, are you not bothered about your pudding?

• 36:31Speaker 02

  I'm not bothered about pudding.

• 36:32Jessie Ware?

  This is not full enough for me, Giorgio. This is very, this is why you're slim and you look very young and your skin is well and you're gonna live till a hundred and twenty. Are you gonna be the first person to not have a dessert?

• 36:43Speaker 02

  No, no, I'll have a dessert, you know.

• 36:44Jessie Ware?

  I don't wanna put a gun to your head.

• 36:46Speaker 02

  But I know, I know that when we are at home, it's also like, you know, we have a bit of a problem because, you know, we have Margarita, our daughter. Me and Plaxi have a daughter, it's called Margarita, and she's been allergic to every nuts. Every type of, she's allergic to eggs. So for us, pastry is always been a bit of a no, no go area.

• 37:09Speaker 01

  Has it not got better as she's got older?

• 37:12Speaker 02

  No, it hasn't. She's still had no flak to that. So some stuff a bit better, some stuff. Now she's thirty now.

• 37:19Jessie Ware?

  Right, oh man, that's.

• 37:20Speaker 01

  Poor thing.

• 37:21Speaker 02

  No, she's endly, she's endly well and she's okay, you know, she's she's dealing with it. And, you know, she always travels around with her happy pack. So but that's why pastry, so for us, pastry at home is always, I do some ice cream. We have one of these small ice cream machines that we make ice cream in there.

• 37:37Jessie Ware?

  You make a lot of ice cream at home?

• 37:38Speaker 02

  Yeah, we'll make ice cream and sorbitz, a lot of sorbitz. And then, you know, for her, it's always tried to get it because she cannot eat fruit than. Is uncooked, so she can eat fruit when it's cooked. So all this dessert then they are based, so tartar tan.

• 37:54Jessie Ware?

  Yeah.

• 37:55Speaker 02

  Is which is obviously it's French. Italian chef cooks tartar tan, terrible. But you know, that's one of the, exactly, because you can do, you know, the the pastry is is without eggs and so so we can manage that. So but otherwise, you know, it's, I mean, I I love fruit based desserts. And and souffle, souffle is one of the thing that.

• 38:17Jessie Ware?

  Oh, I love.

• 38:17Speaker 02

  If I can, but you know, I can't cook a souffle at all.

• 38:19Jessie Ware?

  You don't, you don't have to cook it, this, you don't have to cook your own dinner, by the way.

• 38:23Speaker 02

  Yeah, I like, I think then.

• 38:25Jessie Ware?

  But you would want to.

• 38:26Speaker 02

  Pistachio souffle with the chocolate ice cream.

• 38:29Jessie Ware?

  Oh, my god.

• 38:30Speaker 02

  Sticking at the end, or a chocolate souffle with a pistachio ice cream.

• 38:34Jessie Ware?

  What's your favourite ice cream flavour?

• 38:37Speaker 02

  Pistachio.

• 38:37Jessie Ware?

  Pistachio, it is the best thing.

• 38:39Speaker 02

  Yeah, the bront pistachio ice cream is just amazing.

• 38:42Jessie Ware?

  Where do you get that?

• 38:43Speaker 02

  Well, you get a paste.

• 38:45Jessie Ware?

  You buy pistachio paste, yeah.

• 38:47Speaker 02

  This pistachio paste and it's extremely expensive, but you really you really need a a tin of like a for the machine, you need like a half of a spoon, like forty five.

• 38:57Jessie Ware?

  Do you have a home in Italy?

• 38:59Speaker 02

  Yeah, I have a home, I have, yeah, I have a home in Italy where my mom still lives.

• 39:03Jessie Ware?

  Oh, wow.

• 39:04Speaker 02

  So in northern Italy.

• 39:05Jessie Ware?

  Yeah.

• 39:05Speaker 02

  And I have a home that me and my wife bought in Puglia.

• 39:09Jessie Ware?

  Yeah, everyone says it's sad.

• 39:10Speaker 02

  Because Claxey doesn't like northern Italy, she only likes southern Italy.

• 39:13Jessie Ware?

  She likes a bit of warmth.

• 39:15Speaker 02

  Yeah, I guess so. I think, you know, she feels then like, you know, northern Italy, where I was born and raised is a bit like Germany, so I think, you know, everything is. Or Switzerland kind of thing, you know.

• 39:24Jessie Ware?

  If I I, because we always go to Greece every year, but I am, I really want to get to know Italy better. So if you were going to recommend for food, where would you suggest to go on a holiday in Italy?

• 39:38Speaker 02

  First of all, it's important the season.

• 39:41Jessie Ware?

  Uh huh, okay.

• 39:41Speaker 02

  Where to go.

• 39:42Jessie Ware?

  Let's go s- spring or summer?

• 39:44Speaker 02

  Spring.

• 39:44Jessie Ware?

  Okay.

• 39:45Speaker 02

  Definitely spring, definitely spring, definitely around Easter.

• 39:49Jessie Ware?

  Okay.

• 39:50Speaker 02

  You will be blown away by Easter.

• 39:51Jessie Ware?

  Really?

• 39:52Speaker 02

  And I mean, for me, Sicily would be the best because you guaranteed to have very good weather at that time of the year. And also you will see something that you've never seen, because you know. While Christmas has become Americanized, you know, we all be we all become Father Christmas of England. Christmas was a different thing, you know, a long time ago. Easter has kept this unbelievable quality because it's really it's it's not about exchanging presents. Yeah, they give you a chocolate eggs, but that's it, you know, it's not it's not commercialized as much. But it's really has still a very high religious value. And you can see these things happening in Sisi is amazing.

• 40:32Jessie Ware?

  Do they do like processions?

• 40:34Speaker 02

  Everywhere.

• 40:34Jessie Ware?

  Yeah.

• 40:35Speaker 02

  I mean, there is this place, it's called Modica.

• 40:37Jessie Ware?

  Modica.

• 40:38Speaker 02

  Modica and the city is is cut, the city, the vi- the fat village is cut in half by the river. People lives in this side and on this side and then at the top they have this church. And so then from the morning, from Easter morning, the Madonna is they carry the Madonna with the band on one side. And they all chasing each other. And then when it comes twelve o'clock, the city is empty and there is only the band and these people and everybody is behind the things looking out the window. And then when they get to twelve o'clock, they get to the central square and suddenly thousands of people arrives. And they get close to it and then everybody says vaza vaza, which means kiss. Vaza vaza vaza vaza vaza.

• 41:23Speaker 02

  And when they lift up the thing and when the Madonna touches the Christ, they underneath this sort of thing that they carry. Is all these birds, all these doves, and they all have like something attached to their feet. And they let them out and they all fly out and wherever they go, that tells them, I mean, obviously it's not true, but it tells them what it's gonna be like. Because you see it's like spring is coming and so the new season is coming. And so that's a a very felt things from there.

• 41:56Jessie Ware?

  It sounds magical. I would like to know, I mean, you know, you are.

• 41:59Speaker 01

  I've got a burning question.

• 42:00Jessie Ware?

  Okay, sorry, go.

• 42:01Speaker 01

  Right, Greece says they've got the best olive oil. Spain will say they've got the best olive oil. Italy definitely say they've got the best olive oil.

• 42:08Jessie Ware?

  Who's got the best olive?

• 42:09Speaker 01

  Who's got the best olive oil?

• 42:12Speaker 02

  But Italians are the one who are managing to charge more money for it.

• 42:16Jessie Ware?

  Oh, so.

• 42:16Speaker 02

  But like, you know, it it it depends, you know. Obviously, the Italians have kind of like worked out a way to produce the olive oil very fast as soon as they pick the olive. Like, and and that makes the olive oil of a higher quality.

• 42:34Jessie Ware?

  Okay.

• 42:34Speaker 02

  But, you know, again, you know, I mean, the the biggest amount of olive oil is produced by Spain.

• 42:39Jessie Ware?

  Yeah.

• 42:40Speaker 02

  Spain is the biggest producer. And, you know, like, I've been to Greece and they are the

• 42:47Jessie Ware?

  Gorgeous.

• 42:48Speaker 02

  They do it. It's like, they let them fall down. They let they let the olive fall, you know.

• 42:54Jessie Ware?

  Oh, they wait till November. Yeah, they shake the tree.

• 42:56Speaker 02

  That's really like, you know, no, you have to, you know, like in Sicily, when you we pick the olive oil, the olive oil that I brought you, that is made in Sicily. And, you know, you you have a a a comb that you put the olive down. The olives are really green. They're really at the best. And, you know, it's it's the quality of the olive, the season counts a lot, the quality of the olive counts a lot, but also the process of making it. And fast as you can make it, better it is. Once upon a time, you know, the front oil would be one front oil. Front oil is where they press the oil, no? So the front oil will be very, uh, sparse. Now there is this small front oil than they are placed all over. So I know then our olive oil gets making four hours, four to six hours from the picking.

• 43:41Speaker 02

  So.

• 43:42Jessie Ware?

  Wow.

• 43:42Speaker 02

  From four four hours after you have picked the olive, you have the olive.

• 43:47Jessie Ware?

  This is so interesting. So almost the faster, you're saying the faster it is made, the better it is.

• 43:53Speaker 02

  Yeah.

• 43:54Jessie Ware?

  And I guess with other things, you could be like time and care and effort and didn't know. It's like, get it in, make it, that's the best. It's interesting. I never really thought.

• 44:01Speaker 01

  I do like our olive oil.

• 44:03Speaker 02

  Also like.

• 44:03Jessie Ware?

  It's good, yeah.

• 44:04Speaker 02

  Lebanese makes fantastic olive oil.

• 44:06Jessie Ware?

  Really?

• 44:07Speaker 02

  Yeah, all all the basing of the Mediterranean is made. It's just the problem is always there. Then again, they're still. And, you know, lately, a lot of a lot of people have gone down there and tried to really make sure that they they they do this process very fast. I mean, the the difference in colour and quality and also nutritional value. You know, the polyphenol still alive, so the green olives is there.

• 44:30Jessie Ware?

  So where did you get?

• 44:31Speaker 02

  Which one is the best olive oil? There is no best olive oil because it depends what you're cooking. If I'm cooking some grilled fish, then I would use some olive oil that come from northern Italy, from Lago di Garda.

• 44:42Jessie Ware?

  Oh my god.

• 44:42Speaker 02

  Or from Liguria, which is, you know, old Tajaska olive, which is.

• 44:47Jessie Ware?

  Plaxi, do you get a say at all in what, like, you eat at night and how, which olive oil you get?

• 44:54Speaker 01

  I always eat the olive oil that comes from Locatelli.

• 44:57Jessie Ware?

  Oh, there we go. Very good. She says, yeah, olive oil is from Locatelli that she said herself. Good, very good. I wanna know what you've eaten today.

• 45:06Speaker 02

  Today?

• 45:07Jessie Ware?

  Yeah.

• 45:07Speaker 02

  Nothing.

• 45:08Jessie Ware?

  Oh my god.

• 45:09Speaker 02

  I had breakfast.

• 45:10Jessie Ware?

  Have a potato and pop one in your gob now.

• 45:13Speaker 01

  No, I'm going to start cutting the ends up.

• 45:14Jessie Ware?

  Can we eat this damn lamb?

• 45:16Speaker 01

  I'm gonna start cutting the ends up, yeah, and then we'll go into.

• 45:19Jessie Ware?

  You've eaten nothing all day?

• 45:20Speaker 02

  No, I had a really good breakfast.

• 45:22Jessie Ware?

  What did you have?

• 45:23Speaker 02

  I had like my favourite thing, which is yoghurt with a grated apple, blueberries and different nuts, different type of nuts.

• 45:32Jessie Ware?

  What, granola or just different raw nuts?

• 45:34Speaker 02

  No, no, no, just no, no, no granola, no, no sugar in the morning. I think that's quite important.

• 45:38Jessie Ware?

  Oh, really? Yeah.

• 45:39Speaker 02

  Yeah, no sugar in the morning because, you know, I had too many years with like, it was a ten espresso and with three spoon of sugar in it and so that.

• 45:47Speaker 01

  I'm just gonna cut it here and then I'm just going to.

• 45:50Speaker 02

  Should I help you?

• 45:51Jessie Ware?

  Yes.

• 45:52Speaker 02

  Okay.

• 45:52Speaker 01

  Um, but I think cut the ends off and I'll put the other back in.

• 45:56Speaker 02

  Let's have a look.

• 45:57Speaker 01

  Just do the ends anyway.

• 46:00Speaker 01

  Right, you get your guests working.

• 46:02Jessie Ware?

  It looks amazing. I I've got too many.

• 46:05Speaker 01

  Right, let me, all right, then you put two on there and I'm putting these back in. And we can have more in a minute.

• 46:12Jessie Ware?

  Georgia, can I serve you some of this?

• 46:15Speaker 01

  Yeah, I'm not going on Celebrity MasterChef, clearly.

• 46:19Jessie Ware?

  Not doing bloody lamb.

• 46:20Speaker 01

  Not getting the gig.

• 46:22Jessie Ware?

  Yes, please. Thank you.

• 46:23Speaker 01

  I don't understand this because I've done this before and I'm.

• 46:26Jessie Ware?

  I think your, I think your oven's bucked.

• 46:28Speaker 01

  No, it isn't, John. It's so hot.

• 46:30Speaker 02

  I think the last time you seared it a little bit more.

• 46:34Speaker 01

  Maybe.

• 46:35Speaker 02

  Because you see, like, if if you seared it a little bit more, then it would be like a sign that.

• 46:39Speaker 01

  That's enough, thanks.

• 46:40Jessie Ware?

  You didn't sear it enough.

• 46:41Speaker 02

  Yeah, you didn't sear it enough.

• 46:43Speaker 01

  There's a spoon. Did you find the spoon?

• 46:45Speaker 02

  Thank you. Fantastic.

• 46:47Jessie Ware?

  All right.

• 46:48Speaker 02

  Let's have a taste.

• 46:50Jessie Ware?

  Okay, let's deliver a celebrity MasterChef judge note.

• 46:55Speaker 01

  Tastes gorgeous.

• 46:56Speaker 02

  Mmm. Crust is nice, really crispy.

• 47:00Speaker 01

  Good.

• 47:01Speaker 02

  It is rare, but it's warm all the way through, so it's not.

• 47:04Speaker 01

  Yeah, it's not the end of the world.

• 47:06Speaker 02

  Yeah.

• 47:07Jessie Ware?

  It's really tasty, Mum.

• 47:08Speaker 02

  Yeah, it really is.

• 47:11Jessie Ware?

  That crust is lovely.

• 47:12Speaker 01

  Do you like it?

• 47:13Jessie Ware?

  Really do.

• 47:15Speaker 02

  What do you have to do, I think, next time?

• 47:17Speaker 01

  Yeah, stir it longer.

• 47:19Speaker 02

  No, yeah, stir it a little bit longer, put a little bit more butter into that, those really sticks a little bit more when you mix it together. And those potatoes are delicious, I love them.

• 47:29Speaker 01

  Jersey oil.

• 47:32Speaker 01

  With some asparagus.

• 47:34Speaker 02

  Yeah, I do remember when there was such a celebration when I worked, when I come to England to work, my first job was at Savoy. And so you get educated on great British classic, grouse on the six, was that the twelve, the glorious twelve? And one of the thing that was, when the Jersey Royal would arrive and then we would cook them steam and it was just such a great thing.

• 47:59Speaker 01

  Where do you get your truffle from?

• 48:02Speaker 02

  I get my truffle, at the moment, so, white or black truffle, because we're talking about.

• 48:07Speaker 01

  Black truffle.

• 48:08Speaker 02

  Black truffle, I get it from near Norcia, in this place called Saint Peter Alpetti, and here, between Norcia and Assisi, so Umbria. This place is a beautiful, Saint Peter Alpetti, it's like, it's on the way, you know, Saint Francis from Assisi.

• 48:24Speaker 01

  Yeah.

• 48:25Speaker 02

  To walk to Rome, he walk, for time, he walk to Rome. And in Saint Peter Alpetti is where he spent the first night after walking thirty-five or forty kilometres from there. And it's just a magic, magic place, and the truffle is delicious.

• 48:40Jessie Ware?

  Can I ask, where are some of your favourite spots in the UK or London, I know you live in London?

• 48:49Jessie Ware?

  That you would go and have a guaranteed fabulous meal.

• 48:52Speaker 02

  I'm I'm really local. I love the idea that. You just get out the house and walk.

• 48:59Jessie Ware?

  Yeah.

• 48:59Speaker 02

  To a restaurant that you have a nice meal.

• 49:01Jessie Ware?

  Mm hmm.

• 49:02Speaker 02

  And then you walk home. I love that. When you start to have to have a car and a car and these and that. It start to be a a a less of a natural sort of idea for me. So I love this place in North London and it's called The Perakee. It's a the pub in Kentish Town.

• 49:20Jessie Ware?

  Right.

• 49:21Speaker 02

  And there is a very talented young chef there, uh which his name is.

• 49:27Speaker 01

  Ben Allen.

• 49:29Speaker 02

  Ben Allen. That's fantastic. Thank you. It's Ben Allen. And he's a and he cooks a lot, a lot of it. He cooks on fire. So yeah, it's a very small kitchen with very little sort of, yeah, three live fires or one grill. And like a jasper and and and another sort of.

• 49:49Jessie Ware?

  Yeah.

• 49:50Speaker 02

  Different grills, so two different grills.

• 49:52Jessie Ware?

  Mm hmm.

• 49:52Speaker 02

  And a lot of the stuff come from there and it's delicious what he makes is. I always have, I never had a bad meal in the last two or three years that we've been there. You go there, it's a pub. You know.

• 50:05Speaker 01

  Darling, help yourself.

• 50:06Speaker 02

  What's what's what's upon the time you used to be able to get a table. Now it's almost impossible unless you book.

• 50:13Jessie Ware?

  This is really nice though, Mum. It's really lovely and light and fresh.

• 50:18Speaker 01

  You know, I like it to go well.

• 50:19Speaker 02

  Well, he goes well. Look, really nice, really flavoursome. But your crust as well is very nice. It really does makes a difference.

• 50:27Speaker 01

  You're very sweet.

• 50:30Jessie Ware?

  What was the last exciting thing that you tried that wasn't a beating heart of a rattlesnake?

• 50:37Speaker 02

  Oh, you heard about that?

• 50:38Jessie Ware?

  Yeah. Yeah. Was it delicious?

• 50:42Speaker 02

  It was delicious, yeah. It was incredible and it pours in your mouth.

• 50:48Jessie Ware?

  Where were you?

• 50:49Speaker 02

  Thailand.

• 50:51Speaker 01

  Crikey, I'm not eating that when we go.

• 50:55Speaker 01

  Did you pay for it or they paid you?

• 50:57Jessie Ware?

  Did it come with sauce or was it?

• 50:59Speaker 02

  No, no, it just comes out, you know. Think I saw it, I saw somebody else eating it in some kind of video somewhere and I thought that's what I wanted.

• 51:08Jessie Ware?

  Anthony Bourdain moment.

• 51:10Speaker 02

  I think that's where I saw it the first time, no.

• 51:12Jessie Ware?

  Probably.

• 51:13Speaker 02

  No.

• 51:14Jessie Ware?

  See, I'm going for his like dirty martini recommendation in Bali, I'm not going for the rattlesnake, but you know, never say never. What is a nostalgic taste that can transport you back somewhere?

• 51:26Speaker 02

  Definitely, you know, it's like, there is few pastas that they like, they're just so ingrained, it's like, like gnocchi with ragu sauce is something that, you know, is my grandmother used to cook and, and I love the fact that she used to cook it for my granddad at 12 o'clock and then she will keep them there in the sauce for us to come home from school at one and then when we come back she'll refry them and so they become a little bit crispy and

• 51:55Speaker 01

  Mmm, delicious.

• 51:56Speaker 02

  And so that was really like, well, it's one of those things that like when, when we do the gnocchi and when we do them, you know, I really feel like I'm, I'm, I'm still there in that, I remember that kitchen, I remember that table that was red and I remember the knives and she used to cut them and I remember those things, so, so vivid.

• 52:16Speaker 01

  How, how, was she old when she died?

• 52:19Speaker 02

  Yeah, she was 100.

• 52:21Speaker 01

  You see?

• 52:21Speaker 02

  I had two grandmothers, one she dies and she's 100 and the other 103.

• 52:26Speaker 01

  Wow. Crikey, you've got, you're gonna make old bones.

• 52:29Speaker 02

  Let's hope so.

• 52:30Jessie Ware?

  That is, yeah, that is old.

• 52:31Speaker 01

  100 and 103?

• 52:34Speaker 02

  Yeah, they haven't done much in their life, you know, it's not like.

• 52:37Jessie Ware?

  Yeah, you probably, you probably had too much stress.

• 52:39Speaker 02

  They're living their life.

• 52:40Speaker 01

  Making gnocchi was the most stressful thing, okay.

• 52:43Speaker 02

  Making sure that everything was ready by 12 o'clock, because my granddad would want to have lunch at 12 o'clock, no one minute late, no one minute before.

• 52:50Speaker 01

  So how much time do you spend at the restaurant?

• 52:53Speaker 02

  At the moment, you know, we close Lokanda.

• 52:55Speaker 01

  Yeah, I know, but you've.

• 52:57Jessie Ware?

  They're in the National Gallery.

• 52:58Speaker 02

  Yeah, with National Gallery.

• 52:59Speaker 01

  So is it open in the evening?

• 53:00Speaker 02

  No, only on Friday and Saturday and only till 10.30.

• 53:05Jessie Ware?

  That's nice. Not too antisocial.

• 53:08Speaker 01

  So then you go clubbing afterwards in Soho.

• 53:12Speaker 02

  I think that the club in town, the club in years are gone.

• 53:15Speaker 01

  I remember Riccione, I used to go to Riccione.

• 53:18Speaker 02

  You go to Riccione, the club, no.

• 53:20Speaker 01

  Whisky Agogo.

• 53:21Speaker 02

  Really?

• 53:23Speaker 01

  It was the best place, me and Aunty Susan, used to go clubbing at Whisky. Or the Batcaverna, there was another place called the Batcaverna and Whisky Agogo.

• 53:31Speaker 02

  The famous those men, because the Romagnoli are the studs.

• 53:35Speaker 01

  Oh, there were a lot of gorgeous Italian studs on Vespers.

• 53:39Speaker 02

  On Vespers, and they all, they all spend, they all spend nine months of the year up on their villages. And then suddenly the three months, when, when all the tourists come, you can see them coming down the mountain.

• 53:52Speaker 01

  On their Vespers, yeah.

• 53:53Speaker 02

  On their Vespers. And you know what their intention is, you know what they come down for.

• 53:57Speaker 01

  Meet a cute girl, yeah.

• 54:00Jessie Ware?

  Um, are you ready, are you ready for some pudding?

• 54:04Speaker 02

  I would love some pudding.

• 54:05Jessie Ware?

  Okay, right, come, let me get this.

• 54:08Speaker 02

  Oh my god.

• 54:09Jessie Ware?

  This looks so pretty, Mum.

• 54:10Speaker 02

  Oh, that is the kind of dessert that I like.

• 54:12Speaker 01

  Okay, good. So it's a pavlova with pistachio and cream. And then just strawberries and fruit, and I bought, because you're a Michelin star chef, I put, pushed the boat out.

• 54:24Speaker 02

  A bit of flowers.

• 54:25Speaker 01

  Flowers. Edible ones.

• 54:28Speaker 02

  Edible flowers.

• 54:30Speaker 01

  Would you like a little, do you want to help yourself?

• 54:32Speaker 02

  No, no, I'll have, I'll have as much as you, as you think that I deserve.

• 54:35Speaker 01

  I think you deserve a big piece after the raw, the raw thing.

• 54:39Speaker 02

  No, it wasn't raw, it was delicious. Look, we ate it all, there was only bone left.

• 54:45Speaker 01

  Right, let's see if this works.

• 54:48Jessie Ware?

  That looks gorgeous, Mum. You are good at a pavlova, Mum, I have to say.

• 54:53Speaker 02

  Yeah.

• 54:53Speaker 01

  Oh, and it's got some, some pistachio on it as well.

• 54:57Speaker 02

  Thank you.

• 55:00Speaker 02

  Yeah, I love that.

• 55:01Speaker 01

  Yeah, it's nice.

• 55:02Jessie Ware?

  This is great.

• 55:03Speaker 02

  Hmm.

• 55:05Jessie Ware?

  This was suggested to my mum on a sun lounger on Thursday. She was gonna do a different pudding for you. And this lovely lady said.

• 55:14Speaker 02

  My god, it's such a long time you've been thinking about what to cook for me.

• 55:18Speaker 01

  Yeah, of course, I've been thinking about you all week.

• 55:20Speaker 02

  Thank you.

• 55:21Speaker 01

  I was going to do raspberry tiramisu.

• 55:23Speaker 02

  Hmm.

• 55:24Speaker 01

  But it might have offended you.

• 55:26Jessie Ware?

  This isn't, yeah, I think this was, this is delicious, mum.

• 55:29Speaker 01

  Do you like it?

• 55:30Jessie Ware?

  Mmm.

• 55:30Speaker 02

  Yeah.

• 55:32Jessie Ware?

  Oh my god.

• 55:33Speaker 01

  But pistachio is wonderful.

• 55:35Speaker 02

  Yeah, pistachio is one of those perfect nuts, isn't it? And it's also so healthy for you.

• 55:42Jessie Ware?

  This is top five.

• 55:44Speaker 01

  Okay.

• 55:45Speaker 02

  It really is. Presentation is fantastic, flavour is brilliant.

• 55:49Speaker 01

  I'm slightly over the top, but I don't care.

• 55:52Jessie Ware?

  I like it.

• 55:53Speaker 02

  Yeah, you could be a little bit more conservative with the flour.

• 55:56Speaker 01

  I could.

• 55:56Speaker 02

  You bought them and you just stuck them all in.

• 55:58Speaker 01

  I bought them, I thought, I'm not.

• 56:00Speaker 02

  I'm not using it tomorrow, here they go today.

• 56:03Speaker 01

  How did you know?

• 56:05Speaker 01

  And they were three pounds.

• 56:07Jessie Ware?

  Mum!

• 56:09Speaker 01

  I'm not gonna leave them in the bloody fridge and not eat them. Do you like football, Giorgio?

• 56:16Speaker 02

  Can, no, I prefer motorbikes.

• 56:18Speaker 01

  Cause you're not, oh, okay. So who's the famous Italian, Alfandia, obviously?

• 56:23Speaker 02

  No, there's the guys called Valentino Rossi.

• 56:25Speaker 01

  Rossi, oh my god, he was so handsome.

• 56:28Speaker 02

  Hmm.

• 56:29Speaker 01

  Gorgeous.

• 56:29Jessie Ware?

  What was he, on a motorbike?

• 56:30Speaker 01

  He was a motorbiker, yeah, but Valentino, such a great name.

• 56:35Jessie Ware?

  And he was handsome.

• 56:36Speaker 01

  Very, so handsome.

• 56:38Speaker 02

  And he was nine time world champion.

• 56:40Speaker 01

  Yeah.

• 56:41Speaker 02

  Nine times.

• 56:41Speaker 01

  So do you get your leathers on and you go motorbiking?

• 56:44Speaker 02

  No anymore, no, I'm not allowed, between insurance and this and that.

• 56:49Speaker 01

  Yeah, I understand that. Not even a Vespa when you're down in Puglia.

• 56:54Speaker 02

  When I'm in Puglia, I have a Vespa and I'm allowed to drive around, to go in the morning for shopping and things like that. It's not like motorbike.

• 57:00Speaker 01

  No, it's not like a motorbike, I'm sorry.

• 57:02Speaker 02

  But it's the best thing to get Plaxi on the back and go for a little swim with the Vespa. It's just the best, it's fantastic, is it?

• 57:09Speaker 01

  Yeah.

• 57:10Speaker 02

  And sometimes you go, oh, it's so dangerous, it's so dangerous, but.

• 57:13Speaker 01

  It's so fun.

• 57:14Speaker 02

  Going up and down the stairs is very dangerous as well.

• 57:17Jessie Ware?

  It's rom- it does feel romantic, doesn't it?

• 57:20Speaker 01

  Yeah.

• 57:20Speaker 02

  It feels, it feels very special in Italy to, to drive a Vespa with your girlfriend.

• 57:25Speaker 01

  Absolutely. I was the girl that always wanted to be on the back, definitely.

• 57:30Jessie Ware?

  I'm sure you were, Lenny.

• 57:32Speaker 01

  I was, darling.

• 57:33Jessie Ware?

  Giorgio Locatelli, you've been such a fantastic guest. I do feel like after Celebrity MasterChef comes out, which we're so excited that you are, you're, no doubt you will be a fantastic judge. If the, the rack of lamb is anything to go by, but I really do think you need to do a travelogue, like you need to do a travel series. On a motorbike.

• 57:55Speaker 01

  We won't tell anyone. We'll get special insurance.

• 57:58Speaker 02

  Yeah, we must get a special insurance.

• 58:00Jessie Ware?

  But thank you so much, Giorgio. Do it, Lenny.

• 58:03Speaker 01

  Oh my god, I'll be there.

• 58:06Jessie Ware?

  You could be in that little one on the side.

• 58:08Speaker 01

  I'll get in the side car.

• 58:11Speaker 01

  If I can move my hip to get in.

• 58:13Speaker 02

  No, after you have your hip, I think you can get on the back as well, no worry.

• 58:17Speaker 01

  Yeah, I can't get my leg up at the moment, yeah.

• 58:20Jessie Ware?

  But thank you so, so much.

• 58:21Speaker 02

  Well, thank you for inviting me for dinner. Usually chef never gets invited for dinner.

• 58:26Jessie Ware?

  No, no.

• 58:26Speaker 01

  I know, I know.

• 58:29Speaker 01

  Raw meat.

• 58:31Jessie Ware?

  But thank you, best of luck with MasterChef.

• 58:34Speaker 02

  Thank you very much.

• 58:35Jessie Ware?

  Mum, that was so good.

• 58:36Speaker 01

  It was such a pleasure.

• 58:37Speaker 02

  To open your house and let people in is always a very, you know, not many people does it, so thank you for, it's a great honour to be here.

• 58:44Jessie Ware?

  No, oh, thank you.

• 59:00Jessie Ware?

  Giorgio Locatelli is suave, kind, cool.

• 59:04Speaker 01

  Handsome.

• 59:05Jessie Ware?

  Yeah, as you told his wife when they left.

• 59:09Speaker 01

  He's so handsome.

• 59:10Jessie Ware?

  He was so lovely.

• 59:11Speaker 01

  Gorgeous man.

• 59:12Jessie Ware?

  I loved hearing.

• 59:13Speaker 01

  He reminds me a lot of Anthony Bourdain.

• 59:15Jessie Ware?

  Oh, did you know Anthony?

• 59:17Speaker 01

  No, but the way he looked, he's kind of, he was just so...

• 59:21Jessie Ware?

  Oh, he was great.

• 59:22Speaker 01

  He was such a lovely man.

• 59:23Jessie Ware?

  What a guy. Just loved hearing him talk about the history of food and the passion he has. And...

• 59:33Speaker 01

  But he's been brought up.

• 59:35Jessie Ware?

  Oh, I...

• 59:35Speaker 01

  The food's been like his life all the way through.

• 59:38Jessie Ware?

  Loved every second of that.

• 59:39Speaker 01

  Jessie, we need his recipe book to live to 101 and 102, 103.

• 59:43Jessie Ware?

  I, um, we need to not do five podcasts in a week. I think then we won't be able to live. Um, no, Giorgio Locatelli, you're amazing. We can't wait to see you as the judge on Celebrity MasterChef.

• 59:55Speaker 01

  He's going to be...

• 59:56Jessie Ware?

  With Grayson.

• 59:56Speaker 01

  I think he can be, I'm sure he's kind.

• 59:59Jessie Ware?

  If that's, I mean, I felt like he was being firm with you, but there was still kindness.

• 1:00:03Speaker 01

  Firm, he was too firm about the firmness of the...

• 1:00:05Jessie Ware?

  Well, also, yeah, I don't know. Well, I think your oven's not working.

• 1:00:09Speaker 01

  It was working.

• 1:00:10Jessie Ware?

  Because that took 40 minutes as opposed to five.

• 1:00:15Speaker 01

  I underseared it.

• 1:00:17Jessie Ware?

  Mum, that pudding, everyone should do this summer.

• 1:00:22Speaker 01

  It's the best pudding I've ever made.

• 1:00:23Jessie Ware?

  Victoria.

• 1:00:24Speaker 01

  Thank you, Victoria.

• 1:00:25Jessie Ware?

  Victoria, you are amazing.

• 1:00:27Speaker 01

  You've changed my life.

• 1:00:29Jessie Ware?

  Because that has just been gifted to the Table Mummers community as the perfect summer party pudding. Well, maybe we could put the recipe up on the old notes or something.

• 1:00:39Speaker 01

  It's slightly sad he knew I'd overdone it with the flowers, but he knew exactly why I did it. I didn't want to leave the rest of it in the fridge. They were going to die and they looked so pretty.

• 1:00:48Jessie Ware?

  It looked fab. It was...

• 1:00:49Speaker 01

  Did look great.

• 1:00:50Jessie Ware?

  It's expressive and generous and, um, I loved it. Um, thank you to Giorgio Locatelli. Thanks, Mum, for cooking.

• 1:00:57Speaker 01

  Pleasure.

• 1:00:58Jessie Ware?

  I'll be on the next one.

• 1:00:59Speaker 01

  Okay.

• 1:00:59Jessie Ware?

  And we'll see you next week for more Table Mamas.

• 1:01:16Speaker 03

  I've got big news. I switched to Verizon and got the new iPhone 18 Pro. Shh. I can keep my old phone. And I also get the latest iPhone every year. Shh. Anything else? Verizon let me choose Apple Watch Series 12 or iPad on them. Everybody, listen up. Shh. Switch to Verizon and get the new iPhone 18 Pro now. No trade-in needed. And the latest iPhone every year with Simplicity Plan. Plus, choose Apple Watch Series 12 or iPad on us. Simplicity Plan with Simplicity Pro required. Plan and device payment purchase are separate agreements with separate terms. Service plan for Watch or iPad required. Additional terms apply for all offers.