Giorgio Locatelli
Giorgio Locatelli is an innovative Italian chef and star of his own TV series, Giorgio Locatelli: Pure Italian.
Giorgio grew up in Northern Italy, where his family ran a Michelin-starred restaurant. His career took him from Italy to Switzerland, England and France before he returned to the UK and became head chef at London's Olivo.
In 1995 he opened London restaurant Zafferano to great critical acclaim, earning the restaurant a Michelin star in the process.
He has since gone on to open the customer- and wallet-friendly London eateries Spighetta and Spiga, and recently launched his own independent restaurant, the sophisticated and celebrity-packed Locanda Locatelli.
Giorgio's second book, Made In Italy Food & Stories, won the Glenfiddich Best Food Book award 2007.
Books
Tony and Giorgio
Made in Italy: Food and Stories
Giorgio Locatelli's Recipes
Polenta is served with a wonderful spicy mixture of pork, pancetta and peppers in this recipe from Giorgio Locatelli
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1 hr 55 min
Full of gutsy Mediteranean flavours, Giorgio Locatelli's octopus recipe makes an excellent starter
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45 min
A satisfying soup from Giorgio Locatelli - vibrant broccoli purée thickened with potato and enriched with plenty of butter
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2 hrs 10 min
Giorgio Locatelli's tasty mix of pasta, vegetables and melted cheeses will satisfy the heartiest of appetites
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1 hr 10 min
A quick supper dish from Giorgio Locatelli - juicy chargrilled chicken escalopes served with tender spinach
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35 min
From Giorgio Locatelli, mackerel fillets in a vibrant green herb crust, with a zesty onion, caper and tomato salsa
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1 hr 5 min
A wonderfully refreshing and easy-to-make dessert by Giorgio Locatelli - perfect after a rich meal
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55 min
A dinner party winner from Giorgio Locatelli – duck breasts in a zesty sauce with chilli-spiked broccoli
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45 min
From Giorgio Locatelli, delicious home-made pasta parcels with an exquisite almond-flavoured pumpkin stuffing
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2 hrs 10 min
A flavoursome pasta dish from Giorgio Locatelli. Garganelli are perfect for trapping nuggets of tomato and pancetta in their crevices
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1 hr 20 min
