The chef talks to us about traditional Italian cuisine
OLT: What inspired you to become a chef?
Giorgio Locatelli: I didn’t have a choice really, when it came to choosing my career, as our family business was in the hospitality industry. I started working at my grandfather’s Michelin-starred restaurant, giving me an appreciation and understanding of food from an early age.
OLT: What is, to you, the most important aspect of cooking?
Giorgio Locatelli: The most important thing is to be happy. You have to be as happy preparing as you want your guest to be when eating.
OLT: You are renowned for your love for fresh produce. How much of a difference does it make in Italian cuisine?
Giorgio Locatelli: Fresh produce makes a great difference. Having fresh, quality ingredients allows you to produce much simpler food. At its heart, Italian cuisine is about simple techniques with fresh ingredients that result in quality, delicious food.
OLT: You’re also a food writer and a TV show host. Why do you think it is important to communicate with your audience?
Giorgio Locatelli: There is a limit to what you can achieve in a restaurant. You can only feed a certain number of people. Books and television allow you to reach a much larger audience with your message.
OLT: Do you have any other favourite cuisines?
Giorgio Locatelli: I love Chinese food.
Chef’s Choice: Spaghetti All’Astice
• Spaghetti: 200g
• Olive Oil: 1 tbsp
• Lobster Meat: 200g
• Garlic: 1 clove, very finely chopped
• Chopped Chilli
• White Wine
• Lobster Stock
• Tomato Sauce
• Tomato petals
• Parsley Garlic
-Heat the oil, add the garlic, chilli and cook without colour.
-Add the lobster meat, season and cook for 30 seconds.
-Add the white wine and allow the alcohol to evaporate.
-Add the tomato sauce and the lobster stock.
-Season the tomato petals and add them as well.
-Cook the spaghetti for one minute and add it to the pan.
-Finish cooking the pasta in the pan. Add parsley garlic, olive oil and cooking water as necessary.
-Serve. The dish serves two people.