Chef, restaurateur, and "Celebrity Masterchef" judge Giorgio Locatelli, 63, has shared insights into his culinary preferences, from his favorite butter to his most cherished dining experiences.
Locatelli's affinity for food began in his childhood. He cites Italian butter brand Beppino Occelli as a favorite, appreciating its creamy texture and the memories it evokes of making risotto with his grandmother. This early exposure to handmade, high-quality ingredients influenced his decision to become a chef. He also favors tinned fish, particularly Waitrose Sardine Piccanti for its subtle chili kick, and Luigi Pomata’s aged tuna belly, which he likens to foie gras for its tenderness and complex flavor.
When it comes to pasta, Locatelli often makes it fresh but recommends Giuseppe Cocco, Rummo, and De Cecco for dry pasta. For gifting, he suggests Verrigni and Felicetti as top-quality Italian options.
In London, Locatelli's current go-to restaurant is the independent fishmonger and eatery London Shell Co. in Hampstead. He values its simplicity and the ability to select fresh fish, such as the John Dory he recently enjoyed, cooked plainly with vegetables.
Among his more luxurious pantry items is aged balsamic vinegar regulated by the Consortium for Balsamic Vinegar of Modena. He describes it as an otherworldly taste experience.
Locatelli's family also prioritizes local honey. He purchases millefiori honey from Scott's of NW London, a small company, which is made within a three-mile radius of their home. This practice is intended to help his daughter Margherita manage severe hay fever by exposing her to local pollen.
He holds Villa Crespi on Lake Orta in Italy in high regard, calling it one of the world's best restaurants. He praises the traditional Neapolitan-style cooking of chef Antonino Cannavacciuolo, noting his approach of refining dishes by removing ingredients rather than adding them. Locatelli recalls a linguine with brown bread sauce and baby squid at Villa Crespi as one of the best pasta dishes he has ever had.
For a quick meal, Locatelli turns to Riso Scott's pre-cooked Venere Wholegrain Black Rice, which he enhances with vegetables or beef for a nutritious and flavorful dish. He emphasizes the importance of rice in northern Italian cuisine, where it was a staple alongside pasta in his childhood.
Locatelli also produces his own extra virgin olive oil, LocaDeli, in Sicily from Biancolilla and Nocellara olives. The oil is processed within hours of harvesting to preserve its vibrant green color and notes of tomato and artichoke.
"Celebrity MasterChef" series 21 airs on BBC One and iPlayer.