Giorgio Locatelli

Locanda Locatelli

8, Seymour street
Gran Bretagna

Giorgio Locatelli has lived on the other side of the English Channel for so long that when he tells his story or talks about his recipes, he sounds like a native English-speaker who gets worked up about the rights of foxes at speaker’s corner in Hyde Park. Accent and dialectic emphasis are the same, but the UK’s most famous Italian chef was born in Corgeno di Vergiate, on the Varese shore of Lake Maggiore, before rushing off soon to wield pots and pans at the court of Anton Edelmann at London’s Savoy Hotel, in 1986. He spent 4 years in Paris, at Laurent and Tour D’Argent before returning to London, with the Michelin star being awarded to the legendary Zafferano in 1995.

Then, in 2002, came Locanda Locatelli, the safe haven of everyone with Italian origins staying in London, or of locals trying to escape from stereotypes and seeking out clear, distinctive, Italian-international flavours. This is where they find them, from the glass containing the very long hand-rolled breadsticks onwards: beef tongue, potatoes and green sauce, Malfatti pasta filled with ricotta and asparagus, Sea bass with Vernaccia di San Gimignano in tomato crust with artichoke purée, Pork roulades and fired courgettes, unmistakably Italian cheeses and honeys. All easily recognisable flavours, built on the exercises of the chef’s memory, because as Locatelli himself likes to say, «the most important thing for me is what I remember». Yearning for Italy.

In October 2016, he was awarded Commendatore of the Order of Merit of the Italian Republic by the Italian Ambassador to London Pasquale Terracciano, the equivalent of the title of knight of Great Britain. In 2018 it becomes an even more media face, in the role of judge of Masterchef Italy.

Has participated in

Identità London, Identità Milano


Gabriele Zanatta

born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. 
twitter @gabrielezanatt
instagram @gabrielezanatt