Five minutes with Francesco Mazzei

What’s your first memory of food?

As far as I remember, it’s the smell of my Nonna’s tomato sauce. She would use it to create the most amazing bruschetta in the world – just fresh bread, her tomato sauce and extra virgin olive oil. I have so many memories of eating and cooking with my family.

What’s the first recipe you learned to cook?

When I was seven, I used to help my family make cured sausage for the winter, served with bread and pickles.

What’s the recipe you can’t live without?

My mother’s rabbit stew. I have it all the time at home and it’s a favourite on my menu at Radici – it’s really comforting and reminds me of family.

What’s the one ingredient you’d take to a desert island with you?

I would take a whole wheel of Grana Padano Riserva – it’s so versatile. Used as an ingredient, it makes the perfect accompaniment to any dish. Or just eat it on its own – which is how I love it.

What’s the meal you’d miss the most?

It would have to be breakfast with my family on Easter Monday – the only time we eat all-together in the morning. Every year, we all sit down and have scrambled eggs with wild asparagus, crispy peppers and black olives – so simple but so tasty.

You can have a one-off dinner party on the island…Who would you invite?

I would invite Sophia Loren, Diego Maradona and Roger Waters. I would also invite Aldo, the sandwich maker from my hometown in Calabria – he makes the best sandwiches.

Which cookbook would you take with you to the island?

It would have to be mine: Mezzogiorno: Recipes from Southern Italy! Or, if I couldn’t take mine, it would be the Silver Spoon cookbook which is a must-have for anyone interested in cooking.