Giorgio Locatelli, a judge on Celebrity MasterChef, recently revealed his top culinary picks. The renowned chef highlighted a mix of artisanal Italian imports and local London staples.
Beppino Occelli and the Art of the Wooden Mould
Giorgio Locatelli favors Beppino Occelli butter, a creamy Italian product created through a specialized low-temperature centrifuge process.. According to the report, the butter is handmade in wooden moulds, a detail that connects the chef to the memories of cooking with his grandmother.
This preference reflects a broader global trend toward heritage-driven, small-batch dairy production. As consumers move away from industrial fats, the emphasis on traditional tools—like the wooden moulds used by Beppino Occelli—serves as a signal of authenticity and quality that high-end diners increasingly demand.
From Luigi Pomata's Sardinian Tuna to the Best Dry Pastas
Giorgio Locatelli's taste in tinned fish is divided between accessible retail and luxury imports. He recommends Waitrose Sardine Piccanti for its hint of chilli, but elevates Luigi Pomata's tuna from Sardinia to the level of foie gras due to its complex flavor and tenderness.
When selecting dry pasta, Giorgio Locatelli recommends a specific shortlist of brands: Giuseppe Cocco, Rummo, De Cecco, Verrigni, and Felicetti. While he prefers fresh homemade varieties, these five brands represent his gold standard for store-bought options.
London Shell Co and the Modena Balsamic Standard
In the United Kingdom, Giorgio Locatelli identifies London Shell Co in Hampstead as his current go-to restaurant, specifically praising the ability for customers to select their fish and dictate the cooking method. This focus on customization mirrors his approach to high-end ingredients.
The most expensive item in Giorgio Locatelli's store cupboard is aged balsamic vinegar approved by the Consortium for Balsamic Vinegar of Modena. By insisting on this certification, the chef ensures that the vinegar served in his restaurants meets the strict traditional standards of the Modena region.
For a local touch, Giorgio Locatelli uses honey from Scott's of NW London on his toast. He selects this specific producer not only for its local origin but also for its potential to provide relief from hay fever.
The 6-Hour Harvest Window of LocaDeli Olive Oil
Giorgio Locatelli produces his own extra virgin olive oil, branded as LocaDeli, in Sicily. As the source notes, this oil is crafted from a blend of Nocellara and Biancolilla olives, which are harvested and processed within a strcit four-to-six-hour window to ensure maximum freshness.
This rigorous time constraint highlights the technical precision required in olive oil production. By controlling the window from tree to press, LocaDeli aims to capture the volatile aromatic compounds that are often lost in mass-produced oils.
The Riso Scotti Black Rice and the Missing Recipes
For rapid meal preparation, Giorgio Locatelli utilizes Riso Scotti Venere Wholegrain Black Rice, which he microwaves and pairs with beef or vegetables. this choice demonstrates that even a world-class chef relies on convenient, high-quality staples for daily sustenance.
However, several details remain unverified in the report. It is unclear which specific cuts of beef or types of vegetables Giorgio Locatelli prefers to pair with the Riso Scotti rice, and the chef does not specify which "fresh homemade" pasta shapes he favors over the dry brands. Additionally, the report provides only Locatelli's perspective, offering no comparative analysis of the brands mentioned.
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