Pope Francis received Chef Francesco Mazzei yesterday in Santa Marta, in the Vatican, responsible for the “School – Cuisine” high education project for the “Oasi della Pietà” orphanage that the Bambino Gesù Association of Cairo is building in Egypt.

London, 12 May 2023 – Corinthia Palace in Malta is delighted to announce a partnership with renowned Italian Chef Francesco Mazzei. Launching 5 June 2023, Mazzei and his culinary team will serve Italian classics and signature favourites throughout their residency, bringing a taste of Southern Italy to Villa Corinthia in the hotel, until December 2023.

Mazzei was raised with a passion for food, often in the family kitchen, and had his first taste of a professional experience working in his uncle’s Gelateria where he mastered Italian cakes and gelato by the age of nine, and later taking his first chef role at the age of 14. Over the last four decades, Mazzei has been recognised as one of the great Italian chefs, having worked in five-star hotels and Michelin-starred restaurants across Europe, Asia, and the Middle East.

FRANCESCO MAZZEI COLLABORATES WITH FRANCO MANCA

Franco Manca launches new pizza with honey, hazelnuts, stilton and more – here’s our review

Sartoria awarded no.19 in the 50 Best Italian Restaurant Awards

The Best Things to Eat at Taste of London
Francesco Mazzei’s well-respected Sartoria is a must visit. The Calabrian-born Mazzei is a fixture at Taste of London and will be cooking this year, but even if you don’t catch him in person, you can still try his legendary fried chicken dipped in a sauce of spicy nduja, honey and Amalfi lemon.

Too many internet cooks spoil the broth: Why for some Italians changing a recipe is blasphemous. Online recipes can be divisive – none more so than those that claim to offer a ‘twist’ on Italian cuisine.

Celebrity chef shares clever tips for making authentic Italian-style pizza at home
Ever wanted to make pizza at home, but it never tastes as good as Italian-style? Chef Francesco Mazzei has some advice for making pizza thats light and delicious

The Best Chefs on Instagram to Follow During Lockdown.
The Covid-19 pandemic has forced restaurants to close their doors. Work has been whipped away from tens of thousands of talented chefs around the world. But with time on their hands, many chefs are sharing their gifts on social media. From live cooking sessions with Michelin-starred cooks to amazing images of delicious creations, we take a look at the best chefs on Instagram to follow during self-isolation.

Francesco Mazzei: “Se il ristorante deve sembrare un ospedale, meglio stare a casa”. Lo chef calabrese più amato di Londra: “Momento drammatico, cercheremo di ripartire aumentando i turni. Ma temo che tanti ragazzi resteranno senza lavoro”

How to make fresh pasta: an easy recipe for cavatelli, ready in minutes. Lockdown meals are starting to be repetitive, so what better way to brighten up your dinner than with an easy homemade pasta recipe. Italian chef Francesco Mazzei, working alongside Grana Padano, has pulled together a simple recipe for cavatelli – small pasta shells made from semolina dough, they look like little hotdog buns and taste delicious – and a seasonal sauce.

What London chefs cooked at home this week, from endive tarte tatin to doughnuts.
Francesco Mazzei is best known for the elegant Italian dishes he creates for his three London restaurants; Sartoria, Fiume and Radici. If you want to check out more of what Mazzei is cooking at home, he’s hosting a live cook-along every Friday night in partnership with Grana Padano cheese.

Nine outstanding chefs to follow during quarantine;: From Calabria in Italy, Mazzei is one of London’s most prestigious and respected Italian chefs, currently best known for the Mayfair Sartoria restaurant . On Instagram, the chef has been preparing pizzas, breads, lasagna and other Italian classics.

Best New Restaurants In London March 2020: Not strictly a restaurant opening, but Fiume Uncorked, a wine and dinner series at Francesco Mazzei’s Battersea restaurant, has begun. On 25 March, Vagabond’s Ben Gubbins will be taking over the bar, pairing each Mediterranean course with an independent Italian wine.

There’s plenty to please the sophisticated palate in N1. Take a tour of the great restaurants in Islington. What was the Almeida restaurant (opposite the namesake theatre) has been refashioned by D&D London with help from star chef Francesco Mazzei (he of Sartoria in Mayfair). Swooningly pretty by design (think terracotta walls, oversized terrazzo floor tiles and a sparkly bar), Radici majors in classily reinvented trattoria staples inspired by the chef’s native Calabria – albeit at W1 prices. To keep the bill in check, we suggest ordering a couple of tip-top antipasti followed by a ‘molto, molto buono’ pizza.

There’s plenty to please the sophisticated palate in N1. Take a tour of the great restaurants in Islington. What was the Almeida restaurant (opposite the namesake theatre) has been refashioned by D&D London with help from star chef Francesco Mazzei (he of Sartoria in Mayfair). Swooningly pretty by design (think terracotta walls, oversized terrazzo floor tiles and a sparkly bar), Radici majors in classily reinvented trattoria staples inspired by the chef’s native Calabria – albeit at W1 prices. To keep the bill in check, we suggest ordering a couple of tip-top antipasti followed by a ‘molto, molto buono’ pizza.

Twenty-two of the country’s top chefs have been confirmed for this year’s Who’s Cooking Dinner?, a charity feast held in aid of leukemia research.

Returning for 2020 are the Ledbury’s Brett Graham, Giorgio Locatelli, Mark Hix – back for his 19th time in 21 years – Clare Smyth, Tom Kerridge, Francesco Mazzei and Rick Stein, who once cooked for a table who didn’t like fish. Jean-Phillipe Blondet, the executive chef of the three Michelin-starred Alain Ducasse at the Dorchester, also returns.

Fiume: Battersea restaurant Fiume, run by Italian chef Francesco Mazzei, that specialises in the food of the Mezzogiorno in southern Italy, will kick off the new year with a series of wine dinner collaborations with its south London restaurants including The Other Naughty Piglet, Vagabond and Humble Grape. The Fiume Uncorked dinners will see Mazzei’s favourite local wine bars pairing Italian wines with four of his Calabrian-inspired dishes. On Wednesday 26 February, Margaux Aubry of The Other Naughty Piglet is first up, matching her pick of low-intervention, organic Italian wines with each of Francesco’s dishes. Tickets are £55 and include four courses and with matching wine pairings.

Whether you’re after Puglian pasta or a Roman ragu, London has got plenty of regional Italian restaurants that specialise in specific styles of cooking from different regions

There are so many contenders for the best pasta crown these days that it is the ‘secondi’ and not the ‘primi’ that stand out at this rarefied Italian. Cushy seating and low lights make it a good nosing spot from which to watch passers by on Savile Row. Chef-patron Francesco Mazzei is the same name behind the slightly less purse-emptying Fiume at Battersea Power Station and Radici on Almeida Street. The signature black cod with liquorice is succulent and intriguing. Follow it up with the superbly indulgent amaretto tiramisu.

Chef Francesco Mazzei, of Sartoria in London, is a champion of southern Italian cuisine, and picks the Puglian capital of Bari as a favorite dining destination. “Puglia is very fertile, with amazing produce,” he says. “Go to a restaurant like Giampà and you can taste amazing seafood, as well as the pasta and the olive oil. It’s a great city. The cucina povera of the south (of Italy) is finally gaining the respect it deserves overseas. Another favorite restaurant of mine is Lo Scoglio, right near the airport. They cook with passion.”

Tom Kerridge, Ashley Palmer-Watts, Clare Smyth, Jackson Boxer and Jean-Luc Mongodin are among the chefs taking part in this year’s Who’s Cooking Dinner? fundraiser at the Dorchester hotel in London’s Park Lane on 2 March 2020.

Just when you had embraced a Mediterranean diet, a greedy guts by the name of Xylella Fastidiosa comes along and eats your lunch. The latter may sound like an Italian gourmand, but is, in fact, a tree-eating bacteria borne by an animal called the meadow spittlebug that has devastated the olive trees of southern Italy. In Puglia, ten million olive trees have been infected, and last year the country’s overall olive oil production was down by a half.

What better way to try truffle than mixed into an authentic Tuscan pasta dish masterminded by Francesco Mazzei? In addition to his restaurant at Battersea you can head to Sartoria on Saville Row. Pasta doesn’t come better than this.

Happiness is a warm puppy, says Peanuts, which is fine until the landlord complains.

On the other hand, a hearty meal will never let you down: good food is comfort for heartbreak and hangovers, and from the greying clouds wearily pulling over the sky as winter blows in.

This kind of food is often not inventive, but it can reach back into childhood, slow time, calm things down. Dishes with homesickness in the sauce. On the whole, this food isn’t regarded as especially healthy, but there’s nutrition in any dish that levels the stress off.

The places that specialise in this tend not to be pristine – think upstairs in the French House or downstairs in Andrew Edmunds, front and back at the Quality Chop House – but are as reassuring as a parent’s hand on the shoulder.

Literally meaning ‘tailoring’ in Italian, Sartoria is Savile Row’s sole restaurant. Launched by D&D in 2015, Calabrian chef Francesco Mazzei was brought in for the launch, having previously reached the pinnacle of his acclaim at L’Anima in the city. At L’Anima, the chef became renowned for his focussed Italian cooking with dishes such as rich sabayon, and match sticks of deep-fried courgette – both of which have been brought along to Sartoria. Since the opening of Sartoria, Mazzei has continued to act as the restaurant’s Chef Patron, having also opened Radici in Islington and Fiume in Battersea.

A no-deal Brexit looks likely to lead to food shortages and billions being wiped off the UK eating out market, so how are restaurants and suppliers preparing for the future in a time of unprecedented uncertainty?

Venetian restaurant Polpo is celebrating its 10th birthday this year – and it’s enlisting the likes of Angela Hartnett and Francesco Mazzei to help throw a serious party.

The Italian restaurant group will mark its anniversary on September 30 with a one-off cicheti feast dinner at its original Soho site.

The five-course dinner will see Hartnett, Mazzei, restaurateur Stevie Parle, cookery writer Florence Knight and food columnist Rachel Roddy team up in the kitchen, with each chef in charge of an individual course.

Tucked away in a quiet corner on Savile Row sits Sartoria, Francesco Mazzei’s Italian sanctuary, which offers modern twists on traditional flavours without any pretension. Cosy, warm and inviting, it’s the kind of restaurant that would suit any occasion, whether you’re celebrating a big birthday with a big group of people or simply fancy treating yourself to some really good pasta.

When it comes to the menu, we suggest you resist the familiar and opt for dishes that you’re less likely to find in other restaurants. Instead of the burrata (which is still delicious, by the way), choose the stuffed courgette flower, mozzarella and anchovies. It all comes deep fried in delicious parcels with melted cheese and yet is still light enough to leave room for a hearty main. As for the pasta, it doesn’t get much better than lobster tagliolini with Amalfi lemon, chilli and basil – seafood and citrus flavours are always a winning combo – but the pappardelle rabbit ragout is also an excellent option if you’re in the mood for something a bit meatier. Whatever you choose, let the sommelier pair wine options to complement your meal and give it that extra bit of finesse. After all, when in Rome..

An emblem of the most refined Italian lifestyle, established in 1916, Acqua di Parma is a fitting partner for Sartoria, a high end Italian restaurant on Saville Row – one of London’s most famously stylish streets. For Summer 2019, chef patron Francesco Mazzei has created a special new menu of three cicchetti dishes and three aromatic cocktails for the restaurant’s Libare Bar and Terrace, each inspired by an individual fragrance from the Blu Mediterraneo line: a range of fragrances designed to evoke the charm of the Italian Mediterranean, the area of Italy that Calabrian Mazzei calls home.

Francesco Mazzei’s acclaimed Mayfair restaurant Sartoria has teamed up with luxury Italian spirit brand Acqua di Parma to create not only a special summer drinks menu, but a lovely spot in which to enjoy it. Its Libare bar and terrace currently serves a menu of three aromatic cocktails and three cicchetti dishes including an Arancia di Capri (a twist on an Aperol spritz) and nduja roasted scallops with fig compote. The terrace has had a makeover, and is now fragranced with orange trees and Acqua di Parma candles.

The best trattoria in Tuscany, the top tapas in Andalusia, the Riviera’s most fabulous bistros — Fiona Sims asks the experts where to go

“The Battersea Power Station is becoming more well known, and is part of the London scene now. We are keeping up with the current trends as London is always evolving,” Murphy said during a casual chat after lunch at Fiume, a restaurant in Circus West Village owned by celebrity chef Francesco Mazzei.

Fragrant Italian aromas land on Sartoria’s terrace this summer. The distinguished restaurant in Savile Row has collaborated with luxury perfume brand Acqua di Parma for a special menu inspired by the label’s unmistakable scents and the Mediterranean flavours so dear to chef-patron Francesco Mazzei. Three special cocktails complemented by as many cicchetti – typical Italian small plates to share – are available to enjoy throughout these hot months, and they are a real treat to be found just a few meters from buzzing Regent’s Street. The Libare terrace has gone through a leafy makeover for the occasion, decorated with orange trees, the tables ornamented with candles for an atmospheric alfresco experience.

Using recognised brands can add a point of difference to dessert menus, too. For example, Ferrero Foodservice has partnered with chef Francesco Mazzei, of Sartoria in London’s Mayfair, to create a new recipe series that celebrates the Ferrero praline collection. The new desserts were designed by the Italian chef to highlight the flavours of the Ferrero Rocher range, and he has created a raspberry and passion fruit tartlette with Ferrero Rondnoir, and a Ferrero Raffaello with bergamot cream.

A no-deal Brexit looks likely to lead to food shortages and billions being wiped off the UK eating out market, so how are restaurants and suppliers preparing for the future in a time of unprecedented uncertainty?

Welcome back to Insta Stories, a column examining the London restaurant scene through the often-problematic medium of Instagram. This week’s filter is yes, absolutely.

Like the 2019 Cricket World Cup currently gracing U.K. shores, this year’s Taste of London put some early concerns about the weather to bed to give the people exactly what they wanted over the weekend. Also like the Cricket World Cup, it saw Sri Lanka spring an upset, with Soho favourite Hoppers taking the official best in show gong over last year’s Insta-iconic katsu sando. Unlike the Cricket World Cup, Italians also featured prominently, with Francesco Mazzei’s truffled cacio pepe making a convincing run for ‘most Instagrammed’ honours.

After a successful participation at the Eat Forum in Stockholm, Lorna Maseko will be jetting off to the highly acclaimed Taste of London festival this week to showcase her flair and flavour at the world’s greatest food festival.

“I’m so excited to be cooking at the amazing Taste of London. It’s always been a goal of mine to have an international cooking footprint. ‘Taste’ is one of the biggest food gatherings in London with phenomenal restaurants and the chefs being showcased. To share a platform with the likes of Yotam Ottolenghi, Tom Aikens, Francesco Mazzei and many more is a dream come true. Here’s to sharing a Taste of South Africa with the world” said celebrity chef, Lorna Maseko.

Taste of London, one of the capital’s biggest foodie events, is gearing up for its 2019 edition this week, and alongside the city’s most innovative culinary experts will be an assortment of stunning Maserati models.

The Italian luxury car marquee is the event’s official automotive partner this year, with guests offered the chance to enjoy an all-Italian immersive experience with a tasting plate curated by celebrated Italian chef Francesco Mazzei and wine from new partner Marchesi Antinori.

The Maserati ‘Grand Tour’ food experience is the brainchild of Francesco Mazzei, a devoted Taste of London veteran, and chef patron of three top Italian restaurants, Sartoria, Fiume and Radici.

Taking inspiration from Maserati’s grand tourer heritage and Italian origins, Mazzei has created an innovative tasting plate that will take guests on a gastronomic journey from the South to the North of Italy.

There’s nowhere like London in the sunshine, when the capital’s luxurious outdoor spaces provide the perfect spot to while away an evening in the sunshine.

From drinking to dining, champagne-themed pop-ups to secret hotel courtyards, we round up the best places to toast the summer of 2019.

Until Sunday, Battersea Power Station is hosting the London Seafood Festival, so make the most of our brief respite from the rain to remind yourself that, yes, it’s June!

Up your summer vibes with this riverside festival, where you can find chefs such as José Pizarro, Francesco Mazzei, Calum Franklin, Anna Hansen and Neil Rankin taking part. There’ll be demos, music, a pop-up Crab Shack by seafood heavyweights Wright Brothers and even a resident mermaid. (We’re not entirely sure either).

Major hospitality group D&D London has launched an app which will allow the capital’s professionals to use its restaurants as co-working spaces for the first time.

The Workroom will allow freelance workers to book a table at one of the participating restaurants, and then use the space as their office for the rest of the day. All locations will be equipped with super-fast wi-fi and plug sockets, and will serve complimentary tea, coffee and water.

The restaurant group, which counts German Gymnasium, Bluebird and Sartoria among its portfolio, hopes that the scheme will help boost access to suitable co-working spaces in the capital, while also tackling the issue of restaurants struggling to fill seats during the daytime.

Five of D&D’s restaurants will be available on The Workroom app: Soho spot 100 Wardour Street, both Bluebird Chelsea and Bluebird White City, and Francesco Mazzei’s restaurants Fiume and Radici.

London chefs Francesco Mazzei, Tom Aikens, Gary Foulkes, Chantelle Nicholson, Danilo Cortellini & Ben Tish will all be creating a course each at Fishmonger’s Hall, London on 23 May, to promote charity FoodCycle’s 10th Anniversary Gala Dinner. FoodCycle will be celebrating the milestone of having served over 1 million meals to communities across the country during the past ten years. All proceeds from the evening will go directly to FoodCycle.

Regent’s Park will be steeped in delicious aromas this June, with more than 200 stalls celebrating the best of the capital’s dining scene as part of Taste of London. Hoppers, Indian Accent, Bao, Hutong, Club Mexicana and Club Gascon are just some of the incredible restaurants taking part this year, while chefs like Francesco Mazzei, Rohit Ghai and Pascal Aussignac will all be in attendance.

It’s not just food either, with live entertainment and a huge selection of bars serving up copious amounts of lip-smacking cocktails throughout the weekend.

So you think you have your catering arrangements for the Easter weekend sorted out? Think again. Meteorologists are predicting the warmest weekend of the year so far, with the mercury soaring to 25˚C, and nothing to disturb the Bank Holiday but the occasional light cloud and the sound of rusty, cobwebbed barbecues being dragged untimely from garden sheds. Last Easter, by contrast, temperatures struggled even to reach double figures.

This calls for a celebration, and – given that the south of England is forecast to be warmer this weekend than the Algarve, Saint-Tropez and the Greek Islands – it seems appropriate to rustle up something from sunnier climes by way of Easter sustenance. Chill a bottle…

Italian chef Francesco Mazzei, proprietor of Sartoria, Fiume & Radici, said: “Anyone is welcome to cook Italian food but it must be treated with respect, especially if you’re serving traditional dishes like Bolognese, carbonara or cacio e pepe. There are some excellent Italian restaurants in London not owned by Italians, and we’ve recently seen a huge influx of pasta bars opening up which I think are doing good things. However do they serve authentic Italian food? Just as I wouldn’t dare mess with La Boheme or Tosca by Puccini, I don’t think the classics of Italian cookery should be messed with and served up with the same name.”

Calling all chocoholics – it’s officially time to cast off the shackles of sensible sugar consumption and embrace your favourite vice.

Easter weekend is almost upon us and that means London’s already considerable chocolate cravings are about to go into overdrive.

Luckily, the capital’s food purveyors are well prepared with a veritable selection box of cocoa-filled desserts, snacks and cocktails to keep our sweet teeth satisfied.

Don’t know if you ever opened your packed lunch box and your mum had cut your sandwiches into triangles, not squares, and slipped in a square of chocolate too and it damn near broke your infant heart? It’s the little things, you know?

So if you want to bring tears to Mothering eyes on Sunday, take extra care over the details, suggest the professionals. “I make poached eggs on focaccia topped with avocado mousse, caviar and a little grate of lemon zest. Then I get my kids to serve it to her in bed,” says Francesco Mazzei, who is chef patron of three London restaurants, Sartoria, Radici and Fiume.

Pasta is having a powerful moment. From New York and Singapore to London and Austin, Texas, top kitchens are highlighting freshly milled grains and nifty tools to create beautiful strands and curious shapes that thrill diners.

Yet no city can rival Rome for its beloved, soul-satisfying pastas.

The city’s history with it goes deep. Pasta is commonly believed to have arrived in Italy from China via Marco Polo in the second half of the 13th century. Others will argue that its European history is even longer, that it first arrived via the North Africans in Sicily, where long strands of dough were known as itriyaa.

The recommendations here come from some of the world’s foremost Italian experts, chefs and restauranteurs in Italy and abroad. That much of Rome’s dining options are bad, or increasingly, anonymous fast-casual joints, make this list even more essential.

Chefs Francesco Mazzei and Merlin Labron-Johnson go head to head in a Ready Steady Cook challenge tonight to raise awareness of food waste. Each uses leftover ingredients provided by The Felix Project charity to whip up a dish or two, and all proceeds go back to the charity.

Top chefs Francesco Mazzei and Merlin Labron-Johnson will battle it out in a new “Ready Steady Cook” challenge later this month to raise awareness of food poverty and waste in the capital.

The event, taking place on January 28, will be the second instalment of the cook-off following Mazzei’s head-to-head with Tom’s Kitchen’s Tom Aikens last year.

Mazzei will invite Michelin-starred Merlin Labron-Johnson to his Battersea restaurant Fiume where they will race against the clock to prepare a variety of sharing plates.

Francesco Mazzei, chef patron of Sartoria on Savile Row, Radici in Islington, and Fiume at Battersea Power Station

“I always use the small tacchinella turkey. It has a great flavour and is the perfect size for me, my wife and kids on Christmas Day (with enough for leftovers!) For me, the stuffing is key and I use a mixture of Tuscan sausage, chestnuts and bread soaked in milk and brandy. Then inside the turkey I place lemon, bay leaves, juniper, rosemary and garlic. I then season the skin generously with salt and pepper, rub it all over with garlic butter, cover and place in the fridge until the butter sets up. When ready, I remove it from the fridge, leave it to rest for half an hour or so, then place in the oven, preheated to 175C, for approximately two hours.

We’re sure you can manage more than one festive pizza this month, especially when the second comes from Italian chef supremo Francesco Mazzei. At Radici in Islington, the Christmas pizza is more than a little liberal with Italian culinary traditions, and comes topped with turkey meatballs, spicy Calabrian nduja, pumpkin, cranberries and even Brussels sprouts.

From spry up-and-comers to industry legends, the Imbibe Personality of the Year awards recognise some of the best and brightest members of the on-trade. You voted, we listened – and now it’s time to announce our 2019 shortlist

Restaurant Personality of the Year – Francesco Mazzei, D&D, London

Ferrero Foodservice Celebrates Special Occasions with Francesco Mazzei
As Chef Patron of Sartoria, Fiume, and Radici, Francesco Mazzei has created the recipes to inspire chefs in using Ferrero Rocher, Raffaello and Rondnoir to add the finishing touches to their desserts for special occasions including Christmas, Valentine’s Day, Easter and Mother’s Day.

Speaking about partnering with Ferrero Foodservice, Francesco Mazzei comments;
“Partnering with Ferrero is a dream of every chef around the world and I feel very privileged for this amazing opportunity. I have been a Ferrero fan since I was a child and it is fantastic to be able to celebrate the pralines range with this series of desserts.

“The recipe collection I’ve created will help to show chefs how they can take simple Italian cooking and make it sophisticated by using the pralines to add a touch of luxury. Keeping the pralines untouched, I’ve worked around them to create dishes that truly reflect their unique flavours.”

The Croatian National Tourist Board (HTZ) and Great British Chefs (GBC), the leading culinary organization gathering over 200 of the UK’s top chefs, organized an interactive event in London to promote the potential of Croatian cuisine and wine and dine scene as an important part of the Croatian tourist offer. The event featured some of the British Michelin-starred chefs, reports Večernji List on November 21, 2018.

“This event is a great opportunity to show what we have learned in collaboration with GBC and the great chefs this year. I am glad that HTZ has decided to support this valued project that we have further determined that Croatia is not only a country known for its cultural and natural beauties but also a country of excellent gastronomy and for being good hosts,“ emphasised Štefan.

Stars of the UK gastronomy scene, Francesco Mazzei and Tom Aikens, who recently were in Croatia learning about traditional Croatian cuisine in Split, Šolta and Šibenik, took part also in the event.

Francesco Mazzei’s Radici is bringing a little Italian flavour to the traditional Christmas lunch. The menu feature pumpkin soup and mascarpon, followed by bucatini and aubergine timballo, roast breast of Italian turkey with pumpkin, lentils, cotechino and candied fruit, and grilled panettone with cinnamon ice-cream for dessert.

Sartoria’s head chef Francesco Mazzei is utitlising his haul of white truffles in a special new four-course menu at Sartoria (also available as individual dishes). A flourish of the delicacy is served with beef Battuta with burrata, homemade tagliolini and roast turbot with hot Grana Padano, with a pudding of Zabaglione. Not enough truffle? You can add more for an additional £15 per gram.

This Italian restaurant Radici is offering a pumpkin-filled Halloween with chef patron Francesco Mazzei’s pumpkin and sage soup, and a black pizza topped with roasted pumpkin, fiordilatte mozzarella cheese, Italian kale and toasted pumpkin seeds. The Halloween pizza is arguably a little less sinister looking than last year’s, which also consisted of black dough coloured with ink, but with anchovies, pumpkin, onion roots and mozzarella.

Francesco Mazzei’s Radici will host a series of supper clubs from “chef-turned-model-turned-chef-again” Isaac Carew, in support of Carew’s book Dirty Dishes. Carew is also the partner of global pop sensation Dua Lipa — entries for Fame Hungry coming soon.

You’ve done nothing all morning, you’re doing nothing all evening – Sunday afternoons deserve to be kept free entirely for eating.

The reason we all love Italian cooking is its simplicity. Often it is little more than an assembly of good produce – a peach here, a creamy ball of burrata there – that somehow combines on the plate to become more than the sum of its parts.

The London Restaurant Festival (LRF) returns for its 10th year this October.

The festival, which is returning for its 10th year, will take place in over 400 restaurants across the capital and the month-long event is expected to welcome over 50,000 people.

Recipe by Francesco Mazzei, chef patron of Sartoria, Radici and Fiume

Spanish food importer and restaurant operator Brindisa is opening a Tapas Brindisa at Battersea Power Station this autumn.

Well-loved family-run tapas bar Tapas Brindisa will join the line-up of restaurants at the Battersea Power Station development this autumn.

One of London’s original tapas restaurants, Brindisa, has been confirmed as the most recent addition to the massive riverside development at the former Battersea Power Station.

Francesco Mazzei’s former Shoreditch restaurant L’Anima Café has followed in the steps of its big sister L’Anima and closed its doors for good.

“Olive oil is becoming a luxury,” said Italian Chef Francesco Mazzei, who runs Sartoria in London’s Mayfair.

Recipe courtesy of Francesco Mazzei for Grana Padano.

Early in Spring, Great British Chefs – Francesco Mazzei and Tom Aikens recently toured Dalmatia and had nothing but praises to sing about the gastronomy and their overall experience here.

Four sunny days, three beautiful locations, two talented chefs, one hell of a trip – see what chefs Tom Aikens and Francesco Mazzei saw, discovered and tasted during a visit to Croatia’s beautiful Dalmatian coast.

A host of world famous chefs will be lending their magic touch to the London Seafood Festival at Battersea Power Station this summer, with all the family able to enjoy chef masterclasses, exclusive dishes, a crayfish boil, an oyster masterclass and a selection of pop-ups serving a range of delicious dishes.

London’s Battersea Power Station is to stage its first ever seafood festival next month after undergoing a major regeneration.

Simply called the London Seafood Festival, it has attracted a host of world famous chefs, including Vivek Singh, Mark Hix and Francesco Mazzei. It will stage a number of chef masterclasses, with sessions on shucking oysters and pop-up dishes that celebrate the sea.

We can’t take on Italy and Spain when it comes to quantity but we can when it comes to quality.”

That’s the mantra of the Chiavalon family (chiavalon.hr), who sit me down in a custom-built tasting room amid lush green olive trees and tell me to swill a selection of different oils around my mouth as if wine-tasting. There’s no need for bread, or to spit.

Some of the capital’s top chefs including Vivek Singh, Mark Hix and Francesco Mazzei have joined the first ever London Seafood Festival.

David Loewi and Des Gunewardena created D&D London with a management buyout of Conran Restaurants in 2006. The firm’s most recent financial figures show revenue of £123.3m but a £4.1m pre-tax loss for the year to 31 March 2017.
The company specialises in large, prestigious, design-led restaurants with a focus on quality and boasts some big-name chefs (Francesco Mazzei, Helena Puolakka and Ben Murphy) in is talent pool.

Restaurant’s latest Eats Out tour was held at the Battersea Power Station development, an eclectic new restaurant hub that offers everything from trendy Danish pizzas to Japanese small plates. The tour included Fiume, Wright Brothers, Mother and Tonkotsu.

If the words “pizza brunch” don’t excite you, then I’m afraid we can never be friends. Forget “cellar door”; I don’t think there are two more beautiful words in the English language.

Aside from its euphonic charm, it’s also the main draw at Radici, Francesco Mazzei’s laid-back and slightly cavernous Islington restaurant.

Take a deep breath and grab a cuppa, because a lot happened in the world of London restaurants this March…

This April, Francesco Mazzei is launching a new series of food and wine events at his Islington trattoria, Radici, with old friend and wine expert, Luca Dusi of Passione Vino. The first event in the series of Francesco and Luca’s Food and Wine Tales will take place on 11 April, when the pair will offer a selection of the best recipes and most iconic wines from their respective regions of Italy.

Knockout week continues on Wednesday 28th March (9pm, BBC1) where half the competitors will head off to cook at top London restaurant Eneko under chef Javi Blanco, with the others entering the kitchen of Italian Mayfair restaurant Sartoria with chef patron Francesco Mazzei.

When do dough, tomato sauce, and mozzarella stop being mere ingredients and become pizza? It’s a philosophical question that has divided chefs and diners for decades.

Sunday is Mother’s Day but not all matriarchs want to celebrate with a cup of tea – sometimes something stronger is deserved. Here’s where to toast them.

Confused about exactly when each episode of MasterChef is on and how the competition unfolds? Here’s our handy guide to all 25 episodes over the full seven weeks…

Chefs Francesco Mazzei and Tom Aikens went head to head in a Ready Steady Cook-style challenge with a view to raising awareness of food waste – and raising money for The Felix Project charity. Based in the kitchen at Francesco’s new Battersea restaurant Fiume, they each created a variety of sharing dishes from

Nathan Outlaw, Tom Kerridge, Hélène Darroze and Angela Hartnett are among the 20 chefs who will step up to the stove for this year’s Who’s Cooking Dinner? on 5 March at the Rosewood London, Holborn.

The annual event will raise funds for Leuka, a charity which aids research and treatment into leukaemia and blood cancers. Who’s Cooking Dinner? has raised more than £6m for the Leuka charity to date.

Favorite dish: Rock shrimp tempura. 30 North Audley Street, W1K 6ZF; +44-20-7305-5644. Fiume: Chef Tom Aikens of Tom’s Kitchen lives near this new Italian restaurant in Battersea and has become a fan of Francesco Mazzei’s food. “Francesco’s a very good chef and you can get great pizza and pasta here. It’s a lovely

Courgette arancini, aubergine and lashings of fresh tomato — Italian food lends itself well to vegetarians. Tomorrow night chefs Francesco Mazzei and Nina Parker will be collaborating on a special meat-free supper club at Mazzei’s Fiume in Battersea. Russell Brand and the famously exacting Donatella Versace are among

This weekend Radici, which is Francesco Mazzei’s much-loved Islington trattoria, will be launching a new brunch menu revolving around the knockout Brunch Pinsa for two to share. Created by Francesco and his newly appointed Head Chef Giuseppe Cafaro, the brunch is meant to be a playful and delicious take on several

Francesco Mazzei’s much-loved Islington trattoria, Radici, is launching a new bottomless weekend brunch, that centres around a knockout sharing pizza created by Francesco and the newly-appointed Head Chef, Giuseppe Cafaro. Radici’s Brunch Pinsa for two to share, is a playful and delicious take on several classic

Such is Sal Dodaro’s raison d’etre — he’s in residence at Radici every Sunday until the beginning of April; each week, ‘on stage’ with a whole suckling pig, wild boar or some such, sourced from local butcher Turner & George. His long-time pal, and Radici chef patron, Francesco Mazzei then cooks the cuts to perfection

Opened in November, Fiume is the latest venture from Chef Francesco Mazzei, best known for the Savile Row institution Sartoria. The restaurant is set to ride the wave of renewal sweeping through the area: it’s less formal, livelier and fresher than those across the bridge in the more affluent environs of Chelsea, but only a

The healing powers of pizza are always felt most profoundly the morning after the night before. Still, if you don’t feel like sliding a cold, semi-appetising slice of last night’s offering from the fridge, then Francesco Mazzei has the answer. At Radici, the star chef’s Islington trattoria, a new weekend brunch menu is putting the

The overflowing tangle of crispy zucchini is irresistible, says Francesco Mazzei, who serves them at Sartoria, Radici and Fiume. At his Islington restaurant, Radici, he says, “we serve them tumbling out of little copper pots and when people see them going round the restaurant they think, ‘I’ve got to order that’.” They make a

Last night Rosie Boycott, Peter Florence, GQ Editor Dylan Jones, Caroline Michel and the trustees and the Council of the Hay Festival Foundation hosted a private dinner and auction in aid of the Hay Festival Foundation at Battersea Power Station. Guests dined at Fiume, Chef Francesco Mazzei and D&D London’s newest

For one night only, chef patron Francesco Mazzei will be inviting Tom Aikens, renowned chef and founder of Tom’s Kitchen, to the open kitchen at his recently launched restaurant, Fiume, at Battersea Power Station for a friendly competition that will see both chefs and their teams cooking with ingredients, provided by the

Francesco Mazzei, chef patron of Italian restaurant Fiume (Battersea), will be going head-to-head with chef Tom Aiken (of Tom’s Kitchen) in a cook-off this month to … Guests will enjoy the selection of sharing dishes that Mazzei and Aiken produce with their teams, showcasing each’s “own flare and culinary skill” through

Francesco Mazzei & Tom Aikens fight waste with ready, steady cook-off. Festival organiser Clare Isaacs has teamed up with restaurateur Richard Turner (whose CV boasts the decidedly meaty Pitt Cue and Hawksmoor) and Franco Fubini of fruit and vegetable purveyors Natoora, to create a food fair dedicated to singing the

Chefs Francesco Mazzei and Tom Aikens will go head to head in a “Ready Steady Cook” challenge this evening to raise awareness of food waste. They will each create a variety of sharing dishes from ingredients provided by The Felix Project charity. The surplus food, from supermarkets, wholesalers and retailers, would

Since The Felix Project launched in early 2016, it has relied on the generosity of Londoners to help it grow. Thanks to the 250 volunteers who help it run, and the 94 suppliers who donate their surplus food, Felix is now delivering 10 tonnes of food a week to 122 charities who feed people in need. But as well as this, there

Iconic Italian chef Francesco Mazzei has just opened Fiume, dishing up traditional dishes inspired by his home region of Calabria by the river. Gordon Ramsay runs his neighbourhood restaurant London House in village-like Battersea Square, and Vivek Singh will soon be launching an outpost of his City-based Cinnamon

Francesco Mazzei will launch Fiume, a modern Italian restaurant at Circus West Village in the eagerly anticipated Battersea Power Station development. The restaurant is the third venture to be launched by Francesco in partnership with D&D London. Fiume, which translates as ‘river,’ is situated right on the bank of the

Iconic Italian chef Francesco Mazzei has just opened Fiume, dishing up traditional dishes inspired by his home region of Calabria by the river. Gordon Ramsay runs his neighbourhood restaurant London House in village-like Battersea Square, and Vivek Singh will soon be launching an outpost of his City-based Cinnamon

At Francesco Mazzei’s Radici and Sartoria, the amount recycled rose from around 40% and 30% respectively to 70% from August to November 2017. Staff meals now follow Meat-free Mondays and are made entirely from kitchen leftovers. “As restaurateurs, sustainability and caring for the environment generally have been

Some exciting guest speakers will join chef patron Francesco Mazzei and together they will bring forward the overlap between fashion design and cooking. Promising to be an enlightening experience, the event will also offer a three-course meal developed by Chef Francesco in the restaurant’s glamorous private dining

Veganuary will be an important part of the campaign, with The Chop Houses promoting a quality roast ‘carve your own cauliflower’ option as well as special vegetarian dishes across Francesco Mazzei’s restaurants Radici, Sartoria and Fiume. Mindful menus will even infiltrate behind the scenes at D&D, with ‘Meat-free

The Felix Project has launched its third primary school market stall funded by The Independent’s Christmas appeal. Thanks to readers’ generosity, a fruit and vegetable stand was set up at Hazel Community Primary School in Leicester, the first school to benefit from donations outside of the capital. Pupils and their parents

Francesco Mazzei, chef patron at Fiume, Radici and Sartoria. Top tip: “For something really easy, make a salad with green leaves and watercress adding leftover turkey flesh, all dressed with oil, lemon juice, honey and mustard, then serve with a soft-boiled egg. Or go for a turkey kebab, mince the turkey leftovers and add

On all Uber trips in London today, the ride-hailing app will display a pop-up message encouraging passengers to donate to the Felix Project in just a few clicks. “In our second year of supporting the Felix Project, we wanted to make it as simple as possible for our users to get involved, too,” said Tom Elvidge, Uber’s UK

They celebrated the fundraising milestone with top Italian chef Francesco Mazzei. Headteacher Mrs Siddiqui said: “The Help a Hungry Child campaign has already made a real difference to children and their families at our school. We have been overwhelmed by the generosity of Independent readers who have donated to

True, most of the names are familiar to London diners, but are generally respected and shrewd independent operators, including an exciting new Italian from chef Francesco Mazzei, a sister restaurant to ever-popular Soho spot Duck Soup, and – be still our beating hearts – the fifth Wright Brothers seafood restaurant.

Christmas cheer: pupils at Stanhope primary school in Greenford with leading chef Francesco Mazzei as part of our appeal. … in Greenford, who were the first to benefit from a free food stall set up thanks to our appeal, celebrated the fundraising milestone with a cooking class run by leading Italian chef Francesco Mazzei.

A £500,000 fund to redirect surplus food to needy people is launched today by Michael Gove after he was inspired by The Independent and Evening Standard’s Help A Hungry Child appeal. The cash will go to charities, such as The Felix Project, that stop good food going to waste and then turn it into nutritious meals for

A top Italian chef has revealed how families can avoid waste this Christmas by cooking with surplus. Francesco Mazzei, chef patron of Radici, Sartoria and most recenty Fiume, is a passionate advocate of using leftover food to cook up hearty meals. It is something he champions in his recipe book Mezzogiorno: Southern

An image shared on Twitter by Elizabeth Auerbach that shows the Seared Curried Orkney Scallop served at Gordon Ramsay’s Pétrus restaurant in London. NEW YORK, Nov 8 — One of London’s strengths as a dining destination is the sheer diversity of the dishes available. It’s a city where restaurants compete on every

Londoners wanting to support the Evening Standard’s Help A Hungry Child appeal can now donate by eating at some of the capital’s favourite restaurants. Until the end of December, 390 restaurants will add an optional £1 to diners’ bills in a scheme that will help disadvantaged children and adults. Among those

Politicians, including Jeremy Corbyn and Sadiq Khan, backed the campaign, as well as celebrities Mumford & Sons and Michael Kiwanuka and chefs Simon Rogan, Ollie Dabbous, Skye Gyngell and Francesco Mazzei. With the help of the newspaper and its readers, The Felix Project has grown from a handful of volunteers

Natale a Casa, meaning ‘home for Christmas’, will be a relaxing space and comforting menu in the middle of the city, where guests can sit back and enjoy some delightful Campari based cocktails and a selection of Chef Patron Francesco Mazzei’s Calabrian-inspired cicchetti. The festive cocktail selection, from

One of London’s leading Italian chefs has said he feels “betrayed” by Britain after the Brexit vote triggered a staffing crisis and an explosion in costs. Francesco Mazzei, who has three restaurants in the capital, employing a total of 110 staff, told the Standard that job applications from his native country have slumped by more

“I don’t want my staff to suffer the way I did” – Francesco Mazzei on Fiume, sustainability and Brexit. By Sophie Witts. 17-Nov-2017 – Last … Chef Francesco Mazzei moved from Italy to work at The Dorchester in Mayfair in the early 1990’s, and ran L’Anima in the City for six years until 2015. He opens his third Italian restauran

A KPMG report​​ commissioned by the British Hospitality Association this year estimates that 75% of UK waiting staff and 25% of chefs are from other EU countries. Mazzei moved from Italy to work at The Dorchester in Mayfair in the early 1990s, and will launch Fiume at Battersea Power Station on 17 November. He says

The food: Head chef Luca Terraneo worked with Francesco Mazzei at L’Anima for over a decade, and his experience is evident in his food. Working with seasonal ingredients sourced from across Italy, Terraneo serves classic Italian dishes with a contemporary twist. The menu is short and sweet, split into antipasti, pasta

The last time I saw Antonio Carluccio was at a party at the Italian embassy. He, the writer Anna del Conte, and the chefs Giorgio Locatelli and Francesco Mazzei, posed for a photograph. They were laughing, teasing each other, clearly enjoying themselves. Although Antonio relied on a walking stick he was not going to miss

This recently opened modern meat-centric sister restaurant to the popular Brighton original is already a hit with some of London’s top chefs, including Pierre Koffmann and Francesco Mazzei. Set in the swanky One Tower Bridge development, Sunday lunch here is all about sharing British meat cooked over open fires, so a

Joining chef and restaurateur Stevie Parle’s already impressive portfolio of London restaurants, Pastaio will officially open on Ganton Street in Soho this month. Simply translated as ‘one who makes pasta by hand’, Pastaio will, unsurprisingly, specialise in high-quality, fresh pasta made daily in a 70-cover dining space

Ask a top chef to name the most amazing dish he or she has ever tasted and you might think they would opt for something involving lobster and foie gras, possibly topped by caviar. But this week celebrity chef Tom Aikens surprised many when he opted for a surprisingly basic concoction. He said: “The most amazing dish

Half bar, half alcohol-drenched Urban Outfitters, House of Peroni is achingly cool. Bar staff in elegant uniforms, mixing up beautiful cocktails in copper shakers. Francesco Mazzei coating freshly cooked pasta in a wheel of Grana Padano, a cascade of caramelised pink peppercorns falling from his hand to the appreciation of

Mazzei will oversee the restaurant as chef patron, while head chef Francesco Chiarelli – who worked with Mazzei at L’Anima and Sartoria – will be responsible for the day-to-day running of the kitchen. Fiume – which means river in Italian – is opening as part of the first commercial phase of the Battersea Power Station

This November, Francesco Mazzei will launch Fiume, a modern Italian restaurant at Circus West Village in the eagerly anticipated Battersea Power Station development. The restaurant is the third venture to be launched by Francesco in partnership with D&D London. Fiume, which translates as ‘river’, is situated right on the

Among a slew of harvest-inspired menus putting seasonal fare on plates at our favourite restaurants, Islington’s Radici has just announced its own. Chefs Francesco Mazzei and Neil Rankin of Temper fame have teamed up for next week’s Wild Dinner, which will showcase autumn’s finest produce and includes a

Terraneo was previously at Franco’s and has worked with the critically acclaimed Francesco Mazzei for over 10 years. He will be supported by world class team including Matthew Hayes, formerly Executive Pastry Chef for Corbin & King and now Executive Pastry Chef for the Des McDonald Group, which includes Il Tetto,

The kitchen is overseen by Head Chef Luca Terraneo who brings a wealth of experience, from L’Anima and Franco’s; he has worked with the critically acclaimed Francesco Mazzei for over 10 years. Matthew Hayes, formerly Executive Pastry Chef for Corbin & King has been appointed as the new Executive Pastry Chef for

Francesco Mazzei is also back as master of taste to provide a “zesty” menu of Italian street food dishes such as egg fettuccine with Grana Padano, lemon and pink pepper, lemon and rosemary meatballs, as well as light bites including pumpkin and orange croquettes. There will also be a bar citrus which will have Italo house

Party in the Italian style. Irish chef Mark Moriarty headed to Melbourne, Australia, last January to further his culinary education when his role as San Pellegrino young chef of the year came to an end. But he’s back in Dublin next month for a collaboration with Francesco Mazzei, chef patron at Sartoria in London. The Peroni

Francesco Mazzei will also open Fiume (Italian for river) at the development, his third joint venture with D&D Restaurants. It is also home to the first UK site of Copenhagen-based pizza restaurant group Mother, which has already opened its doors. Nahm chef David Thompson has even been linked to Battersea, with

The owners of Ducksoup and Raw Duck are planning to open Duckroad and Francesco Mazzei is moving in with a restaurant called Fiume. Richard Vines announced the news of Singh’s planned arrival at the development on Twitter. Cinnamon Kitchen is part of Singh’s Cinnamon Group — a portfolio which includes th

Italian chef Francesco Mazzei attended Meatopia last weekend (1-3 September), where he used PGI Welsh Lamb livers and kidneys to create his signature Stigghiola dish. Now patron chef of Radici – a new restaurant inspired by Italian cooking – Mazzei draws inspiration from his heritage to create dishes, including Welsh

Orzo, Italian for pearl barley, is one of these underrated yet highly nutritious grains. Like rice, it releases starch when cooking and is the perfect protagonist for an “orzotto”. As it takes longer to cook than its cousin grain, it’s a good idea to give it a head start. This is a beautifully warm and hearty plate, particularly suited for

Battersea Power Station’s incredible rebirth will see it transformed into one of the most exciting and innovative mixed use neighbourhoods ever built. Shops, offices, restaurants, homes, hotels, leisure, events and extensive public spaces will be seamlessly brought together by renowned architects to create one of the world’s

A top chef who served meals created from surplus produce to London’s homeless over the summer was so inspired by the idea that he is taking an anti-food-waste campaign to his native Italy. Francesco Mazzei used leftover supermarket food collected by The Felix Project, a charity that feeds homeless and other

Francesco Mazzei — head chef at Sartoria and Radici — is launching a lunch menu at Whole Foods Kensington to support the Felix Project this week. A range of dishes will be available in the store’s prepared food section, with 10% of proceeds going to the Felix Project, the Evening Standard report. The collaboration is the

Italian chef Francesco Mazzei has designed a lunch menu in support of the Felix Project, the food waste charity founded by Evening Standard chairman Justin Byam Shaw. The Chef’s Takeover scheme starts at Whole Foods Kensington this week. A range of dishes will be available in the store’s prepared food section, with

Zoë and Layo Paskin — the siblings behind The Palomar and The Barbary — will open a an English coffee house in Seven Dials in mid-August. It will sit directly next-door to The Barbary at 16 1⁄2 Neal’s Yard. The site will have only 13 covers: 10 inside and three outside and will serve (Square Mile) coffee, breakfast, lunch

Lamb is roasting in little food shacks, setting tummies rumbling. “Let’s go to a little restaurant I used to run,” says Lorenzo. Rifugio San Francesco is a two-room wooden hut in the middle of the steppe serving Abruzzese specialities. Out come bowls of lentil soup, bruschetta, plates of pasta, and something I don’t recognise.

Francesco Mazzei looks like a chef. Maybe this sounds obvious, but so many chefs now look like chemists or geography teachers or investment bankers that it’s a relief to see in Mazzei’s dark Calabrian features and slicked-back hair: a full-blooded, central-casting Italian Chef. I know, it’s no way to judge the cooking. But it’s

The Sunday sessions, held during the traditional aperitivo moment, will see guests learn how to make and shape the perfect pizza dough and explore traditional Italian toppings, guided under the watchful eye of critically acclaimed chef and Master of Taste, Francesco Mazzei. The masterclass is followed by each guests

Add the sugar syrup and lime juice, you can add more or less how you like it, just remember the flavour will be lesser once frozen. Transfer to the lolly moulds and place in the freezer to set, ideally overnight. strawberry-jam-1.jpg. Strawberry soup and Mosto Cotto by Francesco Mazzei. Strawberry soup. 500g of strawberries

I have worked in many restaurants and learnt under some great chefs all over the world, but when I think about cooking and the food that I most love to cook, it is the food from where I grew up — from my home region of Calabria. It’s the sun-soaked toe of Italy’s boot, and it is here — and the surrounding southern Italian

canteen opened by the world’s top-rated chef, Massimo Bottura, under his Food for Soul banner, following other successful anti-waste schemes in Milan and at the Rio Olympics. This week it was the turn of Felix Project volunteers to eat there as they sat down to dinner cooked by Francesco Mazzei, chef patron of Sartoria

Available at Sartoria’s Libare bar, the collection consists of three cocktails that combine fragrance and flavour, and are served alongside a selection of cicchetti from Sartoria chef patron Francesco Mazzei. Inspired by the Étui Noir fragrance, the Harris Scent cocktail has notes of “wood, leather and smoke”, balanced with

Related news. Francesco Mazzei to open restaurant at Battersea Power Station; New wave of restaurants set for Battersea Power Station; The art’otel planned for Battersea will include a rooftop pool with views of Battersea Art’otel to operate Battersea Power Station hotel

This year, the Bellavita London Expo 2017, held at the Business Design Centre in Islington from June 18th-20th has enjoyed incredible success in its fourth year. This year’s expo saw over 300 wines being showcased from across Italy, as well as 500 new products launching into the UK market for the first time. The focus of

Under Calabrian chef Francesco Mazzei, it combines a beautiful Art Deco look with friendly, informal service and gutsy food that’s stronger on flavour than subtlety. There’s a lively bar and three private dining rooms, as well as a £26.50 two-course lunch, if you are in a hurry. Sartoria is on Savile Row, so it draws a fashion

Bellavita is the foremost trade show focusing exclusively on “Made in Italy” food and beverages, representing the “excellence of Italy”. Operating in five locations across the globe, this week was the 2017 London edition, bringing chefs, restaurateurs and distributors from across the UK together with artisan Italian producers

Leading the line-up of chefs will be Francesco Mazzei, Giorgio Locatelli and Theo Randall, all renowned in their industry for creating Michelin-starred Italian food. Some of the chefs will be demonstrating at Bellavita Expo’s Chef Academy, including Michelin-starred Chef Niko Romito, one half of three Michelin-Starred Reale

Mr. Boland later moved on, and in April 2017, after a major renovation, everything changed again. The Calabrian-born chef Francesco Mazzei has taken charge of the kitchen at what is now called Radici (Roots). We were much taken with the cooking at his former restaurant l’Anima, though its stark décor and noisy acoustic

Francesco Mazzei’s new trattoria, Radici in Islington, north London, does a great twist on a Negroni with it. Whisky producers have also been revisiting the archives; in the past year, both Lagavulin and Glenfiddich have released malts modelled on bottlings from the past. The real champion of old-style whisky, though, has

A star-studded cast will cook here on a daily basis, involving some of the biggest names in the industry including Angela Hartnett, Ashley Palmer-Watts, Brett Graham, Clare Smyth, Claude Bosi, Daniel Boulud, Isaac McHale, Francesco Mazzei, Giorgio Locatelli, James Lowe, Jason Atherton, Jonny Lake, Lee Tiernan, Michel .

These will include Francesco Mazzei’s Fiume at Battersea Power Station in September, and Bluebird Café — a more casual spin-off of D&Ds famous Chelsea restaurant — in White City due at the end of the year. There are also another two Bluebird Cafés in the pipeline, with Des confirming plans to roll them out more .

It’s not been that long since we told you about Francesco Mazzei opening Radici, but now the Italian chef is on to opening his next restaurant as he sets his sights on Battersea Power Station. Part of Circus West Village and joining the likes of Vagabond, The Coffee Works Project, The General Store and No.29 Power Station

Stars of the capital’s culinary world, including auspicious names such as Tom Kerridge, Nathan Outlaw, Thomasina Miers and Francesco Mazzei, will be cooking up a storm in the AEG Taste Theatre in association with Etihad Airways. They’ll be demonstrating how they create their most revered meals and you can get

Leading the line-up of chefs will be Francesco Mazzei, Georgio Locatelli and Theo Randall, all renowned in their industry for creating Michelin-starred Italian food. Some of the chefs will be demonstrating at Bellavita Expo’s Chef Academy, and participating in an industry-led set of exciting roundtable discussions which will

D&D London is delighted to announce a glamorous bar refurbishment at the renowned rooftop restaurant, Coq d’Argent, inspired by the chic style of Paris. Working with renowned interior designer, Sagrada, the new bar will be transformed to reflect the quintessential elegance of a Parisian bar, with striking aged brass

Francesco Mazzei, chef-patron at Sartoria at Savile Row in Mayfair, and Radici in Islington, will launch Fiume — Italian for “river” — at the site in September. He told the Standard: “There are very, very few outdoor terraces on the river in central London. On a sunny day it will be like being in Tuscany or in Rome next to the

Rob Tincknell, CEO of the Battersea Power Station Development Company, added: “Francesco Mazzei is an amazing chef with a strong track record and we are delighted that he has chosen Circus West Village at Battersea Power Station to unveil his new concept restaurant. It will add to the wide selection of food offerings

Aoife Noonan, executive pastry chef at Luna, Michael Ryan, Master of Pizza from Dublin Pizza Company and The House of Peroni’s Master of Mixology, Federico Riezzo, will present masterclasses and the residency’s Master of Taste, critically acclaimed Italian chef Francesco Mazzei, will oversee the menu for the House of

“It is a one-of-a-kind project that will attract people from all over the world and I can’t wait to feed them all,” Mazzei said. Rob Tincknell, CEO of the Battersea Power Station Development Company added: “Francesco Mazzei is an amazing chef with a strong track record and we are delighted that he has chosen Battersea

“When I saw the plans for Circus West Village and Battersea Power Station as a whole, there was no doubt in my mind that I wanted to be involved,” says Mazzei. “It is a one-of-a-kind project that will attract people from all over the world and I cannot wait to feed them all!” Fiume will launch as part of the first commercial phase

The Italian chef Francesco Mazzei is set to open Fiume, a new modern Italian restaurant at Battersea Power Station this summer. The launch is Mazzei’s third since 2015, joining Sartoria on Savile Row and Radici in Islington, and will be open for lunch and dinner. Francesco Mazzei will oversee Fiume (Italian for river) as

Over the course of three days at east London’s Tobacco Dock, cuts from nose to tail will be cooked over proper charcoal grills and chefs including Yottam Ottolenghi, Hamish Brown and Francesco Mazzei will be on hand to show how it should be done. There will also be butchery demonstrations, live music and an eclectic

That number is the remarkable bit, because the chef here is Francesco Mazzei. Over the years, I have associated Mazzei with many things: precision, class, an understanding of comfort. I’ve never let the word “value” get anywhere near his name and that £8 price tag really is value. Frankly, I didn’t even know he could do

The tiny restaurant Alle Testiere is “like a little jewel box”, says Russell Norman, co-founder of Polpo. “It’s not romantic in the sense of candles and violins but it is beautiful, with space for just 24 people, and produces amazing dishes like soft-shell crab and garlicky razor clams fresh from the lagoon.” Until now, Alle Testiere’s

The name translates as ‘roots’ in Italian to represent Head Chef Francesco Mazzei’s roots in Islington where he has been for 20 years. … On the Menu: Francesco Mazzei aimed to bring the food of his childhood to his London home so the menu reflects the Calabrian cuisine of his heritage, as well as incorporating dishes

Renowned as one of London’s finest Italian chefs (having previously worked at L’Anima), D&D London recruited Francesco Mazzei to run the kitchen of its swanky new venue. Bedecked with heavily starched linen and cutlery so heavily polished that neighbouring diners could be blinded with one misjudged mouthful – it

But then I remembered that zipping through The Times Magazine to get to the good stuff (me) the other week, I had happened upon a feature about Francesco Mazzei, demon chef of Sartoria, formerly of the Michelin-starred L’Anima in the City, who was opening something new in Islington (VERY convenient), a more relaxed

What would you do? I would walk through Hyde park and Mayfair to Cecconi’s for an early breakfast. Then I’d continue to the Royal Academy of Arts, browsing fabulous shops in Mayfair before lunch at Sartoria to catch up with Francesco Mazzei. I’d finish the day at Royal Opera House watching my favourite opera, Nabucco,

Francesco Mazzei, D&D London Michael O’Hare, The Man Behind the Curtain Peter Sanchez-Iglesias, Casamia. Full awards list​ The Estrella Damm National Restaurant of the Year The Service Award, sponsored by Liberty Wines Lifetime Achievement, sponsored by Lavazza Sustainable Restaurant of the Year,

Noonan and Ryan collaborated with Italian chef Francesco Mazzei, chef patron at Sartoria in London, on the menu for the Dublin event. It will feature brunch, cicchetti (snacks) and pasta dishes created by Mazzei, pizzas by Ryan and desserts and gelato by Noonan. The pop-up will be open to the public and no reservations

The list ranges from chef Francesco Mazzei to photographer Darryll Jones. The latest has been an ambassador for VisitScotland – landscape photographer Marc Pickering. It’s not just a case of the brand posting the occasional image either. The influencers are in total control of the Maserati account, with a new person taking

With a name meaning ‘roots’ in Italian, Mazzei’s casual Islington venue is his most Calabrian offer in years. It is the south Italian chef’s second site with restaurant group D&D London, after his first, the high-end pan-Italian Mayfair venue Sartoria, opened on Savile Row in November 2015. The restaurant that arguably made

When Francesco Mazzei visited Dublin to cook a pop-up dinner in November, the event, run by the House of Peroni, booked out as quickly as a U2 concert. Mazzei was, after all, who the Italian embassy contacted when Mary Berry rocked Italy to its gastronomic core by putting cream in her bolognese sauce on her cooking

That bowl of guacamole on Cinco de Mayo will be more expensive this year, as avocado prices rise to a record on surging demand and a smaller crop in Mexico and California. A 22-pound box of Hass avocados from the state of Michoacan, Mexico’s biggest producer, cost $27.89 Thursday, according to the government.

With just a few months to go until Meatopia 2017 takes place at London’s Tobacco Dock,here is the line-up of chefs for this year’s festival. For the first time ever, there will be chefs such as Yotam Ottolenghi and Nathan Outlaw focusing solely on cooking with veg and fish. Also on the list are some familiar faces from previous

a London-born schoolboy who died from meningococcal septicaemia in 2014 and whose family’s Felix Project has been a key part of the Standard’s Food Month food waste campaign. Top chefs including Alain Ducasse, Michel Roux Jr, Monica Galetti, Jason Atherton, Clare Smyth, Angela Hartnett, Francesco Mazzei and

We may not have the indigenous hammam culture of Marrakech or the onsen of Japan, but we do have rain — and green hills carpeted with botanicals and healing herbs. Thanks to British innovation, they end up as top home-grown beauty brands. And with its major-league spas, London is the obvious place to indulge

Straccia-what? Clearly I need to keep up, having barely got my head around the creamy uber-mozzarella that is burrata. Now stracciatella, a more loose and creamy take on mozzarella, is turning up on menus such as Francesco Mazzei’s Radici, newly opened in London’s Islington, where he plans to serve it with anchovies

In London it’s a toss up as to which is more synonymous with Italian food, burrata or Francesco Mazzei. Helpfully you’ll find both at Islington’s Radici, which is fresh out of the ever-expanding D&D stable replacing their dutiful but dated Almeida restaurant at the Highbury end of Upper Street. It’s Francesco’s third London

Mayfair long-timer Sartoria has gone from strength-to-strength since Francesco Mazzei took the helm almost 18 months ago. And now, just as he launches his second Italian restaurant with D&D, Radici in Islington, he’s adding an extra flourish to the original in the form of a Sunday roast menu. Here’s what to expect from

At lunch at The Swan at Shakespeare’s Globe, the dome of St. Paul’s Cathedral is my companion opposite. Manna for tourists includes rhubarb crumble tart from ace chef Allan Pickett. 2. During the soft opening of Francesco Mazzei’s Islington-based southern Italian Radici, grilled green peas arrive blackened, blistered

Whether they’re students or business operators, lots of people have to take out loans from the bank. For cheese farmers, there’s a bank in Italy that accepts cheese as collateral for loans. This is the story of three men and millions of dollars of that proverbial cheddar. Gene MarksWashington Post. Equipment. Real estate.

Francesco Mazzei has now opened Radici, an authentic Italian trattoria in Islington, the area of London he has made his home. Radici translates as ‘roots’, and reflects the Calabrian and southern Italian cuisine of Francesco’s heritage, all served in a relaxed environment alongside a carefully selected list of southern Italian

High profile chefs Francesco Mazzei and Theo Randall are to headline Italian food and drink expo Bellavita. Taking place at the Business Design Centre in Islington from 18-20 June, Bellavita Expo showcases hundreds of artisanal producers from across Italy alongside cooking demos, discussions and an awards

Francesco Mazzei never wanted to be a chef. Growing up in Calabria, southwest Italy, he cared more about his football than his food. Having worked in his uncle’s ice cream shop from an early age, Mazzei had been exposed to the harsh realities of working in a kitchen and was determined to pursue a better life for himself.

The menu draws from various parts of southern Italy but is most strongly influenced by the cuisine of Calabria, from where Mazzei hails. It features dishes like baccala, or salt cod with potatoes and tomato sauce; ferrazzuoli, an eggless pasta with lamb; and involtino di fegato, or calf liver stuffed with pancetta. You’ll also find

Chefs including Alain Ducasse, Michel Roux Jr, Monica Galetti, Jason Atherton, Clare Smyth, Angela Hartnett, Francesco Mazzei and Ashley Palmer-Watts are to volunteer at a London community kitchen created by Massimo Bottura this summer. The full line-up of 30 chefs – who have 40 Michelin stars between them

The new restaurant from Italian chef Francesco Mazzei, Radici is by D&D London – also of Mazzei’s Mayfair site Sartoria ‒ on the site of the former Almeida. It will serve dishes inspired by the chef’s home region of Calabria, plus the regions of Puglia, Sicily, and Campania – including umido di baccala (salt cod with potatoes

Opening on a spot along the Kilburn High Road this month, Quartieri is an authentic Napoletana pizzeria from the team behind Naples’ famous Trianon Vomero pizzeria. Hoping to bring a true taste of Naples to London, Quartieri’s specialty will be pizzaioli Napoletani, made using flour and grain that’s milled in the traditional

Summer run​. The company is marking Ambra’s launch by opening a bar at Somerset House Terrace, London, which will remain open until the end of September. Chef Francesco Mazzei, of London restaurant Sartoria, has created a menu of Italian dishes to accompany the site’s drinks offer.

Names including Chefs including Alain Ducasse, Michel Roux Jr, Monica Galetti, Jason Atherton, Clare Smyth, Angela Hartnett, Francesco Mazzei and Ashley Palmer-Watts have been confirmed – and considering the popularity of the cause and the sheer weight of Bottura’s name, expect even more of the absolute cream of

Master of Taste, Francesco Mazzei, will also be curating a delicious, bespoke cicchetti menu. Somerset House Terrace, Presented by Peroni Ambra will be the first place that people can sample Peroni Ambra. It will also become available in a selection of top end bars in London before it is more widely available nationwide

Pasta with aubergines and tomatoes by Francesco Mazzei. Francesco Mazzei serves the Sicilian classic, pasta alla norma or pasta with aubergines and tomatoes. Francesco uses zitoni pasta, however other tubular pastas such as penne or candele lunghe are good alternatives. This recipe is taken from Francesco Mazzei’s

you can take a look at these and go in for a virtual reality experience, testing your drawing skills with the Google Tilt Brush, and sample Peroni cocktails courtesy of “Master of Mixology” Simone Caporale and Calabrian morsels from “Master of Taste” Francesco Mazzei. The event runs in London from 15 March – 18 March

Londoners are being invited to build castles in the air at a virtual reality art experience. Visitors to the House of Peroni in Soho can try out cutting-edge Google Tilt Brush technology with help from three artists. Fabio Giampietro, Carne Griffiths and Peeta will lead 50-minute masterclasses on how to create a work of art inside

The London Evening Standard, in conjunction with Syngenta, a leading agriculture company, is running a series of debates on the future of food. The first debate on Technology and Food, chaired by Standard editor Sarah Sands, will take place on Wednesday March 22 at Somerset House. A panel of industry experts and

At the FT Weekend summer festival last year I discussed and cooked pasta with my friend Francesco Mazzei. I was taken aback when, talking about his mother’s home cooking in Calabria — one of the poorest Italian provinces — he said they usually only ate pasta once a week and that was on Sundays, when they had a big

Chef Francesco Mazzei tops them with a gratinati (crust) of Grana Padano cheese and butter with sweated shallots. “Serve it with a flavoured tomato sauce,” he says. “It’s delicious and it’s vegetarian.” JAPAN. “We like pancakes really fluffy and soft,” says Hideko Kawa, who was a high-school teacher in Kanazawa city before

Italy The Italians enjoy crespelle alla fiorentina at weddings and other celebrations. These are crepes stuffed with ricotta, spinach, egg yolk and nutmeg. Chef Francesco Mazzei tops them with a gratinati (crust) of Grana Padano cheese and butter with sweated shallots. “Serve it with a sage-flavored tomato sauce,” he says.

Spring has sprung and with it comes a whole new set of restaurants, including Radici, a new Italian trattoria coming to Islington and opening next week. It’s part of the D & D London Group (Aster, Bluebird, Avenue et al) and will be the work of Francesco Mazzei, Chef Patron of Sartoria who will be cooking up a menu that that

Francesco Mazzei, owner of the London-based Sartoria restaurant told Bloomberg he had increased his menu prices to combat the extra cost of sourcing olive oil. Mazzei said “Olive oil is becoming a luxury.” Ben Tish who runs Salt Yard, (a London tapas restaurant) said he had recently paid $648 for 100 liters of olive oil

It might be the saddest quote you read today: “Olive oil is becoming a luxury.” That comes courtesy of Italian chef Francesco Mazzei, who runs the Italian restaurant Sartoria in London. Mazzei depends on olive oil for much of his cooking. But because of a shortage, he told Bloomberg News, prices are skyrocketing. He’s even

We’ve recently completed an Italian restaurant in Riyadh with quite a modest design and a ‘neighbourhood’ atmosphere; with incredible food by chef Francesco Mazzei. We’re due to complete a hotel project in Bristol, too. This will be really special — a beautiful Grade II-listed Victorian building being brought back to life with

Poaching is a gentle, healthy way to cook salmon and you can add lots of different flavours to the liquid. It is best to poach the salmon starting with the liquid cold, as this will result in more evenly cooked fish. Controlling the temperature of the water and keeping it well under boiling point ensures that the fish isn’t exposed to

Now erratic weather in Spain and Italy, the world’s biggest producers, is rippling through global olive oil markets, and it’s about to get worse. Prices for extra virgin olive oil in Italy have soared almost one-third since October to €5.75 ($6.15) a kilogram, while Spanish costs jumped about 10%, according to the International

Show more. Mother pizza Copenhagen opening at Battersea Power Station David Biffani on bringing Copenhagen’s Mother pizza to Battersea Power Station · Francesco Mazzei to open restaurant at Battersea Power Station · Ben’s Canteen hits £250K crowdfunding target · Ben’s Canteen launches £250k crowdfunding

Francesco Mazzei è un apprezzato chef originario di Cerchiara di Calabria che da vent’anni vive e lavora a Londra. E’ diventato una chef star, ha fatto scoprire ai londinesi i sapori della sua Calabria, fa impazzire con i suoi piatti e la sua coinvolgente simpatia meridionale gli inglesi che guardano Masterchef UK e tanti

“But to work alongside Vladimir Mukhin [chef at White Rabbit in Moscow] and Francesco Mazzei [chef at Sartoria in London], some of the world’s best female chefs… To have Rodolfo Guzman [chef at Boragó in Chile] coming to taste your food, it was an honour and a great pleasure.” Unwilling to commit to a single best dish

The kitchen will be run day-to-day by Antonio Mazzone, Francesco’s longstanding right-hand man. “With Radici, I am so excited to bring the food of my childhood to my London home,” says Mazzei. “I have lived in Islington for over 20 years, and I hope that this relaxed neighbourhood restaurant will soon become a part of the

This April, celebrated chef Francesco Mazzei will open Radici, an authentic Italian trattoria in Islington, the area of London he has made his home. Radici translates as “roots”, and will reflect the Calabrian cuisine of Francesco’s heritage, as well as incorporating dishes from the southern Italian areas of Campania, Basilicata

Show more. Mother pizza Copenhagen opening at Battersea Power Station David Biffani on bringing Copenhagen’s Mother pizza to Battersea Power Station · Francesco Mazzei to open restaurant at Battersea Power Station · Ben’s Canteen hits £250K crowdfunding target · Ben’s Canteen launches £250k crowdfunding …

Leading the line-up of chefs will be Francesco Mazzei, Georgio Locatelli and Theo Randall, all renowned in their industry for creating Michelin-starred Italian food. Some of the chefs will be demonstrating at Bellavita Expo’s Chef Academy, and participating in an industry-led set of exciting roundtable discussions which will …

“It will be run by D&D London and will replace the restaurant group’s existing site Almeida. It is due to open in March and will be inspired by Mazzei’s southern Italian roots, as well as Islington itself, where he and his family live”

Written by Ben Norum

“The answer is simple: ‘It’s great with anything’ “

Written by Richard Vines

“Follow Francesco Mazzei as he peruses the aisles of Dublin’s Fallon & Byrne, picking only the finest ingredients to create the perfect Italian feast at home”

Written by Louise Donnery

“Leftovers are the opposite of waste: they’re wonderful, delicious toys to play with”

Written by Frankie McCoy

“I always say that my style of cooking is mamma’s cooking with a chef’s hands”

“Victoria Stewart heads to Soho Farmhouse for a masterclass with the Sartoria chef”

Written by Victoria Stewart

“When my friends at the House of Peroni emailed to ask me if I would like to take a pasta masterclass with their Master of Taste, Italian chef Francesco Mazzei, I was a definite yes “

Written by Sasha Wilkins

“Francesco Mazzei, chef patron at Mayfair’s Sartoria, likes Negronis and Islington eating”

Written by Ben Norum

“The know-how of the gelateria translates deliciously to the wild strawberries and cream of the great British summer”

Written by FT team

“The restaurant scene in London has never been hotter. Big name chefs and restaurants from all over the world have their eyes on us, new trends are popping up all the time and areas previously devoid of decent food are becoming hot culinary destinations”

Written by Catherine Hanly

“Mamma Mia! Italian restaurants in the capital don’t get better than this…”

Story by Tatler

“Want to know the latest matcha hack? Or how to serve black polenta? We’ve got you covered​”

Written by Sue Ward Davies

“The chef in residency will be Francesco Mazzei, the man behind Mayfair’s Sartoria restaurant”

Written by Michelle Perrett

“Enjoy delicious Italian cuisine cooked by top Italian chef Francesco Mazzei”

Story by The Upcoming

“Looking for the best restaurant, bar and club to structure a killer Saturday night?”

Story by GQ

“Francesco Mazzei of Sartoria bathed in a stream of olive oil”

Written by Jonathan Prynn

“The chef patron at Savile Row’s Sartoria is fired up by new dishes and old friends”

“The risotto was everything it should have been, flavoured with the sex organs of crocuses and butter”

Written by AA Gill

“Hands down, the greatest tiramisu in London”

Written by Grace Dent

“Don’t leave without tasting the possibly perfect tiramisu”

Review by Emerald Street

“Gorgeous food and immaculate service in an elegant setting”

Written by Michelle Harbi

“The real excitement lies in tasting Mazzei’s food once more”

Written by Tom Parker Bowles

“The plush and pile of Savile Row is the ideal backdrop to the dizzying cooking of Francesco Mazzei”

Written by Jay Rayner

“There’s nowhere I would rather be than London”

Interview by Chloe Hamilton

“The top Italian chef goes in search of the much sought after white truffle, an expensive delicacy but vital for his delicious beef tagliata”

Written by The Telegraph Team

“Italian chef Francesco Mazzei shares his recipe for Insalata di Baccalà, a tasty and easy to create dish from his new cookbook, Mezzogiorno”

Written by Ali Gray

“With Sartoria’s relaunch looming, the restaurant’s acclaimed chef patron Francesco Mazzei tells how quality ingredients are the order of the day”

Written by Ali Gray

“It’s antipasti and mama’s lasagne in Calabria for the owner of London’s Sartoria restaurant”

Interview by Dale Berning Sawa