Giorgio Locatelli

And then, you know, for her, it's always try to get it because she cannot eat fruit that is...

uncooked so she can eat fruit when it's cooked so all this dessert then they are based so tartar tan yeah is which is obviously it's french but you know that's one of the exactly because you can do you know the pastry is without eggs and so so we can manage that so but otherwise you know it's uh i mean like i love fruit-based

desserts and um and souffle souffle is one of the things that if i can but you know i can't cook a souffle at all you don't i don't believe that this you don't have to cook your own dinner by the way yeah like i think then but you would want pistachio souffle with the chocolate ice cream oh my god at the end or a chocolate souffle with a pistachio ice cream

Pistachio.

Pistachio.

It is the best thing.

Yeah, the Bronte pistachio ice cream is just amazing.

Where do you get that?

Well, you get a paste.

You buy pistachio paste, yeah.

This pistachio paste.

It's extremely expensive, but you really need a tin of, like for the machine, you need like a half of a spoon, like 45, 40 grams.

Yeah, I have a home in Italy where my mum still lives.

So in Northern Italy.

And I have a home that me and my wife both in Puglia.

Because Plexi doesn't like Northern Italy.

She only likes Southern Italy.

She likes a bit of warmth.

Yeah, I guess so.

I think, you know, she feels then like, you know, Northern Italy, where I was born and raised, is a bit like Germany.