Giorgio Locatelli

There is no best olive oil because it depends what you're cooking.

If I'm cooking some grilled fish, then I would use some olive oil that comes from northern Italy, from Lago di Garda or from Liguria, which is, you know, old Tajasca olive, which is small black olive.

Today?

Nothing.

What?

I had breakfast.

Have a potato.

Yeah, let's cut the ends up.

No, I had a really good breakfast.

What did you have?

I had, like, my favourite thing, which is yoghurt with grated apple, blueberries and different nuts, different type of nuts.

what a granola or just different no no no just no no no granola no no sugar in the morning okay i think that's quite important oh really yeah yeah no sugar in the morning because you know i had too many years with like was that 10 espresso and with three spoon of sugar in it and so that you're just gonna cut it here yes and then i'm just going should i help you yes okay um but i've been cut the ends off and i'll put the other let's have a look just do the ends anyway

I think the last time you seared it a little bit more.

Because you see like if you sear it a little bit more then there will be like a sign there.

Yeah you didn't sear it enough.

Thank you.

Fantastic.

All right.

Let's have a taste.

Crust is nice.