Giorgio Locatelli

And then...

As soon as America got discovered, then everything changed and he lost it completely.

But, you know, you have there, you have something that is incredible in Sicily because, you know, we're talking about fusion on cuisine now.

So usually fusion is a chef sitting in his kitchen, gets produce from all over the world, and he makes this fusion of this and makes this recipe that is a fusion of culture and history and also ingredients.

in sicily is upside down because you have all the culture have come from the the greeks the arabs the normans the english the french the spanish they all come there and they all play with the same ingredients of the island

So you have this cuisine that has a really incredible sort of... And that's why I wrote the book, because I thought it was very, very important.

And it changed my way of cooking as well.

So, you know, for a chef, I think it's quite difficult when you get to 30, 35, and then you kind of turn around.

But it was so...

You know, it was just such a beautiful place and beautiful people.

It was so inspiring.

And I thought it was just incredible.

And the food that I grew up with, my first restaurant that I had in London was Zafferano.

And it was described as a northern Italian restaurant because we did cook northern Italian food.

And after these trips...

you know, I start to really use a lot of also the Southern Italian cooking because I thought it was worth it.

And it was, and also because obviously when I was 30, then, you know, it was the moment that Europe got very close.

So we could get a lot of, much more of the ingredients, you know.

Mediterraneo, Tirrenio e Ionio.

Well, that's what happened.