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Chapter 1: What is the main topic discussed in this episode?
Hello and welcome to Table Manners. I'm Jessie Ware and I'm here at Mum's house.
Hi.
Mum and I are both looking a little sun-kissed. Freshly turned, yeah. Went on holiday last week. Yeah. Had the best time.
It was wonderful. I've forgotten how well we got on.
I know. Why did we get on so well? Because we weren't doing the podcast. There was no cooking. I think I was very kind to you this week.
You were kind.
I looked after you. You did. You did. Yeah. Shout out Pelagoni in Zakynthos. Oh, my goodness.
We had the best fun. I made a new best friend. Oh, my God.
Penny.
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Chapter 2: What exciting news does Giorgio Locatelli share about his role on Celebrity MasterChef?
Carla Rossi.
Carla Rossi, who messaged me yesterday a picture of you at a barbecue. What was on the barbecue menu yesterday?
Okay, so there was some chicken, chicken thighs, then we marinated, and I think Plaxi prepared these two different marinades. One was a bit, it was like a jerk, and then the other one was kind of like a greeny one. It was really, really delicious. Yeah. And then there was some sausages, of course. You cannot have a barbecue without sausages. What kind of, yeah.
They were like just 100% pork sausages, Italian pork sausages from the Italian butcher. And I also had some kind of like... I don't know. You know, you take spring onions, okay, and then you just clear it really well, tops and bottom. And then you wrap it up with a thing of bacon. And then you press it really nicely, and then you put it in the fridge. And then you cool them down.
When they're cooled, then you put them on the grill and roll them gently, gently. And the idea is that it's really croquant on the outside. And the onions is cooked in the middle. It's a typical thing, Sicilian thing. It's actually on the book that I give you, there is a recipe for it. There's a description of that. Yeah, it's very, and the streaky bacon is perfect for that.
You know, which is something that you don't find so much in Italy. So it's with the streaky bacon, they come absolutely perfect, beautiful.
Are you Sicilian?
No, I'm not. But I fell in love with Sissi when I was about 30. I never been, you know, I come from Northern Italy. And, you know, the Northern Italian always think that the Southern Italian, they just, you know, they don't want to work. It's a big divide. It's a big divide, yeah. Big divide. And so, and I got invited there when I was 31 or 32. I got invited there to do a project with olive oil.
And I fell in love with the place. I fell in love so much. And, you know, then from that year for 10 years onwards, we rent a house on the same place for 10 years and we went back. And, you know, the cuisine was so... Because Sicily is so different than Italy. It's right in the middle of the Mediterranean. So it was the most important piece of land in the world for thousands of years. And then...
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Chapter 3: What tips does Giorgio have for finding the best olive oil?
Would you like to do the honours, Giorgio? Duh-duh-duh-duh-duh-duh-duh-duh-duh-duh-duh-duh-duh-duh.
I think I'm the first Italian to be nominated as MasterChef judge.
Wow. Yes.
Of England. English MasterChef.
You're doing the celebrity MasterChef.
The celebrity one, yes.
You are the judge with Grace Dent.
With Grace, yeah, which is like a great girl, northern girl, lover.
We've had her. She's lovely. Have you filmed it yet?
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Chapter 4: What unique culinary experiences does Giorgio recommend in Sicily?
Sorry. And so that tells you. So obviously you always try to get the one that they picked. End of spring, start of summer. Okay. Because that's where you get the best. So is that the number of days? The day that it's been picked. Okay.
So we're going for 150, 150.
120 to 150.
This is such good intel.
Yeah, yeah.
Thank you. Okay, so Rabbit, around the dinner table was kind of, so your uncle would be bringing in some beautiful pastries.
Pastries, yeah, big cake all the time.
Would there ever be leftovers from the hotel?
Yeah, there would be stuff like if they had a big banqueting on the Sunday with lasagna and there would be some leftovers that would be coming. But my grandmother used to be like kind of, my grandmother Vincentina, which is, you know, the...
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Chapter 5: How does Giorgio describe his approach to cooking with fresh ingredients?
Do you remember when you created that dish?
After I come back from Paris.
Okay.
When I was in Paris, when I'm in Paris, I learned... When you were cooking in Paris. Yeah, I cooked in Paris for three years and I worked in these two restaurants. And in one of the restaurants, we used to do this gastric, which was like a reduction of sugar.
vinegar wine sometimes wine sometimes not but sometimes vinegar and we used to use this fantastic you know vinegar that come like there will be raspberry vinegar or things like that and they will make these really sweet things like that and i don't know i i'll come but one day when i was eating some some grilled scallops like that i thought about the flavor of the
There's only one fancier drop of wine, I know.
Yeah, lovely. And I thought about the combination of the flavour. The flavour of saffron is very common to us, Northern Italian, because Italians always eat risotto with saffron. Yes. So it's a thing, you know, like... And then I don't know how I got it, and I tried, and I used the technique of the gastric, and I put it together, and it felt like, you know, this is British...
There is no better scallops than scallops that come from Ireland or Scotland. They are the best scallops in the world. You don't get them anywhere else as big as they are and beautiful. And so the combination of my identity, what I learned in Paris and the produce that was British, I felt it was just such a good match.
Okay, so we've got the starter. Maine. Are you going to slip in a preemie? I feel like you're allowed because you're Italian.
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Chapter 6: What is Giorgio's philosophy on the importance of resting meat?
I could. You bought them and you just stuck them all in. I bought them. I thought, I'm not using them. I'm not using them tomorrow. Here they go today.
How did you know? And they were £3.
Mum!
I'm not going to leave them in the bloody fridge and not eat them. Do you like football, Giorgio? I prefer motorbikes. Oh, OK. So who's the famous Italian? Oh, Fangio, obviously.
There's a guy called Valentino Rossi. Rossi?
Oh, my God, he was so handsome.
Mm-hm.
Gorgeous. What was he? He was a motorbiker, yeah. But Valentino, such a great name. And he was handsome.
Very, so handsome. And he was nine-time world champion.
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Chapter 7: What memorable family meals does Giorgio recall from his childhood?
But thank you so much. Do it with Lenny. Oh, my God. You could be in that little one on the side. I'll get in the side car.
If I can move my hip to get in. After you have your hip, I think you can get on the back as well. Okay, I'll get on the back, yeah.
I can't get my leg up at the moment, yeah. But thank you so, so much.
Well, thank you for inviting me for dinner. You're a legend. Chef never gets invited for dinner. No, I know.
I know who I know. Raw meat. But thank you. Best of luck with MasterChef.
Thank you very much.
Mum, that was so good. Such a pleasure.
To open your house and let people in is always a very, you know, not many people does it. So thank you for that.
It's a great honour to be here. Oh, thank you. Giorgio Locatelli is suave, kind, cool. Handsome. Yeah, as you told his wife when they left.
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