Chef Patron Francesco Mazzei hails from Calabria – the toe on Italy’s boot and the region noted for producing n’duja (a spicy, spreadable pork sausage). Like n’duja, Chef Mazzei has come to prominence in the last few years impressing fellow chefs, bloggers and critics alike. From making ice cream at his uncle’s gelateria at the age of nine to working at London’s prestigious Dorchester Hotel and on the pastry sections at Hakkasan and Yautcha, Chef Patron Francesco Mazzei has led a varied career that has straddled Rome, Edinburgh, London, Bangkok (where he opened an Italian restaurant at the Royal Sporting Club) and Calabria.
In his first cookbook, Mezzogiorno: Recipes from Southern Italy, Chef Mazzei focuses on eight regions: Abruzzo, Molise, Campania, Calabria, Basilicata, Puglia, Sicily and Sardinia, where the cooking is rooted in the tradition of cucina povera. It’s a style born out of rural poverty, using cheaper cuts of meat and whatever other ingredients come to hand.
Buy Chef Patron Francesco Mazzei cookbook from Amazon here.