Taste Talks

L'Anima's Francesco Mazzei imagines the perfect barbecue, reveals a rustic gem in North London and shares the restorative powers of bruschetta.

TOL: What are you cooking at Taste?
FM: Smoked purple aubergine and burrata with basil and chilli jam, rabbit Siciliana, Sardinian fregola with seafood, bottarga and lemon, and delizia di limone.

Apart from your own food - whose are you looking forward to trying?
Everyone's - It’s a great way to get new inspiration.

What would you blow your crowns on?
[L'Anima's] Sicilian rabbit.

When the summer arrives - what's on your barbecue?
Sardines, mackerels and octopus.

The sun's out, you're not at work, what are you drinking?
Campari soda.

Is there anything you'd push to the side of your plate?
Decorations only.

What do you eat on a hangover?
Bruschetta with tomatoes, pancetta and sometimes eggs.

How good is food in London?
Very, very good.

Where's your favourite place for alfresco eating in London?
My Garden.

Any foodie hidden gems in the capital we should hear about?
Little Sardegna, North London. Great rustic Italian food.

We all want to eat responsibly - how important are topics like the environment and sustainability to your restaurant?
Very important. We all need to respect and do the utmost for the environment.

When we're not eating out we're shopping at supermarkets, there's talk of a supermarkets ombudsman to protect producers - what do you think of that?
I think it is great news as producers & consumers need to be protected from the large retailers.

How hard is it to eat locally and seasonally? Is it important?
Yes it is especially seasonally as you get the best quality for a good price.

Which young chefs should we be looking out for this year?
Tristan Welch.

When it comes to buying British which local producers can you recommend?
So many as we try to source  everything we can from the UK.

The Sustainable Restaurant Association just launched - is this an issue on your radar?
It is a welcome and I am looking into joining.

What's a perfect meal to be rustled up by the campfire?
Any meal I fancy.

If you were booking a holiday based on the local cuisine where would you be going and why?
South America for the quinoa, amazing fruits and vegetables, and more importantly the meat.

Iron Chefs a hit new show for Channel 4. If you could put your money on any chef throughout history who would you crown the ultimate champ?
Haven't seen it.

Is Britain getting better at cooking?
Yes, better and better.

If you went on Come Dine With Me what would you cook?
Haven’t seen it.

L'Anima at Taste of London >>