Francesco Mazzei hails from Calabria, Italy, and cooks at London's Sartoria. Read about his brilliant Calabrian cuisine on Great British Chefs
Fillet of sea bass with Parma ham, sauté artichokes and watercress
Linguine with prawns, lemon and parsley
Chicken liver pâté and antipasti platter
A simple chicken liver pâté recipe from chef Francesco Mazzei takes this Italian antipasti platter to a whole new level. Serve the chicken liver pâté as part of a sharing meal or spread on toast for a delicious homemade snack.
M’pigliati (Calabrian 'Mince Pies') from Francesco Mazzei's Mezzogiorno. These southern-Italian traditional pastries are filled with hazelnuts, pistachios, dried figs and honey and are served drenched in mosto cotto!
This impressive dish from Francesco Mazzei is definitely something different to your everyday lasagne - quail eggs, nettle lasagne sheets and minced beef and veal are among some of its hidden treasures