This PizzaExpress pizza packs a southern Italian punch with its hot Calabrese sausage, fresh chillies, roquito peppers and spicy, soft nduja sausage. This is the only rectangular pizza on the PizzaExpress menu, created in honour of chef Francesco Mazzei’s grandmother, who believed pizzas should be this shape.
This amazing Ciambotta di Verdure (Pan-Fried Vegetables Served in Bread) from award-winning chef Francesco Mazzei is an intriguing twist on a sandwich. Hailing from southern Italy, this hearty lunch or snack combines flavoursome sourdough bread with mixed, eggy vegetables for a more-ish treat that will please both children and adults.
Lamb burger by Francesco Mazzei Francesco Mazzei gives the burger a makeover, using beautiful Italian ingredients with flair. A roast aubergine purée and crispy courgette fries add to the lamb burger's appeal
What could be more comforting than this Welsh Lamb ragù recipe? With some quality ingredients, such as smoked ricotta, and cheffy techniques, Francesco Mazzei elevates a dish of humble origins to a thing of gourmet beauty.
Francesco Mazzei's baccalá stuffed courgette flowers recipe is a real celebration of summer. Beautifully presented with edible flowers and crisp salads, the flowers are stuffed with creamy salted cod baccalá and grilled with cheese to serve.
Such unusual flavour combinations show the kitchen at L'Anima's confidence and they produce delectable mouthfuls, both sweet and piquant. Readers lap up L’Anima’s ‘simply stylish’ surrounds and applaud chef Francesco Mazzei’s generous, big-hearted Calabrian cooking. http://www.squaremeal.co.uk/restaurant/l-anima
"Macellaio RC is all about premium meat cuts from Italy, accompanied by cicchetti, charcuterie and homemade pastas. Their latest place on Union Street also features a Ligurian bakery, a must for anyone who's been on the Italian Riviera and can no longer live without "pissa" and "focaccia di Recco." Francesco Mazzei, chef patron of Sartoria