Maurizio Bocchi, La Locanda in Gisburn

What is your current role and what does it involve?

As chef patron of La Locanda in Gisburn, my days involve everything from creating, cooking and serving my handcrafted dishes … to kitchen porter!

What was your first job in hospitality?

Originally from Lake Maggiore in northern Italy, I moved to Lancashire with my wife Cinzia in 1996.

I found myself with the opportunity to move to England and take a (European-funded) degree course at Myerscough College in Garstang to further my education and advance my career.

We made our home in Nelson and, around my studies, I worked as a waiter in a local Italian restaurant.

How long have you been a chef?

I started 28 years ago. It was whilst working at a local Italian restaurant that I discovered my passion for cooking. One day fate would play its part and the opportunity arose for me to step into the chef’s whites for the first time to cook and help the business get through their dinner service.

This challenge ignited my new passion, albeit later in my years but I must admit it was love at first sight.

Where did you learn your craft?

I grew up in the Italian countryside, spending my childhood learning about and appreciating the abundance of amazing produce around us, recognising and tasting them at their best.

After receiving my diploma as a Perito Agrario, which teaches how to become an expert in farming and horticulture with chemistry, I began work in a local agriturismo (holiday farm). My days entailed milking cows, caring for the animals, and developing my knowledge in the manufacture of butter, fresh-aged cheeses as well as cured meats.

I have always been curious and greedy for knowledge - these experiences built the foundation for my career as an agrichef. But it is still a journey, and I am still learning.

What is your signature dish?

There are many but I really enjoy cooking fish, so probably “Zuppa di Pesce”, a very rich fish stew.

I am dedicated to serve handcrafted dishes of authentic flavours which respect the traditions of Italian cuisine, culture and heritage - food that ‘mama used to make’ in Italy; timeless recipes; rich in tradition, and techniques passed down through generations.

All my dishes are based on fresh seasonal ingredients and I source only the best quality produce from local (over 80%) and native suppliers.

What’s been your worst cooking disaster?

There are a few, but one that still makes me chuckle was during a busy service, taking a hot pan out of the oven with a whole sea bass in it. I badly burned myself and threw the pan across the floor. Somehow the sea bass ended up on top of the boiler. It took me a while to locate it and there it was staring down at me!

What are your culinary ambitions?

As an Italian I was brought up with the knowledge and understanding of the importance of extra virgin olive oil (EVOO); it’s a huge part of my food heritage.

EVOO has become my passion, and sharing this knowledge is a lifelong ambition. I launched my Extra Virgin Olive Oil campaign to encourage people to embrace a balanced and nutritious diet, promote its extraordinary health benefits and introduce EVOO as the sixth element of the daily diet.

I am also incredibly passionate about creating delicious food in the most sustainable and sympathetic way, to help protect our planet. Recycling and repurposing excess ingredients from my dishes in other recipes such as “Canederli al formaggio” which uses surplus stale bread (see recipe provided).

What do you like to eat?

I love autumn and winter because I can cook and eat all my favourite stews, from venison to mutton, served with a Parmigiano Reggiano mash potato – simply perfect.

How do you achieve a work/life balance?

I do try to make the most of any free time (we are closed on Mondays!) and I also have another passion – Italian motorbikes. It has been possible for me to combine this passion with cooking. My YouTube channel (@mauriziobocchi-agrichef) follows me across Lancashire; cooking outside to create traditional Italian dishes with Extra Virgin Olive Oil. Visiting local producers to showcase their amazing Lancashire produce.

But a work-life balance can be a mission impossible. As a chef working in a small family business - work and life are the same thing. It can be difficult to switch off at the end of the day but having customers enjoy their dining experience, coupled with the great feedback received makes it all worthwhile.

La Locanda Main Street, Gisburn Lancashire BB7 4HH

Phone: 01200 445303

Email: info@lalocanda.co.uk www.lalocanda.co.uk

Located in the centre of Gisburn, La Locanda is a traditional Italian family restaurant where the warmest welcome awaits from charming duo Cinzia, front of house and Maurizio, in the kitchen. Renowned for their authentic cuisine ‘the best Italian outside of Italy’ agrichef Maurizio expertly marries Lancashire seasonal ingredients with Italian flair, and has a clutch of awards recognising their culinary excellence. Maurizio Bocchi is a Taste Lancashire Ambassador, supporting the work of Marketing Lancashire to raise awareness of local food and drink producers through their Taste Lancashire campaigns and activities. www.visitlancashire.com/Taste

Canederli al formaggio

Serve 4 people

Ingredients:

250gr  stale bread cut into small pieces

300gr cheese, gorgonzola or fontina cut into small pieces

4 whole eggs

Half  white onion chopped finely

250ml milk

90gr butter

1 tablespoon extra virgin olive oil

20gr parsley chop finely

3 spoons of 00 flour

A few sage leaves

Salt

Pepper

Method:

  • Brown the onion in a pan with 10gr butter and the extra virgin olive oil.
  • In a bowl mix the milk with the eggs, add the  browned onion, the bread, the cheese, the chopped parsley, the flour and a pinch of salt and pepper.
  • Mix together well and shape the canederli into small dumplings.
  • Cook the canederli in boiling salted water for 10 minutes.
  • In the meantime melt the remaining butter with the sage in a pan.
  • Drain the canederli well, then add into the  browned butter and cook until golden.
  • Season the canederli with the  grated Parmigiano Reggiano cheese and serve.