"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, 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, 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. He opened L Anima in 2008, which became one of the leading lights of London s collection of Italian restaurants - Many lay claim to being number one Italian restaurant, but Francesco Mazzei s L Amina has the edge (The Observer, 2013). Signature dishes at L Anima such as Charcoal scallops with n duja and salsa verde and Spit roast leg of lamb with cannellini beans and black cabbage - offer prime examples of a style that marries rustic Calabrian flavours with Modern European precision. His next project opens in Autumn 2015 with the relaunch of Sartoria in Mayfair. This, his first book,