Hello I'm Krestey Young and this is a podcast from the Desert Island Discs archive.

For rights reasons, we've had to shorten the music.

The program was originally broadcast in 2008. My castaway this week is the cook and restaurateur Antonio Carluccio. Self-taught the methods and flavours he holds dear are those he learned at his

mother's knee as he was growing up in Northern Italy. He relished the food she made, high quality,

locally produced and carefully prepared.

Now that's every King Cook's mantra, but when he brought his culinary skills to London in the 1970s,

it was the

the man behind the Neil Street restaurant.

He made it into an institution and has been hailed as perhaps the best Italian

chef in Britain along the way.

And Tarnell you, Kowlucio, you once said it wasn't your intention to educate,

but to enthuse people about the taste of Italian food.

What's the difference?

There's a big difference. If you transmit to other, you enthuses this much better. It comes down

simpler and the people they receive it and then they adopt that. My personal motto is

Mof-Mof which is minimum of fuss maximum of flavor. I've got that simple yes easy to remember okay but but I mean you do take a lot

of care I mean many of your recipes I've been reading them are rather intricate even if it's

just a very simple dish even it's only for us for you and I do it for myself I can I take all

the cares to choose the best and to treat it as best you see when you taste

something that you mother cooked about 20, 25 years ago, I assume that this the age where you were very small.

Yes.

Then, then immediately the taste buds, they react.

...