We use carnaroli rice because it becomes very creamy, but retains its shape and bite. The rice of the northern Lomellina region and the big Sorrento lemons from the southern Amalfi coast brought together in a soufflé - for me this is an incredible dessert. Souffle di riso carnaroli al limone (Carnaroli rice and lemon souffle) To give you a taster of what he means, we're publishing three seasonal recipes from the book, each introduced by Locatelli, to inspire your autumn menu writing. For us the sign of welcome is to feed people,' he explains in the introduction.

'I wanted to call this book Made of Italy, because that is what I am - but I could easily have called it La Convivialità - because that is the word I use most to explain the way Italians feel about food. Naturally, Locatelli revisited his home village of Corgeno on the shores of Lake Comabbio in Lombardy where as a young boy he took his first steps into the restaurant world at his aunt and uncle's hotel and restaurant, La Cinzianella. Juggling research trips in between running his phenomenally successful West End restaurant, Locanda Locatelli, he hunted out artisan producers from Piedmont to Sicily in order to put down on paper a definitive personal hymn to his native cuisine. More than four years in the making, Giorgio Locatelli's gargantuan tome about the food of his homeland was a labour of love for the London-based chef-restaurateur. London-based chef-restaurateur Giorgio Locatelli has produced a personal hymn to his homeland with the publication of his book Made in Italy Food & Stories.

Made in italy by giorgio locatelli