Celebrated Masterchef Francesco Mazzei has announced his first weekly special, unveiling a quirky take on an Italian classic.

The London-based ambassador of Calabrian cuisine announced his latest addition to the menu – a sumptuous octopus ragu with handmade tagliolini pasta.

Mazzei explained that the delicately balanced dish is a play on the classic ragu, which celebrates locally sourced ingredients.

The dish starts off with a soffrito before a generous helping of pancetta is sautéed. Then, local and sustainably sourced octopus is gently diced and ground before it is cooked over simmering heat for two hours.

The world-renowned chef, who is currently on a six-month kitchen residency in Malta, will be announcing a new special to his menu every week.

The menu of southern Italian classics with world-class execution includes playful antipasti, delicate seafood crudi, gorgeous handmade pasta, and a show-stopping ‘Orecchia di elefante’ – a play on the classic Veal Milanese.

Over the past three decades, London-based Mazzei has established himself as a leading global ambassador of Southern Italian cuisine.

Now, through an exclusive collaboration with Corinthia Palace, Mazzei will be bringing his expertise and love for Calabrian cooking to Malta with a residency that started last month and runs until December 2023.

Throughout his residency, he will be introducing Malta to Calabrian delights like sweet Tropea onions, musky bergamot oranges, subtly smoky red peppers, and delicate liquorice root – all staples of the Calabrian pantry.

Not to mention ‘Nduja – the spicy, spreadable pork sausage, which Mazzei has been championing for decades.

Throughout the six months, Mazzei will also be partnering up with leading global suppliers for unique pop-up collaborations and events that will offer diners a rare opportunity to sample some exceptional global produce.

From menus paired with the wines of some wonderful Italian producers to a feast of seasonal truffles, these events are not to be missed.

Mazzei, 49, was born and raised in Calabria but has since established himself as a leading chef with award-winning restaurants in London and beyond.

Known for his philosophy of no-frills, honest cooking, Mazzei says that’s all you need when you’re working with ingredients as vibrant as he is.

“This is what we will be doing in Malta. Excellent food, but that is accessible and not prohibitive. We want people to come for the full experience or just a plate of pasta and a couple of glasses of wine. Mostly, we want people to have a good time, after all, that’s what it’s all about.”

Throughout the rest of the year, the chef and his culinary team will be using a blend of carefully sourced local ingredients and the finest Calabrian produce to create a menu that introduces diners to this region’s unique gastronomy.

“I will be bringing these ingredients to Malta, but I will also be using what is available here to really showcase this style of cooking through Malta and its produce – there is some amazing stuff available here and I want to show it in a different light.”