What can an Italian chef learn about tomato sauce in Mauritius? For Luca Gallo, learning never stops. Maradiva’s new Executive Chef talks to The Knife about coconut heart, spaghetti with an island twist, and why luxury on the plate starts with keeping things simple.

Twelve years in Mayfair, three London restaurants and more than 30 years in professional kitchens. Executive Chef Marco Corsica reveals to The Knife what it really takes to keep Bocconcino relevant in London's ever-changing dining scene, from the importance of consistency and nurturing talent to rising costs, changing tastes and why some Italian classics should never be touched.

At just 26, Francesco Sarvonio is quietly redefining modern Italian cooking in London. At Casa Felicia in Queen’s Park, the Naples-born chef cooks with restraint, clarity and soul, where semolina and water become a statement, dry-aged fish is handled with reverence, and tradition is interpreted, not performed. Less noise, more identity. This is Italian food that listens.

Chef Alessandro Bay blends Genoese roots, sustainability and innovation at Azzurra, redefining Italian seafood with a modern London flair.

Chef Giuseppe Saccone redefines Sorrento's flavours, blending tradition with innovation for a fresh take on Neapolitan classics.