Hot chef: Gino D'Acampo

Gino scratches his nuts and talks to Carol Muskoron about his gravestone, feeding Pavarotti and why Nigella shouldn't cook Chinese

Gino's story so far: Born poor in Italy, now lives in North London with his wife Jessica and his sons Luciano and Rocco

Claim to fame: Once cooked for Pavarotti

Q: Gino, I am going to ask you a very personal question...
Gino: Twelve and a half inches
Q: Actually I was just going to ask how old you are...
Gino: Oh, 31.
Q: What are you up to at the moment?
Gino: Oh, lots of TV - I'm filming a new Ready Steady Cook and Daily Cook's Challenge and I'm working with Galbani on new recipes.You know Galbani CREATED Dolcelatte. It is their trademark. Incredible. This cheese is the next best invention after me. I love Dolcelatte - it's amazing. This company doesn't do shortcuts. Sorry that I am getting so over-excited about a cheese...
Q: S'alright Gino. I understand. Now let's down to the nitty gritty - what do you want to do with your life? What would you want on your gravestone?
Gino: You know in Italy when someone talks about your gravestone you have to scratch your nuts.
Q: Go right ahead...
Gino: [reaches under table] Thank you. Now I can answer. I don't want super-stardom. I want to be remembered as a guy who made a nice plate of pasta, a guy who made sense.
Q: What do you think of Italian food in this country? The pots of carbonara and spag bog in the shops?
Gino: The ready meals are not good. They don't use the right ingredients. The supermarkets are too afraid to charge a bit more for wonderful ingredients. But people are changing - they're demanding better.
Q: You're very good looking. Do you think it helps if you're a celebrity chef?
Gino: [Surprisingly bashful, Gino looks very serious as he thinks about how to answer...] If it means that more people will cook my recipes then that's good.
Q: What hair gel do you use?
Gino: I don't. I use wax. And ricotta cheese by Galbani.
Q: Okay. Tell us about Pavarotti...
Gino: I was asked to make some food for the Opera House in London when Pavarotti came - to cook for him and for the cast and VIPs.
Q: Did you speak to him?
Gino: Yes. I remember he had a risotto with wild mushrooms. He loved it.
Q: If you're not cooking Italian, what's your next favourite cuisine?
Gino: I am going to have to say British: Roast lamb, tenderloin, pork belly stuffed with sausage. I get annoyed that British celebrity chefs don't do much British food. Why do you want to see Nigella cook Chinese? You want to see Ken Hom cook Chinese.You should cook from the heart. Culturally Britain is not confident on food. OK Hugh [Fearnley-Whittingstall] is a proper British chef, but that's it.
Q: If you were to give our readers one vital tip, what would it be?
Gino: Bad food comes when you're moody and stressed. You need to cook when you're happy. It makes a difference. Really.

Click here for Gino's gorgeous recipe for Rigatoni with white ragu.

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