La Locanda - 20 Years of Culinary Excellence

Foreword The Ribble Valley is home to many award winning restaurants and, for twenty years, La Locanda has been providing truly unique culinary experiences with the finest authentic Italian food, served in a most charming venue. Twenty years of excellence, borne out of hard work and dedication. We feel proud to have La Locanda in the Ribble Valley.

Tom Pridmore, Ribble Valley Tourism Association

With incredible thanks to Lancashire and North West Magazine for their extraordinary story-telling info@lancashiremagazine.co.uk

Celebrating 20 years of culinary excellence

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Welcome

We have always felt very much at home in the Ribble Valley. In fact the surrounding villages remind us very much of Italy – from the Springtime weather (and rain!) to the friendly, welcoming people. So although we are Italian... we also feel a little bit Lancastrian too.

Cinzia Bocchi

For 20 years, my promise has been to create and serve a menu of Italian dishes passed down through generations to allow our lovely customers to immerse themselves into a truly Italian mealtime experience; giving a flavour of the culture, heritage, tradition and hospitality of the place we are so proud to call our home.

Maurizio Bocchi

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Celebrating 20 years of culinary excellence

Our story Italy, New Years Eve of 1984 was the start of something magical, a love story that would take this couple on an adventure to another country, to the top of their profession and with the help of the medical world, on a campaign for better health through greater knowledge of food, with particular attention to one of the world’s best natural medicines.

A very wet evening in Northern Italy and an accidental encounter led to a night of ditching a terrible party, covered in wine, searching at midnight for somewhere to eat. Maurizio’s first challenge to impress Cinzia was underway and after managing to find a place with the lights still on, Maurizio persuaded the restaurant owner to serve them some bread and coleslaw.

Imagine Italian rustic bread and perfectly dressed coleslaw with a little glass of Italian wine to wash it down, sat together over the last flickering candle in the room - the Italians didn’t and still don’t mess around when it comes to romance.

They talked and laughed through the night and when the owner eventually wanted to lock up, Maurizio

drove Cinzia home. Just not to her home. Maurizio knew Cinzia was the only girl for him, but what Maurizio did not know was that Cinzia was as suspicious as she was beautiful. After giving Maurizio the impression she lived in a completely different house to her own, after waving him off from the pavement, he had to roam the streets to get messages to this girl, who unlike Cinderella didn’t even leave him a shoe to follow.

After watching Maurizio drive round and round many times through the bedroom window of the house where Cinzia actually did live, she eventually gave in and the hard won second date was sealed.

Originally from Lake Maggiore in northern Italy, Cinzia studied accountancy and Maurizio Bocchi gained his diploma as a Perito Agrario (farming and horticulture with chemistry).

Whilst at college, Maurizio learnt about the synergy between farming and agritourismo, where 80% of products were produced on site. His main role was to spend time taking good care of the animals. A quick learner, Maurizio took all this information forward with him into his future roles.

The couple married in 1989. It was a traditional catholic celebration and the church they chose was so small, that a lot of the guests were outside during the ceremony, however the hospitality at the after party was so good that the guests forgave them.

Celebrating 20 years of culinary excellence

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Life in Italy and Burnley (spot the difference!)

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Celebrating 20 years of culinary excellence

Making big plans for the future To further his education and advance his career, Maurizio found himself with the opportunity to move to England and take a degree course at Myerscough College in Garstang, in Lancashire.

Cinzia and Maurizio began to make big plans for their future, the European community paid Maurizio’s university fees, as Europe was together at that time, they were able to get some help so that Maurizio could perfect and hone his skills.

In October 1996, after a 26 hour coach trip to London, with a few dramas along the way, including the arrest of 2 of the passengers, Maurizio and Cinzia arrived in the Lancashire village of Earby. Fresh from the shores of Italy, the couple, though they tried, couldn’t find the sun here.

The typical northern British damp and gloomy weather was a shock to the pair who had never seen a day go dark at half past three in the afternoon before.

Wedding Day in Roggiano, northern Italy, 1989

Another 2 trips to Italy using a hired wagon in the same week (possibly with Maurizio not taking too many breaks) meant that all their belongings were in the UK and that the hire costs didn’t go over in to a new week, very important when on a budget.

To complete the move, they had to bring the rest of the family over. They found a house and then an airline that would transport their Alsatian and Dalmatian from Italy to England. Only it was very expensive and in Cinzia’s words, with her usual big smile, she reminisces that...

Maurizio with ‘Red’ Celebrating 20 years of culinary excellence

We had no sense and no money!

So they worked extra hours wherever they could and saved the cost of just over £4000 to bring their dogs to their new home in the UK. BA was the only airline who carried out this service and together with cages and all the extras, the dogs were reunited with their owners.

Cinzia with ‘Tom’ Page 5

Maurizio and Cinzia continued to save their money, and found their first temporary home in the town of Nelson.

At the same time as the move, Cinzia had started to learn English in an Italian restaurant and Maurizio worked as a waiter at Call Clough House, a local pub.

The owner was kind and took a liking to the young couple, and so gave them help to get on to the property ladder. They remain grateful to Carlo to this day, who supported them to buy their very first home together in the old mill town of Burnley.

When Carlo sold the pub, Maurizio went to work at Carlo’s in Colne and one day someone from the kitchen was missing. Fate would play her part once again and give a fresh perspective and new direction for Maurizio to follow as he stepped into the chef’s whites for the first time in order do the cooking to help the business get through the dinner service.

An ignited passion

After giving Maurizio a strong talking to and the words of warning that only a wife can deliver to arrive in just the right spot, right between a man’s chest, Maurizio agreed that this would be the final change and Cinzia helped Maurizio to go for it.

Cinzia continued to waitress and had fun listing out the deserts in English in her job but also began to help Maurizio research further their Italian heritage of food as well as the English food, because like the weather, it had been a shock.

Timeless Italian recipes passed down through generations It soon became evident that all of the Italian restaurants in the UK were creating the same recipes as one another and this wasn’t the food that ‘mama used to make’ back in Italy. Timeless recipes, rich in tradition, and techniques passed down through generations in Italy had been lost in translation in the UK.

In this restaurant kitchen, at the age of 33, Maurizio found the second love of his life - a passion he never realised he had was ignited. Daunting to most, Maurizio loved the pressure and camaraderie of the kitchen, along with the creative opportunities and freedom to express that it brought. Allowing Maurizio to bring a bit of his upbringing, his meticulous attention to detail, his love of people and his Italian flair to the public would be Maurizio’s next path.

Cinzia was unconvinced of this new idea as Maurizio was two years into his course at university and she wanted Maurizio to see it through as they had already been on such a journey to get Maurizio on the course in the first place. Cinzia had followed Maurizio’s dreams and career hopes to Burnley and she now had no clue what was next.

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Celebrating 20 years of culinary excellence

There was nothing of the authentic Italy in the food that was recognisable to a person of Italian origin.

As well as working on their concept, Maurizio and Cinzia also spent time learning about the food industry in England and the methods used.

One of their funniest discoveries of food in Lancashire was garlic bread. This was something that in the UK, was branded as an Italian staple, yet did not actually exist in Italy. Many discoveries, like this one, Cinzia and Maurizio found very strange.

At the time, a popular supermarket was advertising an Italian range in their stores, with a story of the buying trips to Italy direct to the supermarket shelves in England, bringing back only the finest Italian products. But when the couple hurriedly visited the Italian section in the store, they found Napolina tomatoes, a tub of grated cheese and some Berio oil. Extra virgin olive oil could at that time only be found in chemists.

was so unbelievable and unheard of to deal with food in this way.

The first Christmas gifts sent back home to Italy were spaghetti and ravioli in a tin, just because it

Back in the UK Maurizio completed 2 years in Bannister’s Bakery, the oldest bakery in the area, learning pastry and various techniques. He also helped at Barden Tea room beginning to experiment with Italian food, introducing new ideas along with Italian cakes to take away.

Introducing new ideas Returning to Italy for the first time in two years, Cinzia and Maurizio spent 3 months wages on the tickets and took with them empty suitcases to bring as much food back as possible.

Cinzia’s English was improving immensely, and it was now time to find their own premises to give Maurizio his very own kitchen.

Six months later after viewing many properties, a walk in Whalley past an agent’s window would be where Maurizio and Cinzia first spotted their La Locanda. As they walked in Whalley, the picture landed in the window at just the right moment and the owner of the building, an accommodating lady who had been running a cafe, with a flat upstairs and toilets outside, let them look round immediately. In May 2003, Maurizio and Cinzia checked they would be able to gain permission to do all the alterations and by July they had the keys to the door.

It was a mammoth task, the front door took 6 days to clean and the original stone on the floor took some work as well.

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Renovating La Locanda

Together they took the place apart, right back to the shell. Completing most of the work themselves to keep to their budget and schedule, learning of all the different uses of their 200-year-old building as they gently brought it back to life. It had been a chapel, a garage and a sweet shop to name a few and now it was to be an Italian restaurant like nothing Lancashire had ever seen before, with head chef Maurizio Bocchi’s training as diverse as you could imagine.

Uncovered in the renovations were beams from Nelson’s ship. They treated the wood and reused it all, the floor, wine cellar and anything else they could keep was kept. Cinzia’s papà had left her with a passion for the old and this was also part of the ethos for their future business - to avoid waste and continue tradition, a strong theme.

Everything was utilised and some items were modernised, but the restaurant soon started to take shape, paying homage to the past, the journey and the exciting new chapter.

During the time getting to this point, not much had changed in the industry and garlic bread was still the firm favourite of British people eating in Italian Restaurants.

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Celebrating 20 years of culinary excellence

On 9th December 2003, La Locanda was born.

Opening its doors as an authentic Italian restaurant for the very first time. The venue was ready to bring all of the important qualities that Maurizio and Cinzia wanted people to embrace.

Slow Food ethos

La Locanda are passionate about the philosophy of slow food. Founded in Italy in the 1980s, ‘Slow Food’ envisages a world where everyone can access and enjoy food that is good for them, good for those who grow it and good for the planet.

most pioneers, the beginning was hard.

The service on 9th December was excellent and Cinzia was a charming host, but the challenges that came with the unusual menu and a style of food that people didn’t recognise, understand, or want, seemed insurmountable.

The majority of La Locanda’s menu features a balance of produce that fulfils the slow food criteria of: good, clean, fair (including fruits, vegetables, animal breeds, cheese, breads, sweets and cured meats).

In Italy as a new wave of fast-food chains emerged, the old and healthy customs began to suffer. Proper Italian heritage was being forgotten which is why this movement began. Positive protest was in place in Italy to save the identity and the planet, taking care of people, process, and environment. Thanks to Cinzia and Maurizio‘s passion, the slow food ethos had now arrived in the UK. With all this in mind Maurizio and Cinzia followed the slow food rules for the English customer, doing everything in the right way, to allow their customers to experience proper Italian cuisine of their ancestors, whilst also taking care of the environment.

Cooking to the seasons With the latest technology and innovative techniques, Maurizio worked hard to immerse the old and the new together, in order to preserve the rich history of Italy and also be a part of its vibrant future. He continues to work with local seasonal ingredients to create pure, traditional dishes that celebrate the flavours, aromas and textures of each season; that not only makes La Locanda’s dishes taste delicious, it’s good for the planet too.

Firstly, there was no pizza on the menu, which was unheard of in the UK - to have an Italian restaurant with no fast food on the menu.

People didn’t want to pay for a side dish, they wanted their food quickly and they wanted to leave. Cinzia made big efforts front of house to encourage conversation and for the customers to enjoy the atmosphere, relax and take their time. But 15 people, one after the other, took a menu, read it, instantly disliked it and left.

Their whole concept had been a disaster and it seemed as though the negative attitude was set in stone for the long haul.

In 2003 Maurizio was a pioneer in his field and like Celebrating 20 years of culinary excellence

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One particular week and a journalist came in to do a review. It was a terrible review, comparing them to your stereotypical Italian restaurant, and they came bottom of the pile. It was noted that the ragu was missing oregano and garlic and nothing was good enough. They were challenged for daring to be different. Maurizio’s cooking did not live up to people’s expectations and left all parties very disappointed with the outcome.

A couple more weeks went by, with Cinzia and Maurizio beginning to feel that defeat was looming, as it became apparent that the North of England was just not ready to accept anything new.

After long heart to heart discussions, the couple had a difficult choice to make. Should they start selling the same food as everyone else and betray their own standards and processes that they had both been brought up with? Should they sell up and move on?

Or could they take the rejection and persevere in their life’s work of putting the real food of Italy forward.

Both Cinzia and Maurizio were in full agreement that it might end in tears, but they had fought too hard to get to this point just to give up and walk away.

They continued with the business which was also to risk losing everything, opening each night with the positivity and gusto of a busy successful restaurant, despite the lack of support.

The ‘best Italian food outside Italy’ Slowly the tide began to turn and in June 2006, La Locanda were shortlisted and awarded for a ‘restaurant and business of the year’ award, which in the circumstances was unbelievable. They posted this to the first journalist who came through their doors and had written the terrible review ... and they never looked back.

In 2009, things continued to go well as they were recognised for a PAPA award for authentic Italian hospitality. This was worth waiting for. As they sat at the award ceremony, they started to wonder what had gone wrong as they knew that the colour for winning this prestigious accolade was Gold, and Page 10

Life in Burnley

there was nothing resembling this for La Locanda anywhere in sight. In a triumphant turn of events, Maurizio and Cinzia had impressed PAPA so much with everything they had brought to Lancashire that a new higher honour of a platinum award was created especially for them.

After this their confidence grew and they started to enter local awards to become more involved with the community and their customers.

In conjunction with Italy’s produce, La Locanda used (and continue to use) 80% local produce, bringing freshness, texture and flavour to their dishes, supporting other local business and helping to reduce their carbon footprint and support the environment.

Soon after this last victory, La Locanda were awarded ‘Taste Lancashire‘ taking them to the finals of ‘Taste England‘. Receiving Bronze from Taste England was the first time the award had been given to an ethnic restaurant. bronze they received from Taste England was the first one to be given to an ethnic restaurant.

Maurizio and Cinzia were making huge strides establishing their restaurant on a bigger stage, taking their own little piece of Italy in Lancashire, to be a recognised award winning restaurant. The world was changing and opening up to new opportunities.

Food and cookery programmes started to be aired on television and people took a keen interest in the art, the skill and the sourcing of products in order to eat a good quality meal. Cheaper flights gave people the

Celebrating 20 years of culinary excellence

chance to travel across Europe and to appreciate and recognise what was real food. As the world began to catch up with Maurizio and Cinzia, they finally felt their dedication to stay true to their roots with passion and determination to pass on the genuine Italian culture was worth it.

The best Jazz player in Italy, Roy Paci was playing in Manchester and Liverpool. He and his team travelled to La Locanda with their full band and a precious gift of Ricotta cheese from Sicily, which Maurizio turned in to cannoli for them. Wine was limited with the trip being for their audiences, but cannoli was not.

As peoples’ curiosity grew, so did their knowledge and enthusiasm and La Locanda enjoyed regular full houses.

It seems clear that their greatest achievement and most treasured recognition is from their customers who choose to spend their money and dine with them.

Taking the time to travel to La Locanda. Cherished customers, who have become friends, returning month on month, year on year.

Italian Culture, Time Magazine, Delicious Olive and the BBC all came knocking and this attracted the interest of renowned London chef Marcus Wareing who visited La Locanda with a friend, spending time with Maurizio and Cinzia, shortly after inviting them to his restaurant.

A customer then sent a cut out feature page to Cinzia, which was a page from Good House Keeping Magazine recognising La Locanda as the ‘Best Restaurant’ in Lancashire. By this time, the restaurant had a diverse clientele, including the critic Matthew Fort, and Cinzia had failed to recognise the chef Theo Randal.

La Locanda soon became the most decorated restaurant outside of London with regular amazing experiences and customers from all walks of life coming through their door.

A successful business and raised profile is a wonderful bonus, but Maurizio and Cinzia never forget that their wonderful customers help to pay the bills.

As they look back on the catastrophe that was their first day and the chatter of the other restaurants at the time; casually betting that they would be closed down and have failed in their first 6 months. All this adversity along with some personal tribulations along the way makes Maurizio and Cinzia all the more ready to enjoy the next 20 years together at La Locanda; in a community that they are both at the heart of.

Friendships and cherished customers The couple always treat everyone the same, they care and appreciate their customers, and have made many good friends along the way. And their customers love and appreciate them in return.

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Highly regarded Now celebrating their 20th anniversary, La Locanda is highly regarded for its dedication to serving handcrafted dishes of authentic flavours which respect the traditions of Italian cuisine, culture and heritage.

Forty years as a couple and 20 of those in business together have been the making of this incredible team of two. Their many supporters from around the globe are just one of many reasons they have what it takes to start the next food revolution.

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Campaign for a healthier future Introducing Extra Virgin Olive Oil as a sixth element of the daily diet Taste Lancashire Ambassador and Agrichef Maurizio Bocchi successfully launched his Extra Virgin Olive Oil for a Healthier Future campaign at his Ribble Valley restaurant, La Locanda on Monday 18th September 2023.

Olive oil has been on our supermarket shelves and in our kitchens for many years. A staple ingredient that is gaining increasing attention in the media and on cookery shows.

Speaking at the event, Agrichef Maurizio Bocchi said: “There has been one key component which has inspired my culinary journey as a chef. It is always at the core of my cooking and that ingredient is the highest quality, extra virgin olive oil. An integral ingredient at the heart of Italian cooking for millenia, and to understand why, is to unravel the deeper benefits of this superfood ingredient.”

Extra Virgin Olive Oil from Gabrielloni, Italy

Elisabetta Gabrielloni from Frantoio Gabrielloni in Italy hosted olive oil tasting and spoke of extra virgin olive oil’s history, production and processes.

Writer and Italian journalist Luigi Caricato has published many books on the topic of extra virgin olive oil. Also the founder and director of Olio Officina Magazine and Festival, Luigi spoke on the media and public’s perception of extra virgin olive oil.

As well as enjoying an olive oil inspired lunch created by Agrichef Maurizio, speakers took guests on a journey of discovery - addressing the health benefits of a Mediterranean diet; and most importantly introducing Extra Virgin Olive Oil (or EVOO) as a sixth element of the daily diet. Certainly, it could be described as the nectar of the gods.

Extra Virgin Olive Oil tasting hosted by Elisabetta Gabrielloni from Frantoio Gabrielloni

Professor James Fildes (CEO and Chief Scientist/ professor of experimental surgery) and Dr Tim Entwistle (founding scientist) from Pebble Biotechnology Laboratories in Wilmslow. Presented their findings following NHS clinical trials focussed on diet; including evaluating the impact of low-fat and Mediterranean inspired diets.

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An inspired lunch using EVOO from Gabrielloni: Lancashire potted shrimps with Laudato EVOO (replacing butter with Italian extra virgin olive oil) Bruschetta al pomodoro with Solivo EVOO Beef carpaccio with Ascolana Dura EVOO Pappa al Pomodoro with Laudato EVOO Tortelloni rossi con caprino with Laudato EVOO Lemon semifreddo with Mignola EVOO Chocolate truffles with Piantone del Mogliano EVOO

Agrichef Maurizio Bocchi speaking with guests Gabriella Migliore (Italian Trade Agency, London) and Gabriella Manfredi (Agricultural Attache from the Italian Embassy, London)

A notable guest list included the Mayor of Ribble Valley, Councillor Mark Hindle, County Councillor Alan Cullens BEM, Gabriella Migliore - Italian Trade Agency (ITA) London, Gabriella Manfredi Agricultural Attaché from the Italian Embassy in London, wine and olive oil importers, award winning chefs, Booths, Visit Lancashire as well as regional press and media.

Guest Natalie Christopher from Lancashire & North West Magazine said “A wonderful event, with evidence-based information as the platform for a positive and healthy collaboration between the two countries. The food was absolutely second to none, perfectly crafted where the olive oil was part of the beautiful flavours. All of the speakers were top class, with olive oil being the star of the show. We can’t wait to see what is next for Agrichef Maurizio as his Extra Virgin Olive Oil for a Healthier Future campaign grows.”

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Celebrating 20 years of culinary excellence

Agrichef on wheels Maurizio Bocchi, Agrichef invites food enthusiasts to join him as he travels across Lancashire for a new video series “Agrichef on Wheels.”

Sourcing the best quality local produce has always been a priority of Maurizio’s, with more than 80% of his restaurant, La Locanda’s ingredients locally sourced. A chef passionate about creating authentic, handcrafted dishes. But he also has another passion – Italian motorbikes – so why not combine the two!

From farms, forests and meadows to rivers and coastlines Travelling by motorbike, cooking outside with local producers, Chef Maurizio will create traditional Italian recipes using foraged ingredients – on location to demonstrate what Lancashire has to offer, whilst respecting the traditions of Italian cuisine, culture and heritage.

Working with producers whose ethos aligns with his own – those who produce ingredients using natural farming methods, free from chemicals and pesticides; and the highest standards of animal welfare. These ingredients bring flavour and character that wouldn’t be possible with intensivelyfarmed produce or mass-produced produce.

A dietary staple Importantly, Maurizio also uses the highest quality extra virgin olive oil (EVOO) from Italy in his cooking.

Extra virgin olive oil is integral to Italy’s culture and has been a dietary staple for thousands of years. At La Locanda their extra virgin olive oil is supplied by world acclaimed producers the Gabrielloni family from Recanati, in the Marche region of Italy. This is not just a business partnership but a lifelong friendship.

Maurizio, Agrichef says:

I am impassioned to share my knowledge and develop people’s understanding of the health benefits of a Mediterranean diet; its impact on healthier eating and introducing Extra Virgin Olive Oil as a sixth element of the daily diet.

WATCH @mauriziobocchi-agrichef

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Memories

We have attended lots of events at La Locanda, focusing on EVOO, and Italian wine. We also hired the whole restaurant to host Maggie’s 60th birthday celebrations. Maurizio and Cinzia, whilst exceptional hosts of the best restaurant in Lancashire, have over the years also become dear and cherished friends.

Maurizio is the most talented agrichef, forager and ingredient alchemist and Cinzia has the most exceptional knowledge of all regions of Italy, their cuisine, wine, olive oil and traditions. We are privileged to be able to eat at La Locanda, but more importantly to call Maurizio and Cinzia friends. 2024 will be exciting as we are also planning to host David’s 60th birthday celebrations at La Locanda and will be taking advantage of the cookery classes with Maurizio,

David & Maggie Herd

Cinzia is always terrible to recognise famous customers from Chefs to Actors to Footballers. Always customers mention to us, or Cinzia sometimes sees photos ion magazines and tells me “oh this person came few days ago!” It happened when Marcus Wareing came and Cinzia spent a few hours chatting with him one Sunday afternoon and tells me “there is a nice person sat at the table, he owns an hotel in London and invited us to visit him,” A few weeks after, Marcus Wareing gave us a review in Housekeeping magazine and noted us as best Italian restaurant in Lancashire. Maurizio

We had the most wonderful eight years running our boutique B&B in Gisburn. Why was it so fabulous?

Because our neighbours are Cinzia and Maurizio . We actually decided to buy our B&B after dinner at La Locanda. We couldn't believe we were in Gisburn. As we walked into the welcoming bar, we left our Lancashire village behind and entered a magical Italian treasure. We immediately felt the warmth and welcome of an Italian family. From the homemade breads to the pasta dishes full of intense flavours; and a fabulous selection of wines and beers. There isn't another restaurant to compare with La Locanda.

Mary & Howard Williams

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It was 20 years ago when a young couple Cinzia and Maurizio, from Lake Majorie in Italy appeared at what was then a small café, at the bottom of our drive. Having just purchased the property, they threw themselves into transforming it into one of the most successful Italian Restaurants in the area.

We had only been in Gisburn a few years, and were not entirely sure whether this plan would actually work, but as our friendship began we could see that they definitely had the determination to make this a success.

Once they had been open for several years, our daughter’s friend, Sam, (who was also Italian), came to stay with us for 3 months and worked with Maurizio. We must say we had so much fun, sharing meals and getting Sam to practice what he learnt cooking us meals. There was quite a weight gain within our household.

They also did lots for charity, and at one of their auctions we won a meal prepared in your own kitchen by Maurizio for 10 people, and they would also provide waiter service too. Initially Maurizio was a little apprehensive having to cook on our aga, with no other cooking facilities, but it all worked out as only being next door, he prepared it in his kitchen and they popped round with it.

They have transformed the interior into a fabulous restaurant, and once you are seated you’re transported to another world. The decor is simple yet charming, with old photographs adorning the walls and vases of colourful flowers on every table.

They have travelled extensively, finding the most perfect wines, olive oil and foods from all over the region, Their passion for organic produce and heartfelt ambiance is contagious, and they have found themselves a loyal following. Winning many awards and extending their offerings to wine tasting, olive oil tasting, and cooking lessons. Being their neighbour gets better and better!

Heather Walker

La Locanda has been our go to happy place and over the past 18 years we have had fabulous meals and wine there; celebrating Birthdays, Wedding Anniversaries, Valentine’s Days and special events. Wonderful memories have been and are still being made at La Locanda - a beautiful little comfortable and cosy cottage restaurant serving award winning Italian food where you are received and greeted with a very warm Italian welcome. Thank you to two wonderful people, Cinzia and Maurizio for bringing the taste of Italy to our North West of England for the past 20 years.

Joan & Gerald Dickinson Celebrating 20 years of culinary excellence

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When I brought Cinzia home from her cancer surgery in 2005 and the girls at the restaurant surprised us both with a party, it was lovely. Maurizio’s favourite of all time

On a trip back to Italy, taking customers and friends, one of the customers forgot his suitcase at home and when we arrived to the destination, we went around to buy the essentials and it was not easy. He had to wear white clogs, and to alternate the trousers. We were looking for a tailor but the tailor’s shop was always closed, until we figured out where to find the tailor, at the nearest bar! It took a while to persuade him to go back to his shop and make us some clothes. Cinzia

Maurizio #2 from Naples was a huge presence and huge personality to match, we still have his size 60 trousers. When he first came to the UK he stayed with us. We were busy and he was a week in our house speaking no English. He wasn’t safe to be let out by himself. Anything at Tesco express that said it was the produce of Turkey, he thought it was Turkish food and that Tesco Express was a Turkish shop. Maurizio

Elisabetta could summon anything at anytime, another one who needed a minder to go out. The funniest incident when Elisabetta went to a phone box to call home in the middle of night. It is anybody’s guess what she said to the operator in broken English as within minutes there were 5 armed police surrounding the telephone box. We got a call from the police station that woke us up and we had to go and explain who she was and bring her home. Cinzia

Elisabetta could summon anything at anytime, another one who needed a minder to go out. The funniest incident when Elisabetta went to a phone box to call home in the middle of night. It is anybody’s guess what she said to the operator in broken English as within minutes there were 5 armed police surrounding the telephone box. We got a call from the police station that woke us up and we had to go and explain who she was and bring her home. Cinzia

Manuele, skinny but always hungry, eating all the time, at least 6 times a day and rode a bike like me. One day we smeared gorgonzola cheese inside his motorbike helmet, so when he was riding home after finishing work, he kept taking it off because it stunk. He couldn’t figure out why. We had to tell him in the end as he carried on for days with a stinky, cheesy helmet. Manuele also mixed up the salt and the sugar as someone had swapped the scoops. He put a big dose of salt on his fruit and then spat it out saying there was something wrong with the fruit. We laughed realising what had happened, but he didn’t know what was going on, bless him. Maurizio

Laura fell down the stairs and landed on the couch! Maurizio told her “Good job you are made of rubber.”’ She was very accident prone. Cinzia

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Eat like an Italian Mealtime in italy is an important part of the day; it’s an occasion to socialise and relax, and a meal can often take four hours, or even longer when it’s a special occasion and there’s lots of chatting between courses. Italians love to savour the flavour and tastes of their food, and consider eating as an experience to be enjoyed, associating good food with all of the special occasions in life.

At a formal meal, it’s not unusual to have twelve courses, sometimes more and up to twenty three for a wedding! But don’t worry, for a really good meal out with your family and friends, usually, eight courses are fine.

Traditional Italian meal structure 1. Aperitivo con Stuzzichini – aperitif with nibbles 2. Antipasto Caldo – warm starter 3. Antipasto Freddo – cold starter 4. Primo Piatto – pasta or risotto at lunch. Minsetra or light pasta or light risotto or light gnocchi at dinner 5. Secondo Piatto di Pesce con Contorni – fish course (it’s not uncommon to have more than one primi piatti dish) 6. Secondo Piatto di Carne con Contorni – meat course 7. Formaggi – cheeses 8. Dolci – dessert 9. Frutta – selection of fresh fruits 10. Caffè – coffee 11. Ammazza Caffè (coffee killer) a shot of liqueur 12. Cioccolatini o dolcetti – chocolates

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Recipe Passatelli in brodo Ingredients - 4 servings 3 whole eggs 150 grams grated Parmigiano Reggiano DOP 150 grams fine breadcrumbs Grated rind of half a lemon untreated Nutmeg to taste 2 litres of chicken or vegetable broth Salt and pepper to taste

Equipment Potato ricer with large holes (about 5 mm) Method Place the breadcrumbs on a pastry board, form a hole in the center, and break the 3 eggs in.

Add the grated Parmigiano-Reggiano cheese, a grating of nutmeg, the lemon zest, and salt and pepper to taste. A large bowl can also be used as an alternative to the pastry board.

Add a ladle of broth and mix the ingredients with your hands until you get a compact dough. Adjust the breadcrumbs and broth to obtain a compact mixture.

Leave the dough to rest for about 2-3 hours at room temperature. Every 20-25 minutes, knead the dough again for a couple of minutes. This process will help make the dough elastic and firm, and prevent the passatelli from disintegrating in the broth.

When the dough is ready, bring the broth to boil.

On a lightly floured work surface, divide the dough into balls, big enough to fit in the potato masher and crush them one by one with a potato masher Wrinkled and firm filaments should form as the dough is forced through the holes.

Slowly and carefully drop the passatelli into the boiling broth.

The passatelli are cooked as soon as they float to the surface.

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Celebrating 20 years of culinary excellence

Recipe Coniglio alla Ligure – Ligurian rabbito One of Maurizio’s favourite ingredient is rabbit due to its benefits to our bodies.

Ingredients - 4 servings 1 wild rabbit about 1.5kg A handful of pine nuts 1 clove of garlic ½ white onion 1 tablespoon of thyme 1 sprig of rosemary 6 sage leaves 150gr Taggiasca olives ½ glass of red wine Salt and pepper and extra virgin olive oil For the broth: ½ white onion 1 celery stem 1 carrot 2 (optional) cherry tomatoes / 1 (optional) clove of garlic 1 litre of water Method For the preparation of the Ligurian rabbit, start cutting the rabbit into pieces, keeping aside the liver and all the parts of fat, then rinse it well under running water to eliminate trace of blood.

Prepare the vegetable broth with ½ white onion, a stem of celery and one carrot. If you like to give more flavour to the broth you can add 2 cherry tomatoes and 1 glove of garlic, in about 1 litre of water. Bring to the boil and cook for 20 minutes. Then add salt and turn off the heat.

Finely chop the other ½ white onion and put it in a large pan together with a clove of whole poached garlic. Chop all the fats you have recovered from the rabbit and put in the pan and sauté with a drizzle of extra virgin olive oil (if you don’t want to add the rabbit fat just add some more extra virgin olive oil).

Finely chop the thyme, rosemary and sage together. When the sauté begins to sizzle add the pieces of rabbit and brown them well on all sides, turning them every 2-3 minutes, then add the chopped spices, salt and pepper.

Stir, then add the pine nuts and the pitted Taggiasca olives. Mix everything, then add the red wine over a high heat to let the alcohol evaporate.

After about 3-4 minutes add 2/3 ladles of broth (the amount of broth to add is used to prevent the rabbit from sticking during cooking).

Stir and cover with a lid for about 45-50 minutes over a low heat (if the rabbit should dry excessively add a few ladles of broth). In the last 10-15 minutes of cooking you can add the rabbit liver and always finish cooking with the lid over a low heat.

Plate the rabbit and serve.

Celebrating 20 years of culinary excellence

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Did you know 20 Facts for 20 Years 1. La Locanda owners Maurizio and Cinzia Bocchi are originally from Lake Maggiore in northern Italy.

2. Maurizio gained his diploma as a Perito Agrario (agriculture expert). Working for a local agriturismo (holiday farm) he gained his knowledge in the manufacture of butter, fresh aged cheeses and cured meats.

3. Maurizio and Cinzia moved to Lancashire in 1996, with Maurizio furthering his agricultural education and working at a local Italian restaurant as comis chef, quickly being promoted to the role of senior sous chef.

4. More than 80% of the ingredients for Chef Maurizio’s dishes are locally sourced. Bringing flavour and character that wouldn’t be possible with intensively-farmed produce or mass-produced produce.

5. La Locanda has a changing menu celebrating the flavours, aromas and textures of the freshest seasonal ingredients.

6. La Locanda only work with producers whose ethos aligns with their own – ingredients produced using natural farming methods, free from chemicals/pesticides and the highest standards of animal welfare.

7. Chef Maurizio is passionate about the philosophy of Slow Food (founded in Italy in the 1980s) and is a member of the ‘Slow Food Chef Alliance programme’. The restaurant’s menu features a balance of produce that fulfils the slow food criteria of ‘good, clean and fair’.

8. La Locanda serves beverages that are authentically Italian – from carefully selected fine Italian wine and craft beers to Italian coffees, natural soft drinks and grappa.

9. Maurizio joins a stellar line-up of the county’s most celebrated chefs as a Marketing Lancashire ‘Taste Ambassador’ - promoting Lancashire as a must-visit food destination.

10. La Locanda is the UK’s most awarded Italian restaurant outside of London - highly regarded for its commitment to slow food, sourcing the best quality local produce and specialising in pure, authentic Italian cuisine.

11. The award La Locanda are most proud of is the Ospitalità Italiana Award (an annual recipient since 2010) - a certification that highlights the best Italian restaurants around the world, to protect Italian cuisine and preserve its history, culture, quality and authenticity.

12. In 2013 Maurizio organised and sponsored the UK’s first Extra Olive Oil (EVOO) Conference.

13. La Locanda handcraft all their breads, 90% of their pasta, all cake/biscuits and ricotta/goat cheese.

14. Agrichef Maurizio has a YouTube channel documenting his travels by motorbike across Lancashire.

15. La Locanda host special events from foraging and wine tasting to cooking classes and olive oil tasting.

16. La Locanda’s ‘Eat like an Italian’ experience includes 8 courses!

17. Agrichef Maurizio has 10 personal recipes featured in The Chef’s Knowledge book (part of the Chef Forum).

18. In 2022, Agrichef Maurizio was invited to The House of Commons, London by Sir Lyndsay Hoyle to represent the county's finest food and drink producers for Lancashire Day. 19. In 2021, La Locanda received a special award from Visit Lancashire for their outstanding contribution to Taste Lancashire.

20. Maurizio has a monthly column in Lancashire and North West Magazine promoting the health benefits of Olive oil (one of his columns is featured on page 27).

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Celebrating 20 years of culinary excellence

Awards and accolades You’ll hear time and time again that La Locanda serves ‘the best Italian food outside Italy’.

The UK’s most awarded Italian restaurant outside of London, the restaurant is highly regarded for its commitment to slow food, sourcing the best quality local produce and specialising in pure, authentic Italian cuisine.

2023

The Papa Industry Awards – Best Independent Italian Restaurant – Platinum

2023

WINNER Best Hospitality Business – Ribble Valley Business Awards

2023

WINNER Ribble Valley Stars in Tourism Award – Food Hero

2022

Named ‘Marketing Lancashire Taste Ambassador’

2022

The Papa Industry Awards – Best Independent Italian Restaurant – Gold

2021

Taste Lancashire Awards – Outstanding Contribution

2021

Michelin Guide Great Britain & Ireland

2010-2024

OSPITALITA’ ITALIANA AWARD

2008–2023

HIGHEST ASSURED QUALITY AWARD – Taste Lancashire (score 96/100)

2020–2023

HARDEN’S GUIDE - Very High Quality Food

AND MANY MORE ... visit www.lalocanda.co.uk/awards-accolades/

La Locanda’s commitment and passion to showcase all the good things about local produce in their unique style, really shines through. Their vision for sustainability and promotion of healthy eating is equally impressive.

Visit Lancashire award judges

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La Locanda in Gisburn named as Britain’s Best Independent Italian Restaurant

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Celebrating 20 years of culinary excellence

Our partners and suppliers

Toggle Switch Consulting, Rimington Sarah Valentine Photography, Settle Bite Marketing, Morecambe Hodges Family Butcher, Great Harwood A&O Seafood, Burnley Ribble Farm Fare, Longridge Jimmy Frankland, Gisburn Assured Env Services, Gisburn C. Burton Electrical, Worsthorne

Paul Wheeler Pluming, Barnoldswick Bowland Bioenergy, Clitheroe Zonin, London Alivini, London Delitalia, London Skerlock & Co., Ashton under Lyne Menu Specialty Food, London Marketing Lancashire Ribble Valley Tourism Association

Lancashire Magazine, Blackpool PAPA Association, Chepstow ITA Italian Trade Agency, London Italian Chamber of Commerce and Industry for the UK, London DBC Catering, Preston Coffee concepts, Langho Frantoio Gabrielloni Recanati, Italy

And sincere thanks to Jonhson and Swarbrick, Goosnargh and to Ian Scott Game, Earby for all their support over the last 20 years.

I have had the enormous pleasure to meet Cinzia and Maurizio in my role with Alivini Ltd. At first they were just clients but we hit if off straight away. Cinzia’s kindness is contagious, I do not remember her ever being upset or sad .. and she makes the best coffee! Maurizio is one of the most talented and inspirational chefs I have ever had the pleasure to meet; and I have been in hospitality for over 30 years. I am honoured to say that they are not only great clients but they are even greater friends. It is rare to find genuine people , but when we do we must keep them close and cherish their friendship.

Pasquale Iannone, Alivini Ltd (importer)

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In the media

“... toddle along to La Locanda, Gisburn’s cosy, cottagey Italian, which does joint deals with Park House. From the opening breads, super-fresh cakey focaccia and flat Sardinian pane carasau dressed in oil, rosemary and garlic, it is clear that La Locanda (awarded a Michelin Bib Gourmand in 2011) is a trattoria of unusual rigour and authenticity.”

Pizza Pasta Magazine, September 2023

Naked Foodies Magazine

Chef Marcus Wareing said “A fantastic Italian restaurant located in the Ribble Valley. It uses the best local produce as well as specialist food products from Italy, which are sourced by the owner on her regular visits home. All the pastas are hand-made daily and are mouth-wateringly delicious.”

A.A. Gill said “La Locanda is one of best 3 Italian Restaurants north of London.”

Delicious Magazine Review, October 2016

Anthony Peregrine said “I had to rethink Lancashire, then rethink it again at La Locanda in Gisburn.

Maurizio and Cinzia Bocchi, from Lake Maggiore, aren’t your average pizza peddlers.”

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Celebrating 20 years of culinary excellence

Celebrating 20 years of culinary excellence

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Final words

On our journey we always think respect and honesty will pay off. We have been lucky to meet lots of lovely people; we worked with them or we had just a good time with them, but life took us in different directions. When our paths cross again, maybe after years, you know it is time to build a new road together.

Agrichef Maurizio Bocchi

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Celebrating 20 years of culinary excellence

Timeline and key dates 2003

La Locanda opens its doors.

2013 Platinum winners of the PAPA Award for Best UK Independent Italian Restaurant.

Chef Maurizio Bocchi hosts the UK’s first Extra Virgin Olive Oil 3-day symposium at Gorton Monastery in Manchester.

Included in The Telegraph’s ‘500 Best Restaurants in Great Britain & Ireland’.

La Locanda features in ‘Olive’ magazine as part of a new-wave Italians feature.

2016 A restaurant review in ‘Delicious’ magazine.

Bronze award winners at the Visit England Awards (the first time an ethnic cuisine restaurant was awarded using local ingredients).

2019 - 2020 Restaurant closure (due to the pandemic) provided the opportunity to re-allocate budgets towards a restaurant refurbishment.

2021 Winners of the Visit Lancashire Taste Award.

La Locanda features in ‘Olive’ magazine as part of a local produce feature.

2022 Chef Maurizio Bocchi named Marketing Lancashire’s latest Taste Lancashire Ambassador.

Joining a stellar line-up of the county’s most celebrated chefs.

Chef Maurizio Bocchi honoured to be included in ‘The Chef’s Knowledge’ book (part of the Chef Forum), inclusion of Chef bio and 10 personal recipes.

Chef Maurizio included in ‘Great British Life’ magazine in their ‘meet the chef’ feature.

Invited to The House of Commons, London by Sir Lyndsay Hoyle as part of a delegation to represent the county's finest food and drink producers for Lancashire Day. 2023 Winners of Ribble Valley Business Awards Best Hospitality Business & Ribble Valley Stars in Tourism Food Champion Award.

One of the 3 chefs chosen by the ITA (Italian Trade Agency) promote Italian cheeses in the UK. Agrichef on Wheels is launched on YouTube.

La Locanda host the 2023 Extra Virgin Olive Oil Symposium – campaign for a healthier future.

Invited to join Edwin Booth to host VIP in-store Booths events promoting Italian cheese and wine.

Platinum winners of the PAPA Award for Best UK Independent Italian Restaurant.

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With incredible thanks to Lancashire and North West Magazine for their extraordinary story-telling info@lancashiremagazine.co.uk

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