Giovanni Pilu is arguably the most recognisable chef on the peninsula. His Freshwater restaurant is 22-years-old, he hosts culinary tours to Italy, and he has made a name for himself as the mastermind behind countless memorable dining experiences. He's also been named as a finalist for Chef of the Year in the 2027 Good Food Guide Awards, which will be decided later this week. Rod Bennett sits down with Sardinian chef to thumb through his recipe for success.   He grows up in a village with a population of 250, where there is one main bar in town. Everything happens around this bar. Long summer nights. The oldies play cards, while the kids run around until 11 or 12 in the evening.  We are in Sardinia,...