This year the Locatelli household is going to the restaurant for Christmas Day. We are only closed 24, 25 and 26 December, and there will be a lot of us – my mum and dad are coming to London and my brother is coming over from Italy with his two sons. We also thought it would be nice to include all of the staff who don't have family in London. There will be about 40 of us, and we're going to make sure that there are traditional Christmas dishes from all the regions of Italy that we have guests from. We are going to do all the things that I grew up eating near Lake Comabbio in the north for my family. Everyone will chip in – I'm in charge of baking, so I'll make the bread and also the turkey, beef and smoked salmon.

We are going to start off with some antipasto – some olives, anchovies and hams, and a very good fennel-seed salami from Tuscany called finocchiona. We will have that with some Ferrari, a vintage Italian spumante.

To keep the Sicilians happy, we're going to make them some spaghetti with prawns, which is what they have on Christmas Day. We get these fantastic prawns from near Sciacca in Sicily – we've made friends with some guys who fish from there, so we get a lot of our seafood directly from them now. The prawns are amazing – really sweet gambero di Mazara del Vallo – and we'll just do them very simply with garlic, chilli, white wine and a touch of fresh tomato. For the northern and central Italians, from Bologna and Lombardy, I'll make tortellini in brodo, pasta filled with meat in a broth.

Then we will have a real meaty feast – there will be one turkey cooked plainly that my 13-year-old-daughter, Margarita, won't be allergic to, and one stuffed with chestnuts for other people. We'll also do a couple of roast geese and some rabbits as well. We'll put it all down on one big table with some mash and vegetables and let everyone take what they want. And there will be lots of Sicilian and Tuscan wines.

Every Christmas we get wonderful panettone and amaretti biscuits from my uncle's pastry shop in Gallarate, near Milan. You mix mascarpone with a little sugar and cognac and put a little on top of the biscuits just before you serve them. My mum and my wife Plaxy really love panettone bread and butter pudding, so I should think I'll make one for them too, as a treat. There will also be loads of ice cream as well as a delicious prosecco sorbet.

We are starting lunch at 2pm, and I think it will probably go on until about 8pm. On Boxing Day we'll have a big lunch for my mum and my brother and his kids at our house. Then on the 27th we all fly off to my restaurant in Dubai to prepare for New Year's Eve, when we will be cooking for 340 people. That will be pretty different.

Wine

We're going to have wines from as many of the regions of Italy as our guests are coming from, particularly plenty of Sicilian and Tuscan wines.

Antipasto

Finocchiona is a fennel-seed salami from Tuscany, which we will have with olives and anchoies.

Roast goose

My son Jack would be disappointed if we didn't have a proper roast on Christmas Day.

Tortellini in brodo

This should keep the northern Italians happy – meat-filled pasta in a broth.

Spaghetti with prawns

This is a Sicilian Christmas dish, and to make it we get our prawns from fishermen in Sicily.

Prosecco sorbet

We will serve all the delicious sorbets and ice creams that we have had on the menu that week – mango, mint, vanilla, chestnut, walnut, chocolate and prosecco.

Panettone

When you serve panettone, try and have it very slightly warm – keep it in a warm place before you eat it, because it tastes much better that way.