Osteria Francescana

Five ages of Parmigiano Reggiano in different temperatures and textures

Massimo Bottura and his restaurant in Modena Osteria Francescana need no introduction. Holding three Michelin stars and positioned third on the San Pellegrino 50 World’s Best Restaurants list, Massimo Bottura might just be one of today’s most influential chefs. He likes to describe his work as “seeing tradition from 10 kilometres away” and there’s no doubt that he succeeds in being creative and playful without compromising his culinary heritage. If contemporary art is Massimo Bottura’s lifelong muse, excellent regional products are his driving force. Despite some avant-garde cooking techniques and presentation, the beautiful quality of the ingredients shines from start to finish. I think it’s very rare for a chef to so brilliantly tell his story and at the same time cook extremely enjoyable food. Massimo Bottura does exactly that.

Freshly baked bread and olive oil

How can an Italian meal be served without grissini?

“Bread, butter and anchovies” was nothing what I expected. The smooth and sumptuous anchovies cream was poured over crispy (and very thin) cylinder of bread. I still think of how delicious that cream was!

” Memories of a mortadella sandwich” – mortadella mousse with warm gnocco bread cube and some pistachios. Popular Italian snack deconstructed.

Massimo Bottura’s take on Caesar salad. Salanova lettuce was “hiding” 22 different ingredients used for the classic Caesar salad. Simple, delicious and ingenious.

Five ages of Parmigiano Reggiano in different temperatures and textures. One of the older dishes Massimo Bottura is known for. Despite of various levels of deconstruction, I still could taste the beauty of the product.

Tagliatelle with ragu. Traditional dish from the region created from great ingredients.

I wouldn’t change anything in this other traditional dish from Emilia Romagna, tortellini en brodo. It was a 3 Michelin star perfection. How do they make these tortellini so small?

Milk-fed pork with Traditional Balsamic Vinegar from Modena. Crispy on the outside pork was served with 45-year-old traditional balsamic vinegar. It was some of the most memorable pork dish I’ve ever tasted. The exceptional products, the technique – everything was perfect.

A pumpkin ravioli – an Italian style transition from salty to sweet.

“Ooops, I dropped the lemon tart”. Finding perfection in imperfection is a work of genius.

Massimo Bottura and his team

Wine women from Piedmont in ten questions

Luxeat Insider · 14^th ED.

Wine women from Piedmont in ten questions

Luxeat Insider · 14^th ED.

Luxeat talks with Silvia Altare from Elio Altare and Chiara Boschis from Pira & Figli about their favourite wines, influences and how they see the future. Silvia has been fully involved in Elio Altare, her family’s winery since early 2000. She is present at every step from looking after the…

Sep

Osteria Francescana

Wine women from Piedmont in ten questions

Wine women from Piedmont in ten questions

“White gold” from Alba

“White gold” from Alba