Osteria Francescana

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 kilometers 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.

The freshly baked bread and olive oil — Freshly baked bread and olive oil

How can an Italian meal be served without grissini? — Grissini

"Bread, butter and anchovies" was nothing what I expected. The smooth and sumptuous anchovies cream was poured over crispy (and very thin) bread cylinder. I think think of how delicious that cream was! — “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. Popular Italian snack deconstructed. — ” 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 classic Caesar salad. Simple, delicious and ingenious. — 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 classic dishes Massimo Bottura is known for. Despite of various levels of deconstruction, I still felt the beautiful quality of the product. — 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. Classic dish from the region created from beautiful products. — Tagliatelle with ragu. Traditional dish from the region created from great ingredients.

I wouldn't change nothing 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? — 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 and soft pork was served with 45 year old traditional balsamic vinegar. It was some of the mots memorable pork dish I've ever tasted.The exceptional products, the technique - everything was perfect. — 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. — A pumpkin ravioli – an Italian style transition from salty to sweet.

If Van Gogh is known in popular culture for his flowers, Massimo Bottura will be remembered for his "Ooops, I dropped the lemon tart". Finding perfection in imperfection is a work of genius. — “Ooops, I dropped the lemon tart”. Finding perfection in imperfection is a work of genius.

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