Like an alchemist, Chef Massimo Bottura elevates Italian food to art by pairing its essence with painting, music, philosophy and literature.
Chef Massimo Bottura, Osteria Francescana —
Like an alchemist, Chef Massimo Bottura elevates Italian food to art by pairing its essence with painting, music, philosophy and literature.
Courtesy Paolo Terzi, Modena
This version of the humble peasant dish turns pasta and beans into a multilayer masterpiece of cream, red chicory with bacon, bean cream, a parmigiano crust cut think like pasta and rosemary foam.
Compression of pasta and beans —
This version of the humble peasant dish turns pasta and beans into a multilayer masterpiece of cream, red chicory with bacon, bean cream, a parmigiano crust cut think like pasta and rosemary foam.
Courtesy Per Anders Jorgensen
Using cheese of varying ages, the dish transforms the hard surface and crumbling texture of Parmigiano Reggiano into a sublime foam.
Five stages of Parmigiano Reggiano —
Using cheese of varying ages, the dish transforms the hard surface and crumbling texture of Parmigiano Reggiano into a sublime foam.
Courtesy Paolo Terzi, Modena
Based on the fantasy of an eel's journey from the Adriatic Sea to Modena via the Po River, this eel is accompanied by cream of polenta and companine apple.
Eel swimming up the Po River —
Based on the fantasy of an eel's journey from the Adriatic Sea to Modena via the Po River, this eel is accompanied by cream of polenta and companine apple.
Courtesy Paolo Terzi, Modena
This garden in a dish consists of snails cooked lightly in an oven served with shaved porcini and truffles, aromatic herbs, hints of coffee and balsamico.
Snails under the vine —
This garden in a dish consists of snails cooked lightly in an oven served with shaved porcini and truffles, aromatic herbs, hints of coffee and balsamico.
Courtesy Paolo Terzi, Modena
Also known as "Black on black," this dish is an example of how jazz can influence food. The homage to the master jazz pianist delivers crispy black cod over daikon noodles in a squid ink broth made with bonito flakes and cod broth.
Tribute to Thelonious Monk —
Also known as "Black on black," this dish is an example of how jazz can influence food. The homage to the master jazz pianist delivers crispy black cod over daikon noodles in a squid ink broth made with bonito flakes and cod broth.
Courtesy Paolo Terzi - Modena
A slice of tender pigeon breast sits on beetroot juices served with turnips, porcini mushrooms, apples and truffles.
Hunting the pigeon —
A slice of tender pigeon breast sits on beetroot juices served with turnips, porcini mushrooms, apples and truffles.
Courtesy Paolo Terzi, Modena
Served on a special "broken" plate, the smashed lemon tart is one of the chapters in chef Massimo Bottura's book, "Never Trust A Skinny Italian Chef."
Oops! I dropped the lemon tart! —
Served on a special "broken" plate, the smashed lemon tart is one of the chapters in chef Massimo Bottura's book, "Never Trust A Skinny Italian Chef."
Courtesy Paolo Terzi, Modena
One of the top restaurants in the world, Massimo Bottura's 35-seat restaurant receives 120 booking requests every day.
Osteria Francescana —
One of the top restaurants in the world, Massimo Bottura's 35-seat restaurant receives 120 booking requests every day.
Courtesy Mattia (MO)
Franceschetta 58 is Bottura's offshoot brasserie, a more humble take on Osteria Francescana.
Franceschetta 58 —
Franceschetta 58 is Bottura's offshoot brasserie, a more humble take on Osteria Francescana.
Courtesy Franceschetta 58
Bottura makes frequent trips to Istanbul for Ristorante Italia. He personally trained its team of young chefs.
Chef Massimo Bottura and Ristorante Italia team —
Bottura makes frequent trips to Istanbul for Ristorante Italia. He personally trained its team of young chefs.
Courtesy Ristorante Italia
Bottura reinvents more Italian classics for his first venture abroad with a menu completely different from Osteria Francescana's.
Ristorante Italia di Massimo Bottura (Istanbul) —
Bottura reinvents more Italian classics for his first venture abroad with a menu completely different from Osteria Francescana's.
Courtesy Ristorante Italia
Ristorante Italia di Massimo Bottura's wine cellar features Italian vineyard excellence along with Turkish wines.
Wine room —
Ristorante Italia di Massimo Bottura's wine cellar features Italian vineyard excellence along with Turkish wines.
Courtesy Ristorante Italia
The octopus milfoy with seasonal vegetables and emulsion of octopus is an example of one of Bottura's re-imagined dishes at Ristorante Italia.
Millefoglie di polpo —
The octopus milfoy with seasonal vegetables and emulsion of octopus is an example of one of Bottura's re-imagined dishes at Ristorante Italia.
Courtesy Ristorante Italia