Avant-garde cuisine has enabled some chefs, such as Ferran Adrià and Massimo Bottura, to be recognised not only as chefs, but as artists both inside and outside their kitchens. In recent years, Bottura’s work has gained recognition in the international “gastro-community”, and also among artists and art lovers. His presentations at gastronomy congresses give food a unique artistic and philosophical expression, which could well be presented at the Tate Modern. Massimo is a man who admires art, music, history and poetry and is a perfectionist, deeply in love with his job.
Osteria Francescana
His restaurant, Osteria Francescana, is in Modena, lying in the heart of the beautiful region of Emilia Romagna. This region is the home of Parmigiano Reggiano, Grana Padano, Prosciutto di Parma, Sangiovese di Romagna, Colli di Rimini, Aceto Balsamico di Modena, and a long list of high quality products. Emilia Romagna has found in Bottura an ambassador of its flavours, but not in a conventional way. His cuisine respects and reflects tradition, but has its own free-spirit, always questioning the old and the new, pushing the boundaries, and opening doors to innovations and new cultural experiences.
His dishes have a rare combination of complex elaboration and poetic simplicity, with detailed research, reflection and passion.
Sottobosco
Bolitto misto non bolitto
The theme of the 6th Identità Golose in Milan was ‘The Luxury of Simplicity’, and had several highlights, including the appearance of Carlo Petrini, from the Slow Food Movement, Franck Cerutti, and the brothers Massimiliano and Raffaele Alajmo.
Bottura at Identità Golose
Only a few days after the Madrid Fusión, the Italian Chef Congress witnessed an historical speech by chef Massimo Bottura, which still echoes on the news and food blogs around the world. To quote some of his words:
“”In a moment of great confusion, of witch hunts, cuisine is an oasis of peace.”
“…it is through comparison that identities take shape. I try to never denegate the past, but from the past I search for future development. It’s not a revolution but my search for evolution!”
“…research is closer to product and tradition than we imagine – it is a way of expressing our passions.”
At the Identità Golose, Bottura was named“chef of the year” by Paolo Marchi, and “the best Italian chef of the present and future”by Alain Ducasse.
Osteria Francescana
Via Stella, 22 / Modena – Italy
Tel.(+39) 059.210118
Photos: Press Images and Alessandro Castiglioni
Luciana Bianchi is chef de cuisine and food writer, works as European correspondent for the Brazilian gourmet magazine, Prazeres da Mesa, and contributes to several publications in Brazil and Europe.
www.prazeresdamesa.com.br on Twitter http://twitter.com/LucianaBianchi
Tags: Identita Golose, Italy, Massimo Bottura, Modena, osteria francescana
As food anthropologist and gourmet writer of italian cuisine, I would like to congratulate Luciana Bianchi on her column about Massimo Bottura. We are very proud of him and of his gastro-creations. Thanks!
On our website http://www.italiasquisita.net we deal with high level Italian cuisine and gourmet chefs, and Luciana Bianchi understood what Massimo Bottura wants to communicate abroad. Thanks twice!
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Many thanks to you and to Italia Squisita! I am glad to know that you liked my article!
Dear Luciana, congratulations for the article. It is really true what you write about Massimo and his way of thinking and cooking. I’m italian, food lover, i write for Gambero Rosso guides and http://www.scattidigusto.it website.
I live in Rio de Janeiro most of the yeae.
It would be great to meet each other in RJ or SP or simply chat about yours and mine country.
Abracos
nic
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Thanks for your kind message! Keep following the 50 best blog! xLuciana Bianchi
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Keep following the 50 best blog! xLuciana Bianchi
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Keep following the 50 best blog! xLuciana Bianchi
[...] to its demise. But how wonderful it would be to reverse engineer a handful, get someone like Massimo Bottura to develop the sauce for it, and savor each bite like a mile in a Maserati Ghibli. Yes, the [...]