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WHO IS MASSIMO BOTTURA, THE PRIDE OF ITALIAN CUISINE IN THE WORLD

Past, present and future of the most famous chef. Brave self-taught teacher and artist who has reversed the tradition of our kitchen, and a character whose style and ethical vision have infected the world.

Umberto Garibaldi

 

Now he is also the chef who “will sign” the dishes of the Bistrot inside Gucci Garden, the newly renovated space in the fourteenth-century Palazzo della Mercanzia in Piazza della Signoria in Florence. Another stage of the dream, started in a countryside restaurant in Campazzo, near the most famous Nonantola, opened in 1987. And there Massimo Bottura – Modena, class 1962 – conceives himself as a cook and patron: he has no experience in catering, only a great passion for the food of his Emilia.

Yet, he interrupts his studies in jurisprudence and leaves a safer place than he can (wholesaler of oil products, especially in his father’s company…) for a high-risk job, a choice that costs him to break relations with his father Alfio, never sewed again. On the other hand, the mother, Luisa, will be the biggest support of his project.

THE KITCHEN IS EMOTION

What’s Bottura’s kitchen? It’s the tradition that you can see from 10 km away. It is not a list of ingredients or a demonstration of technical skills: it is the story of the Italian landscape and of our passions. The kitchen is a collision of ideas, techniques and cultures. It’s not mathematics, it’s exciting. “ In fact, the technique in his case is put at the service of an idea that almost always aims to rewrite the regional cuisine.

 

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