When the kitchen is the supreme concept of art, when creativity marries with experimentation, when the earth leaves indelible traces in the DNA marking the soul deep inside, then your destiny takes the name of Massimo Bottura.
The biography of one of Italy's greatest chefs
Modenese doc, born in 1962, Massimo Bottura is now one of the greats in the Olympus of Italian chefs, owner of theOsteria Francescana, a restaurant awarded three Michelin stars, on the podium in the "The World's 50 Best Restaurants Awards 2016" in New York City.
A background as a petroleum products wholesaler in the family business and then studies in law, but the head is always there, between art and music, and a desire for creativity that wants to explode.
Thus began, in '86, taking over a trattoria in Campazzo, his encounter with cooking, and a period of training that has never ceased, nourished daily by a thirst for research, a desire to experiment, a need to express oneself.
After learning the cuisine of his homeland, Emilia Romagna, he also studied classical French cuisine with the likes of Georges Cogny and Alain Ducasse, and then fly into Spain and New York and continue learning. It was in '95 that he became the owner of theOsteria Francescana, a magical place, located in the heart of a very generous land, one of the temples of Italian cuisine. In 2011 he opened, also in Modena, together with Marta Pulini, the restaurant "Franceschetta58."
Three Michelin stars and a palmarès of awards that cannot be counted, featured in the first episode of the documentary by Netflix Chef's Table and a deep love for his land and art in general. Combine these elements and perhaps you have a picture of the greatness of this-and may the neologism be granted-"professionalist" of the kitchen.
Massimo Bottura's books
Those who want to learn more about him can read any of his books, including "Balsamic Vinegar," "Parmigiano Reggiano," "PRO. Through Tradition and Innovation," and "Never Trust a Skinny Italian Chef."
Cooking: an art that comes from within
Like an artist on canvases, Massimo Bottura paints his dishes with harmony, balance, creativity. Without forgetting that art and inspiration come from a passion and love for beauty that no one teaches you.
To the technique of perfectly conceived and executed recipes, the result of a visceral love for the land and traditions, for Italian culture and its landscapes, in a riot of scents and sensations that are substantiated in dishes that are true works of art.
Art, beauty, and awareness accompany the technique, which is always impeccable, precise, punctual, making the kitchen a territory to be explored again and again, an extraordinary world in which the past of memory and memories of lived experience embrace the gaze turned to distant horizons, goals to be reached and then surpassed.
Because cooking is movement, it is change, it is remembrance, it is innovation, in a word it is expression!
