Tag: Bottura

How to eat at the Osteria Francescana di Bottura – Italian Cuisine

Together with fifteen chefs of the past, they are the authors of the new revolutionary menu of the most beloved chef of the moment. How and what to eat at the three Michelin stars

There are at least three excellent reasons for wanting to go toOsteria Francescana in Modena from Massimo Bottura. Which are the same ones I've been going there for since I met him about twenty years ago. One: he is one of the greatest contemporary chefs, capable, to say the least, of making tortellini on the little finger as his grandmother used to do, as well as crunchy foie gras. Two: the challenges amuse him. Give him a banana peel and a leftover bacon and he returns with a carbonara he never tasted before (he did it at the Rio de Janeiro Olympics. Three: when no chef had thought of it yet, he invented the Refettorio, the event that involves cooking and art to offer a beautiful and good table to those in need. And then of course there is him, who while he gives you some very good things to eat, makes you reflect on how you can see in Covid time given for think and create, not just a disaster.

(ph Nicole Marnati)

New menu at the Osteria Francescana

So now there is yours at the Franciscan new menu of which we talk a lot: seventeen courses born from the interpretation of as many recipes by the chefs who have made the history of Italian gastronomy from the 1960s to today. Title: "With a little help from my friends". The friends who gave him "a little help", a little / big help, are the beloved Beatles who inspired him with the psychedelic cover of "Sgt. Pepper's Lonely Hearts Club Band ", in addition to having lent him the title of the menu, and the boys of his brigade, a formidable mix of ethnic groups, with which he immersed himself in those mythical recipes and four months later he emerged with his interpretation of the cuisine Contemporary. But be careful, because “interpreting” here does not simply mean rethinking with a contemporary mentality but daring to have total poetic license.

Let me explain. The "Onion Dark"(Fourth course of the menu) dated 1990, by Salvatore Tassa– an onion emptied, baked and filled with a puree of its pulp – has become a sheet of dough mixed with onion, rolled and toasted in the oven: "To honor the onion", says Bottura, "poor food that has fed generations". Because a food can also be an ideological manifesto.

The brown background of the Risotto by Nino Bergese (course n.9), former chef of the Royal House who landed in Genoa in the 1960s – that is, kilos of fine meat reduced to a few ladles and then thrown away – becomes a light broth of toasted rice. Because today luxury is no longer waste.

A sumptuous dish like the "Sirloin of San Domenico"From 1975 (course n.7), larded with smoked bacon and cooked with butter at the maître d'Hotel, also from Bergese undergoes an even more drastic treatment: the veal becomes a slice of aubergine, the pancetta pulverized vegetables, the butter a herb sauce. It used to be a dish for rich carnivores, now it's a vegetarian delicacy. Sometimes the leap is conceptual.

In 2005 Fulvio Pierangelini invents the Scallops stuffed with mortadella “But for me stuffing means ravioli and ravioli means container of ideas”, says Bottura. And here (course n.6) some ravioli mixed with mortadella, steamed like Chinese dumplings, placed on a circle of green apple, served with a smoked fennel chowder. And so, for thirteen other dishes.

But don't expect scenographic presentations: here the technique is at the service of sublimation of the raw material, not the cook's ego. The courses, in their naked elegance, leave you astonished only when they arrive on the palate.

In the end, you will have had a challenging experience, even mental, suitable for those who want to see at what point is the continuous evolution of a chef who never ceases to amaze us. Three, four hours at the table, 290 euros, plus 190 if you choose the pairing with wines. But if you would like to get to know it in a more relaxed way, you can always choose to eat à la carte with the entire Botturian repertoire in the Franciscan style. Or book in one of his other personifications. For which I refer you to the next chapter.

World Food Day: Bottura, Ambassador against food waste – Italian Cuisine

Grundig together with the United Nations against food waste. Massimo Bottura is the exceptional Ambassador of the awareness campaign that started on 29 September, which culminates today for World Food Day

Today is the World Food Day. Grundig, joined the United Nations to combat food waste, throwing a communication and awareness campaign aimed at promoting better awareness on this global issue. The awareness campaign revolved around two days of globally recognized celebrations established by FAO (the Food and Agriculture Organization of the United Nations): the International Day of Awareness Raising on Food Losses and Waste, which was celebrated on 29 September and World Food Day, which takes place today. This day is aimed at raising public awareness on the issues of poverty, hunger and malnutrition.

Campaign objectives

The aim is therefore to create a common conscience to highlight food waste as a theme closely linked to the emission of greenhouse gases and, consequently, to climate change. According to official data on the issue of food waste released by the UN in its "The Food Waste Index Report 2021", 8-10% of global greenhouse gas emissions are associated with uneaten food: food waste is, therefore, everyone's problem and starts from the home environment.

Illustrations by Gianluca Biscalchin

How to act, then?

With a strong Call to Action, Grundig invites everyone to join the campaign "THE MORE WE ARE, THE MORE WE HALVE" or "THE MORE WE ARE, THE MORE WE HALVE". As the United Nations reports, we are all responsible for our planet: only by going together in the direction of responsibility can global change be brought about. The campaign aims to inspire, educate, raise awareness and engage people, encouraging them to take action. It is a call to action that wants to encourage everyone to join the cause, taking small responsible actions on a daily basis, starting from your home environment.

Illustrations by Gianluca Biscalchin

An exceptional Brand Ambassador

AND Massimo Bottura is the Brand Ambassador of this campaign. The Chef patron of the Osteria Francescana, social activist, is the most representative spokesperson for the appeal: Bottura was in fact recently appointed UNEP Goodwill Ambassador (Goodwill Ambassador of the United Nations Environment Program) with the aim of stepping up the fight against food waste and loss around the world.


How the campaign develops

The Awareness Campaign developed on digital and social channels of the HQ and the countries where the brand operates on September 29, where the Video Announcement by Massimo Bottura with 7 video animations containing some reflections on food waste and simple but fundamental suggestions on how it is possible to fight it starting from your child. Each pill Video highlighted a different facet of domestic food waste: or the problem of food waste and leftovers, the huge amount of food that is thrown away because it is aesthetically unattractive or because it is too close to the expiration date. In these contents, the consumer becomes aware of the urgency of the problem, through official data released by the UN: we thus discover that by reducing food waste, we could eliminate more than 8% of global gas emissions, which every person wastes 121 kg of food per year, that 17% of food destined for consumption is wasted and other disconcerting data. The idea is also that to suggest solutions inspiring people to make small conscious gestures.

Grundig's commitment

The company engaged in the consumer electronics sector, which since 1945 develops products with a distinctive design and cutting-edge technology, aims to support the 12th Sustainable Development Goal (SDG) of the United Nations 2030 Agenda, aimed at halving food waste by 2030. Grundig is a company historically committed to respecting and protecting environmental resources. The company can in fact boast a concrete commitment and the implementation of many projects on the topic of food waste: first of all "Respect Food" the cultural movement created to raise awareness and educate on the global problem of food waste, with which the company is an official partner, since its origins in 2016 of Food for Soul, the non-profit organization created by Massimo Bottura, which promotes social inclusion and food sustainability through the opening of refectories around the world.


A panettone for champions signed Gucci Osteria by Massimo Bottura – Italian Cuisine

Two excellent reasons to make the Gucci Osteria da Massimo Bottura panettone your most appreciated Christmas gift of all

He has more medals than a sports champion, he has the fashionista look in millennial pink, he is produced in a limited edition, he could be on display at the Guggenheim. What are we talking about? Of the panettone by Gucci Osteria by Massimo Bottura, which may be your most appreciated Christmas gift of all. Why? Now we explain it to you with two very convincing reasons.

Very good

Also this year Gucci Osteria collaborated with the pastry chefs of the famous pastry shop Posillipo Sweet Workshop to create the delicious panettone made with the highest quality ingredients. In the artisan pastry shop in Gabicce Monte, in the Marche region, the best panettone is produced, famous for its softness, unmistakable taste and the excellent raw materials used. Hence, winners of prestigious awards such as "King Panettone 2016" in Milan and the same award to "Una mole di Panettoni" in 2018 in Turin, in addition to the silver medal in the 2020 edition of the Panettone World Championship promoted by the FIPGC .

Very beautifull

Each panettone is enclosed in a soft pink flannel pouch and accommodated in an elegant pink tin box signed by Gucci, a limited edition, animated by the Gucci Eye motif, an iconic symbol of the fashion world. A present that will also remain in the future as a joy or home décor.

The traditional panettone and the variant with chocolate and black cherry will be available both in the 1 kg format and in the 500 g proposal, sold exclusively at Gucci Osteria. For orders from Europe, the restaurant can be contacted through the email address: GucciOsteria.MB@gucci.com or by phone at +39 055 75927038.

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