Tag: Bottura

Massimo Bottura and Vincenzo Elia, chef for the G7: menu – Italian cuisine reinvented by Gordon Ramsay

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It will be Massimo Bottura, the three-starred chef of the Osteria Francescana in Modena, already known to many Heads of State, who with a gastronomic journey will pay homage to the great Italian regional cuisine. But the first convivial event on the occasion of the international G7 summit, this year hosted by the Borgo Egnazia farm in Puglia, is the inaugural dinner offered by the President of the Republic Sergio Mattarella, which will be held this evening in Brindisi, in the suggestive Swabian Castle of Tenuta Moreno in Mesagne. Dinner, curated by the chef Vincenzo Elia, includes a light four-course menu. «The chef will have the task of interpreting Italianness through the vocation of Apulian cuisine, which is tasty and healthy at the same time, a cuisine that perfectly embodies the philosophy of the Mediterranean diet, underlined Pierangelo Argentieri, the owner of Tenuta Moreno.

The menu of the inaugural dinner with President Mattarella

It’s him who opens the dance Redfish with dried tomatoes and aromatic herbs, accompanied by barattieri and the scent and sweetness of Fiaschetto cherry tomatoes from Torre Guaceto. It will then be the turn of a tribute to Italian cuisine, featuring i Tortelli stuffed with gurnard, with julienne of smoked bluefish. Following the delicacy of Snapper fillet with Toritto almondsit’s a Andria burrata cream with sweet tarallo crumble and Ferrovia cherries (variety originating from the Murge). The wines offered by Tenute Rubino were selected to accompany the courses, including the Primitivo Visellio, and the Vermentino Libens; to finish, an artichoke-based bitter, the Carduus Brindisino, and the inevitable coffee from a roaster in Francavilla Fontana.

Massimo Bottura’s menu for the world’s greats

For the other meetings between the Greats of the Earth of Italy, Canada, France, Germany, Japan, the United Kingdom and the United States of America, as well as the President of the European Council Charles Michel and the President of the European Commission Ursula von der Leyen, the guide of the kitchen is curated by Massimo Bottura. The chef of the Osteria Francescana in Modena will be the main actor in the cuisine of Borgo Egnazia for three days. The menu designed focuses on Italian excellence, with a gastronomic journey that takes its name come in Italy with me. Every day a focus on the different areas of our country, from north to south. We start on the first day with Bread and tomato from the Campaniamoving on to Adriatic fish soupdirectly from the lagoon of Venice, with steam cooking of mussels, razor clams, blue crab, clams, red prawns and aromatic herbs. Change of region: the homage to Sardinia it is with the Risotto with blue lobster, sea bass and citrus fruit and then return to Campania, in Amalfi Coastwith the Brodetto of green olives, capers and anchovy sauce. How sweet is the inevitable Ooop I dropped my tart by the chef, one of his most famous dishes.

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Massimo Bottura and Vania Ghedini win GOLD in Venice – Italian cuisine reinvented by Gordon Ramsay

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Trio of golds in Venice: under the creative direction of Massimo Bottura, it is Vania Ghedini the new Head Chef of GOLDthe starred restaurant ofHotel Cipriani, A Belmond Hotel.

After the last experience with chef Riccardo Canella completed last October, he moves on to chef Vania Ghedini the mission to relaunch ORO, proposing new menus that enhance the typical products of the lagoon and beyond. An important challenge for the gourmet restaurant, which earned its first Michelin star with the executive chef Davide Bisetto in 2015, following the opening in April 2014 after a careful renovation by architect Adam Tihany. ORO is part of the iconic Hotel Cipriani, A Belmond Hotelon the island of Giudecca in Venice, opened in 1958 by the founder of the legendary Harry’s BarGiuseppe Cipriani, and still today a dream destination for the international jet set (ed: George Clooney and Amal Alamuddin chose to get married here in 2014).

«My cuisine will be in continuity with the culinary practices of the great masters who transmitted to me the value of this art and the importance of culture and knowledge. We will start from these foundations, from the places where I have lived in recent years, from Venice and the heritage of its lagoon, and we will create authentic and distinctive dishes. These are the values on which we will build the precious ORO experience… now! – chef Vania Ghedini

For the mission of value, chef returns to Italy Vania Ghediniborn in 1987 and originally from Ferrara, grew up professionally for several years in the kitchens of Alajmo brothers – since 2016 first at Le Calandre and Il Calandrino, then at the Gran Caffè Quadri in Piazza San Marco and as executive chef of AMO at the Fondaco dei Tedeschi near the Rialto Bridge in Venice, finally for more than 5 years at the restaurant Sesame of Marrakesh, bringing him to eighth place for the 50 Top Italy in the World 2023.

We are betting a lot on this original collaboration with chef Ghedini at ORO under the creative direction of an explosive character like the great Massimo Bottura. In fact, the management of the food & beverage sector of the structure is in the hands of the visionary three-starred and multi-award winning chef, also known throughout the world for his parallel charitable activities such as Food for Soul and Il Tortellante, early supporter of the candidacy project of Italian cuisine as a UNESCO heritage site.

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Interview with Massimo Bottura: «In my future there will always be a future – Italian cuisine reinvented by Gordon Ramsay

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The fire burns in the heart of Massimo Bottura, who is technically no longer the No. 1 chef in the world – since he entered the Hall of Fame of The World’s 50 Best Restaurants -, but remains at the top of the ratings of world gourmets and celebrities who want to eat his dishes, old and new. But fire is also what animates the “not barbecue” of the Gatto Verde, the latest jewel of the Francescana Family – as Bottura likes to define the group of establishments – which the 61-year-old from Modena and his American wife Lara Gilmore, fundamental in his incredible climb to the top success, they created starting from a country restaurant in Campazzo. A “family” that never forgets social issues thanks to the famous Refettori of Food for Soul, the non-profit association to fight food waste in the interest of inclusion.

Modena: the heart of the Bottura world

The heart of the Family is in Modena, starting from the Osteria Francescana in via Stella 22, undoubtedly the Michelin three-starred restaurant in Italy most frequented by foreigners. Every year a new menu comes out in the name of pure creativity, increasingly Italian beyond the names of the dishes and with a stellar pairing, where the hand of director Beppe Palmieri stands out. Just outside the center there is Franceschetta (a top-quality bistro) while in the first countryside outside Modena there is Casa Maria Luigia, a place that has recently been exalted by New York Times and around which the couple’s new book was born Slow Food, Fast Cars. You can’t blame him: a charming residence, with a few rooms and the collections that fascinate Massimo and Lara: works of modern art, vinyls (thousands of them, almost all jazz), sensational Italian sports cars, not just Ferraris and Maseratis which Bottura is brand ambassador. It is here that the Gatto Verde is located, together with the small restaurant that serves the nine-course menu with the iconic dishes of the Osteria Francescana, and the Acetaia Maria Luigia, restored in 2022, which houses 1400 barrels of Traditional Balsamic Vinegar, even from the last century.

Bottura’s other projects

As a true Modenese, Massimo also revived the myth of the Cavallino, the restaurant in Maranello – right in front of the factory – which hosted Enzo Ferrari’s daily lunch for decades. And again the close collaboration with Gucci has brought the dishes and chefs chosen by Bottura to the refined Osterias in Florence, Beverly Hills, Tokyo and Seoul: the first three already boast a Michelin Star. Finally, there is the Torno Subito-Italian Restaurant format that the Emilian chef follows carefully: the first is located in Dubai (another Michelin star), those in Singapore and Miami are on the way. We are therefore at seven “macarons”, with more easily on the way. He is never still, after all one of his favorite thoughts brings together planning and concreteness, «The secret of success is getting up in the morning and going to bed at night doing what we have decided to do in the middle he explains with a convinced smile.

The Green Cat and Jessica Rosval

The Green Gatto is currently in pole position: a charming place, a French bistro atmosphere, but with a wood-fired oven and embers to provide (and create) heat. But it is the cuisine that makes the difference, entrusted to the Canadian expert Jessica Rosval who serves precise, fun and delicious dishes: baked tortellino, au gratin in a wood-fired oven with 36-month Parmigiano Reggiano cream such as fassona short ribs, marigold flowers, apricot and Yorkshire Pudding. «We thought about taking food out of the fire to bring it onto the fire, in order to create something unique. And with her North American culture, Jessica has been able to reinterpret territoriality: it is no coincidence that she has been in the Family and in Modena for a decade underlines Bottura, chef of the world and in the world. She told us her visions of her, never banal and which look far into the future. «In my future there will always be a future she repeats. And she doesn’t bluff.

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