Tag: Bottura

Emilia Burger by Massimo Bottura – Italian Cuisine


Massimo Bottura's hamburger that is eaten at the Gucci Osteria in Florence and Beverly Hills. The chef's touch? Cotechino

Massimo Bottura, twice voted first in the ranking of The Word’s 50 Best Restaurants with his Osteria Francescana di Modena does not only cook tortellini and crispy lasagna. Although its mission is to preserve and reinvent Italian cuisine, this does not mean absolutely being harnessed in tradition. He looks at her from 10 km away, as he liked to repeat, and by now even thousands from his Modena.

How it does it the hamburger the most famous chef in Italy and the most famous Italian chef in the world? The meatball is composed of Chianina and cotechino meat, on which a layer of Parmesan cheese, green sauce made with parsley, anchovies and capers, and mayonnaise corrected with balsamic vinegar glaze are placed. All flavors are mixed in umami harmony: "On the palate, the taste is perfect", he confesses, speaking of the Emilia Burger.
The idea was born a few years ago as a result of the collaboration with the American chain Shake Shack for the New York marathon, a way to bring Italianness to the center of the Big Apple as today in the new opening of Gucci Osteria da Massimo Bottura in Beverly Hills . But the Emilia Burger is also served at Franceschetta 58 (the group's trattoria in Modena) and at the Gucci Osteria in Florence, now becoming an iconic dish in which the concepts of border, belonging, tradition are redefined.

Bringing the world to Italy

The Gucci Osteria in Florence, opened in 2018 on the ground floor of the Palazzo della Mercanzia which houses the Gucci Garden, the historical archive of the maison, a museum space and a boutique, has earned its first Michelin star in the 2020 guide. The menu it is titled "Come into the world with us" and apart from the Tortellini with Crema di Parmigiano Reggiano is a succession of international inspirations: Caesar Salad all'emiliana, Chianina Hot Dog, Taka Buns (steamed bao with pork belly) and the inevitable Emilia Burger. In the kitchen the chef Ana Karime Lopez Kondo, Mexican of origin, and a precise intent "The restaurant", explained Massimo Bottura at the inauguration, "helps to remember that Florence has always been a center of cultural exchanges, particularly during the Renaissance" .

Bringing Italy into the world

Gucci Osteria by Massimo Bottura Beverly Hills has opened its doors on the roof of the Gucci store on Rodeo Drive. In the kitchen Mattia Agazzi, who recently moved to Los Angeles after working as a sous chef for Karime in Italy, bringing with him the creative vision he shares with Massimo and Karime to make it happen on the Californian coast. The menu is deeply Italian, inspired by the international careers of the three chefs and their travels to discover different culinary traditions, as well as their passion for art and music. It includes signature dishes, such as the inevitable Tortellini, new Californian-inspired dishes and the Emilia burger, of course.

For a special burger and the opening of the Gucci Osteria in Los Angeles, an entire campaign was created by Max Siedentopf (photographer, art director and artist) who took care of these shots.

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#OraDiCena: the quarantine of Massimo Bottura (and his puree in oil) – Italian Cuisine

Massimo Bottura guest of #OraDiCena, live on Instagram


The chef at home tidies vinyls, thinks about the new menu of the Osteria Francescana and, between a chat and another, reveals something about his mashed potatoes

They are connected from all over the world on the Instagram page of @LaCucinaItaliana to the#Dinner time for the live chat between our director Maddalena Fossati is Massimo Bottura. On the other hand, he is a world chef: three Michelin stars with the Franciscan Osteria in Modena, city where he was born and raised, the highest podium in the classic The World’s 50 Best Restaurants twice (in 2016 and 2018), a restaurant in Dubai (I'll be right back) e a non-profit association, Food For Soul, to combat food waste and promote social inclusion with projects across the planet.

Massimo Bottura quarantined between vinyl and social media from the kitchen

Like everyone, too Massimo Bottura he is spending the quarantine within the walls of his house with his wife Lara and children. “For us chefs who are never at home and always dedicate ourselves to others, it is difficult to find ourselves in this situation. My team is my other family, I have to protect him and I can't wait to embrace everyone. I told my kids to use this time to deepen their interests, to come up with new ideas. Having passions can help you get through this moment: I, for example, I rearranged my LPs, I have about 20 thousand.

Even at home Bottura does not stop cooking: he invented with his family #kitchenquarantine, a daily evening appointment on his social pages where he prepares dishes live from his kitchen: "It is a way to involve people and distract them from the numbers of the news that depress a little".

Osteria Francescana: an explosion of colors after dark

"And then we are studying the new menu. Once out of the emergency, at the Franciscan Osteria I will embrace everyone, there will be need an explosion of heat and colors like those of the watercolors of Giuliano della Casa"Says the chef while showing us the drawings of the Modenese artist on video: some of his paintings also decorate the walls of the starred restaurant, fresh from the restyling.

Massimo Bottura is "A ray of light" as our director describes it, it is a charge of energy even in this difficult moment (I feel daily with colleagues to try to cheer up and think about new ideas), it is a river in full, an "emotional mix" like he defines his current mood himself: “I remember that the Refectory of Milan it is the only open social kitchen that lets people in and welcomes them, little by little, from morning to night. And then I greet and embrace the doctors who are working like crazy: you really are heroes ”.

Puree in oil

After 40 minutes of chat it's time to go, who is connected would like to know the recipe of parmesan cream, we can steal some indication of his mashed potato when by chance he names it: "Joël Robuchon made his famous mashed potato with half potatoes and half butter, I use oil instead. I cook steamed potatoes, I dry them in the oven and then I mix the puree with olive oil ". A mash that the food critic Davide Paolini once described "from the unbearable lightness, delicate, savory". "Hi, I'm going to cook it!". And we let you go Massimo, because as you say, "in your future there is always another future!".

Massimo Bottura guest of #OraDiCena, live on Instagram – Italian Cuisine

Massimo Bottura guest of #OraDiCena, live on Instagram


The live appointments with La Cucina Italiana continue: in these days of isolation we keep company with interviews and exchanges of recipes live on our Instragram profile.

Today, March 22, after Chicco Cerea, Davide Oldani, Carlo Cracco, the director Maddalena Fossati he will meet – virtually – Massimo Bottura, chef who needs no introduction.

How to listen to the live broadcast?

Follow and participate in #OraDiCena is simple: just connect at 17.30 to Instagram and look for the profile @LaCucinaItaliana. You can comment and ask your questions to the chef and the manageress.

The calendar of upcoming events

March 23: Enrico Bartolini
March 24: Antonio Guida
March 25: Ciccio Sultano
March 26: Giancarlo Morelli
March 27: Norbert Niederkofler
March 30: Niko Romito

Watch the videos of the other live broadcasts

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