Tag: Bottura

New glamorous image for the Gucci Osteria da Massimo Bottura menu – Italian Cuisine

Five iconic dishes from the menu of chef Karime López visually told by the genius of the artist Max Siedentopf: curious?

Gucci Osteria from Massimo Bottura has recently celebrated the first one star of the Michelin Guide 2020 and here is the launch of a new digital project arriving like a flash. This is the artist's original interpretation Max Siedentopf of five key menu dishes created by the talented chef Karime López.

In perfect harmony with the visionary spirit of the creative director of Gucci, Alessandro Michele, who designs fantastic stories through the fabulous collections of clothing and accessories, the 28-year-old artist's iconographic food project explores with unique genius dishes that are part of the menu since the restaurant opened two years ago.

With a view to an all-round storytelling, the dish he is not the only protagonist of the series of images and videos shot by the artist, photographer and director Max Siedentopf, recently appointed as best new director at the Music Video Awards UK 2019. The inspiration, the ingredients and the same are also highlighted dish maker. Seen through its eclectic lens, the dishes come to life and thus take on an eccentric personality, as if they were real characters themselves and meet up with the guests in the dreamlike dining rooms of the Osteria Gucci.

The first protagonist is theEmilia Burger, the creation of the starred chef Massimo Bottura passed to Karime López to adapt it to the menu of Gucci Osteria. Icon of American food, here the hamburger is instead an ode to Emilia Romagna. The meatball is composed of Chianina and cotechino meat, on which a layer of Parmesan cheese is placed, a green sauce made with parsley, anchovies and capers, and correct mayonnaise with balsamic vinegar icing. All the flavors mix together in a umami harmony. A real starry burger!

In the images and video of Siedentopf, the Emilia Burger and its pink box become part of one eating ceremony by exaggerated sound effects, in which they are interpreted in a surprising way, as an accessory on the model's head for example.

The original interpretations of the other four unmissable signature dishes will follow with exquisite exaggerated clamor Gucci Osteria from Massimo Bottura:

tortellini, with Marta Fraccaroli who prepares fresh pasta daily for the restaurant by listening to rock music at full volume;

Taka Bun, with the eponymous sandwich by Takahiko Kondo, husband of Karime López and sous-chef of the Osteria Francescana;

Franco's salad, with Franco Lodini, the forager that supplies the Osteria Gucci with salads and local aromatic herbs that grow wild in the Tuscan countryside;

Purple Corn Tostada, created by the Head Chef Karime López as a tribute to Mexico, his native country.

That's why Bottura makes you put bread in pesto – Italian Cuisine

At Bottura's cooking class, pesto is made – also – with bread. But there is a reason.

There are few chefs like Bottura. One who does not give up being very Italian but at the same time breaks with tradition. One who travels the world and concentrates the sum of contemporary cuisine in a dish. One who does not talk to you about ingredients, speaks to you of culture, as a unique and fundamental ingredient of our future.
To hear him speak brightens and amazes every time. This is why I could not resist the idea of doing his cooking lessons on Masterclass.

At Bottura cooking class

Masterclass is a course app and here you can find twelve video cooking lessons by Bottura, in which the chef transforms classic and regional recipes into modern dishes. Yes, the recipes are there, risotto with pumpkin, tortellini, broth, ragù … but this is not the point. Bottura through technology tells an evolution of thought, through the ingredients the territory, through the recipe the taste.
Put your heart at rest in Bottura's cooking class you won't learn the recipes. But this will be a great gift!

That's why you can put bread in pesto

Basil, extra virgin olive oil, pine nuts, a scent of garlic, Parmesan, a pinch of coarse salt.
But this is where Bottura asks us to take one more step. Open the mind to the unexpected, broaden our horizons.
So maybe the basil you have at home is not enough for you? Do you have other herbs on the balcony or in the garden? Smell, taste.
What can you use together with basil, maybe a little rosemary, no, too aggressive, maybe mint? Perfect.
And maybe the same herbs put them in the water where the pasta is cooking, you will be intoxicated.
And then the pine nuts.
Open the pantry and you don't have pine nuts. Then turn your mind, the suggestions of your palate, what can remember the taste of pine nuts?
A very simple ingredient, bread. We then use the breadcrumbs.
Then cold water, to emulsify everything in the blender and maintain the bright green color of the fresh herbs.
And now your time has come, you have the recipe written, but the truth is that you don't need it, you need to taste. Taste, taste, taste.
Missing the salt? Does it take more Parmesan? More basil? More mint. It is your taste that you have to train. Which will allow you to go beyond recipes, always maintaining the balance of flavors.

Here is the Bottura lesson. Her evolution of pesto.
And I'm ready for the next lesson: tortellini in brodo. Who knows what we can transform them …

At the Mèni 2019 in Rimini, the Circus 8 ½ of the flavors returns with Massimo Bottura and 24 great chefs – Italian Cuisine

On June 22nd and 23rd the kermesse dedicated to the most colorful food and taste ever returns, including showcooking, starred dishes at street food prices and a market of local products, the spotlight of the Fellini circus is lit up along the Rimini sea and it is immediately magic to eat with the heart and hands!

Thus was born, from an idea by Massimo Bottura who had imagined a colorful circus tent, a tribute to the great director Federico Fellini to whom is dedicated the homonymous square on the Rimini seafront, as a setting for a celebration of the kitchen and Emilia Romagna products in a cheerful and popular climate typical of street parties. The idea, brilliant and original to the right point, was liked and the Municipality of Rimini transformed it into a festive event that has been repeated for six years now, thanks to the contribution of the Chef to Chef Association Emilia Romagna Cuochi and Slow Food Emilia Romagna.

And so, under the skilful and careful direction of chef Bottura, he returns to Rimini on 22 and June 23 Al Mèni (in the Romagna dialect "the hands") the feast of taste and flavors where the culinary tradition of the Emilia Romagna region and international cuisine come together in a magical show thanks to the participation of 24 chefs, 12 from Emilia-Romagna and 12 from all over the world.

The "Mèni '2019 Program and everything you can't miss

Under the colorful circus tent for two days, Saturday 22 and Sunday 23 June, they will go on stage show cooking, workshops and tastings in which great chefs and star chefs will transform the great products of the good land of the Via Emilia in with their hands and hearts unique dishes at prices from street food. The list of the big names present, you can find out on the site of the event, it is quite long and prestigious: from Davide di Fabio to Marco Cavallucci, from Simone Tondo to Giovanni Passerini, passing by foreigners Tom Anglesea and Tim Butler, just to name a few.

But the show also continues all around the tent with the benches of the Agricultural Products Market, an extraordinary showcase of the main gastronomic products of Emilia Romagna. Here you can find (and taste) the inevitable Parmigiano Reggiano, theTraditional Balsamic Vinegar of Modena, the Culatello di Zibello, i cold cuts of Romagna blackberry, together with Piacentini salami, to producers of honey and to those of fruit, vegetables and biscuits. Not tasting is a sin, keep in mind!

But it is not over yet, because around the Circus 8 and ½ you will come across, for the joy of your throat, in special points gourmet street food and even in the star ice cream. In the "Gelateria dei sogni" (a name, a program, ed) right next to the circus tent, you can taste the traditional tastes of the best ice cream parlors of Romagna and the special tastes signed by the chefs of Al Mèni. Impossible to resist!

Not only food, but also local craftsmanship in "Al Mèni" 2019

Not only food is made this two days in Rimini and among street food, gastronomic products and starred showcooking, Piazzale Fellini will also be invaded by artisans and creatives. It's the Special Matryoshka, the traveling craft store, an open-air salon dedicated to uniqueness and handmade: from illustrations to ceramics, from furnishings to clothing, from accessories to notebooks, from hats to sculptures, all done rigorously with hands and heart.

Browse the gallery

Saturday night beach party and Sunday starred picnic

And finally, two unmissable moments, if you want to really enjoy the magic of this event. The first appointment is for Saturday 22 June, from 11 pm onwards when the lights of an open-air circus, by the sea, come on "8 ½ night", a party with all the chefs involved in the event and more. Music, cocktails, beach and Fellini echoes in the background to round off the first day of Al Mèni.
A few hours of sleep and then we start with the Breakfast starry picnic in the gardens of the Grand Hotel, Sunday 23 June from 11.30 to 15.00, edited by Claudio di Bernardo, chef of the Grand Hotel in Rimini, Roberto Rinaldini, pastry chef, in collaboration with Massimo Bottura and the chefs of Al Mèni (limited availability, cost € 40 on booking, tel 0541.56000, info@grandhotelrimini.com).

New 2019: a totally "plastic free" edition

And after describing the very rich program and all the goodness you can taste and taste, we would also like to tell you about the important novelty of this edition. The sixth edition of Al Mèni will be particularly attentive to environmental sustainability and the recovery of food surpluses. Al Mèni 2019 will in fact be "green" and "plastic free". All gourmet street food producers and points will only use paper or biodegradable materials for administration to the public as they come points of distribution of free water multiplied to protect the environment, in collaboration with Hera, thus avoiding the use of plastic bottles and limiting the production of waste and pollution.

In addition, there will be many scheduled appointments and workshops organized by Slow Food and dedicated to ‘Sea common good’ and to contrast the use of plastic and thanks to the collaboration with Food for Good, which provides for the recovery of food not consumed at the end of the event, the event also actively engages in the reduction of food waste. What to say, one more reason not to miss even a moment of these two days of Rimini dedicated to good food, local flavors and all those things "Made with hands and heart".

Useful info

When: Saturday 22 and Sunday 23 June
Where: piazzale Fellini on the Rimini seafront
Official site: www.almeni.it
Complete program Al Mèni

inauguration
Saturday, June 22 at 11.30 am at Circus 8 and 1/2, Rotonda di Piazzale Fellini
Massimo Bottura, the President of the Emilia Romagna Region Stefano Bonaccini and the Mayor of Rimini Andrea Gnassi will participate.