Tag: Massimo

The pop-up delivery of Massimo Bottura (also in Milan) – Italian Cuisine

The dishes of Franceschetta58, the younger sister of the Osteria Francescana, arrive at home in Modena. And with pop-up delivery also in Milan

That restaurants have given themselves to delivery and home delivery is no longer news. The boom of clubs, of every order and degree from the trattoria to the tristellato, from the tacos to the agnolotti they have worked to find new ways for their business. But the news is that deliveries no longer only take place locally, for ready meals, or nationally, for kits and products branded by the chefs … Massimo Bottura's Osteria Francescana team invented the pop-up restaurant at home, and after delivering to Modena for weeks, he landed in Milan. The dishes of the tristellato do not arrive, but those of the Franceschetta58: the first experiment carried out on May 1st sold out in a few hours. Then replicate.

Franceschetta58

To simplify it, it could be called Bottura's "bistro". But Franceschetta58 is not only the low cost version of the cuisine of the famous chef from Modena: it is rock'n’roll. Franceschetta58 is a project in itself, where you can breathe the influences of Italian culinary traditions and the numerous souvenirs collected around the world. "He has a rebellious soul, distant roots, being strong, sweet and romantic", as they explain in their Podcasts. The restaurant occupies the spaces of a former workshop, you sit at the counter where a selection of the best Italian artisan meats and cheeses dominate, compotes and jams made at home or by small producers, pickles and fresh bread, or at the tables in the room. The idea is to relive the joy of Sunday lunch every day, when it was truly a special moment. Open six days a week for both lunch and dinner, Franceschetta58 offers an à la carte menu, a seasonal and classic tasting menu, with wine pairings or not and a smart option for lunch.

The delivery

Among the most famous dishes, those that also arrive at home, the legendary Emilia burger by Massimo Bottura, the Taka bun and finally the Sandy cake, mascarpone cream and hot morello cherry. Order on the MyMenu website choosing from classic dishes, a selection of wines and beers, bread and focaccia included. And to have no doubts, there are podcasts: a new way to listen to the hall. From the Massimo Bottura bistrot in Modena an open microphone to give space to the voice of the room. To tell about dishes, wines and some funny episodes of life in a restaurant. The dishes do not arrive ready, but in a kit version to be reassembled at home with ingredients already weighed and portioned ready to be cooked, heated or assembled. The delivery takes place daily in the city of Modena, but there are special incursions also outside the region: in Milan the first date will be May 15th, to be marked on the agenda, but others will follow until September.

As it comes? Here is the result in the gallery

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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

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!".