Tag: OraDiCena

#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!".

#oradicena: the appointment is with the chef Fulvio Pierangelini – Italian Cuisine

#oradicena: the appointment is with the chef Fulvio Pierangelini


Tonight in our director is waiting for you on Instagram at 17.30 with an exceptional guest: Fulvio Pierangelini!

Also this evening, at 5.30 pm, we are waiting for you on the Instagram profile of La Cucina Italiana to follow the direct #oradicena. Our manager Maddalena Fossati will entertain us with a great guest: chef Fulvio Pierangelini.

The origins of the myth

Born in Rome on 11 May 1953, he moved with his family to the Tuscan San Vincenzo when he was still a boy, due to his father's work. Lover of music, the sea and cuisine, in 1978 he graduated in Political Science with honors, while cultivating his gastronomic passion by working in a restaurant near San Vincenzo.

The first restaurant

In 1980 Fulvio opens his first restaurant with his wife Emanuela, taking over the restaurant Red shrimp (with which he will obtain Two Michelin Stars) from the same property as the place where he worked in San Vincenzo. This is the birth of a lucky path that collects consensus and admiration that spread like wildfire from Tuscany to the world.
Raffaella Prandi called him "the great soloist" of the Italian scene in a precious interview book.

What does it do today

Since 2008 Fulvio Pierangelini has left his Gambero Rosso and divides himself between Rome and Sicily to devote himself to the work of Consultant for the Rocco Forte & Family Private Limited Company, a company that owns and co-owns exclusive 5-star luxury hotels.

#OraDiCena: tonight an appointment with Niko Romito – Italian Cuisine

#OraDiCena: tonight an appointment with Niko Romito


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 30 director Maddalena Fossati will meet – virtually – live Instagram, the three-starred Niko Romito.

How to follow the live broadcast?

Follow and participate in #OraDiCena is simple: just connect to Instagram at 17.30 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 30: Niko Romito
March 31: Eugenio Boer
April 01: Antonia Klugman
April 02: Fulvio Pierangelini
April 04: Moreno Cedroni
April 05: Norbert Niederkofler
April 06: Antonio Colonna

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