Tag: Osteria

How to eat at the Osteria Francescana di Bottura – Italian Cuisine

Together with fifteen chefs of the past, they are the authors of the new revolutionary menu of the most beloved chef of the moment. How and what to eat at the three Michelin stars

There are at least three excellent reasons for wanting to go toOsteria Francescana in Modena from Massimo Bottura. Which are the same ones I've been going there for since I met him about twenty years ago. One: he is one of the greatest contemporary chefs, capable, to say the least, of making tortellini on the little finger as his grandmother used to do, as well as crunchy foie gras. Two: the challenges amuse him. Give him a banana peel and a leftover bacon and he returns with a carbonara he never tasted before (he did it at the Rio de Janeiro Olympics. Three: when no chef had thought of it yet, he invented the Refettorio, the event that involves cooking and art to offer a beautiful and good table to those in need. And then of course there is him, who while he gives you some very good things to eat, makes you reflect on how you can see in Covid time given for think and create, not just a disaster.

(ph Nicole Marnati)

New menu at the Osteria Francescana

So now there is yours at the Franciscan new menu of which we talk a lot: seventeen courses born from the interpretation of as many recipes by the chefs who have made the history of Italian gastronomy from the 1960s to today. Title: "With a little help from my friends". The friends who gave him "a little help", a little / big help, are the beloved Beatles who inspired him with the psychedelic cover of "Sgt. Pepper's Lonely Hearts Club Band ", in addition to having lent him the title of the menu, and the boys of his brigade, a formidable mix of ethnic groups, with which he immersed himself in those mythical recipes and four months later he emerged with his interpretation of the cuisine Contemporary. But be careful, because “interpreting” here does not simply mean rethinking with a contemporary mentality but daring to have total poetic license.

Let me explain. The "Onion Dark"(Fourth course of the menu) dated 1990, by Salvatore Tassa– an onion emptied, baked and filled with a puree of its pulp – has become a sheet of dough mixed with onion, rolled and toasted in the oven: "To honor the onion", says Bottura, "poor food that has fed generations". Because a food can also be an ideological manifesto.

The brown background of the Risotto by Nino Bergese (course n.9), former chef of the Royal House who landed in Genoa in the 1960s – that is, kilos of fine meat reduced to a few ladles and then thrown away – becomes a light broth of toasted rice. Because today luxury is no longer waste.

A sumptuous dish like the "Sirloin of San Domenico"From 1975 (course n.7), larded with smoked bacon and cooked with butter at the maître d'Hotel, also from Bergese undergoes an even more drastic treatment: the veal becomes a slice of aubergine, the pancetta pulverized vegetables, the butter a herb sauce. It used to be a dish for rich carnivores, now it's a vegetarian delicacy. Sometimes the leap is conceptual.

In 2005 Fulvio Pierangelini invents the Scallops stuffed with mortadella “But for me stuffing means ravioli and ravioli means container of ideas”, says Bottura. And here (course n.6) some ravioli mixed with mortadella, steamed like Chinese dumplings, placed on a circle of green apple, served with a smoked fennel chowder. And so, for thirteen other dishes.

But don't expect scenographic presentations: here the technique is at the service of sublimation of the raw material, not the cook's ego. The courses, in their naked elegance, leave you astonished only when they arrive on the palate.

In the end, you will have had a challenging experience, even mental, suitable for those who want to see at what point is the continuous evolution of a chef who never ceases to amaze us. Three, four hours at the table, 290 euros, plus 190 if you choose the pairing with wines. But if you would like to get to know it in a more relaxed way, you can always choose to eat à la carte with the entire Botturian repertoire in the Franciscan style. Or book in one of his other personifications. For which I refer you to the next chapter.

A panettone for champions signed Gucci Osteria by Massimo Bottura – Italian Cuisine

Two excellent reasons to make the Gucci Osteria da Massimo Bottura panettone your most appreciated Christmas gift of all

He has more medals than a sports champion, he has the fashionista look in millennial pink, he is produced in a limited edition, he could be on display at the Guggenheim. What are we talking about? Of the panettone by Gucci Osteria by Massimo Bottura, which may be your most appreciated Christmas gift of all. Why? Now we explain it to you with two very convincing reasons.

Very good

Also this year Gucci Osteria collaborated with the pastry chefs of the famous pastry shop Posillipo Sweet Workshop to create the delicious panettone made with the highest quality ingredients. In the artisan pastry shop in Gabicce Monte, in the Marche region, the best panettone is produced, famous for its softness, unmistakable taste and the excellent raw materials used. Hence, winners of prestigious awards such as "King Panettone 2016" in Milan and the same award to "Una mole di Panettoni" in 2018 in Turin, in addition to the silver medal in the 2020 edition of the Panettone World Championship promoted by the FIPGC .

Very beautifull

Each panettone is enclosed in a soft pink flannel pouch and accommodated in an elegant pink tin box signed by Gucci, a limited edition, animated by the Gucci Eye motif, an iconic symbol of the fashion world. A present that will also remain in the future as a joy or home décor.

The traditional panettone and the variant with chocolate and black cherry will be available both in the 1 kg format and in the 500 g proposal, sold exclusively at Gucci Osteria. For orders from Europe, the restaurant can be contacted through the email address: GucciOsteria.MB@gucci.com or by phone at +39 055 75927038.

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Massimo Bottura opens the Gucci Osteria Beverly Hills – Italian Cuisine

The tri-starred chef Massimo Bottura arrives in Los Angeles: a new opening for Gucci Osteria from Massimo Bottura Beverly Hills, on the roof of the Gucci Rodeo Drive store in Los Angeles on February 17, 2020. To welcome him in preview, a parterre of enthusiastic Oscar stars!

Like a movie star, our chef Massimo Bottura has landed in Los Angeles with its new Gucci Osteria from Massimo Bottura Beverly Hills, right on the legendary Rodeo Drive on the top floor of the boutique of the iconic fashion brand. The partnership between Gucci and Bottura continues successfully, which began in 2018 with Gucci Osteria in Florence and recently awarded a Michelin star.

Gucci Beverly Hills – Photo by Pablo Enriquez.

As the golden doors of the new location officially open on February 17th, Hollywood stars have rushed to celebrate Chef Bottura and Gucci's CEO. Marco Bizzarri, to the exclusive preview. Already in town for the Oscar night, from Gwyneth Paltrow to Saoirse Ronan, from Salma Hayek to Anjelica Houston, celebrities from the world of cinema and music welcomed the news with great enthusiasm.

Salma Hayek.

A very important project that underlines the strong link with Los Angeles. Massimo Bottura and Karime López (the first Mexican chef to receive a Michelin star and the chef de cuisine of the Gucci Osteria in Florence) worked alongside the chef Mattia Agazzi for Gucci Osteria Beverly Hills. The new Gucci outpost in California allows chefs to develop and transform classic Italian recipes into an intercultural mix by mixing ingredients, techniques and flavors in each extraordinary dish.

The menu takes inspiration from travel around the world, from the passion for art, from the love of music, in a continuous creative movement without borders or barriers, fully reflecting the personality of the fashion brand as well as the culinary vision of Bottura. There is no shortage of iconic dishes on the menu such as the famous Tortellini in Parmesan cream or the legendary Emilia Burger, which will complement new original Californian-inspired proposals using organic products from local farmers' markets.

Herringbone wood floors, deluxe signed wallpaper Gucci Decor, tables in burgundy red marble and cherry-colored velvet seats inside, terrace in Italian marble mosaic with a breathtaking view and an ancient wooden pulpit as an outdoor bar: the location design also perfectly reflects the innate glamor of the Florentine brand , going to emphasize its deep-rooted relationship with the 70's Los Angeles jet set. The intertwining of culture, food and fashion completely envelops the lively and inspirational environment, confirming once again the importance of the experimental food scene of the Californian city as a place of culinary innovation.

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