Celebrity Chef: Massimo Bottura

A leading name among young Italians chefs, Massimo Bottura has distinguished himself, at world level, by means of his innovative capabilities both in the kitchen and as a restaurant-owner. Both his three-star Osteria Francescana and his Brasserie Franceschetta 58 are in Modena, in the central-Italian region of the Emilia-Romagna. Opened in 1995, the Osteria Francescana soon gained the attention of food critics worldwide, achieving a first Michelin star in 2002, and rising to three just eight years later. The menu at the Osteria Francescana is keyed on seeking out the very best from the terroir and from its traditions, with the flavors being informed by a number of concepts.

“Our traditions root us in a place, culture, and time, but they must never become stagnant,” explains Bottura. “Traditional food is the outcome of a successful experiment. We must continue to evolve our palates, our techniques, and remain flexible in the kitchen to new ideas, ingredients and concepts. Only then can we project ourselves into the future, and allow our own gastronomic evolution to follow”. This conscious evolution of the Italian tradition, and Bottura’s creative brio and innovative thinking is demonstrated in dishes such as “The Five Textures and Temperatures of Parmigiano Reggiano” (Cinque consistenze e temperature di Parmigiano Reggiano), and Ossobuco with saffron and al dente rice (Osso buco con riso, sempre al dente), in which the rules have been modified while respecting the rich Italian culinary heritage.

“I expect Expo Milano 2015 to show us how to avoid wasting tonnes of food every year. My starting point would be chefs who do not waste food, who think of others when they work, and who aim to create the new traditions of the future, says Bottura, adding, “the chef of tomorrow shifts the spotlight from himself and, in so doing, makes a statement using the dishes he creates.”