Massimo Bottura – Evolution, not revolution!
Luciana Bianchi, March 8, 2010
Avant-garde cuisine has enabled some chefs like Ferran Adrià and Massimo Bottura to be recognised not only as chefs, but as artists both inside and outside their kitchens. In recent years, Bottura’s work has gained recognition in the international “gastro-community”, and also among artists and art lovers. His presentations in gastronomy congresses convey food with a unique artistic and philosophical expression, which could well be presented at the Tate Modern. Massimo is a man who admires art, music, history and poetry and is a perfectionist, deeply in love with his job.
Osteria Francescana
The restaurant Osteria Francescana lies in the heart of the beautiful region of Emilia Romagna, in Modena. Surrounded by some of the greatest Italian food and wine producers, this region is the home of Parmigiano Reggiano, Grana Padano, Prosciutto di Parma, Sangiovese di Romagna, Colli di Rimini, Aceto Balsamico di Modena, and a long list of high quality products. The region has found in Bottura an ambassador of its flavours, but not in a conventional way. His cuisine respects and reflects tradition, but has its own free-spirit, always questioning the old and the new, pushing the boundaries, and opening doors to innovations and new cultural experiences.
His dishes have a rare combination of complex elaboration and poetic simplicity, with detailed research, reflection and passion.
Sottobosco
Bolitto misto non bolitto
The theme of the 6th Identità Golose in Milan was ‘The Luxury of Simplicity’, and had several highlights, including Carlo Petrini, from the Slow Food Movement, Franck Cerutti, and the brothers Massimiliano and Raffaele Alajmo.
Bottura at Identità Golose
Only a few days after the Madrid Fusión, the Italian Chef Congress witnessed a historical speech by chef Massimo Bottura, which still echoes on the news and food blogs around the world. To quote some of his words:
“”In a moment of great confusion, of witch hunts, cuisine is an oasis of peace.”
“…it is through comparison that identities take shape. I try to never renegade the past, but from the past I search for future development. It’s not a revolution but my search for evolution!”
“…research is closer to product and tradition than we imagine – it is a way of expressing our passions.”
At the Identità Golose, Bottura was named“chef of the year” by Paolo Marchi, and “the best Italian chef of the present and future”by Alain Ducasse.
Osteria Francescana
Via Stella, 22 / Modena – Italy
Tel.(+39) 059.210118
Hi Alex,
ReplyDeleteI've just seen my article in your blog. Many thanks!Could you add my twitter address under my name, please? I Massimo your brother-in-law? www.twitter.com/LucianaBianchi
best,
Luciana