I will never forget the day I went to Modena at Osteria Francescana for the first time in 2006. I had just found out I was pregnant and decided to fly from Sicily to Emilia Romagna in spite of my morning sickness and continuous nausea. As soon as the first antipasto was served my nausea mysteriously disappeared.
At the time "spuma di mortadella" was one of Bottura's signature dishes, simply a great start to a fantastic unforgettable meal. Two things where clear to me, Bottura was the promising star everyone was talking about and my daughter might turn out to be a real gourmet. And I was so right about both of them!Yesterday, Bottura's restaurant in Modena, Osteria Francescana, was awarded third best in the world after Noma, in Copenhaghen, and El celler de can roca, in Girona, at the World's 50 Best Restaurants Award. The award is produced by British magazine Restaurant based on a poll of international chefs, restaurateurs, gourmands and restaurant critics. In 2011, the International Academy of Gastronomy in Paris awarded Massimo Bottura the title of Best Chef of the Year. Massimo has received several other awards in Italy and around the world, but this prize was particularly welcome has it recognizes the work and achievements of modern Italian cuisine.
Bottura's cuisine has evolved over these past few years in a real crescendo. Simple tastes, textures and look, combined in the name of top quality products, respect for producers and creativity. Massimo creates real works of art which are his interpretation of his beautiful Emilia Romagna, multi-dimensional paintings that you can admire and enjoy with all your senses. One of his new dish for this year is ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo – but this is tempered by more traditional fare.
Bravo Massimo e grazie!