Massimo Bottura

Credit Brambilla-Serrani

Credit Brambilla-Serrani

Osteria Francescana

via Stella, 22
T. +39.059.210118

Today, when we write about Massimo Bottura, we all must keep in mind what writer Alessandra Meldolesi knows and writes well on the pages of “6 (sei)”, a vital book for those who are interested in deepening the Nuova cucina italiana movement, born on the first decade of this millennium. That is: «At the beginning, in 1987, it was the trattoria in Campazzo. Here Bottura conceived himself as a owner. But gradually he lost hold of it and found himself trapped into the art of Lidia Cristoni. She was his first teacher, soon followed by Georges Cogny , the classic cuisine priest from Nonantola and Alain Ducasse, who took him with himself to Louis XV in Monaco. Here the chef learned how to cook clean, concentrated and organized, three principles we would never forget».

Three years after the birth of his Osteria Francescana, the chef met Ferran Adrià: it’s 1999, a year that switched off a century, a millennium just like we realize today how influent was the first decade of this millenium, modeled by key figures just like Bottura. There’s still a very long way to go, to make the world realize that the cucina italiana intended as pizza, pasta, risotto and smiles, is a folkloristic stereotype that can be erased through excellent products and chefs like this one. Bottura is somehow scary because he breaks past without stopping being italianissimo.

Before speaking about tradition (by the way, is tradition a static monolith or is it the sum of a thousand different non-stop winning ideas?) or talking about molecular cuisine, mistaking a technique with a course, we should make one step behind and head to Modena to taste his Compressed pasta e fagioli or the Bollito non bollito. We’d understand that this is a contemporary sum of centuries of cucina italiana, a movement that has gone traveling around the world and comes back to the Buon Paese to get new vital lifeblood. A trip led by a guy who got, in 2011, 3 Michelin stars and uncountable awards such as, in 2016 and in 2018, the first place at World's 50Best Restaurants (in 2017 Osteria ranked at 2nd place). The most powerful ambassador of the New italian cuisine movement abroad.

Read also
Bottura holds Italy on his shoulders
Bottura on top of the world
Here’s my story of Francescana
Waiter for a day
An x-ray of Osteria Francescana

Has participated in

Identità di Libertà, Identità London, Identità Milano, Identità New York


Paolo Marchi

born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. twitter @oloapmarchi

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piatto simbolo di Identità Milano 2010

Mixed Boiled Meats (without boiling)

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Crescentina bread for people affected by coeliac disease

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foto Brambilla-Serrani

Unroasted guinea fowl