Bottura n. 1 in Europe. And now...

«I dedicate this acknowledgement to my staff, which listens to me and follows me in my crazy ideas. I also dedicate it to the great colleagues – around 60 – who chose to join my project of “contamination” in the kitchen: it was a great honour to find that many people have realised we had a good idea. We thought of the necessity of recuperating food: today everyone speaks about it and it’s a beautiful thing. Finally, I thank the volunteers who allowed Refettorio Ambrosiano to work in the best possible way». With these words Massimo Bottura commented a few hours ago to Identità Golose on the award he received during the final day at Madrid Fusión, the fine dining congress that took place in the Spanish capital. The chef from Osteria Fracescana in Modena was nominated "Best chef of the year in Europe” thanks to his charity work with Refettorio Ambrosiano during Expo Milano 2015.

 

Indeed the motivation behind the prize stresses the role taken by Bottura during the six months of the World Fair, of which the chef was also Ambassador: "Within the theme of Expo, Feeding the planet, energy for life, he gave life to various charity and awareness activities among which, most of all, was Refettorio Ambrosiano in Milan, a soup kitchen that had many chefs involved in turn in a project for the planet and for the people, seating 96 persons. Having the goal of feeding homeless people, it used the food left over from the various pavilions at Expo 2016".

Laurels, that is. Yet the chef doesn’t stop here. He explains to Identità: «There are many awards from all around the world, but also plenty of new projects». Refettorio Ambrosiano will not remain an isolated venture, «there are many people mobilising, from those of Ghetto Gastro to the Wall Street Journal». With the former we're discussing the opening of a Refettorio in the Bronx, in New York. It will not be the only location. «Then there’ll be a book with chefs who want to change the world. The future of gastronomy has culture as an additional ingredient; the chefs to come will welcome knowledge and conscience, as they absorb a sense of social responsibility». The vision of Osteria Francescana, of Bottura, conquers the world and the soul too, perhaps.