09-04-2015
Tagliolini primavera in astratto [Abstract tagliolini primavera] will be one of the dishes that Massimo Bottura will offer during the first week of Identità Expo San Pellegrino. The chef from Modena will indeed have the role of forerunner of a very rich programme of events, chefs and surprises
Modena, interior scene, night time. The kitchen of Massimo Bottura’s Osteria Francescana at the end of the shift. A group of young cooks, male and female, finish cleaning up while chatting and smiling as music fills the rooms. “The Crystal Ship” by The Doors, in particular. Looking at them, the chef turns and says: «Osteria Francescana has never been so strong, so healthy. The energy is crazy. These guys don’t run away as soon as work is over, they stop, speak, joke. It’s delightful to see». Massimo Bottura has just made us taste a couple of dishes he will present in May at Identità Expo San Pellegrino. So we ask him which of these two previews he’d like to say something about. Bottura ponders, for a whole minute. Then: «I’ll speak about tagliolini primavera». Where did you get the inspiration for this dish? This was a classic I always found, in the Seventies and Eighties, when I was dining out with my parents and family. Nothing more than seasonal diced vegetables and tagliolini: let’s start from this premise.
In the kitchen of Osteria Francescana, Massimo Bottura with four of the girls in his team
Bottura during his memorable lesson at Identità Milano 2015 which was in fact focused on recycling
Activities, ideas and protagonists in Identità Golose's location inside the 2015 World Fair
by
Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose Instagram: @NiccoloVecchia
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