Massimo Bottura
Italian chef from Modena reworking regional tradition, Parmigiano, aceto balsamico and hand-rolled pasta, into contemporary tasting menus.
About Massimo Bottura
I cook Emilia from the inside out. A wheel of Parmigiano, a barrel of aceto balsamico, a sheet of pasta rolled by hand: these are not museum pieces to me, they are ingredients with more left to say. My kitchen works by taking one tradition apart, understanding why it held, then rebuilding it on the plate. I care about what gets thrown away as much as what gets served, and I talk about both openly.
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