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HOTEL: Massimo Bottura & Osteria Francescana.

Massimo Bottura opened Osteria Francescana in Modena in 1995. An inventor and restaurateur for over twenty times, Bottura has consolidated his character as one of the world’s most creative culinary numbers.

Massimo Bottura & Osteria Francescana-01

His internationally famed three Michelin star eatery, Osteria Francescana, was named Number 1 on The World’s 50 Stylish Caffs list in 2016 and for the alternate time in 2018. In 1986 Massimo Bottura departed on his life’s trip when he bought Trattoria del Campazzo on the outskirts of Modena. Working alongside the rezdora Lidia Cristoni and an internship with French cook Georges Coigny, he erected his culinary foundation on a combination of indigenous Italian cuisine and classical French training. In 1994 Bottura visited Campazzo and departed for Montecarlo to work with Alain Ducasse at Louis XV.

This experience proved precious for the cook and led to opening Osteria Francescana a time later in his birthplace of Modena. Several times later, Bottura had another life-changing experience with Ferran Adria at El Bulli during the summer of 2000. Bottura’s kitchen walks a thin line between tradition and invention. His dishes explore the deep roots of the Italian kitchen while making references to history, art and gospel. In 2002 Bottura entered His First Michelin Star followed by the alternate in 2006. Among multitudinous awards, he entered the prestigious “ Grand Prix de l’Art ” from the International Culinary Academy in Paris in 2011 and a evidence of a life long ambition with the third Michelin star. Osteria Francescana has been ranked at the Top of the Italian food attendants for the once five times. No way Trust a Skinny Italian Cook is the title of Massimo Bottura’s first English language book published by Phaidon Press in 2014. It documents the once twenty times of cuisine as well as the elaboration of Osteria Francescana through images, liar and the iconic recipes. 

Massimo Bottura has been also honored for his commitment against food waste and social insulation, calling for social responsibility among the culinary community. During Expo 2015, the cook created an out- point exhibit design called the Refettorio Ambrosiano, a community kitchen in which cookers from around the world joined him to transfigure food fat from the exhibition into healthy refections for those in need. As a consequence of the success of the design, Massimo innovated thenon-profit association Food for Soul together with his woman Lara Gilmore. Since also, Food for Soul has established other systems Refettorio Gastromotiva in Rio de Janeiro, Refettorio Felix in London, Refettorio Paris and Social Tables in Modena, Bologna and Naples.

In order engage the wider followership in the fight against food waste, Massimo Bottura collected fashions and gests of the cookers who cooked at Refettorio Ambrosiano in a book called “ Bread is Gold ”, Published by Phaidon Press in 2017. Proceeds will help Food for Soul opening and sustaining new community kitchens around the world. On February 6th, 2017 Massimo Bottura entered a prestigious memorial degree in Business from the University of Bologna. Dean Francesco Ubertini stated, “ Massimo Bottura’s work spreads across the fields of entrepreneurship, education and fashion and represents a righteous illustration of the creation of Italian Culture and Made in Italy. ” This was the First Laurea Honoris Causa awarded to a cook in the history of the University. On April 23rd, 2018, the Academy of Fine trades of Carrara also awarded Bottura with a parchment honoris causa in Arts. While Osteria Francescana invites beaneries on an unorthodoxre-imagining of the Italian kitchen, Bottura’s alternate eatery, Franceschetta 58, is a contemporary osteria that features exceptional constituents served in

a gregarious atmosphere. In addition to his caffs , Massimo created the Villa Manodori product line of award winning balsamic beans and olive canvases twenty times agone . Villa Manodori seasonings are product of continuance preoccupation with quality constituents. moment t he line products can be bought at the finest epicure requests around the world. In 2019 Massimo Bottura and his woman Lara Gilmore opened Casa Maria Luigia, a 18th- century property girdled by the agrarian geography of the Emilian country, turned into guest house with the intention of extending the art of hospitality beyond the doors of Osteria Francescana. The energetic and ever curious cook resides in his cherished birthplace of Modena located in the Emilia- Romagna region of Italy with Lara and their two children, Alexa and Charlie.

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