Massimo Bottura rejoices, as his Osteria Francescana is again on best restaurant in the world, and after the success of 2016 it is reconfirmed at the top of the international rankings.
The local Modena returns to the top of the "World's 50 Best Restaurants" and with pride the chef waves the tricolor going up on the stage of the Euskalduna Jauregia congress palace in Bilbao alongside Lara Gilmore, inevitable companion, wife, partner and pillar of a prestigious climb for a great artist born to create, who like the great brilliant minds , was able to do so much thanks to the concreteness of an extraordinary woman.
Who is Massimo Bottura, chef of an Italian restaurant number one in the world?
Bottura reached the top self-taught, driven by passion, chasing a dream. He took his first steps in a country restaurant, then the fundamental experience in New York, and once back in Modena, the idea was born of making another restaurant a gourmet place, but without imagining that a restaurant known and respected all over the world would blossom at that address.
In recent years, chef Bottura has created a game of acrobatics in perpetual motion between food and art, with an international vision as few have been able to develop, which has resulted in an unprecedented popularity among gourmets and an unprecedented esteem from colleagues. He was able to embrace tradition, but taking only the best part of it, to then take off with an infinite creativity that has amply repaid him. However Bottura in his time also learned a lot from Ferran Adrià, leader of the molecular cuisine, using the art learned with the kitchen traditional, inventing something new, telling the Italian landscape, passions, ideas and a whole culture, getting excited and thrilling at the same time. Thus he had his first Michelin star in 2002 and then from there an unstoppable growth that led him to the top of the guides.
Innovative cuisine for Massimo Bottura's climb
According to Massimo Bottura, his current menu is the best ever, with scents of Romagna, American suggestions, many flavors from the world that blend with those of local artisan shops. It seems that the new dishes are surprising, technically perfect like the Seafood Salad which is an evolution of the Cesar Salad in Bloom sprinkled with a marine essence, and then one always looks at art.
Parmesan, balsamic vinegar, mortadella and tortellini are local ingredients, but deconstructed and then reconstructed, for dishes always prepared with excellent raw materials, following the influences of art, which bring out the love for the dishes of the past in a kaleidoscopic fascination. Perhaps the dish that most impressed those who awarded it was the Chocolate and Beccaccia, defined as beautiful, very good and Renaissance. There were 1.040 experts who in twenty-six macro-regions around the world expressed ten preferences each for the 2018 ranking, creating an incredible media force like a flywheel, reconstructing the boundaries of world geographic gastronomy. In addition to the gold medal, Italy has three other restaurants among the top fifty in the world, namely Piazza Duomo in Alba, Le Calandre in Rubano, and the Reale in Castel Di Sangro, a great success alongside that of chef Bottura, that in the World's 50 Best Restaurants presents itself once again to the world with the dishes of the Osteria Francescana that are surprising, impeccable in technique, complex but complete like masterpieces. For the fundamental success was the role of his wife Lara, without whom perhaps Bottura would never have extricated himself in a fierce world like that of international cuisine, where knives are sharpened and scimitars are drawn, but finally Massimo Bottura, favored in the forecasts is returned to the podium two years after his first success without disappointing high expectations. After all, the victory of Osteria Francescana, although extraordinary, is simple, since it is cooked with love, passion, and with that whirlwind of Italian cultural nuances, enhanced by international flights of fancy.
