Among the various fields and sectors in which we manage to distinguish ourselves, that of food is undoubtedly one of the best. We are the best in the world in catering and in making dishes that are the envy of the whole world.
Italy that wins
The strength and quality of our cuisine is known in every corner of the globe and Italian chefs are among the most coveted and sought after in the catering field, while Italian restaurants, if managed with passion and by competent people, manage to establish themselves in the many competitions. and rankings related to the sector.
Among these there is the Osteria Francescana di Modena of chef Massimo Bottura, crowned as the best restaurant in the world in the famous ranking The World's 50 Best Restaurants 2016, behind the Spaniard El Celler de Can Roca winner of the last edition and theEleven Madison Park New York.
The recognition achieved by the Modena restaurant is of the highest level. The ranking is in fact considered as the Oscar of catering and, together with the Michelin guide, used as a yardstick by experts and not in the sector. The award ceremony, which took place in New York on June 13th, saw Bottura particularly excited about the result achieved, obtained after intense work made of efforts, long studies and sacrifices.
The story of the Modenese chef and the best restaurant in the world begins in 1995 when, returning from a training course that had taken him around the world, Bottura takes over a small and traditional trattoria in the heart of the city of Modena: theOsteria Francescana.
The kitchen proposed by Bottura is immediately proposed as a modern reworking of traditional dishes of Italian cuisine, maintaining its classic structure. Thanks to a long and articulated training course, the result is immediately appreciated and within a few years the inn becomes a reference point for lovers and experts of good food.
Another feature of the restaurant is its culinary experimentation. In fact, in 2000 Bottura was invited by the Catalan chef Ferran Andrià who illustrated the processes (and the potential) of molecular cuisine. Don't worry, we are not talking about anomalous transformations or the use of unknown chemical products in the kitchen, but a discipline that provides for the in-depth study of the transformations at the molecular level of the dishes during the preparation phases, with the aim of obtaining results that verging on perfection.
With this mix of knowledge, Osteria Francescana begins to establish itself even outside the national borders, achieving three Michelin stars and, as previously mentioned, the first place in the World's 50 Best Restaurants 2016 confirming itself as the best in the world.
The path to the summit was certainly not immediate. For eight years, Bottura's restaurant had been ranked among the best five restaurants in the world. In 2015 the prelude to success with second place, culminating with the first in the 2016 edition and entering history as the first restaurant in Italy to win the coveted prize.
Among the fifty classified we also find three other Italians. In seventeenth place Piazza Duomo by chef Enrico Crippa in Alba, on the XNUMXth The Calandre of Rubano of the Alajmo brothers (Massimiliano Alajmo is also the youngest chef in history to have achieved three Michelin stars) and at forty-sixth, as a new entry, the Combal Zero by Davide Scabin of the city of Rivoli.
Stories of Italian excellence and successes. Stories of Italians who have made it.
