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Massimo Bottura

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by

Carly Rysdon

on 28 September 2015

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Transcript of Massimo Bottura

The Beginning
September 20, 1962
Modena, Italy
Massimo Bottura
Lara T Gilmore
"One of the things I love about him is that he's always creating without even touching any ingredients"
The Parmesan Incident

In 2012 there was an earthquake in Modena, Italy during which 36,000 wheels of parmigiano reggiano fell from their shelves and were damaged.
Trattoria del Camazzo
Towards the end of 1993 Alain Ducasse called Bottura and invited Massimo to Hotel De Paris
Osteria Francescana
Opened on March 19, 1995
3 Michelin stars
The World's 50 Best Restaurants, 2nd Best Restaurant in the World
Massimo Bottura
"In my veins there is balsamic vinegar and my muscles are parmigiano"
The Other Beginning
"If you ask anyone in Italy where you can find the greatest food in the country the answer will usually be "mom"

“when my siblings would chase me around the house I would run to the kitchen and retreat under the table where my grandmother was making fresh tortellini. I would reach up and steal pieces and eat them raw.”

"In the first years of his restaraunt there were hardly any people from Modena in the dining room because it wasn't what mom did"
Massimo agreed and left Modena after selling his first restaraunt
Full transcript