#Chef Massimo

#italia #massimobottura Massimo Bottura, il più grande interprete italiano della cucina molecolare, è il più celebre cuoco italiano di tutti i tempi. La sua Osteria Francescana a Modena ha tre stelle Michelin ed è stata premiata due volte come miglior ristorante del mondo dalla classifica 50 Best Restaurants, per poi entrare nella Hall of Fame. È protagonista di innumerevoli collaborazioni – come quelle con Gucci o Ferrari – e progetti sociali, tra cui quelli di Food for Soul e dei Refettori, sviluppati con la moglie Lara Gilmore. Tra le sue creazioni Bottura, famoso per aver trasposto le premesse concettuali dell’arte contemporanea in cucina, propone “Beautiful Sonic Disco of Love and Hate at the Gate of Hell Painting with Wicked Pools of Glorious Color and Psychedelic Spin-painted Cotechino, not Flame Grilled” ispirato dai lavori di Damien Hirst: un filetto di manzo marinato nel latte e decorato con salse colorate derivate da avanzi di verdure apposte nello stile dell’artista. Massimo Bottura, the greatest Italian interpreter of molecular cuisine, is the most famous Italian chef of all time. His Osteria Francescana in Modena has three Michelin stars and has been awarded twice as the best restaurant in the world by the 50 Best Restaurants ranking, only to be inducted into the Hall of Fame. He is the protagonist of countless collaborations – such as those with Gucci or Ferrari – and social projects, including those of Food for Soul and Refettori, developed with his wife Lara Gilmore. Among his creations Bottura, famous for having transposed the conceptual premises of contemporary art into the kitchen, offers “Beautiful Sonic Disco of Love and Hate at the Gate of Hell Painting with Wicked Pools of Glorious Color and Psychedelic Spin-painted Cotechino, not Flame Grilled”. #ig_italia #italy @massimobottura 🎥 @thebestchefawards edit @ig_italia

"Cooking is an act of love:" CNN spoke with three-Michelin-starred chef Massimo Bottura about Italian cuisine becoming the first gastronomic style recognized by UNESCO, a designation aimed at protecting against "fake" Italian food products. And he whips up a pasta dish during the interview. Read more at the link in @cnn's bio.

“The most important ingredient for the chef of the future is culture.” -Massimo Bottura [ chef philosophy, creativity in cooking, food as expression, chef inspiration, celebrity chef, fine dining, maestro, modena, italy ]

I hate the term "celebrity chef" its really easy to fake being a good chef online! #cheflife #cheftalk #chefstyle #italianchef #italianfood #culinary #recipe #recipetutorial

Zero Waste, Maximum Creativity ! ♻️ . For Massimo Bottura, sustainability isn’t just a trend, it’s a mindset. At Osteria Francescana, every scrap of food is used, transforming waste into opportunity. 🌱✨ . 👨‍🍳 Staff meals become a moment of sharing, storytelling, and learning, where chefs and apprentices express their roots through food. Because at the heart of great cooking lies one essential ingredient: love ❤️. . Would you try a zero-waste approach in your kitchen? Let’s talk in the comments ! 👇 . 🎥 Credits : Massimo Bottura on the Future of Food and Creativity - Reid Hoffman (YouTube) . #MassimoBottura #ZeroWaste #NoWasteCooking #SustainableGastronomy #FineDining #CulinaryCreativity #FoodInnovation #StaffMeal #FoodWithLove #FutureOfFood

Chef @massimobottura inspired our project from the very beginning. So, last year, we travelled to Modena to sit on the street outside his restaurant. Our hope was to share our mission and give Massimo a pack of our bread waste pasta. Hearing Massimo share our story in the kitchen of Osteria Francescana was beyond imagination!!! Thank you for always inspiring, Chef! “Bread is Gold” ❤️🍞🍝

A CV shows where you've been, attitude shows where you're going. #WhatsYourFoodStory @massimobottura

Auguri Boss ✨ @antoninochef #buoncompleanno #happybitrhday

I've launched my very own online cookery school! 👨🏻‍🍳🙌🇮🇹 After 12 years as a chef and 6 years teaching both in-person and online all over the world, I understand the challenges people face in the kitchen. That's why I've created something to help you start cooking with confidence. My classes will be live and interactive, we’ll cook together and have fun! Then at the end of each one you’ll have a delicious meal to enjoy and recipes you can make over and over again. We’ll be making beautiful fresh pasta, preparing your Italian favourites, baking bread and practicing our knife skills. And because they’re online, you can join from wherever you are in the world. There are three different types of classes to choose from at the moment in January, February and March and we will be adding more throughout the year. You can also email to request private classes or corporate events and there are gift cards and certificates available if you want to treat your family and friends this Christmas. Plus, to celebrate the launch, anyone who books a class before the end of the year can get 10% off using the code EARLYBIRD. If you love my recipes and you want to make them with me in real time - or you just want a nice activity to do with your family and friends from the comfort of your own home, these classes are for you! I can’t wait to cook together very soon ❤️ Book now or find out more via the link in bio. #learning #italianfood #cookingclass #sharingiscaring #skill

📢🚨NO Pizza THIS Tuesday (3/19) We will have guest pizzaiolo Santino making pizza Wednesday and Thursday until Antonio returns Friday. Antonio’s headed somewhere. What does Vegas and Pizza have in common? #pizzaexpo @pizzaexpo

#THEBESTITALY🇮🇹 MODENA "In Italy, there are certain customs you can’t touch: the pope, the soccer team and the traditions. The rest? You can do whatever you want. I tried to evolve Italian cuisine in the past and it was very hard to confront the tradition. Most of the time I ask myself, “Is the tradition really respecting the ingredients?” If it’s not, then I have to change the recipe. In the beginning, it was difficult to do, but after we showed people we could evolve the traditions by taking a different approach, everyone accepted it with open arms. Contemporary cuisine is not just about the ingredients—it’s also about the quality of the ideas. At Osteria Francescana, I look to the past all the time, but not in a nostalgic way—in a critical way, to bring the best from the past into the future. Contemporary Italian is not a cuisine of revolution, it’s a cuisine of evolution." @massimobottura #TOP💯 Best Italian Chef 2023 📹 On the pass @casamarialuigia 📍#Modena #Italy Text from #dujour interview #thebestchefawards

Ciao Ragazzi! 🇮🇹👋 *Depois de muitos pedidos, finalmente o curso está lançado 🙌* Apresento a vocês o *Chef Antonio Maiolica - Curso de Massas Frescas e Molhos*, onde eu compartilho os segredos das minhas massas e molhos mais famosos, do jeito que faço na minha cozinha. O valor integral do curso é *R$ 398,00* . Mas quero deixar algo muito claro: 👉 *Tem um valor especial que é só para quem está na minha comunidade.* Para os inscritos na minha comunidade o curso está saindo por *10x de R$ 15,90* ou R$ 159 à vista, um *desconto de mais de 50%*, pensado exclusivamente pra vocês que acompanham, participam e confiam no meu trabalho. Então se inscreva na minha comunidade, compre o curso com desconto e leve a experiência da minha cozinha pra casa de vocês. 🍝❤️ Buon appetito e obrigado por estarem aqui comigo. 🇮🇹✨ #Curso #pastapasta #chef