Massimo Bottura

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Country
Italy
Cuisine
Italian
Known for
Modern reinterpretations of Emilian tradition
Restaurant
Osteria Francescana, Modena

Massimo Bottura was born in Modena in 1962 and opened Osteria Francescana there in 1995. His cooking reworks the traditions of Emilia-Romagna, such as Parmigiano Reggiano, balsamic vinegar and tortellini, with a contemporary and often playful approach.

Osteria Francescana was ranked number one on The World’s 50 Best Restaurants list in 2016 and 2018.

Outside the restaurant, Bottura is known for Food for Soul, a non-profit that runs community kitchens, called Refettorios, which cook with surplus ingredients. The first opened in Milan during Expo 2015.

Signature dishes

  • Five Ages of Parmigiano Reggiano
  • Oops! I Dropped the Lemon Tart
  • Tortellini in crema di Parmigiano
  • The Crunchy Part of the Lasagna
Official websiteWikipedia

Our recipes inspired by this chef

This is our own home-kitchen version of a classic dish. It is not the chef’s recipe and is not endorsed by them.

Italian · 25 minTortellini in Parmigiano CreamItalian · 3 hr 15 minItalian Lemon Tart (Crostata al Limone)

This profile is compiled from public sources for editorial purposes. World Chef Recipes is not affiliated with or endorsed by this chef.

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