Massimo Bottura

Massimo Bottura (Osteria Francescana) was not present, but sent a moving video about respecting tradition and incorporating it into more modern times. We saw how interviews with old people turned into food cooked by young chefs, in the region of Parmigiano Reggiano, Grana Padano, Prosciutto di Parma, Sangiovese di Romagna. “His cuisine respects and reflects tradition, but has its own free-spirit, always questioning the old and the new, pushing the boundaries, and opening doors to innovations and new cultural experiences,” says Luciana Bianchi.

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