Massimo Bottura taught unique techniques for Graduate students in Gastronomy
Photos: Bruno Todeschini
Chef Massimo Bottura, who is now one of the most widely acclaimed chefs from Italy, taught the lesson Bravo: Sabores da Cozinha Italiana (Bravo: Flavors of Italian Cuisine) to students in the Graduate Program in Gastronomy and Author’s Cuisine (GAST), on Sep 22. At Cozinha Show, which integrates the University’s Food Science and Art laboratories, Bottura made three dishes, all of which having very creative names.
The Crunchy Part Of The Lasagne is his version for lasagna, made out of parmigiano reggiano wafers and pasta chips – spaghetti boiled and baked until crispy, served on top of ragu, bechamel sauce a strip of tomato terrine. He also made a dessert called Oops! I Dropped the Lemon Tart. This delicacy came out of a minor incident in the kitchen of Osteria Francescana (a restaurant he owns), which is made of lemon grass ice cream. Lastly, he made Camouflage , a kind of rabbit pâté, inspired in A hare in the Woods and Pablo Picasso’s Cubism.
He gave many professional and personal tips to the audience and thought of the most influential people in his career. “Women have been essential for me: my grandmother, my mother, my first girlfriend and my wife”, said he.
Hunger eradication NGO
Bottura, who is internationally renowned, is the owner and chef of Osteria Francescana. His restaurant was elected the best restaurant in the world by magazine 50 Best Restaurants, in 2016, having earned three Michelin stars. The Italian chef has also founded the NGO Food for Soul, seeking to eradicate hunger by the combined efforts of chefs who reuse the food that would have been wasted.
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