With great passion and a transgressive philosophy, Massimo Botura takes on culture as the true power that a chef must wield in order to make a difference. At Osteria Francescana, his three-Michelin-star restaurant in Modena, he plays with musical and contemporary art references to create beauty and pleasure, but also to spread his discourse questioning Italian tradition through a critical and unsentimental lens. Using the exquisite seasonal foods of his region, Bottura has conceived some imaginative and innovative dishes like Oops, I Dropped the Lemon Tart, or Pollution (a protest against nuclear pollution). Massimo Botura is also a promoter of social and environmental campaigns. At Expo Milan 2015, he set up his Refettorio Ambrosiano, where those in need received meals made from the exhibition’s leftovers—drawing attention to the millions of tonnes of food waste each year.
The revolution of art and culture
"My restaurant is a laboratory of ideas"
“Culinary revolution is everywhere”, says the great Massimo Bottura in #GastronomyShapers, who has told his beginnings in the sector and his way of innovating: “Culture and art really help me to see the world in a different perspective”.