When Michelin-starred chef Massimo Bottura re-interprets a classic Italian dish, he reduces it to its emotional essence and tries giving it a new, artful form.
Thus he reduced his lasagne to „the crunchy part“, because that’s the part he loved best as a child. At first, is modern, minimalist way of cooking did not go down well with the traditional Italians – they stayed away from the restaurant. Now, however, the restaurant has won 3 Michelin-stars and holds the second place on the „World’s Best Restaurants“ list.
In our video, Bottura explains why necessity is the mother of invention even in the kitchen and also which ingredient no dish should lack.