A true son of Emilia Romagna, the culinary capital of Italy, Massimo Bottura was born in Modena in September 1962 and is one of a growing band of innovative chefs that are pushing the boundaries of food and dining as we have come to know them. Massimo’s first experience of food and ingredients came from the many hours he claims he spent under his grandmother’s kitchen table, where he went to seek refuge from his older brothers. Here, at her knee, his great love affair with all things culinary began, and he took the first steps of his journey to the culinary excellence that would one day see his restaurant receiving no less than 3 Michelin stars.

A bit about his background.

Massimo did not initially set out to become a chef; he was studying law in 1986, when he heard that a roadside trattoria on the outskirts of Modena was for sale. He decided to take a break from his studies, bought and renovated the building and a week later he opened his first restaurant, the Trattoria del Campazzo; the rest, as they say, is history and the law faculty’s loss was the Culinary world’s gain.

It was not an overnight success story for Massimo Bottura, but rather a journey of discovery as he first apprenticed with Chef Georges Cogny, where the foundations of his culinary knowledge were laid down with a good grounding in the principles of regional Italian cooking combined with classic French cuisine. He later worked with renowned chefs Alain Ducasse (Hotel de Paris in Monte Carlo) and Ferran Adria of El Bulli fame in Spain.

Massimo opens his restaurant in his home town: Modena.

In 1995 he opened Osteria Francescana in the medieval city centre of his home town, Modena, with the intention of combining contemporary art, traditional Italian cuisine and his now-renowned innovative genius. In the following years Massimo and Osteria Francescana received numerous awards, including his first Michelin Star in 2002. A second star followed in 2006 and in 2012 he received his third Michelin star, making him one of only 7 Italian chefs to have been so honoured.
In addition, Osteria Francescana was named the Best Italian Restaurant in the world, and the 4th Best Restaurant in the World in 2011, on The World’s 50 Best Restaurant List. In the latest list for 2013, he has climbed yet another rung of the ladder and is placed at no 3!

The signature dishes of Massimo Bottura.

Massimo himself describes each of his innovative dishes as a reconstruction of an idea, a memory, or a smile—and since he has lived in Modena all his life, the region plays an essential role in his food. For those inspired by Bottura’s creative take on tradition, why not try a hands-on experience yourself? Our Gourmet Food Tour with Pasta Making Class lets you dive into the heart of Emilia-Romagna cuisine—perfect for food lovers who want to taste and create authentic local dishes.
To whet your appetite, here are a couple of the dishes served at his New Year’s Eve dinner, dedicated to his friends around the world with inspiring creations from all corners of the globe: from Italy, Sea urchin spaghetti in the Neapolitan tradition with aglio, olio e peperoncino (olive oil, garlic and chilli); from France, Foie gras and white truffle—marrying French and Italian delicacies—in Emilian ravioli. The Nordic countries are represented by the Aurora borealis dish: porcini, black truffles, chestnuts, chocolate and pumpkin beneath a blanket of leaves.