Here, the Italian chef @massimobottura with his American-born wife, Lara Gilmore (@laratgilmore)

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Here, the Italian chef @massimobottura with his American-born wife, Lara Gilmore (@laratgilmore)

Here, the Italian chef @massimobottura with his American-born wife, Lara Gilmore (@laratgilmore)

Here, the Italian chef @massimobottura with his American-born wife, Lara Gilmore (@laratgilmore). For Bottura, the force behind the world’s best restaurant, Osteria Francescana, the word unexpected is one that surfaces often. In 2001, one of Italy’s most prominent food writers happened to get stuck in unexpected bad traffic between Milan and Rome and stopped in for a meal. A rave review followed, and within a year the restaurant had its first star. Today, the restaurant has three, and this word — unexpected — is still very much in the picture, especially when considering his signature dishes. Take “Five Ages of Parmigiano Reggiano” for example, in which the cheese is crackly and chewy and creamy and runny and foamy, all at once. Or “Mediterranean Sole,” a conceptual take on Italy’s most popular fish, which is cooked in edible paper — created from seawater. Yes, unexpected is exactly it. Photo by @beadegiacomo. #tgreats

Shared by tmagazine (T: The NYTimes Style Magazine) and selected for Art.

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