Latest news with #MassimoBottura
New York Post
12-05-2025
- New York Post
I'm an Italian chef — here are the most common food mistakes tourists make in my country
When in Rome, do as the Romans do. It's important to adapt to the cultural rules of another country when visiting it — especially regarding food. World-renowned Italian chef Massimo Bottura recently shared the food mistakes he often witnesses many travelers making when visiting his home country. Advertisement According to Bottura, one of the biggest blunders is rushing a meal. 'In Italy, dining is not a transaction. It's a ritual. Meals are meant to stretch for hours.' That means sipping, talking, tasting, and letting go of rigid expectations around speed and structure,' he told Travel & Leisure in an interview. 3 'In Italy, dining is not a transaction. It's a ritual. Meals are meant to stretch for hours,' the chef explained. FornStudio – Advertisement And if you're a picky eater by choice — that won't be tolerated by most waitstaff in Italy, according to Bottura. 'Asking for substitutions or off-menu changes in a traditional trattoria can come off as disrespectful,' he said. 'The chef's vision matters — it's part of the experience.' 3 Italian chef Massimo Bottura hard at work in the kitchen. Getty Images When in Rome, do as the Romans do — so put down that soda and indulge in a glass of local wine, instead. Advertisement 'Each Italian region has its own incredible vintages. Exploring them is part of the adventure,' the chef explained. Bottura isn't the first Italian to point out people's food mistakes. A TikTok chef (@cookslasheat) took to the social media app to complain about how most people make Bolognese sauce — a slow-cooked meat-based sauce often served over pasta. 'This is a super simple dish — you do not need a jar of [tomato] sauce — which by the way is disgusting,' he said in his video that has been viewed over 205,000 times. Advertisement 'And you don't even need tomato — not from a can, and not from a vine.' Similar to Bottura's sentiment about savoring every bite of a meal — this chef's method of making a good sauce is about taking your time and not rushing things. 'And if you want something that's quick for dinner, don't do something that needs to be slow-cooked,' chef Alex said. After browning your meat and softening your veggies — onions, carrots, and some celery — add in tomato paste, garlic, a cup of red wine and a splash of water. The key to a good sauce, according to the TikTok chef, is letting it sit for one to three hours. After that, the chef advised adding a splash of milk and pasta water to the Bolognese sauce before coating the pasta with it. 3 After that, the chef advised adding a splash of milk and pasta water to the Bolognese sauce before coating the pasta with it. – Advertisement And if you're wondering what type of pasta you should pair with the meat sauce: 'Fresh tagliatelle is delicious and oh so satisfying to twirl onto your fork when you're tucking into your dinner,' Chef Sophie Nahmad suggested to the Daily Express. 'Due to the wider shape, it's a great pasta to pair with a thick, meat-based sauce,' she said.
Yahoo
09-05-2025
- Yahoo
Italian Chef Massimo Bottura on the Food Mistakes Tourists Always Make in Italy: Exclusive
Renowned Italian chef Massimo Bottura is a culinary philosopher, known as much for his poetic musings as his Michelin stars. Best known for Osteria Francescana in Modena—frequently ranked among the best restaurants in the world—Bottura has spent decades redefining Italian cuisine through a lens of memory, artistry, and emotion. Now, in 2025, he's channeling that spirit into his latest project: Torno Subito Miami. But Bottura isn't interested in replicating the Italy of Instagram. His Italy is quieter, more grounded—one defined by biodiversity, history, and hyperlocal ingredients. It's this philosophy, rooted in terroir and tradition, that continues to guide his food, wherever in the world he might be."'Italy is a mosaic of flavors.'"For Bottura, Italy is not a single flavor profile but a patchwork of distinct stories. 'Every few kilometers, the landscape—and the table—changes,' he tells Travel + Leisure during a recent interview in South Florida amid Miami Grand Prix festivities. 'What moves me most now isn't the glamour of big restaurants, but the quiet beauty of biodiversity.' That beauty might reveal itself in the green hills of Emilia, the anchovy boats of Cetara pulling into port at dawn, or a vineyard in Sicily where the sun bakes sweetness into the grapes. 'You sit at a table in the Apennines and taste the forest,' Bottura reflects. 'You break bread in a coastal village, and the salt in the air becomes part of the meal. That's what keeps Italian cuisine alive—not perfection, but presence.' When asked about the hidden gems of Italy, Bottura shifts from places to moments. 'Italy's hidden gems aren't always places you find on a list—they're places you feel,' he says. 'A village in Puglia where the bread still rises with natural yeast. A Sunday market where you smell the change of seasons before you see it. These are experiences that don't try to be anything—they just are.' His estate outside Modena, Casa Maria Luigia, reflects this ethos: an 18th-century villa-turned-hospitality haven that Bottura and his wife Lara transformed into a soulful, hyperlocal experience. 'It's a unique place in the world,' he says, 'a new approach to hospitality.'Aisle or window seat? Window seat. I need my space. With a window seat I don't have anyone saying 'Hey, can I go to the bathroom?' and I can focus on sleeping. Favorite food region of Italy? Emilia-Romagna is the food valley—it is my region. But, putting that to the side, Piedmont and Sicily, too. An Italian phrase that you love and why? Cucinare è una forma di dare amore. It means cooking is an act of love. Favorite restaurant in Miami (aside from your own)? My favorite places here are where my friends cook because I feel at home. What I miss most when I travel is my home, and they bring that to me. Destination you want to check off your list? I'm very ready to go to Africa... to the center of Africa, a place like Nairobi or Addis Ababa. My goal is to open a soup kitchen there in the next year. Even the most popular Italian dishes, Bottura says, are often misunderstood. 'Pizza is one of the most popular dishes in the world, but it's also one of the most underrated,' he explains. 'People don't realize what true masters like Franco Pepe, Enzo Coccia, or Francesco Martucci are doing—it's art, not just food.' For those seeking a revelatory experience, he recommends heading to Naples or Caserta to see what real pizza can be. With Italy so well-trodden by travelers, Bottura sees certain tourist habits as consistent—and consistently misguided. 'One of the biggest mistakes tourists make is rushing the meal,' he says. 'In Italy, dining is not a transaction. It's a ritual. Meals are meant to stretch for hours.' That means sipping, talking, tasting, and letting go of rigid expectations around speed and structure. Another faux pas? Over-customizing. 'Asking for substitutions or off-menu changes in a traditional trattoria can come off as disrespectful,' he explains. 'The chef's vision matters—it's part of the experience.' Then there's the tendency to play it safe with drinks. 'Ordering a Coke instead of asking for a local wine? That's missing the point entirely,' Bottura says. 'Each Italian region has its own incredible vintages. Exploring them is part of the adventure.' He urges travelers not to chase perfection, but presence. 'In a world of overexposure and curated moments, the quiet corners of Italy remind us that beauty doesn't need to shout to be heard.' And when Bottura travels outside Italy, he brings that same philosophy with him. 'Travel isn't about escape—it's about attention,' he says. 'The way jazz fills a room, the texture of a handwritten menu, the silence in front of a painting that stops you mid-thought. I'm not chasing destinations—I'm chasing moments of clarity and connection.' That sense of presence is now at the heart of Bottura's latest project, Torno Subito Miami, nestled in Downtown Miami and infused with Riviera nostalgia and tropical flair. 'There's an openness in Miami—a certain energy—that reminds me of the Italian Riviera in the '60s,' Bottura explains. 'Not just in aesthetics, but in attitude: playful, stylish, a little nostalgic but always in motion.' He describes Torno Subito not as a strict regional showcase, but as somewhat of a mood board. 'We're not trying to recreate a region dish by dish—we're trying to capture a feeling.' The restaurant's design features retro-chic lounge chairs, vintage Italian photos, and pops of sunshine yellow, all channeling that old-school Mediterranean charm. But it's more than set dressing—it's an invitation to slow down. Tables are set with house-made focaccia, olive oil and balsamic vinegar poured like a ritual. The lighting is warm and cinematic. 'It's about creating a mood,' Bottura says. 'Color without chaos. Joy, but with elegance.' His must-try dish? The cacio e pepe, reinterpreted for Miami and driven home with executive chef Bernardo Paladini's flair. 'It stays close to Roman tradition with spaghetti and pecorino,' he says, 'but we finish it with a touch of Florida citrus. That brightness lifts the dish, rebalancing it for this new climate, this new energy.' That balance—between heritage and spontaneity, seriousness and fun—is the thread that ties all of Bottura's projects together. 'Italian cuisine isn't about rigid technique,' he says. 'It's about seasonality, respect, memory. Those principles translate everywhere.' Whether you're savoring anchovies at dawn on the Amalfi Coast or digging into citrus-kissed cacio e pepe in Miami, Bottura reminds us that the best meals don't just feed the stomach—they feed the soul. Read the original article on Travel & Leisure
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Travel + Leisure
08-05-2025
- Entertainment
- Travel + Leisure
Italian Chef Massimo Bottura on the Food Mistakes Tourists Always Make in Italy: Exclusive
Renowned Italian chef Massimo Bottura is a culinary philosopher, known as much for his poetic musings as his Michelin stars. Best known for Osteria Francescana in Modena—frequently ranked among the best restaurants in the world—Bottura has spent decades redefining Italian cuisine through a lens of memory, artistry, and emotion. Now, in 2025, he's channeling that spirit into his latest project: Torno Subito Miami. But Bottura isn't interested in replicating the Italy of Instagram. His Italy is quieter, more grounded—one defined by biodiversity, history, and hyperlocal ingredients. It's this philosophy, rooted in terroir and tradition, that continues to guide his food, wherever in the world he might be. 'Italy is a mosaic of flavors.' — Massimo Bottura For Bottura, Italy is not a single flavor profile but a patchwork of distinct stories. 'Every few kilometers, the landscape—and the table—changes,' he tells Travel + Leisure during a recent interview in South Florida amid Miami Grand Prix festivities. 'What moves me most now isn't the glamour of big restaurants, but the quiet beauty of biodiversity.' That beauty might reveal itself in the green hills of Emilia, the anchovy boats of Cetara pulling into port at dawn, or a vineyard in Sicily where the sun bakes sweetness into the grapes. 'You sit at a table in the Apennines and taste the forest,' Bottura reflects. 'You break bread in a coastal village, and the salt in the air becomes part of the meal. That's what keeps Italian cuisine alive—not perfection, but presence.' Massimo on his Ducati outside of his estate Casa Maria Luigia. When asked about the hidden gems of Italy, Bottura shifts from places to moments. 'Italy's hidden gems aren't always places you find on a list—they're places you feel,' he says. 'A village in Puglia where the bread still rises with natural yeast. A Sunday market where you smell the change of seasons before you see it. These are experiences that don't try to be anything—they just are.' His estate outside Modena, Casa Maria Luigia, reflects this ethos: an 18th-century villa-turned-hospitality haven that Bottura and his wife Lara transformed into a soulful, hyperlocal experience. 'It's a unique place in the world,' he says, 'a new approach to hospitality.' Aisle or window seat? Window seat. I need my space. With a window seat I don't have anyone saying 'Hey, can I go to the bathroom?' and I can focus on sleeping. Favorite food region of Italy? Emilia-Romagna is the food valley—it is my region. But, putting that to the side, Piedmont and Sicily, too. An Italian phrase that you love and why? Cucinare è una forma di dare amore. It means cooking is an act of love. Favorite restaurant in Miami (aside from your own)? My favorite places here are where my friends cook because I feel at home. What I miss most when I travel is my home, and they bring that to me. Destination you want to check off your list? I'm very ready to go to Africa... to the center of Africa, a place like Nairobi or Addis Ababa. My goal is to open a soup kitchen there in the next year. Even the most popular Italian dishes, Bottura says, are often misunderstood. 'Pizza is one of the most popular dishes in the world, but it's also one of the most underrated,' he explains. 'People don't realize what true masters like Franco Pepe, Enzo Coccia, or Francesco Martucci are doing—it's art, not just food.' For those seeking a revelatory experience, he recommends heading to Naples or Caserta to see what real pizza can be. Making tortellini with Tortellante in Modena. With Italy so well-trodden by travelers, Bottura sees certain tourist habits as consistent—and consistently misguided. 'One of the biggest mistakes tourists make is rushing the meal,' he says. 'In Italy, dining is not a transaction. It's a ritual. Meals are meant to stretch for hours.' That means sipping, talking, tasting, and letting go of rigid expectations around speed and structure. Another faux pas? Over-customizing. 'Asking for substitutions or off-menu changes in a traditional trattoria can come off as disrespectful,' he explains. 'The chef's vision matters—it's part of the experience.' Then there's the tendency to play it safe with drinks. 'Ordering a Coke instead of asking for a local wine? That's missing the point entirely,' Bottura says. 'Each Italian region has its own incredible vintages. Exploring them is part of the adventure.' He urges travelers not to chase perfection, but presence. 'In a world of overexposure and curated moments, the quiet corners of Italy remind us that beauty doesn't need to shout to be heard.' And when Bottura travels outside Italy, he brings that same philosophy with him. 'Travel isn't about escape—it's about attention,' he says. 'The way jazz fills a room, the texture of a handwritten menu, the silence in front of a painting that stops you mid-thought. I'm not chasing destinations—I'm chasing moments of clarity and connection.' Massimo producing modenese balsamic vinegar in the Acetaia (where traditional balsamic vinegar is produced and aged) in Casa Maria Luigia. That sense of presence is now at the heart of Bottura's latest project, Torno Subito Miami, nestled in Downtown Miami and infused with Riviera nostalgia and tropical flair. 'There's an openness in Miami—a certain energy—that reminds me of the Italian Riviera in the '60s,' Bottura explains. 'Not just in aesthetics, but in attitude: playful, stylish, a little nostalgic but always in motion.' He describes Torno Subito not as a strict regional showcase, but as somewhat of a mood board. 'We're not trying to recreate a region dish by dish—we're trying to capture a feeling.' The restaurant's design features retro-chic lounge chairs, vintage Italian photos, and pops of sunshine yellow, all channeling that old-school Mediterranean charm. But it's more than set dressing—it's an invitation to slow down. Tables are set with house-made focaccia, olive oil and balsamic vinegar poured like a ritual. The lighting is warm and cinematic. 'It's about creating a mood,' Bottura says. 'Color without chaos. Joy, but with elegance.' The interior and must-try dish, Cacio e Pepe from Torno Subito Miami. From left: Cristian Gonzalez; Torno Subito Miami His must-try dish? The cacio e pepe, reinterpreted for Miami and driven home with executive chef Bernardo Paladini's flair. 'It stays close to Roman tradition with spaghetti and pecorino,' he says, 'but we finish it with a touch of Florida citrus. That brightness lifts the dish, rebalancing it for this new climate, this new energy.' That balance—between heritage and spontaneity, seriousness and fun—is the thread that ties all of Bottura's projects together. 'Italian cuisine isn't about rigid technique,' he says. 'It's about seasonality, respect, memory. Those principles translate everywhere.' Whether you're savoring anchovies at dawn on the Amalfi Coast or digging into citrus-kissed cacio e pepe in Miami, Bottura reminds us that the best meals don't just feed the stomach—they feed the soul.
Time of India
01-05-2025
- Entertainment
- Time of India
OTT releases this week: Top 10 movies and shows you can binge-watch this week on Netflix, JioHotstar, Prime Video & more
OTT releases this week: This week's OTT lineup offers a diverse mix of compelling content across multiple platforms, catering to varied tastes. A bunch of movies and shows are set to be released or have already been released on platforms like Netflix, Prime Video, JioHotstar, SonyLIV, and more. As the weekend approaches, you're probably getting ready for a binge-watch session, complete with chilled drinks and delicious food. To make things a little easier for you, we've put together a list of everything released on OTT this week. Here's a look at what's new on streaming platforms. OTT releases this week Chef's Table - 28th April, Netflix With hour-long episodes about the most prominent figures in the culinary world, such as Massimo Bottura, Dominique Crenn, Francis Mallmann, Mashama Bailey, Evan Funke, and Asma Khan, they have established themselves as the gold standard in foodie entertainment over the course of their existence. The Eternaut - 30th April, Netflix Following the deaths of millions of people due to a catastrophic snowfall, John Salvo and a group of survivors fight an alien threat that is commanded by an unseen entity. It was made by Bruno Stagnaro and is based on the comic of the same name by Francisco Solano López and Héctor Germán Oesterheld. Exterritorial - 30th April, Netflix Former Special Forces soldier Sara Wulf is making a fresh start as she travels to Frankfurt to apply for a work visa at the US Consulate General. Josh (da Silva), her son, and she are preparing to relocate to America. Josh disappears without a trace while the two are at the consulate. Bromance - 1st May, SonyLiv Binto embarks on a quest to locate his brother with the help of his friends, which leads to surprising turns, revelations, and life-changing experiences. Another Simple Favor - 1st May, Prime Video The film, which was directed by Paul Feig, is set five years after the events of the first A Simple Favor. In it, Emily Nelson (Blake Lively) and Stephanie Smothers (Anna Kendrick) get back together for Emily's lavish wedding to a rich Italian businessman on the stunning island of Capri, Italy. Costao - 1st May, Zee5 Costao is set in the 1990s and is based on the real-life account of Costao Fernandes, a customs inspector from Goa who gave up everything to stop a significant gold smuggling operation. ED: Extra Decent - 1st May Prime Video Aamir Pallikkal is the director of the 2024 Malayalam dark comedy thriller Extra Decent. starring Vinaya Prasad, Sudheer Karamana, Shyam Mohan, Suraj Venjaramoodu, and Grace Antony in key parts. An amnesiac son discovers his dark past in a secretive Malayali household, revealing a perverse saga of retaliation and redemption within his morally dubious family. Kull - 2nd May, JioHotstar As their diabolical patriarch dies, a dysfunctional royal family collapses. The three Raisingghs that are still alive now compete for dominance and kingship. The cast of Kull also features Rahul Vohra, Gaurav Arora, and Rohhit Tiwari in addition to Nimrat Kaur, Amol Parashar, and Ridhi Dogra. Ektaa R. Kapoor and Shobha Kapoor created the show, which is directed by Sahir Raza. Sister Midnight - 2nd May, Tubi An arranged marriage in Mumbai descends into chaos as the spineless husband observes his wife change into a vicious, untamed force inside the marriage. Black, White And Gray - 2nd May, SonyLiv The Sony LIV crime drama series Black, White & Gray - Love Kills centers on journalist Daniel Gray as he looks into a string of killings and finds a young man from a disenfranchised community. Stay tuned for more OTT updates and happy binge-watching!
The Hindu
29-04-2025
- Entertainment
- The Hindu
Interview: 'The most important ingredient is culture,' says chef Massimo Bottura on his visit to Bengaluru
Chef Massimo Bottura has a passion for food that has not dimmed with time. A four-decade long career, three Michelin stars, and the frequent distinction of being the world's best chef; but his eyes still light up when he explains how he makes ragu. We meet in Bengaluru for a freewheeling chat. The conversation flits from stories about dining with Michael Schumacher in the '90s, to how his golden retriever Thelonious Monk probably needs to go on a diet. We speak of Pope Francis, King Charles, Enzo Ferrari, Lewis Hamilton, Lou Reed, and the United Nations. But what strings it all together, the underlying rhythm, is his passion for cooking and food. The reason for Bottura's visit to Bengaluru on April 24 was a pop-up at Le Cirque Signature at The Leela Palace in partnership with Culinary Culture, a community co-founded by Vir Sanghvi. The dinner, which came with a hefty price tag of ₹50,000 plus taxes, was sold out. His name is enough for diners to shell out the sum, dining at a Bottura restaurant is a culinary pilgrimage. He owns the renowned Osteria Francescana in Modena, Italy, which topped the list of The World's 50 Best Restaurants twice and has three Michelin stars. He has teamed up with Ferrari and Gucci for restaurant chains across the world. He had opened the now defunct Torno Subito in Dubai. He claims he does not like the city, and the way his staff was treated. Breaking the rules 'When I started out in the '90s, people used to say, 'have you heard of that crazy Italian who is breaking the rules?' They used to say, 'Go quick because the restaurant will close by the end of the year because no one is going there'.' Osteria Francescana is celebrating its 30th anniversary this year. Bottura's elevated Italian cuisine is path breaking, modern and out of the box. The menu in Bengaluru features classics from his menu at Osteria Francescana, like the famous dessert Oops! I Dropped The Lemon Tart. It was created when a fellow chef accidentally dropped the lemon tart before service, and Bottura ran with the idea. The deconstructed dessert has lemon custard, sorbet, hot pepper oil and savoury capers. The dish is plated by the chef himself at the dinner. The Crunchy Part Of The Lasagna is an homage to his favourite part of the dish — the edges of lasagna. And the Pasta Al Pesto in abstract is made without pasta, to emphasise the importance of the pesto sauce. For one of his dishes, a controversial take on Bollito Misto, a beloved northern Italian meat stew, he delved into history that goes back to the Dark Ages. 'The most important ingredient for the chef is culture. Culture makes you see things in a different way.' His food is about looking back to the past and bringing it to the present. Tackling food waste The iconic chef also has a number of soup kitchens across the world, in his bid to champion causes such as food waste, sustainability and food equity. He runs the not-for-profit Food for Soul. For his efforts, he was recently appointed as a Sustainable Development Goal (SDG) Advocate by the UN Secretary-General António Guterres. 'It was a reflection of what I have done in the past 10 years. I believe that the peripheries of the cities bring light to the cities. Like in Rio de Janeiro, Paris, New York. This was the vision of Pope Francis. He said do not focus on the centre, focus on the periphery. The periphery needs light,' he says. On earth we produce food for more than 12 billion people, while we are only 8 billion. The rest goes to waste; almost 33% of what we produce. 'This is not acceptable.' He wants to start a silent revolution. 'India feels like home' For the Bengaluru dinner, he had to adapt his menu. There was no beef, and there were more vegetarian dishes. 'But I love a challenge.' This is his third pop-up in India, one in Mumbai in 2022, and in Delhi in 2024. 'I love India and India loves me. There is something so deep in your culture that attracts me. I have travelled to many places, South Africa, Tokyo, New York. But I never feel at home like I do here.' It is one of the reasons he says he does not want to open a restaurant here. He wants to visit in leisure, and not turn it into a business opportunity. Music, movies and art is something Bottura draws from constantly for inspiration. He has made tasting menus based on The Beatles' 1967 album Sgt. Pepper's Lonely Hearts Club Band, and the music of Bob Dylan. The 30th anniversary celebratory tasting menu at Osteria Francescana is themed on the 1954 Italian movie Miseria e Nobiltà — Misery and Nobility. The movie questions poverty and privilege, through the lens of culture and food. A theme that is close to Bottura's heart. Inspiration is always finding Bottura. His mind is focussed 'like a samurai' and he is always on. I ask him what his comfort food is... what he reaches out for at the end of a long day. 'I bring home ingredients from the restaurant. It could be a good piece of Parmigiano, beautiful anchovies, or fresh mozzarella. This helps me keep my palate at a certain level, so I can discern the differences between one Parmigiano and another. It is an exercise.' I ask if there are any guilty pleasures, like a late-night instant ramen? He laughs at the idea. Apart from his many awards, Bottura's Osteria Francescana was also given a Michelin Green Star in 2020. The Michelin Green Star is given annually to restaurants that are at the forefront of the industry when it comes to their sustainable practices. In 2015, the very first episode of the Netflix show Chef's Table featured Bottura. In it he spoke about how he broke all the rules of Italian cuisine, and how controversial that was in the country. In 2019 Time magazine's 100 Most Influential People included Bottura. This honour was given to him for his community kitchens called refettorios, that currently spans nine countries. In collaboration with Ferrari, he re-opened Ristorante Cavallino in the city of Maranello. This is the restaurant where the brand's founder Enzo Ferrari used to dine. The site where it stands today was initially opened as a canteen for the Ferrari workforce. It opened to the public in 1950. A fan of motorsports, Bottura owns a custom Diavel 1260 S bike from the Italian motorcycle brand Ducati.
