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a day ago
- Lifestyle
- Courier-Mail
Matt Preston finds the best tortellini in Italy's Emilia Romagna region
Don't miss out on the headlines from Lifestyle. Followed categories will be added to My News. The countryside between Parma and Bologna is the culinary heart of Italy. Sure, Naples, Rome, Milan and Florence all have claims but with world-famous produce like Parmesan Reggiano, Balsamic vinegar, Mortadella and Prosciutto di Parma, and world-famous dishes like lasagne – and the best chocolate ice cream in the world – the region of Emilia Romagna punches well above its weight. A certain world-famous spaghetti dish also bears the capital's name. Embark on an Italian odyssey: Discover the 10 most thrilling destinations to explore Video Player is loading. Play Video This is a modal window. Beginning of dialog window. Escape will cancel and close the window. 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This modal can be closed by pressing the Escape key or activating the close button. 00:26 SUBSCRIBER ONLY Embark on an Italian odyssey: Discover the 10 most thrilling destinations to explore more more odyssey as we unveil the top 10 destinations that promise an exhilarating journey through this enchanting country. Prepare to embark on a thrilling Italian...... ... more It is also home to globally recognised chefs Massimo Bottura – the man behind former world No.1 restaurant Osteria Francescana – and locavore champion Massimo Spigaroli from the Michelin-starred Antica Corte Pallavicina. This all makes the medieval cities of Parma, Modena and Bologna a brilliant destination for anyone who likes food and wine, loves history and wants to embrace the area's vibrant way of life. I've been coming here since the 1980s and it still never fails to impress and charm. The landscapes of the Emilia Romagno region are as delightful as its cuisine. One locally revered dish is seldom on visitors' bucket lists. It's a dish of impeccable delicacy and depth that gets lost overseas under the ruckus created by noisier pastas like carbonara and 'matriciana, bolognese and lasagne. 'In Modena if you don't believe in God, you can always believe in tortellini,' Massimo Bottura tells me with a laugh down the line from Italy. When I speak to Massimo Spigaroli, he says: 'The supreme quality of the (local) products used, such as the parmesan cheese, and the ancient knowledge of our land is what makes for the perfect tortellini al brodo.' Tortellini al brodo is a traditional dish claimed by both Bologna and Modena. Tortellini al brodo is claimed as 'theirs' by both Modena and Bologna and sits proudly on most menus of the area. Eating the pasta in no more than the broth is apparently the best way to see the skill of the cook and the required fine-finger technique of the pasta maker's skill. Such is the obsession with doing tortellini al brodo the 'right way' I reckon it's hard to find a bad one – even at a dodgy place behind Bologna's central railway station. This is also held out by local foodies' guides all listing different places to get the best tortellini. I found the tortellini good and al dente but the broth a little salty at the century-old Emilian icon Ristorante Diana, but I loved the version at Drogheria della Rosa. This quirky spot on a quiet side street in Bologna is the perfect place to while away a long lunch. The simplicity of the dish leaves nowhere to hide but the tortellini here are deliciously plump with the umami hit of meat boosted by the aged parmesan also in the filling. (Never sprinkle extra parmesan over the tortellini because it should have enough in it and you'll throw the hard-strived-for balance of the dish.) Drogheria della Rosa is Matt Preston's choice for tortellini in Bologna. Luck has a hand in me finding a fine tortellini al brodo in Modena. We're dragging our cases from the train station to our accommodation when a yellow sign in a nondescript suburban street hoves into view. Trattoria Ermes opened in 1963, and the late chef and owner Ermes Rinaldi became a giant of Modenese cuisine. The restaurant he left still is. Amazingly they have one table left for lunch. The dining room is tiny; communal tables with red-checked tablecloths are packed and the vibe is boisterous. The set menu changes each lunch but thankfully today is a tortellini al brodo day and there's a €12 bottle of local lambrusco on the table – it's the most expensive on the list – suggested by winemakers having a long, fraternal and raucous lunch at a nearby table. The €10 bowl of pasta has a broth that is clean but rich, and the tortellini are suitably half and half meat and pasta. This is the sort of honest cookery that I travel for and while their stewed tripe might be a little too rustic for some, escalopes of pork finished with balsamic vinegar are such a hit that it's a recipe I now make at home. Cavallino restaurant at the Ferrari Factory at Maranello. Another fine choice for tortellini in Modena is Cavallino, the restaurant overseen by Massimo Bottura at the Ferrari Factory at Maranello. The tortellini here is handmade by children and adults on the autism spectrum in a social workshop project called Il Tortellante that's been running for almost a decade – the project says this traditional, precise but repetitive process helps instil traditional skills, confidence and a sense of inclusion. The students' mentors are local nonnas who in Modena are revered with the title rezdora… 'she who rolls'. They are highly valued as the custodians and teachers of the ancient local culinary ways of which tortellini is paramount. I ask Massimo Spigaroli for his favourite tortellini outside home and he points to Osteria di Fornio, a simple rustic restaurant 10 minutes outside Fidenza. It immediately goes on my bucket list. Originally published as Matt Preston finds the best tortellini in Italy's Emilia Romagna region
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Travel + Leisure
16-06-2025
- Travel + Leisure
This Small Italian City Is a Quieter Alternative to Florence
Have you ever stopped to think where the Parmigiano Reggiano you grate on your pasta comes from? If it is indeed authentic Parmigiano Reggiano—a product with a Protected Designation of Origin (PDO)—it was made in or around Parma, a charming Italian city about an hour from Bologna. The cheesemaking process involves strict rules and regulations, including precisely where it can be produced, as I learned early one morning while watching cheesemakers work fresh milk into curds at Caseificio Montecoppe, a family-run dairy. True Parmigiano Reggiano must be made using a fully natural process, without any additives, the same way it's been done for hundreds of years. Spend a few days in Parma and you'll eat some of the most delicious food you've ever had in your life. After all, Parma is located in Emilia Romagna, the region known as Italy's Food Valley. It was even designated a Creative City for Gastronomy by UNESCO. At family-run restaurants like Trattoria Ai Due Platani and Parma Rotta, the quality of the ingredients shines. Even the gelato is made using the same milk that goes into Parmigiano Reggiano. And there are many more local specialties—just think about prosciutto di Parma and balsamic vinegar from nearby Modena, the city that's home to Massimo Bottura's three-Michelin-starred Osteria Francescana. Aside from the food, Parma has a rich history full of art and culture that can be seen all over the historic center. Established during the Roman Empire, Parma became prosperous during the Renaissance, when it was ruled by the powerful Farnese dukes, who left their mark on the city with projects like the Farnese Theater and Palatine Library, both part of the Palazzo della Pilotta museum complex in a historic palace built for the Farnese dynasty. When I visited the museum one afternoon during my trip, I found myself alone face to face with a Da Vinci—unthinkable in busy, crowded Florence. Though Florence is Italy's most famous city for Renaissance art and architecture, the arts and culture flourished in Parma, too, during that period. Homegrown talents like Correggio and Parmigianino painted masterpieces, including the ceiling frescoes inside the Camera di San Paolo in the Benedictine convent of Saint Paul. I marveled at the ceilings nearly alone, save for a couple of other visitors. It's no wonder Parma is considered one of Italy's most livable cities. The city is flat, so many locals get around by bike, but it's easy to walk too, especially in the compact historic center. Strolling around the cobblestone streets, it's easy to appreciate the city's charm and quality of life. Lively but not crowded, full of fantastic places to eat and things to do, Parma is a city that makes it easy to experience an authentic side of Italy.
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.
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.
