Latest news with #OsteriaFrancescana
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.
New Indian Express
28-04-2025
- Entertainment
- New Indian Express
Made in Modena
These are all titles that I don't care about every day. These are not things that influence your life. What I really care about is the future,' says chef Massimo Bottura, who is widely regarded as the 'best chef in the world', with his Michelin 3-star restaurant Osteria Francescana in Modena, Italy, having been declared 'The Best Restaurant in the World' by The World's 50 Best Restaurants, once in 2016, and again in 2018. Bottura, a visionary known for revolutionising Italian cuisine by pushing the boundaries of the 'nonna' style of cooking (a way of preparing food with simple, classic techniques, often using fresh, seasonal ingredients) explains that his preoccupation is with constant innovation. 'Most of the time, people don't understand what you're doing and why. Last year's tasting menu was called Globale with flavours that are part of the Italian market right now. People said 'this is crazy' and that I'm 'contaminating Italian cuisine' but no, I'm just shaping the future. In 10 years, everyone is going to cook like this,' he asserts. Visiting the city for the first time recently for a pop-up at The Leela Palace Bengaluru, Bottura brought his signature dishes like Oops I Dropped the Lemon Tart, The Crunchy Part of the Lasagne, and Psychedelic Cod Not Flame Grilled, to an exclusive audience, charging ₹50,000 per meal (excluding alcohol). Speaking to him about food means listening to him connect Picasso's works to Lou Reed's music and tie them into an explanation about the source of his creativity. 'It's one of my biggest passions for 45 years and it [art, music, poetry, and cooking] is all part of the same page,' he explains, adding, 'Culture helps you open unexpected doors, and then, you keep working and experimenting.' Bottura's culinary roots can be traced back to the place Osteria Francescana sits and where he grew up, surrounded by the cooking of his mother and grandmother – Modena. It was here, that Bottura learnt something he prioritises in his work to this day: the value of sustainability and community. 'Modena is called the food valley of Italy. It's where Balsamic vinegar is created, but also parmigiano, prosciutto – all the iconic products of Italy. When your life becomes successful, you learn to give back; our first goal was fighting food waste,' says Bottura, who has been named a Sustainable Development Goal (SDG) advocate by the UN. Recalling a brief conversation with the recently-deceased Pope Francis regarding the same, he shares, 'It's so insane that in 2025, we have to keep fighting [to reduce food waste] and keep trying to raise awareness. Pope Francis was like that too. When we met at the G7 Summit, he said, 'What about your refettorio (soup kitchen)?' I told him we had 13 of them and he said, 'That's very good, that's what the world needs – people who think about others.'' Having visited India, particularly Delhi and Mumbai, when asked how he sees India's culinary landscape, Bottura confesses it to be the reason why he keeps returning. 'India, Mexico and China have always had great cuisines but very nostalgic. Something I noticed after coming back here is that Indian cuisine is now getting more contemporary and culturally open,' he says. In his time in Bengaluru, Bottura has managed to sample a yele oota. 'We spent the evening experiencing a classic dinner on banana leaves, with different elements, eating with our hands. The flavours – from spiciness to sweetness to moving from one preparation to another – were amazing. I really love it because we were playing with the food and moving things around. It is more the ritual of eating together that makes it so memorable,' he says.
Forbes
26-04-2025
- Entertainment
- Forbes
The Most Exciting Events Surrounding Formula One Miami 2025
Formula One returns to Miami for its fourth year from May 2 to 4, 2025. In addition to the adrenaline on the track, much of the excitement also takes place off-track— extending to the realms of food, music, culture and nightlife throughout the city. Here are some of the most exciting events happening during Miami Race Week this year: Carbone Beach— Major Food Group's star-studded beachfront supper club — returns to Miami Beach for its fourth year from May 2 to 4. Presented by American Express, each of the three evenings will begin at 7:30PM with a cocktail hour, followed by a seated dinner for tables of eight to 14 people, with a menu prepared by Chef Mario Carbone. In addition to enjoying Carbone's classic dishes— spicy rigatoni, baked clams, linguini ravioli, and veal parm to name a few— surprise, live performances are expected from some of the industry's biggest names. Last year saw The Chainsmokers, Busta Rhymes, Ludacris, LL Cool J, and Pitbull— and McLaren driver Lando Norris celebrating his Miami Grand Prix victory by joining the party on Sunday night. Individual tickets can be purchased via Resy with an American Express card; tickets of 10 and more can be coursed through the Carbone Beach. The star-studded Carbone Beach, will run from May 2 to 4 this year. All purchases must be made with an American Express card. Two of the most celebrated chefs in the world, Massimo Bottura of Osteria Francescana in Italy and Virgilio Martinez of Central in Peru, will come together once again for Once Upon A Kitchen at The Four Seasons Hotel at The Surf Club, on May 2, organized by Gr8 Experience. They will be joined by the hotel's executive chef Marco Calenzo and Bottura's Miami-based team, led by Bernardo Paladini, executive chef at Torno Subito. The evening will begin with cocktails at the Champagne Bar, followed by a multi-course dinner in the hotel's original ballroom. Tickets can be purchased here. Chefs Virgilio Martinez of Central in Peru and Massimo Bottura of Osteria Francescana will be cooking together once again in Miami at the Four Seasons at the Surf Club, as organized by Gr8 Experience A platform for sustainable luxury, Nourish will be taking place at 1 Hotel South Beach's Tala Beach— coinciding with the property's 10th anniversary. Live-fire cooking, a sustainable raw bar and culinary offerings will come from chefs Adam Sobel and Leanne Wong, current stars of Tournament of Champions; James Beard award-winning chef Kelly Whitaker; homegrown Miami chef and multi-James Beard nominated chef Jose Mendin of Casa Isola and Pubbelly Sushi; and Kamado Joe's Eric Gephardt alongside Dave White, firing up Westholme wagyu and Kvarøy salmon. The beverage program will feature Ace of Spades Champagne, Silver Oak and Twomey wines, and rare Spanish vintages dating back more than 50 years. Premium spirits and cocktails will include a tasting of recently launched Santa Almagia's $350 small batch mezcal handcrafted from wild agave and produced in Santa Catarina Minas, a village in the municipality of Ocotlán, Oaxaca, known for their use of ancestral methods in mezcal production. Tickets can be purchased here; the event is in support of The V Foundation. Nourish will return at the 1 Hotel South Beach on May 1st. Kygo's waterfront hotel and restaurant, Palm Tree Club, in Miami's North Bay Village will be hosting sunset performances by Sebastian Ingrosso on May 2nd, and The Chainsmokers on May 3rd. Kygo's waterfront hotel and restaurant Palm Tree Crew will be hosting sunset performances from Sebastian Ingrosso and The Chainsmokers on Miami Race Weekend Twenty-four hour club E11even is rolling out a five-night lineup featuring Rick Ross (April 30) Diplo (May 1), Nelly (May 2), 50 Cent (May 3) and Afrojack (May 4). Tickets can be purchased here. Dinner and show destination Delilah Miami will be hosting a special Race Week edition of Throwback Thursdays featuring Timbaland (May 1); a performance by Fat Joe (May 2); a DJ set by Sofi Tukker (May 3); a live jazz Sunday brunch, and an 'After the Race' dinner with a special guest. (May 4). Reservations can be made here. Hard Rock Live, within the Seminole Hard Rock Hotel & Casino complex, will be having performances by Pitbull (May 1), Kygo (May 2), and Sofi Tukker (May 3)— with a poolside party at the hotel. Tickets can be purchased here.
