The World’s 50 Best Restaurants 2015 & more…..

modena massimom bottura la francescana

Modena Massimom Bottura Osteria Francescana

“Be like a tree: grow slowly”

Massimo Bottura 

Osteria Francescana rises to 2nd position in The World’s 50 Best Restaurants ranking 2015.

Italy’s highest ranked restaurant for 7th consecutive year

At The World’s 50 Best Restaurants Awards ceremony held at London’s Guildhall on Monday 1 April, Chef Massimo Bottura’s intimate and innovative Osteria Francescana in Modena, Italy secured a spot in the top 5 for the 4th year running.

Chef Bottura and his team were delighted with this year’s placing which recognises both the level of dedication, passion and creativity at Osteria Francescana and the appreciation of their cuisine by chefs and critics across the globe. Osteria Francescana has now been the highest ranked Italian restaurant for the past 7 years, cementing Bottura’s position as the leading figure of current Italian chefs.

Since opening in 1995, Osteria Francescana has been no stranger to awards. It gained its first Michelin star in 2002, a second four years later and a third in 2011. The restaurant entered The World’s 50 Best Restaurants as the ‘highest climber’ in 2009, going straight in at #13. 2010 saw it leap 7 places to a position inside the top 10 and 2011 saw it climb further into the top 5, where it has remained since.

“Number 2 is confirmation that we’ve never cooked better nor had a more incredible team than we have today. We hope more and more people will venture to Modena: land of fast cars and slow food. There are centuries of flavour to discover.”

Massimo Bottura 

2015 promises to be a challenging year. Refettorio Ambrosiano – Food for Soul – an off site Expo project in Milan is a contemporary soup kitchen created in collaboration with the Vatican and Caritas to address the emotive issue of food wastage and hunger in our inner cities. Many of Bottura’s collegues from Italy and abroad will be joining him during the next 5 months to cook for the city’s needy and share innovative recipes for reducing waste in the kitchen.

An important filming project – Chef’s Table – was released this year. Netflix’s first docu-series featured 6 films profiling 6 different chef characters. Director David Gelb’s romantic Massimo Bottura story, which opened the series, was picked for the Berlin film festival’s official selection and from its general release in April continued to prove a resounding success.

To much critical acclaim, Massimo Bottura’s first English language book Never Trust A Skinny Italian Chef was published by Phaidon in English, Italian and Dutch in the fall of 2014 and extended to French and Spanish editions as well in spring 2015.

“2015 marks the 20th anniversary of Osteria Francescana. Who would have ever thought the journey would be so full of adventure!”   

Massimo Bottura 

ABOUT OSTERIA FRANCESCANA

Osteria Francescana and Bottura’s offshoot brasserie, Franceschetta58, are both situated in his hometown of Modena, in the culinary-rich region of EmiliaRomagna. Meanwhile, adventures continue overseas with Ristorante Italia di Massimo Bottura in Istanbul.

In a former osteria, transformed into a Mecca of contemporary culture, Osteria Francescana’s plates are adorned with references to experimental art, peppered with social, political and historical implications and laced with a healthy sense of humour.

A piece of work by Gino de Dominicis struck a particular cord with Bottura for at Osteria Francescana – tradition is seen from ten kilometres away. Italy’s exceptional ingredients and classic dishes are re-evaluated with the benefit of critical distance, ensuring that the Italian Kitchen is free to evolve. Bottura is dedicated to reconstructing Italy’s cultural heritage- not deconstructing it. This intelligent evolution of Italian traditions can be seen in plates such as “Come to Italy with Me” and “Compression of Pasta and Beans” where the rules have been bent and come full circle, constantly reminding diners of Italy’s rich gastronomic heritage. “Risotto Cacio e Pepe”, for example, is a meditation on tradition created as a direct response to the May 2012 earthquakes in Emilia which damaged nearly 400,000 forms of Parmigiano Reggiano.

Guests are able to choose from the à la carte menu or from the restaurant’s two tasting menus: the Tradition in Evolution menu pays tribute to Italian ingredients, traditions and terroir while the longer Sensations menu includes seasonal expressions from the experimental kitchen.

Osteria Francescana, Via Stella, 22, 41121 Modena, Italy.
www.osteriafrancescana.it

Reservations: http://www.osteriafrancescana.it/reservations/

Press Contact: Sarah Canet, Spoon PR

Telephone: +44 207 610 9821 or +44 7780911630

Email: sarah@spoon-pr.com

Advertisements
This entry was posted in Massimo Bottura, Osteria Francescana, Refettorio Ambrosiano, Spoon 2015, Spoon blog 2015, Spoon Loves and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s