{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Award to avant garde chef rocks Italy\u0026#39;s food culture' data-url='/boclips/videos/5c54cb3fd8eafeecae1a2494' data-video-url='/boclips/videos/5c54cb3fd8eafeecae1a2494' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nAward to avant garde chef rocks Italy\u0026#39;s food culture\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eFOR CLEAN VERSION SEE STORY NUMBER: 4042564LEAD INThe man who's turned traditional parmigiano and lasagna into contemporary art on a plate is now officially the best chef in the world. Meet Massimo Bottura, owner of the exclusive Osteria...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eFOR CLEAN VERSION SEE STORY NUMBER: 4042564LEAD INThe man who's turned traditional parmigiano and lasagna into contemporary art on a plate is now officially the best chef in the world. Meet Massimo Bottura, owner of the exclusive Osteria Francescana restaurant. STORY-LINEThe future of Italian cuisine hides in old Modena, a place steeped in tradition especially when it's about food. For centuries globally renowned vinegars, cheeses and ham have been made here.  Osteria Francescana is this year's champion of the World's 50 Best Restaurants list - an absolute first for Italy. At the helm is Massimo Bottura, pioneer of a new wave of Italian chefs who are turning nonna's kitchen upside down.  \"What we do everyday in Osteria, we compress into edible bites, my passion, our passion, filtered by contemporary mind, and with a big heritage on our back,\" says Bottura.  \"So what we do -we compress into edible bites our passion- means we brake the… our past into one thousand pieces and we rebuild it with, through a contemporary mind, through a contemporary point of view,\" . Osteria Francescana is a temple of multi-sensorial explorations.  The restaurant boasts three Michelin stars and a three-month wait list. Works of contemporary art greet customers at the door, in the dining hall and eventually, resonate on the plate. Massimo Bottura says his dishes are conceptual messages which talk to our palates. Like the hyper-slow-cooked Bollito not Boiled.  It's all the flavors of a traditional meat broth without the broth.  Bottura cooks the cutlets in an airtight plastic bag at low temperatures.  The French technique is called sous vide, a way of preserving all of the vitamins, protein and organoleptic properties.  A flamboyant leader in his own kitchen, Bottura says a chef's ego should always be second to the personality of the ingredients.   In one of his most celebrated creations, he honours aged Parmigiano cheese. He calls the dish \"Five Ages of Parmigiano Reggiano\".Bottura says: \"When we create five different ages of Parmigiano-Reggiano, in five different textures and temperatures, I had in mind…to explain to the world with artist eyes the slow passing of time in Emilia Romagna, in the aging process; 24, 30, 36, 40, 50 you feel it goes like this. (gesticulates) Slow.\"Last week, Bottura snatched the title of Best Restaurant in the World from the Spanish restaurant Cellar De Can Roca in Girona. The winner is chosen by a panel of 972 experts, among them food writers, chefs, sommeliers, restaurateurs and members of the food industry. They vote for their favourite restaurants across twenty-seven gastronomic regions in the world. Eleonora Cozzella, food editor for the Italian magazine L'Espresso, is chairwoman for the \"World's 50 Best Restaurants\" in Italy.   \"It seems like one comes to Italy just to try the great dishes of traditional trattorias, but in reality, this victory of Osteria Francescana and Massimo Bottura, shows that Italian cuisine can be international for all intents and purposes,\" said Cozzella, \"and also contemporary and very cultured, because it unites centuries of history and high cuisine with popular tradition expressed as avant-guard,\" she says.The Crunchy Part of the Lasagna strips the traditional lasagna down to a mere sketch of the original. Bottura tested fresh pasta to the limit, by drying it, smoking it and burning it with a blowtorch. He calls it an emotional dish made of memories from his youth. \"I want everyone who comes from all over the world to experience the joy of a child eating and stealing from the big pan of the lasagna that the grandmother brings to the table for the whole family, stealing the crunchy part, that's the most important thing,\" said Bottura.  \"The rest of the pan, who cares about that, it's for the adults, you know, but the crunchy part is for the kids,\" he said. In Bottura's kitchen, nothing happens by accident. Not even accidents. His signature dessert called Oops! I Dropped the Lemon Tart was born of a clumsy move by his Japanese sous chef.  Bottura rebuilt it in perfect disarray. Now Oops! is a Francescana favourite.  \"Contemporary cuisine is not just about the quality of the ingredients, but also the quality of the ideas, without forgetting our past, where we come from, and this is extremely important.  If we get lost into nostalgia the cuisine doesn't evolve, and the world's perception is always pizza and pasta.  If we get the best from the past, and bring it into the future, then people understand.\"The award by the World's 50 Best Restaurants is one of the most coveted acknowledgements in haute cuisine. FOR CLEAN VERSION SEE STORY NUMBER: 4042564LEAD INThe man who's turned traditional parmigiano and lasagna into contemporary art on a plate is now officially the best chef in the world. Meet Massimo Bottura, owner of the exclusive Osteria Francescana restaurant. STORY-LINEThe future of Italian cuisine hides in old Modena, a place steeped in tradition especially when it's about food. For centuries globally renowned vinegars, cheeses and ham have been made here.  Osteria Francescana is this year's champion of the World's 50 Best Restaurants list - an absolute first for Italy. At the helm is Massimo Bottura, pioneer of a new wave of Italian chefs who are turning nonna's kitchen upside down.  \"What we do everyday in Osteria, we compress into edible bites, my passion, our passion, filtered by contemporary mind, and with a big heritage on our back,\" says Bottura.  \"So what we do -we compress into edible bites our passion- means we brake the… our past into one thousand pieces and we rebuild it with, through a contemporary mind, through a contemporary point of view,\" . Osteria Francescana is a temple of multi-sensorial explorations.  The restaurant boasts three Michelin stars and a three-month wait list. Works of contemporary art greet customers at the door, in the dining hall and eventually, resonate on the plate. Massimo Bottura says his dishes are conceptual messages which talk to our palates. Like the hyper-slow-cooked Bollito not Boiled.  It's all the flavors of a traditional meat broth without the broth.  Bottura cooks the cutlets in an airtight plastic bag at low temperatures.  The French technique is called sous vide, a way of preserving all of the vitamins, protein and organoleptic properties.  A flamboyant leader in his own kitchen, Bottura says a chef's ego should always be second to the personality of the ingredients.   In one of his most celebrated creations, he honours aged Parmigiano cheese. He calls the dish \"Five Ages of Parmigiano Reggiano\".Bottura says: \"When we create five different ages of Parmigiano-Reggiano, in five different textures and temperatures, I had in mind…to explain to the world with artist eyes the slow passing of time in Emilia Romagna, in the aging process; 24, 30, 36, 40, 50 you feel it goes like this. (gesticulates) Slow.\"Last week, Bottura snatched the title of Best Restaurant in the World from the Spanish restaurant Cellar De Can Roca in Girona. The winner is chosen by a panel of 972 experts, among them food writers, chefs, sommeliers, restaurateurs and members of the food industry. They vote for their favourite restaurants across twenty-seven gastronomic regions in the world. Eleonora Cozzella, food editor for the Italian magazine L'Espresso, is chairwoman for the \"World's 50 Best Restaurants\" in Italy.   \"It seems like one comes to Italy just to try the great dishes of traditional trattorias, but in reality, this victory of Osteria Francescana and Massimo Bottura, shows that Italian cuisine can be international for all intents and purposes,\" said Cozzella, \"and also contemporary and very cultured, because it unites centuries of history and high cuisine with popular tradition expressed as avant-guard,\" she says.The Crunchy Part of the Lasagna strips the traditional lasagna down to a mere sketch of the original. Bottura tested fresh pasta to the limit, by drying it, smoking it and burning it with a blowtorch. He calls it an emotional dish made of memories from his youth. \"I want everyone who comes from all over the world to experience the joy of a child eating and stealing from the big pan of the lasagna that the grandmother brings to the table for the whole family, stealing the crunchy part, that's the most important thing,\" said Bottura.  \"The rest of the pan, who cares about that, it's for the adults, you know, but the crunchy part is for the kids,\" he said. In Bottura's kitchen, nothing happens by accident. Not even accidents. His signature dessert called Oops! I Dropped the Lemon Tart was born of a clumsy move by his Japanese sous chef.  Bottura rebuilt it in perfect disarray. Now Oops! is a Francescana favourite.  \"Contemporary cuisine is not just about the quality of the ingredients, but also the quality of the ideas, without forgetting our past, where we come from, and this is extremely important.  If we get lost into nostalgia the cuisine doesn't evolve, and the world's perception is always pizza and pasta.  If we get the best from the past, and bring it into the future, then people understand.\"The award by the World's 50 Best Restaurants is one of the most coveted acknowledgements in haute cuisine. Modena, Italy – 21 June 20161. Wide shot of a square with a church in the historic center of Modena2. Wide shot of a family posing for a picture in front of Osteria Francescana, with an Italian flag hanging from the façade of the restaurant3. Wide shot, pan right of Chef Massimo Bottura greeting his customers outside the restaurant, UPSOUND, \"Hi, we are gonna open in a few...\"4. Close up of a golden plaque reading, \"Osteria Francescana\"5. Medium shot of Bottura in his kitchen pouring a light sauce on a dish called \"Autumn in New York\" 6. Top shot, close up of a dish called Autumn in New York7. Medium shot of Bottura sharing a taste from the same spoon with his sous chef, Takahiko Kondo8. Wide shot, pan left of Bottura's sous chef Davide Di Fabio taking a bowl to a counter to compose a dish9. Close up of the making a dish called, Bollito not Boiled, as pieces of meat are added on10. Medium shot, pan left of waiters taking dishes from the kitchen to the dining area11. Wide shot of a dark hallway with waiters walking through holding dishes12. SOUNDBITE: (English), Massimo Bottura, chef at Osteria Francescana: \"What we do everyday in Osteria, we compress into edible bites, my passion, our passions, filtered by contemporary mind, and with a big heritage on our back. So what we do, we compress into edible bites our passion, means we brake the… our past into one thousand pieces and we rebuild it with, through a contemporary mind, through a contemporary point of view.\"13. Close up of Bottura's hands as he composes his signature dish called, The Five Ages of Parmigiano-Reggiano. 14. Mid shot of Bottura pouring the third layer of parmigiano texture, as he composes his signature dish called, The Five Ages of Parmigiano-Reggiano15. Close up of Bottura adding a dollop of parmigiano foam on the same dish, then bending down to fix a wafer made of 50-month-old parmigiano on top.16. SOUNDBITE: (English), Massimo Bottura, chef at Osteria Francescana: \"When we create Five Different Ages of Parmigiano-Reggiano, in five different textures and temperatures, I had in mind…to explain to the world with artist eyes the slow passing of time in Emilia Romagna, in the aging process; 24, 30, 36, 40, 50…you feel, goes like this. Slow.\" 17. Mid of a tray full of crispy lasagna18. Close up of sous chef's sous chef Takahiko Kondo's handling the crispy top of the signature dish called, The Crunchy Part of the Lasagna19. Mid of sous chef composing a base of hand-chopped ragu20. Close up of a ragu base as béchamel sauce is piped on top, then the crispy lasagna layers are added21. Mid shot of the finished plate, The Crunchy Part of the Lasagna.22. SOUNDBITE: (English), Massimo Bottura, chef at Osteria Francescana\"When I create the Crunchy Part of the Lasagna, that's the emotion.  I want everyone who comes from all over the world to experience the joy of a child eating and stealing from the big pan of the lasagna that the grandmother brings to the table for the whole family, stealing the crunchy part, that's the most important thing.  The rest of the pan, who cares about that. It's for the adults, you know, but the crunchy part is for the kids.\"23. Mid shot of Eleonora Cozzella chairwoman of Italy's \"World's 50 Best Restaurants\" tasting a dish in a private room at Osteria Francescana24. SOUNDBITE: (Italian) Eleonora Cozzella, \"It seems like one comes to Italy just to try the great dishes of traditional trattorias, but in reality, this victory of Osteria Francescana and Massimo Bottura, shows that Italian cuisine can be international for all intents and purposes, and also contemporary and very cultured, because it unites centuries of history and high cuisine with popular tradition expressed as avant-guard.\"   25. Mid tilt down of sous chef Takahiko Kondo preparing Bottura's signature dessert, Oops! I dropped the Lemon Tart. 26. Mid tilt down of the sous chef splattering lemon cream on a plate, then laying a scoop of gelato and a round wafer on top, then breaking the wafer27. Close up of the finished dessert, Oops! I dropped the Lemon Tart28. SOUNDBITE: (English), Massimo Bottura, chef at Osteria Francescana: \"Contemporary cuisine is not just about the quality of the ingredients, but also the quality of the ideas, without forgetting our past, where we come from, and this is extremely important.  If we get lost into nostalgia the cuisine doesn't evolve, and the world's perception is always pizza and pasta.  If we get the best from the past, and bring it into the future, then people understand.\" 29. Mid shot of a work of contemporary art model of an American style county sheriff guarding the entrance of the dining hall. 30. Wide shot, pan left of the Osteria Francescana largest dining hall with art on the walls31. Medium shot of the tables at Osteria Francescana32. Wide shot of Bottura spritzing essence of bread crust in the lobby of Osteria Francescana, UPSOUND, \"Bread Crust, bread crust!! I'll leave it here. 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ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='educator-ratings-heading' class='rp-info-section'\u003e\n\u003ch2 class='title sr-only' id='educator-ratings-heading'\u003eEducator Ratings\u003c/h2\u003e\n\u003cdiv id=\"educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"all-educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"educator-rating-form-root\"\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-resource'\u003e\n\u003cdiv aria-label='Show resource details' class='rp-show-info' role='button' tabindex='0'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\nShow resource details\n\u003c/div\u003e\n\u003cdiv aria-label='Video player' class='player' id='player-wrapper' role='region'\u003e\n\u003cdiv class='relative container mx-auto' id='lp-boclips-visitor-thumbnail'\u003e\n\u003ca class=\"block\" data-html=\"true\" data-placement=\"bottom\" data-trigger=\"click\" data-content=\"\u003cdiv class=\u0026quot;text-center py-2\u0026quot;\u003e\u003ca class=\u0026quot;bold\u0026quot; href=\u0026quot;/auth/users/sign_in\u0026quot;\u003eSign in\u003c/a\u003e or \u003ca class=\u0026quot;bold text-danger\u0026quot; data-posthog-event=\u0026quot;Signup: LP Signup Activity\u0026quot; data-posthog-location=\u0026quot;body_link_boclips\u0026quot; data-remote=\u0026quot;true\u0026quot; href=\u0026quot;/subscription/new\u0026quot;\u003eJoin Now\u003c/a\u003e\u003c/div\u003e\" data-title=\"Get Full Access\" data-container=\"body\" rel=\"popover\" tabindex=\"0\" aria-label=\"Play video: Award to avant garde chef rocks Italy\u0026#39;s food culture\" href=\"/subscription/new\"\u003e\u003cimg class=\"resource-img img-thumbnail img-responsive z-10 lp-boclips-thumbnail w-full h-full lozad\" alt=\"Award to avant garde chef rocks Italy\u0026#39;s food culture\" title=\"Award to avant garde chef rocks Italy\u0026#39;s food culture\" 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