Looking for the perfect place to enjoy authentic, innovative and delicious food, try Italy, and Osteria Francescana and you can have it all. Recognized as one of the top 50 restaurants in the world, Osteria Francescana in Modena, is run by an Italian born chef, Massimo Bottura. Passionate and filled with culinary delights, the eatery is situated in his hometown in the Emilia-Romagna region of Italy. The city itself is well known to foodies for the Parmesan cheese and balsamic vinegar productions. Drawing on those local elements and other region traditions, Bottura using his own culinary creativity creates a menu that is a pleasure for all.
Exploring some of the exquisite dishes, the tortellini for example, inspired by his mother’s cooking, an explosion of Parmesan goodness, honoring traditional Italian home style cooking and his own innovative inspiration. Another dish that tantalizes the palette, the famous Five Ages of Parmigiano Reggiano, again utilizing the region’s cheese expertise, temperature, texture and taste reign supreme. The Autumn in New York reflects an international outlook created with pickled and preserved fall vegetables combined with a mineral broth that features dried mushrooms and pumpkin concentrate, resulting in brilliance.
Osteria Francescana’s Tradition in Evolution is the 10 course tasting menu and can be paired with wine for quite an experience. They also offer the 13 course Sensations tasting menu that opens the door for even more flavor expressions. The ala carte menu includes many of the favorites, and is always an option. While the road to being in the top restaurants is not an easy one and Bottura fought criticism for his modern twists on traditional Italian cuisine, but the food speaks for itself, fabulous. He also founded a non profit organization named Food For Soul that helps fight food waste and hunger around the globe.
Osteria Francescana is filled with inspirational dishes, as well as an amazing art collection featuring Ai Weiwei and Wassily Kandinsky. His love of creation in his food is reflective of the art, colorful, fun, complex, and exuberant. An example of hidden gems are his Caesar Salad in Emilia, looking like just naked lettuce, it bursts with 15 ingredients, including cheese disguised as crispy wafers, eggs that were cured in salt and sugar, and tomatoes that were strained through cheesecloth for over 12 hours. Surprises await everyone when they dine at Osteria Francescana. As with all great restaurants getting a reservation can be tricky, and if you are in the top 50 in the world, three to four months ahead is very much recommended.
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