Massimo Bottura is a phenomenal storyteller. In the above video he speaks about a very old couple who went to celebrate a diamond wedding anniversary at Osteria Francescana and started crying when they tried one of his dishes.
Bottura is the most inventive chef in Italy. Massimo Bottura: Never Trust A Skinny Italian Chef, which was published earlier this year (and has been reviewed by Food and Wine Gazette) has been featured even in The Economist last week because it is a unique book on food, creativity and emotion.
I am sharing this video because in three minutes you can learn about Bottura’s philosophy. In this short, well made film, the Italian chef explains how he was touched by the story of an 85-year-old couple who cried when they tasted his compression of pasta and beans obviously recalling their childhood. Pasta e Fagioli, as it is called in Italian is a very common rustic dish.
Bottura obviously takes it to another level by creating a royale of foie gas, pig skin and beans at the bottom, an air of rosemary at the top. In between the uses Parmiggiano Reggiano skin instead of pasta which melts when it touches the beans.
Nowadays many of us discard the Parmeggiano Reggiano crust but in the old times this was used to enhance flavours in soups or the skin eaten.
Bother says that when he created this dish he wanted to ‘compress’ his grandmother between his early French cuisine influences (Ducasse) and the Spanish Ferran Adria (Air of rosemary).
He says transferring emotion with food is the most beautiful thing. You cannot disagree with him.