Bottura is known for his revolutionary approach to Italian cuisine, blending a bold creative flair with respect for tradition. Born in Modena in 1962, Bottura grew up in a family that was passionate about food. Memories of cooking at home with his mother and grandmother would eventually inspire him to pursue a culinary career. Initially, however, he studied law but dropped out early to take up a job in the family business as a wholesaler of petroleum products. It didn’t last long though and in 1986, he quit and took over his first restaurant, Trattoria del Campazzo.
The Modena native took his cooking to new heights after training under Alain Ducasse and Ferran Adrià, two icons of modern gastronomy, whose avant-garde techniques deeply influenced him. In 1995, he opened Osteria Francescana in Modena, which has earned three Michelin stars and twice been named the world’s best restaurant by The World’s 50 Best Restaurants (2016, 2018).
Bottura’s culinary philosophy is rooted in innovation while honoring Italy’s rich culinary traditions. He deconstructs classic dishes, blending art, history, and humor into his creations. His dishes, like Five Ages of Parmigiano Reggiano, and The Crunchy Part of the Lasagna, reflect his respect for Italian ingredients with a modern twist.
Bottura is also committed to social causes. Through his non-profit Food for Soul, he combats food waste and hunger, emphasizing chefs’ ethical responsibility to use their craft for positive change.
Restaurants
Bottura has a portfolio of exceptional restaurants. His flagship, Osteria Francescana in Modena, Italy, has consistently ranked among the best in the world. With three Michelin stars, it is known for its avant-garde Italian cuisine, blending tradition and innovation. Dishes like, Oops! I Dropped the Lemon Tart, and The Crunchy Part of the Lasagna embody Bottura’s playful yet intellectual approach.
Bottura also opened Casa Maria Luigia, a luxurious guesthouse in the Modena countryside. It offers a curated dining experience, featuring Bottura’s signature tasting menu and local products, set in a beautiful, intimate atmosphere.
Cavallino, a historic restaurant devoted to Italian luxury car manufacturer Ferrari, was revived by Bottura in Maranello, the famous home of the Prancing Horse. It serves classic, regional Italian dishes with a modern twist, celebrating the union of food and Ferrari’s legacy.
Al Gatto Verde is one of Bottura’s more recent projects, in Modena. It offers a more casual dining experience, showcasing his passion for simple, delicious Italian food with excellent wine pairings and a serious dedication to sustainability.
Bottura also has Gucci Osteria, in Florence, Los Angeles, Tokyo, and Seoul. Each destination has a different interpretation of Italian cuisine while celebrating global flavors, featuring dishes like tortellini in Parmigiano Reggiano cream and other seasonal creations. The restaurant interiors reflect Gucci’s particular aesthetic, creating an ambiance that harmonizes food, art, and design for high-end dining experiences that merge fashion and food.
Recipes and dishes
Combining culinary innovation and respect for tradition, Bottura reimagines classic Italian cuisine in a playful and thought-provoking way. Apart from iconic dishes like Oops! I Dropped the Lemon Tart and The Crunchy Part of the Lasagna, Bottura has created many more memorable dishes, including Five Ages of Parmigiano Reggiano, a tribute to Italy’s iconic cheese, served in different textures and temperatures. Another is his Tortellini Walking on Broth, which reimagines the classic Emilia-Romagna pasta with minimal broth to highlight the pasta’s delicate texture.
With several books to his name Bottura reaches the public in their own kitchens. Never Trust a Skinny Italian Chef offers insight into his philosophy, his recipes, and the evolution of his culinary approach. Slow Food, Fast Cars and Bread is Gold offer other sides of his interests, namely automotives and food waste. His appearance on Chef's Table brought him to worldwide attention.
Bottura’s commitment to social causes, such as food waste, is a major part of his work and is reflected in his Refettorio projects, where he transforms surplus ingredients into meals for those in need. Bottura's work in the kitchen and the global culinary community makes him one of the world’s greatest and most inspiring chefs.
