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Osteria Francescana

Avant-garde chef Massimo Bottura serves an appetizer of Parmesan in five incarnations: wafer, soufflé, cream, froth, and mist-like vapor. Try the equally playful tortelli di zucca - wit no pasta dough!

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From Travel + Leisure , JUL 2003

By the time I'd finished my cotechino (fresh pork sausage) braised in Lambrusco, it was dark, and I'd exceeded my annual cholesterol limit. Still, after a brief siesta, I went to dinner to see what Massimo Bottura, my favorite avant-garde chef, was up to ...MORE>>

– Tastes of Italy

Last updated July 2003