Waste of your time to go to a fine restaurant for simple, unpretentious comfort food you could make at home? Waste of a hotshot chef’s time to cook it?
If you’ve answered yes chef Massimo Bottura of Osteria Francescana, just named world’s fifth best restaurant at this year’s World’s Best Awards, suggests you wake up and smell the Parmigiano-Reggiano. Not just any Parmigiano-Reggiano but 24, 36, 40 and 50-month old cheeses made from the milk of Modena White Cows at the Hombre single-owner organic dairy farm for his restaurant in Modena, Italy.
“Tradition”, said Bottura, hours before orchestrating a tasting dinner to close this year’s Portugal International Gourmet Festival, “does not respect ingredients”. [Read more...]


