Massimo Bottura Teaches Modern Italian Cooking | Official Trailer | MasterClass

Massimo Bottura Teaches Modern Italian Cooking | Official Trailer | MasterClass


Doesn’t it look delicious? It’s amazing. Oh my God, who is
going to eat this? Me. We never look at the
past in a nostalgic way. We look at the past
in a critic way to get the best from the
past into the future. Taka, join me please. Here’s my buddy, Taka, my
brother in my restaurant, Osteria Francescana. We are rated the best
restaurant in the world, but it’s much more than that. It’s about feeding
people with emotions. [SPEAKING ITALIAN] I want to teach you the way
to evolve classic recipes from traditional Italian cuisine
and bring them into the future. This is like the pasta
is talking to you, when it’s saying eat me, please. Eat me. I am here for you. How you can improve
tradition– this is panettone in a
traditional way. This is a panettone you
can make from the leftover. Can you imagine? But this is 100 times
better than this. You know, in cooking
you always have to keep the door open
for the unexpected. I want to tell you a story. At the moment I had to
create pesto for 120 people. We are out of pine nuts. What are we going to do? Bread crumbs. We put bread crumbs
instead of pine nuts. This is like, exactly how to
evolve tradition– tradition in evolution. Don’t throw away anything. You can use everything
and make it even better. Ask those ingredients
the right question. They’re going to answer. Cooking is an act of love, and
it’s bigger and it’s deeper. So you, you’re going to
explore where you come from. You’re going to
explore your memories. Your palate is
going to talk to you and it’s going to
tell you where to go. It’s up to you because
you are expressing yourself, your experience,
your own flavor. I’m going to show you how
to be free to imagine, to dream, to transfer emotion. Sono Massimo Bottura
e questa e la mia MasterClass.

78 thoughts on “Massimo Bottura Teaches Modern Italian Cooking | Official Trailer | MasterClass

  1. I'm so happy I have masterclass. Look forward to this one. Unfamiliar with this man and his apparent known accolades, but he clearly will be awesome. This class looks cool as hell.

  2. NO IT DOESN'T. AND YOU CAN'T USE BREADCRUMBS FOR PESTO. AT LEAST SUB WALNUTS/ALMONDS/PITACHIO. I WOULD NEVER EAT PESTO WITH BREADCRUMBS AS A SUB FOR PINE NUTS, CHEAP AND PROBABLY TASTS NOTHING LIKE PESTO. JUST USE BASIL PUREE MAN, AT LEAST IT WOON'T TAKE AWAY FROM BASIL TASTE.

  3. AND YOUR PASTAS ARE WAY OVERSAUCED. ITS NOT ASOUP MAN. MAKE FOOD PROPERLY. I EAT WITH MY MOUTH AND STOMACH NOT WITH MY EYES.

  4. When this guy started in Italy, people didn't believe in him because he broke the traditions.
    Please keep making Italian food better than it already is, and don't listen to Italians who say that you're wrong for breaking the rules.
    French and Japanese chefs constantly break the rules and that's why there's so many Michelin stars in those countries. That's why you have three stars.
    Keep going! Keep reinventing!

    From a French/Italian bloke.

  5. Can you believe that here in Italy Massimo Bottura is seen as a charlatan? Glad to see that in the world he is seen as the genius he is.
    P.S. I live in Mirandola, a small town located 30km away from Modena, the city where Massimo has his restaurant Osteria Francescana. I haven't gone yet because of the price but ONE DAY I'll go there, I promise!

  6. 1:15
    Pesto with bread crumbs = 5 USD
    Pesto with pine nuts = 50 USD
    Let me guess how much did the 120 people pay…

  7. At 0:30 he says: “Enough, I’m going away it’s enough.” -> meaning it’s so good he’s already done 😂
    I’m so utterly proud of him. 🇮🇹

  8. Ma il pippone sul passato portato al futuro è incluso nel prezzo?
    Nel senso, se si può togliere dal pacchetto così si riesce a risparmiare qualcosa.

  9. His class is all about modernizing traditional cooking, as ideas should be growing and progressive. He conveys one of the best mentalities toward flavour evolution that I've ever seen, and I love it. I saw there was a 14 min course on pesto, and that was enough for me, but every second of him doing anything in his kitchen with his work friend is just perfection. If you're into the culinary, good luck trying stay away from this one. (eh, why would you, though?)

  10. This is a-panatone
    This is a-panini
    This is a-patooti
    This is a-pantalonta
    I’m honestly gonna get this just to listen to his voice (and maybe cook some easy recipes)

  11. Boungiorno! I love Italian cuisine and I have seen a lot of Italian way on YouTube. but I don't want to waste time and money in Italy. because it's enough to learn Italian cuisine in the US.

  12. Was in Bologna last month.. tortellini in Brodo & Tagliatelle in Ragu sauce ( not bolognese) were my favourites

    had opportunity to try Bottura parmigiano tortellini in Gucci Florence

  13. I always used almonds instead of pine nuts because they're just too darn expensive. Now I'm happy to learn I can use breadcrumbs! I have to give that a try!

  14. You are the best chef in the world, yes, but honestly knowing you support the democrats rats, 0, that's your value to italians

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