{"id":532052,"date":"2020-09-06T00:00:00","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/numero.com\/lifestyle\/we-tried-out-the-best-chef-in-the-world-at-gucci-in-florence-2\/"},"modified":"2020-09-06T00:00:00","modified_gmt":"1970-01-01T00:00:00","slug":"we-tried-out-the-best-chef-in-the-world-at-gucci-in-florence-2","status":"publish","type":"post","link":"https:\/\/numero.com\/en\/lifestyle-en\/we-tried-out-the-best-chef-in-the-world-at-gucci-in-florence-2\/","title":{"rendered":"We tried out the best chef in the world at Gucci in Florence"},"content":{"rendered":"\n                    <figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a213aa229c2a&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a213aa229c2a\" class=\"wp-block-image size-medium-large wp-lightbox-container\">\n                    <img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on--pointerdown=\"actions.preloadImage\" data-wp-on--pointerenter=\"actions.preloadImageWithDelay\" data-wp-on--pointerleave=\"actions.cancelPreload\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" src=\"https:\/\/numero.com\/wp-content\/uploads\/2024\/06\/gucci_osteria_gucci_garden_massimo_bottura-1-scaled.jpg\" alt=\"\" class=\"wp-image-1568\" \/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button>\n                    <figcaption class=\"wp-element-caption\">The Gucci Osteria by Michelin-starred chef Massimo Bottura, installed in Florence in the heart of the Gucci Garden recently inaugurated in the presence of Alessandro Michele.<\/figcaption>\n                    <\/figure>\n                    \n                    <p><strong>&ldquo;Can the tourists just stop with their cappuccinos, their pizzas and their kebabs?&rdquo;&nbsp;<\/strong>laughs&nbsp;Massimo Bottura as the Gucci Osteria, for which he is responsible, opened this January 9th. The best chef in the world (according to the 2016 Fifty Best ranking) with 3 Michelin stars for his restaurant in Modena and star of the first episode of the Netflix series &ldquo;Chef&rsquo;s Table&rdquo;, has a whole new ambition for visitors to the Tuscan capital. Joining forces with the house of Gucci, he is promising the essence of his cooking in a series of a small sampling dishes available throughout the day, costing between 20 and 30 euros: a creamy risotto with mushrooms, tortellini Parmigiano Reggiano, but also a brioche filled with pork belly, &ldquo;the best hot dogs and burgers&rdquo; &hellip; And?<\/p>\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n<p><strong>&hellip; And, despite the small number of covers at the Gucci Osteria,<\/strong>&nbsp;it won&rsquo;t be necessary to reserve a table a year in advance, or send a letter of motivation (explaining to the chef why you deserve a seat in his restaurant) as was the case with his&nbsp;Osteria Francescana in Modena. On the kitchen side of things, there&rsquo;s Massimo Bottura&rsquo;s&nbsp;signature dish: tortellini with Parmigiano Reggiano&nbsp;matured for 36 months. &ldquo;My secret?&rdquo; confides the chef, &ldquo;I create a sauce with Parmigiano Reggiano&nbsp;and water. Just water. It&rsquo;s the truth. If I use butter or cream, you lose the real flavour of the product. A taste that has been locked in my memory since I was a child and that I wanted to reproduce here. If you want to promote cooking that is good and healthy, you have to pay a lot of attention to the fats you use!&rdquo; The result will no doubt seduce foodies as much as those looking for a something a little lighter.<\/p>\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n<p class=\"rtecenter\"><strong><span class=\"fs-add-2\">&ldquo;My secret? I created the Parmigiano Reggiano sauce using water.&rdquo;<\/span><\/strong><\/p>\r\n<p><strong>Installed in a palace opposite the famous Palazzo Vecchio,&nbsp;<\/strong>the&nbsp;Gucci Osteria is also trying its hand at upscale fast food featuring burgers and buns. &ldquo;The most important thing is the balance with the food,&rdquo; explains Bottura. The brioche bun filled with pork belly is the idea of sous-chef Taka Kondo who&rsquo;s in charge of cooking in Florence. &ldquo;The brioche is prepared Chinese style,&rdquo; Massimo Bottura tells us, &ldquo;but when its in the mouth, it feels more Japanese, with the taste of pork that penetrates deep into the throat.&rdquo; Here it&rsquo;s a collective approach, with starters by Ana Karime Lopez Kondo and a chocolate dessert conceived in tribute to the son&rsquo;s chef. &nbsp;<\/p>\r\n\r\n<p class=\"rtecenter\">&nbsp;<\/p>\r\n\r\n<p class=\"rtecenter\">&nbsp;<\/p>\r\n\r\n<p class=\"rtecenter\"><span class=\"fs-add-2\"><strong>&ldquo;<\/strong><strong><em>As an Italian, I am naturally nostalgic, I like looking to the past, to traditional cooking. But I know how to exercise a critical eye and how to renew<\/em><\/strong><strong>.&rdquo;<\/strong><\/span><\/p>\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n<p><strong>&ldquo;My son gives me lots of grief,&rdquo;<\/strong>&nbsp;laughs Bottura, &ldquo;but he has a great quality and that is his love of chocolate. The dessert that we offer is made of Venezuelan cacao, accompanied by ice-cream, something like Tiramisu. We can detect a flavour of Nutella.&rdquo; But without the palm oil and saturated fats.&rdquo; As an Italian, I am naturally nostalgic, I like looking to the past, to traditional cooking. But I know how to exercise a critical eye and how to renew and create new traditions. Here like everywhere we do, we want to offer a real cooking experience, using local ingredients, even though inspiration comes from around the world.&rdquo;<\/p>\r\n<p><strong>Inspiration comes above all from the culture&nbsp;<\/strong>and world of art and music for&nbsp;Massimo Bottura. Like his cod fillet in calamari ink broth served in Modena, named &ldquo;Tribute to Thelonius Monk&rdquo; by this keen jazz fan and owner of 12,000 vinyl. Since the opening in 1995 of Osteria Francescana, the venue has welcomed works by Maurizio Cattelan and Matthew Barney&hellip; His famous lemon tart exploding on the plate (like &ldquo;oops I dropped the lemon tart&rdquo;) is a tribute to the oeuvre of Ai Weiwei. So, it really comes as no surprise that Massimo Bottura accepted the invitation to Florence, to the heart of an 18th&nbsp;century palace reinvented by Alessandro Michele to welcome works from his own abundant creativity and other artists from around the world.<\/p>\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n<p><span class=\"fs-sub-1\"><strong>Gucci Osteria by Massimo Bottura, from midday to 8.30pm on reservation. The galleries in the Gucci Garden are open between 10am to 7.30pm.<\/strong><\/span><\/p>\r\n\r\n<p>&nbsp;<\/p>\r\n\n                    <figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a213aa22a054&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a213aa22a054\" class=\"wp-block-image size-medium-large wp-lightbox-container\">\n                    <img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on--pointerdown=\"actions.preloadImage\" data-wp-on--pointerenter=\"actions.preloadImageWithDelay\" data-wp-on--pointerleave=\"actions.cancelPreload\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" src=\"https:\/\/numero.com\/wp-content\/uploads\/2024\/06\/gucci-garden_boutique_alessandro_michele_florence-1-scaled.jpg\" alt=\"\" class=\"wp-image-1568\" \/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button>\n                    <figcaption class=\"wp-element-caption\">View of the Gucci Garden, inaugerated on January 9th 2018 in Florence by Alessandro Michele on the fringe of the Pitti Uomo.<\/figcaption>\n                    <\/figure>\n                    \n                    ","protected":false},"excerpt":{"rendered":"<p>&ldquo;Can the tourists just stop with their cappuccinos, their pizzas and their kebabs?&rdquo;&nbsp;laughs&nbsp;Massimo Bottura as [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/numero.com\/en\/lifestyle-en\/we-tried-out-the-best-chef-in-the-world-at-gucci-in-florence-2\/\">Read More&#8230;<span class=\"screen-reader-text\"> from We tried out the best chef in the world at Gucci in Florence<\/span><\/a><\/p>\n","protected":false},"author":0,"featured_media":532046,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[95,94],"tags":[],"class_list":["post-532052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-en","category-lifestyle-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>On a test\u00e9 la Gucci Osteria de Massimo Bottura \u00e0 Florence<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/numero.com\/en\/lifestyle-en\/we-tried-out-the-best-chef-in-the-world-at-gucci-in-florence-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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