Al Gatto Verde di Modena: The Evolving Passion of Massimo Bottura

Al Gatto Verde di Casa Maria Luigia is Massimo Bottura’s restaurant set within the grounds of his Casa Maria Luigia estate near Modena. Led by chef Jessica Rosval, it occupies a different register from Osteria Francescana: quieter, more reflective, rooted in Emilian ingredients but filtered through a personal and international perspective.

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The Region: Emilia-Romagna

Parmigiano Reggiano, traditional balsamic vinegar, tortellini, and fresh pasta are not specialties in Emilia-Romagna — they are daily life. Any restaurant operating here is, by default, in conversation with centuries of culinary tradition. Al Gatto Verde does not sidestep that conversation; it enters it on its own terms.

Massimo Bottura

As the chef behind Osteria Francescana, Bottura has spent decades rethinking what Italian cuisine can be without severing its roots. His cooking has always balanced respect for tradition with intellectual curiosity, often using memory, art, and social themes as ingredients in their own right. Al Gatto Verde is an extension of that work — not a repeat of it.

Al Gatto Verde di Casa Maria Luigia

Located within the grounds of Casa Maria Luigia, Al Gatto Verde feels less like a concept restaurant and more like a natural extension of Bottura’s world. The focus is clearly Emilian, guided day-to-day by Jessica Rosval — a Canadian chef whose background brings a second perspective to the local ingredients.

This is not a place built around spectacle. It invites diners to slow down and pay attention: to ingredients, technique, and the dialogue between past and present. Familiar dishes appear in unfamiliar forms, not to shock, but to provoke curiosity.

The Setting

Surrounded by countryside, the restaurant occupies a refined but relaxed space. Rustic elements sit alongside contemporary design and art installations throughout. Service mirrors this — professional, attentive, and informal enough to let the food take centre stage. The estate also houses contemporary art and the Acetaia Maria Luigia with over 1,200 barrels of aging traditional balsamic vinegar.

Want to taste Emilia-Romagna's finest products?
Our half-day food tour from Bologna or Modena visits a Parmigiano dairy, a balsamic acetaia, and a prosciutto producer — transport included.

The Menu

1. Anguilla Emiliana — European eel marinated in saba, paired with sweet onions. Deeply rooted in Emilian flavours, yet unexpectedly delicate.
2. Cod Verde — A loose reinterpretation of baccalà à la Brás, finished with a green zabaglione that brings balance and finesse.
3. Tortellino al Forno — Baked tortellini coated in a cream of 36-month Parmigiano Reggiano, playing with texture rather than nostalgia.
4. Non è una Cozza — Blue crab masquerading as a mussel, paired with pork belly and black apple. A reflection on invasive species and illusion.
5. Borlengo di Acqua di Porcini — A modern take on a mountain classic, enriched with porcini and black truffle.
6. Cotechino Sangue di Drago — Tradition reworked with sweet-and-sour plum and hibiscus.
7. Agnello da Montreal a San Damaso — Lamb that bridges Rosval’s Canadian roots with Modenese flavours, accompanied by peach mostarda and toasted bread.
8. Pasta Arsa — A risotto-style burnt pasta enriched with rib meat, maple syrup, and pistachio.

Desserts:

• Melon Lemon — Light and refreshing, built around white melon and citrus.
• Cielo Terra Mare — Sea water, caviar, coal, raspberry, and rose — challenging but thoughtfully constructed.

Al Gatto Verde is not about grand statements. The food speaks in layers, rewarding attention rather than demanding applause. For those interested in how Emilian cuisine continues to evolve without losing its identity, this is one of the most interesting tables in the Modena area right now.