WHO IS MASSIMO BOTTURA?
Massimo Bottura began his culinary career in 1986 by assuming control of the Trattoria del Campazzo, a restaurant situated just a few kilometers away from the center of Modena. This was, for him, a “reeducation center”, the place where he shaped his gastronomical identity, often crafting recipes that combined regional dishes with light brushes of French cuisine, through techniques he learned from renowned chef Georges Coigny. In 1995, he opened the OSTERIA FRANCESCANA, which in 2011 was awarded 3 Michelin stars, and achieved 1st place in The World’s 50 Best Restaurants list in 2016 and 2018. For a broader look at his background, philosophy, and work in Modena, see our full profile of Massimo Bottura and his restaurants in Modena.
Bottura is also a FERRARI lover and has recently become a loyal ambassador for the brand, assuming the helm of the newly-opened Ristorante Cavallino in collaboration with French designer India Mahdavi, who was responsible for reinterpreting the restaurant’s original design in a contemporary way while preserving its historic identity.
WHAT IS CAVALLINO?
The Cavallino has a history deeply linked to Ferrari itself and, consequently, to the broader Emilia-Romagna region. Originally a farmhouse used as the company canteen after Enzo Ferrari purchased the land for the factory complex, it officially became Ristorante Cavallino in 1950, inspired by Ferrari’s iconic prancing horse.
The historic complex hosted Scuderia Ferrari celebrations and significant corporate events for decades. Members of royalty, including Princess Liliana de Rèthy and Prince Bernhard of Holland, were among its notable guests. Enzo Ferrari himself ate here twice a day until his death in 1988. After closing in 2009, the Cavallino reopened on July 13th in a high-profile event attended by Formula One champions and legendary figures.
THE DESIGN AND DECOR
In the newly imagined Cavallino, tradition blends seamlessly with contemporary design to reinforce its Italian identity. The red façade reflects the restaurant’s deep connection to Ferrari, while interiors echo the warmth and familiarity of a classic Italian trattoria.
Guests are welcomed by a sequence of arches linking the restaurant’s spaces. Chequerboard terracotta tiles, Ferrari-themed furniture, and walls decorated with memorabilia narrate the brand’s industrial and sporting legacy.
The Prancing Horse logo appears throughout the venue, from wallpaper to frosted glass, reinforcing the Cavallino identity. Landscape architect Marco Bay redesigned the garden into an open-air dining space, while rooftop lounges offer views over the Ferrari factory entrance.
The Grill Room allows diners to observe dish preparation through wall-mounted grills while enjoying views of the Mediterranean-style patio.
THE FOOD
Cavallino’s gastronomic approach reinterprets traditional Modenese cuisine with modern and international touches. Signature dishes include the Tartare Cavallino, the Cotechino alla Rossini, and handmade tortellini produced by the Tortellante social project, alongside classics such as Gnocco Fritto e Salumi, baccalà, and Gelato alla Crema finished with Villa Manodori balsamic vinegar.
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