Parma ham Carving Dinner Party in London

Parma Ham Prosciutto di Parma Dinner Party for Catering Events in London.

Emilia Delizia is proud to offer this new event in London for those foodies looking for something new at their dinner parties, or corporate events. We will select the best 24 months Italian Prosciutto di Parma and prepare and slice it by hand or by machine in front of your guests. The prosciutto weights between 7/10 kgs and it can feed a crowd of 20/30 people.

A different approach to dinner party and corporate events.

Our Parma ham party is set to make a difference in London, many catering companies offer unimaginative menus that are basically always the same over and over. Here we take a different step by bringing to London one of the best Italian products and serve it right in front of your customers, clients, family and friends. This is guaranteed to give a wow factor at your party.

Slicing of the ham in front of the guests.

Parma ham in Italy is mostly sliced by machine, this ensure that each slice is consistently thin and has a melt in the mouth effect that will blow your guests away. The portions can be served on a tray along with bread, wine and other Italian specialities. It is in essence very simple but very effective, and it is ideal because it does not require cooking, preparation and it is ready to serve in minutes. If you require the Parma ham to be sliced by hand for more effect we can choose an older ageing with a more firm texture. We also recommend to check out our Black Pig Ham that it is ideal for hand slicing.

Culatello and other salumi in London.

Culatello is the king of all Italian salumi (cured meats), this pork cured meat products ages for a minimum of 12 months in cellars near the Po’ river where the humidity is higher and the fog permeate the surroundings. Along with Parma ham we can also provide culatello ready for slicing along with Spalla di San Secondo (cooked ham) salame di Felino and coppa Piacentina.

Importing Parma Ham in the USA is Now Much Easier

The United States Department of Agriculture has announced that starting May 28th 2013, importers are free to import cured pork products from some regions of Italy. This is after a ban that lasted many years prompted by the fear that pork products from Italy could potentially contain swine vascular disease. The announcement was made after the Animal and Plant Health Inspection Unit completed an assessment in 4 main areas that produce cured pork products in Italy. Currently, the US imports an average of $90 million worth of some kinds of cold cut products from Italy and it is expected that once the ban is lifted, imports will increase by between $9 and $13 million.

salumi — Importing cured meats into USA now made easier

What has changed and what cured meats you can import to USA.

The areas that were cleared were all in the northern part of Italy and they include Lombardia, Emilia-Romagna, Veneto and Piemonte, Trento and Bolzano. These areas have not been able to export some pork products to the United States since the ‘70’s and this will be a big boost in trade for them. Although many people in both countries are looking forward to the lifting of the ban, some remain skeptical. They have two main areas of concern. The first is that although the Inspection Services say that Italian cold cuts can now be imported into the US, they have not specified exactly what standards producers are required to meet. The second area of concern is whether these products will be able to meet US importation guidelines when it comes to listeria, salmonella and ecoli. So far, only a few big producers in Northern Italy are able to meet these standards. And certification isn’t cheap either – to meet the guidelines, producers need to pay $100,000.

Some people are also worried that the vigorous standards required for importation of pork products like Parma ham and salami may also interfere in the quality of the products. This may be true because to meet the standards, Italian producers may have to slightly alter the way they have always made these products.

No More Smuggling

Other reactions were regarding the balance of trade; so long as Italians are able to export cold cuts into the US, they should also agree to import beef products. As of today, the US cannot export beef and other meat products into Italy. And of course American Italians had their say too; now, they will be able to enjoy pork products just like those that Italians in Italy are making. Now, they say, they no longer have to smuggle in salami for personal consumption.

Source of the news.

The Role of Emilia Delizia in importing cured meats into North America.

Our company built hundred of connections with local producers in the Parma/Modena/Bologna area. If you are interested in importing Parma Ham, Culatello, Salame di Felino and so on into the U.S. we are here to help. We can be your direct contact with the producers and also research to find the right product for your business. Please not hesitate to contact us for more information.

Distributor Of Foods From Emilia Romagna In London UK.

Emilia Delizia during its long experience in food tours in Emilia Romagna built up considerable connections with food producers in Italy. Now our company wants to exploit these connections by bringing fantastic products to London and to the world.

Why use London as base for Emilia Romagna food exports?

London and the UK as a whole are markets that are dynamic and there is a ever growing interest for Italian food. However regional Italian food remains massively under explored here. In London is difficult for the average consumer to go behind pizza and chianti, therefore we believe that there are massive potential for high quality regional products.

Our experience and our connections.

Since 2008 we took “foodies” to visit the productions of Parmesan cheese, Parma ham and Balsamic vinegar, and of course we have built a vast network of these products and a even greater knowledge of the products. So our vision is to use Emilia Delizia not just a facilitator for the distribution of these amazing foods but also as an educational platform.

Our products.

Certainly we want to promote the most famous Emilia Romagna products such as Parmigiano Reggiano, Prosciutto di Parma and Traditional Balsamic Vinegar. But also we want to promote the other less known products that such as breads, cakes, jams and preserves and of course the majestic Lambrusco wines. Please see here for our catalogue of foods.

Parmigiano Reggiano.

Parmigiano Reggiano is one of the most quintessential Italian cheeses of all times. We are proud exporter and distributor of this fine cheese. We also offer a variety of products that are made from it such as cheese creams and spreads.

Prosciutto di Parma.

Parma ham is one of most recognised Italian products around the world. We are exporter and distributor of Prosciutto di Parma. Our company is able to put you in touch with the right producers.

Balsamic vinegar of Modena.

Balsamic vinegars of Modena and Reggio Emilia are unique vinegars that put Emilia Romagna on the Map. We offer a variety of Traditional high quality balsamic vinegar along with high quality balsamic condiments.

Fruits and vegetable preserves.

Emilia Romagna is famous for its cuisine throughout. We have a selection of high grade fruit preserves that will find their places in high end kitchens.

Fresh Egg Pasta.

Emilia Romagna’s signature dish is fresh egg pasta. We have for export and distribution high quality tortellini, tortelloni, tagliatelle.

Food Education & Presentation.

Emilia Delizia in London also wants to bridge the knowledge gap that there is in the market. Consumers can be educated to understand how and where the foods are manufactured, this will lead to a better appreciation for what we eat and drink. We have been doing this for years during our tours and our clients came to us. Now we want to do the opposite Emilia Delizia is coming to London and bring the best of Emilia Romagna.

Are you looking to sell your Italian products in the UK, abroad or worldwide?

If you are a producer of high quality Italian products we would like to hear from you. We are based both in Italy and in London, but the sky is the limit. We can promote your products in English but also in several languages across the globe, helping you get your brand recognised abroad.

The UK is just excellent to test your products on the English speaking market, with the common EU rules you can cheaply and easily have your products on sale here within months and use London to launch to further away markets such as Australia, New Zealand, North America, and South Africa.

Best Restaurants in Bologna according to the Bolognese

Bologna is known as the fat. The city is characterized by a particularly hearty and flavorful culinary tradition, here below you will find some of the best restaurants throughout the city and surrounding areas.

Don’t leave Bologna without trying tortellini in brodo

The Best restaurants in Bologna to eat the regional specialties.

Al Pappagallo is an historic restaurant to eat the local cuisine of Emilia-Romagna. It is located downtown, just close to the two towers. It pays tribute to local recipes but sometimes they are revisited with a contemporary twist. It is has been opened since 1919 (check the suggestive photographs on the walls). Within the city center there is another restaurant that allows you to enjoy the best dishes of the Emilian tradition namely Trattoria Pizzeria Delle Belle Arti. The restaurant is located inside a palace dating back to the fifth century and it is not far from the university area. You will be welcomed by the owners, the 2 Favaro brothers. In the menu you will find dishes ranging from lasagna bolognese, tortelloni with porcini mushrooms or meat sauce. Just outside the old town you can find several restaurants serving local cuisine. For example in San Lazzaro Di Savena you can try the Antica Osteria dell’Oca. The chef has been awarded several times with prestigious awards. For those who come here should try the hand-rolled pasta, tortellini with meat sauce and tagliatelle noodles, as well as ravioli stuffed with guinea fowl and black truffle. You can also try the main meat dishes that apparently are very good! Emilia Romagna is also home to the restaurant La Bottega di Franco. It is located in an old manor house just outside the city center. People come to enjoy delights such as mortadella mousse, tortellini and ravioli squacquerone cheese, pancetta, black olives and rosemary. In the surroundings of Bologna, one the best restaurants to eat the Emilian cuisine is la Corte dei Molini located in the town of Castel Maggiore. It is born from the idea of combining the rich local cuisine with an extensive wine list, it is like paying tribute to the rich heritage of the territory by offering the famous crescentine combined with regional meats and cheeses. Here you can not miss the Lambrusco .

Crescentina fritta is a tipical dish of Bologna

What the Bolognese eat in the best restaurants in Bologna ?

The restaurants of Bologna are particularly famous for their homemade pasta that is stuffed or simply made into strings or shapes and served with a variety of sauces. In some restaurants you can still find a the sfoglina. She is the person in charge of creating the dough by hand, and she literally manufactures all the fantastic dishes that Bologna is famous for. In fact Bologna is the only city that has even a school to learn how to make tagliatelle namely La Vecchia Scuola run by pasta chef Alessandra Spisni . In Bologna among the most common types of pasta you will find noodles or tagliatelle. The recipe specifies that each string needs to be 8 mm wide and less than a millimeter thick . In the first gastronomic book of united Italy (Science in the Kitchen and the Art of Eating Well , 1891) it states that the noodles have to be long and never broken. In the restaurants of Bologna are almost invariably topped with Bolognese sauce, and the recipes change from restaurant to restaurant. Sometimes the meat sauce is prepared only with the beef, for others the recipe also includes pancetta, and sometimes a combinations of chicken and pork . However the chefs all agree that the cooking should be slow and last for at least 3 hours. Another classic of Bologna cuisine is the tortellino which is also one of the most popular dishes of the Emilian cuisine. The legend narrates about its shape that has been inspired by the navel of a charming aristocrat. It seems that originally the tortellini was a dish of the poor, it was created to reuse meat scrap which was wrapped in a thin sheet of pasta. The best restaurants in Bologna serve the tortellini strictly in a broth made with capon and beef. Friggione is another dish from humble origins that you will find in the he menus of the finest restaurants in Bologna, it is is often served as a side dish. Not to mention the mortadella of Bologna which enhances the Bolognese restaurant menus and it is turned into delicacies such as mortadella mousse (made with mortadella, ricotta cheese, parmesan cheese and cream). Mortadella often accompany fried dumplings. In Bologna these are called crescentina fritte. I hope that this short guide will help you choosing the best restaurant and the most traditional food from the area. The guide is a rough translation of this article.

What Made in Italy and Silicon Valley Have in Common

Google Cultural Institute, in collaboration with the Italian Ministry of Agricultural, Food and Forestry Policies and Unioncamere, founded Made in Italy, a section of the international cultural site devoted to give users information about the authentic Italian products.

It goes without saying that we looked for Emilia Romagna features and are proud to see Aceto Balsamico di Modena, Parmigiano Reggiano, Mortadella di Bologna and other delicacies among the results. Each product page actually emphasizes their historical and geographical origins and give useful information about the production process. The gallery of products is enriched with great photos too. Each of the products can be found by keywords or by area of production looking up into a user-friendly map.

The creation of Made in Italy has been announced by Erich Schmidt, president of the Mountain View colossus, at the Big Tent of Rome last 9 October and has been realized on January 2014. The site seems to be aimed to promote the typical food and handicraft products actually Made in Italy. But it is more than that. Find out what.

asiago dop e aceto balsamico tradizionale di modena — Made in Italy – source

New strategies for the Italian producers

As you may guess, the main target of the Made in Italy project is not only to provide a simple search tool for foodies. Eric Schmidt believe that going digital can contribute to the economic growth of many Italian agro-alimentary businesses.

Italy has many valuable products with unique taste and traditional methods of production but they need more visibility on the web. Statistics say that only 34% of Italian businesses have a website, and of these, the 13% is an e-commerce site. That means that only a minimum percentage of Italian entrepreneurs, use the Internet to advertise their products. But the situation could change since it has been noted how an accurate Internet strategy could help to grow the national income.

New opportunities for the Italian economy

Roberto Moncalvo, Coldiretti president, is proud of the Google Cultural Institute’s program since it helps to fight the Italian Sounding phenomenon – which steals up to 60 billion euros from the Italian turnover each year – through accurate information spread to international customers.

While Ministry Nunzia de Girolamo praised the initiative defining it as “link a Food Valley and Silicon Valley”, she pointed that the strategy lacks of concrete results. Maybe an e-commerce platform supporting the existing elegant gallery – she suggests – may turn into a great opportunity for the Italian SMEs to reach a wider market and sell their products worldwide.

New challenges for future partnerships

Google seems to be quite happy to give the deserved visibility to the Italian “excellences”, so they are called the products already part of the Made in Italy site. But president Eric Schmidt pointed that a fast internet connection should be available even in the rural areas of Italy since any new Internet user can turn into a new Google services user, advertiser or buyer.

While the broadband connection is on the must-do list of the Italian ministry De Girolamo, there is another step to be accomplished. That is the introduction of the famous “Google Tax” for all the international giants such as Google – but also Facebook and Amazon – since, at present, they pay only a little fee for the big amount of transactions made from Italian purchasers.

While we wait for more updates, let’s get an appetite for good things here: google.it/madeinitaly!

Grappa! What is it and why Italians love it?

Grappa is the perfect ending to yet another delicious Italian meal! This venerable digestive has been produced and enjoyed in Italy for centuries; it was mentioned in 14th Century documents and by the end of the 15th Century it was already licensed, taxed and exported – yes, even way back then the Tax Man was quick to recognise the potential and grab his share! Although Grappa had humble origins – it was widely produced in home stills by just about every wine farmer and grape producer in the North of Italy – it has come a long way since it’s rather rough-and-ready high potency origins and today Grappa is enjoyed all over the world and some of the better Grappa can be a most sophisticated ending to an enjoyable meal.

What is Grappa?

Grappa is made from pomace, the left-over skins, seeds, and stems that remain after grapes have been crushed for wine. Sometimes fruit or other aromatics such as fresh herbs and spices are added to this raw material before it is distilled using either the old fashioned direct-fired stills or more modern methods utilizing steam heating. The distillate is a clear liquid with a hefty alcohol content of around 37% to 40% (and often higher, especially home-made varieties that are not subject to control). A similar product is also produced in France, called Marc, but the name “Grappa” may only be used for those spirits originating in Italy, and there are various regulations controlling the alcohol content (it cannot be less than 40%), distillation process and the grapes used. The resulting distillate is crystal clear and completely colourless.

The big players in the grappa business.

Today there are several enterprising Italian producers, among them some big names like Nardini (Bassano del Grappa) and Nonino in the Friuli Region, who have started to promote and refine the end product. Instead of using whatever grapes are available, (traditionally the old Grappa was made from a mixture of wine-grape remnants) they have started to produce single variety Grappa (cru monovitigno) and Grappa made from the grapes of particular denominated areas. In addition, some producers are aging the distillate in oak, ash or chestnut barrels, which imparts subtle flavours of vanilla, tobacco and sweet spices as well as changing the colour to anything from a light straw to a deeper amber hue. Most of the larger wineries now have their own “house brand” grappa specially distilled for them to sell alongside their wine.
Further innovations to improve the image and desirability of Grappa include the wide-spread use of beautiful hand-blown glass bottles, some embellished with beautiful stoppers, a variety of seals, gold caps, ribbons and lace reminiscent of the more gracious Renaissance era.

How to enjoy grappa.

The best way to enjoy Grappa in the traditional way is to serve it in a small tulip-shaped glass which will enhance the aroma. Young Grappa should be served cool (around 9 – 13C) while older Grappa would best be enjoyed at room temperature (17C). Many Italians enjoy sipping a Grappa alongside their Espresso, or even combining the two.
In the last decade there has been a big increase in the popularity of Grappa, leading it to become quite fashionable. A “Grappa Movement” – (i Grappisti) has been formed to promote the drink and there have been competitions where “mixologists” compete to produce the best cocktail containing Grappa as the primary ingredient. For your own modern take on Grappa try this suggestion from British celebrity chef Jamie Oliver as the finale to your next dinner party: Put a bottle of Grappa and 2-3 bunches of grapes in the freezer for about 2-3 hours. Serve the chilled grapes and Grappa on a large platter with a few bars of good black chocolate – superb!

Grappa tours.

Emilia Delizia would be very happy to organise tours for those interested in the process of making this famous Italian Spirit. Typically produced in the North West of Italy, the producers are easily reached from Venice, Verona, Bologna and Milan. Our company can organise transport, visits and lunches. A minimum of 10 people is required.

Best Restaurants in Parma

When you plan your holidays in Italy we bet that you soon start thinking about delicious dishes to taste. If you then book a tour in Emilia Romagna, those obsessive images of tempting tortelli, Parma ham and chestnut desserts won’t leave you until you go and savor them!

Once arrived in the land of authentic Parmesan flavors, don’t stroll too much to find the perfect place. If you want to have a great meal, just let be guided by our accurate proposals. Emilia Delizia suggests two of finest places to dine in Parma with excellent dishes of the regional tradition, incredible desserts and superb wines: Parizzi and La Greppia.

Parizzi****

The outside of the restaurant is classy as much as the interior. Minimalist style and modern concept are the key features of the setting, as you will soon notice entering the door. A mix of tradition and innovation, you would say, reading their sophisticated menu.

At Parizzi you will be served anolini and tortelli d’erbetta (with fresh herbs) or filled with pumpkin (the famous tortelli di zucca) – stracotto (beef), and a mouthwatering “tutto castagne” dessert.
The modern side of the menu features Porcini and Fontina lovely arranged in a crunchy cone, risotto with snails and cress, pork barely smoked. For other culinary advice refer to Marco Parizzi, while for wine tasting ask to wife and sommelier Cristina who will gather some excellent bottles from their cellar. And of course you can ask for the tasteful PDO Parmesan cheese, Culatello and Parma ham.

The elegant atmosphere pervades the suites – perfect for a peaceful rest after a stroll in the city center of Parma – and the school kitchen – hosting exciting cooking lessons for those who wish to bring a little of Italian style in their own kitchen.

Parizzi restaurant is located in Strada Repubblica 71, in the multicolored facade houses street, where the bell tower of the remarkable San Sepolcro church stands out.

La Greppia****

A mix of modernity and regional flavors is what you will remember of this women-only run restaurant. Conscious of the strong culinary tradition, chef Paola Cavazzini is well determined to reinvent a menu with signature dishes.

Seasonal food seems to be the secret for antipasti, primi and secondi marked by a strong savor: artichokes covered with a soft ham sauce, handmade pasta stuffed with pumpkin or chestnuts, rice Venere enriched with black truffles, salted codfish with tomatoes and potatoes, veal savored with ginger. Finally, the top desserts pumpkin pudding and kaki ice cream are a must!

At La Greppia, you will dine in a cozy atmosphere, under soft lights and wooden roof. You will happily notice wooden shelves and tables where fine wines and baskets of handmade pasta are exposed, perfectly arranged tables with elegant tablecloths, impeccable cleanliness and service.

La Greppia restaurant is located in Via Garibaldi 39. You can reach the restaurant after a visit to the Sanctuary of Santa Maria della Steccata and Teatro Regio, two of the greatest tourist attractions in Parma.

Lardo di Colonnata….a taste of the Good Fat

What is Lardo di Colonnata?

Lardo di Colonnata is a true Italian heritage food; (it is very unfortunate that non-Italians will generally confuse the name with simple lard, which is far from the truth). This product is a deliciously seasoned, cured slab of pure fat from the back of the pig, which has been cured in a particular way, and it is a delicacy in Italy where it can often be seen on a platter of Salumi (Italian cured meats). Lardo di Colonnata is a superior product and it is protected by an IGP designation, meaning that production is restricted to the region around the little village of Colonnata. In addition, the IGP brings with it certain regulations regarding the production, and ensures that the product is matured in a particular way in the Marble caves near Colonnata.

The Marble Caves of Carrara and the Apuan alps

The magnificent mountains that surround the town of Carrara are a sight to behold! In the height of summer they appear to be covered in snow, but it is not snow but precious white marble that is gleaming in the sun. The marble from Carrara has been known since Roman times, and is where the huge block that was the basis of Michelangelo’s famed “David” was hewn. The town of Carrara is a monument to marble, and you will see marble wherever you look – marble benches, marble statues, marble steps and a gleaming marble Duomo (cathedral). Today you can go on a quarry tour to get an idea of how incredibly difficult it must have been to produce the marble here all those years ago, with no equipment! Above the town of Carrara, in the village of Colonnata, you can learn how the marble caves of the area are essential today in the production of Lardo di Colonnata, just as they have been for centuries.
Legend has it that the original Lardo was produced by the Roman quarry workers who needed a nutritious meal to sustain them during their labours in the quarries.

How Lardo di Colonnata Is Made.

Thick slabs of trimmed pork back fat are seasoned with salt, pepper, rosemary, garlic (and sometimes other herbs such as star anise, oregano, coriander, cloves, etc) and packed into specially carved Carrara marble containers, which are porous and allow for the curing process to take place. Production only takes place in winter, and the vats of seasoned fat are aged and matured entirely naturally in the Marble Caves, where the micro-climate is perfect for the job of curing the meat without any additives or preservatives.
The resultant Lardo di Colonnata, shaved into delicate thin ribbons, is a delicate, creamy textured sliver, full of the rich flavours of the herbs, which perfectly complements a slice of grilled Italian bread – crostini. It tastes a little like the fatty part of a slice of perfect prosciutto, but with a lot more flavour! It is generally eaten just as described above, and forms part of an antipasti platter, along with other cured meats (salumi). It can also be used to impart flavour and moisture to roast game birds or other dishes that require a little extra fat.

The Marble containers where the lardo is cured – source

Food Piracy: The Phenomenon Of The Italian Sounding Food Products

Six millions euros per hour: that’s the amount of the made in Italy turnover loss – as reported by Confagricoltura – caused by the so-called “Italian sounding” whose images, names and colours imitate the Italian products, but actually having nothing to do with the original made in Italy quality, culture and traditions.

Kraft exploits the name Parmesan to market a product that has nothing to do with Parmigiano Reggiano – Source

The phenomenon is well known as much as it is widespread, but it is rather impressive to read its evaluations and extent in black and white. Only EU considered, the match between fake Italian and real Italian sees the latter defeated 2-1: every two Italian products sold, only one is authentic.

“At the end of the year, the loss is over 54 billion euros, an amount greater than the real food piracy worth six billion euros” says Confagricoltura at Cibus Tour, highlighting that the trade of fake and imitations – in other words – all things pretending to be Italian, “are a loose cannon for the Italian alimentary export, this one representing the spearhead of the Italian export with an income of 28 billion euros in 2010.”

“While the food piracy – the real counterfeiting – is an illicit act punishable by law, the huge business of the Italian sounding plays in a grey area that can be fought only through international rules and agreements in order to assure a total transparency about raw materials and manufacturing process employed by traders.” claims the agricultural organization.

A legal action is urgently necessary, especially in those areas of great importance from the commercial point of view like the United States and Canada, where the Italian imitations outstrip the real Made in Italy ten-to-one – in North America there has been a refund of the defraud market quotas worth 24 billion euros, plus 3 billions of real counterfeit. Within the European border, which is supposed to be more protected, the gap is remarkable since, as mentioned above, it reaches 2-1.

The alimentary and agricultural percentage of the total national export amounts to 8% and it should also be considered that in the last few years its importance is strengthening and growing more and more in the total foreign sales volume, as compared with the negative trend of other economic sectors. If the Italian businesses want to remain competitive, they should reattain the grey area occupied by the Italian sounding.

“For this reason – says Confagri –, it is necessary to launch information and promotions campaigns so that foreign consumers can learn how to recognize a fake. Most importantly, at the WTO board the following subjects should be covered: the protection of the indication of geographical origin community system and definition of the standard productive process in social and environmental fields.”

Who is Massimo Bottura?

A true son of Emilia Romagna, the culinary capital of Italy, Massimo Bottura was born in Modena in September 1962 and is one of a growing band of innovative chefs that are pushing the boundaries of food and dining as we have come to know them. Massimo’s first experience of food and ingredients came from the many hours he claims he spent under his grandmother’s kitchen table, where he went to seek refuge from his older brothers. Here, at her knee, his great love affair with all things culinary began, and he took the first steps of his journey to the culinary excellence that would one day see his restaurant receiving no less than 3 Michelin stars.

A bit about his background.

Massimo did not initially set out to become a chef; he was studying law in 1986, when he heard that a roadside trattoria on the outskirts of Modena was for sale. He decided to take a break from his studies, bought and renovated the building and a week later he opened his first restaurant, the Trattoria del Campazzo; the rest, as they say, is history and the law faculty’s loss was the Culinary world’s gain.

It was not an overnight success story for Massimo Bottura, but rather a journey of discovery as he first apprenticed with Chef Georges Cogny, where the foundations of his culinary knowledge were laid down with a good grounding in the principles of regional Italian cooking combined with classic French cuisine. He later worked with renowned chefs Alain Ducasse (Hotel de Paris in Monte Carlo) and Ferran Adria of El Bulli fame in Spain.

Massimo opens his restaurant in his home town: Modena.

In 1995 he opened Osteria Francescana in the medieval city centre of his home town, Modena, with the intention of combining contemporary art, traditional Italian cuisine and his now-renowned innovative genius. In the following years Massimo and Osteria Francescana received numerous awards, including his first Michelin Star in 2002. A second star followed in 2006 and in 2012 he received his third Michelin star, making him one of only 7 Italian chefs to have been so honoured.
In addition, Osteria Francescana was named the Best Italian Restaurant in the world, and the 4th Best Restaurant in the World in 2011, on The World’s 50 Best Restaurant List. In the latest list for 2013, he has climbed yet another rung of the ladder and is placed at no 3!

The signature dishes of Massimo Bottura.

And the food, you may ask… Massimo himself describes each of his innovative dishes as being a reconstruction of an idea, a memory or a smile, and since he has lived in Modena all his life, the region plays an important role in his food. To whet your appetite, here are a couple of the dishes which will be served for his New Year’s Eve dinner – dedicated to his friends around the world with inspiring dishes from all corners of the globe. From Italy comes Sea urchin spaghetti in the Neopolitan tradition with aglio, olio e peperoncino (olive oil, garlic and chilli), from France there is Foie gras and white truffle (a marriage of French and Italian delicacies) in an Emilian ravioli. Nordic countries are represented by the Aurora borealis dish – porcini, black truffles, chestnuts, chocolate and pumpkin beneath a blanket of leaves.