Culinary Arts

Bonus: Tasting Demonstration

Massimo Bottura

Lesson time 18:25 min

To help you develop your palate, Massimo walks through the tasting of three ingredients that are fundamental to his version of Italian cuisine: tomatoes, Parmigiano-Reggiano, and balsamic vinegar.

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Massimo Bottura
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[MUSIC PLAYING] MASSIMO BOTTURA: I'm going to show you how easy it is to develop your perception in the palate. So we're going to taste three ingredients that I pick-- simple tomato, Parmigiano-Reggiano, and balsamic vinegar. Take a look at your cookbook for ideas on how to do this demonstration at home along with me. Everyone talks about tomato. Tomato here. All the recipe, you know? Spaghetti and tomato. Tomato. But what kind of tomato? Tomato for salad, tomato for sauce, and tomato-- you know-- for pizza, tomato to be marinated and fill like this. But here, we have a selection of tomatoes. They all come from south of Italy, between Naples and Sicily. But they all have a different approach to things, you know, to your palate. So we're going to start with a very classic one, San Marzano, but not ripe, the green one. Take it, and you have the first approach. It's absolutely tannic. It's astringent, you know, in your palate. One of the most important things when you taste something is the second bite. First bite, is to connect the palate with your mind, with all the range of flavor that you know. The second one is going to tell you exactly the feeling, you know, because you're already connected. You're ready to receive the second one. To me, this one I'm going to compare immediately with the red one. Oh, my god. These are two San Marzano. We have the green tomato that is, like, so astringent. And you have, like, all the chlorophyll and the feeling from all the green, you know, that is, like, very aggressive in your palate. The other San Marzano is more sweet and more fruity. You know, you have-- you have to use a different approach and mix with different flavors that maybe can be slice and, you know, get into a tomato sauce, you know, to-- to close the balance. Let's move to Sicily. And here you have a Fondanello, you know? And I'm going to taste it. And oh my god. It's a totally different approach. You know. These are all called tomato. But this one, if I close my eyes and I feel it, this is more fruity. It's incredible how sweet and deep it is in the palate. And I tried the Vesuviano, from Vesuvio. It's much more acidic. But with that kind of, you know, long finish of bitterness, I'm going to try the Datterino Giallo. This is a cherry. You know? It's like a cherry-- a cherry. It's like, oh, my god, it's like-- it's so sweet, you don't even feel the acidity. So together, the three of them, it's going to make an amazing sauce. So that's-- when I was talking about the spaghetti and tomato and most of the time, I feel like spaghetti and tomato, but spaghetti and tomato. What are you? Spaghetti and tomato. Spaghetti, what kind of tomato? And this is exactly what I'm talking about. When you want to arrive at the right, right, right flavor, you have to understand every single ingredient you have. You have to get the ingredients, touch them, caress them, feeling them. They are talking to you. So connect your palat...


Reimagine your cooking

Massimo Bottura, chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of ideas. In his MasterClass, he shares how he transforms classic, regional Italian recipes into exciting modern dishes. You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Develop your palate and embark on a culinary adventure.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Thank you Massimo, you made me discover certain energy i didnt even know its exist in me, amazing creativity.. Wish to visit your restaurant in Italy one Day..

This has definitely helped me improve my palate, and helped me advance the concept of simple dishes to complex, well built flavors

Massimo is a force of nature, sincere and simple in cooking creatively. A great course. I will come back to his course and cookbook more than any other.

Phenomenal. Felt like Chef B. was speaking directly and caringly to me. His enthusiasm and remarkable skill took my cooking to a whole new level.


Comments

stasia P.

I adore Massiomo's style of teaching and his intense way of expressing passion for his passion…cooking.

Terryann B.

Loved it. Chef you have outdone yourself with this class. My family is from Sicily and my Grandma taught me the love of cooking and she said the same things you have said in your class. Thank you for sharing. Ciao 💋

A fellow student

Laughing so hard right now...when he poured the balsamic into the tomato...just kill me now...good god almighty....

Jessica

amazing! i love the tomato tastes like cherries! think slowly and act quickly!

Karina A.

I’m curious what you would do with the 42-month Parmesan if not to use it in the kitchen?

Dar C.

Love the expressions- love the memories - we met you in May - thank you for all you do - I just brought home some cheese and vinigar from your area- can't wait to do the tasting !