From Massimo Bottura's MasterClass

Introduction

Meet your new instructor: Massimo Bottura, chef of the three-Michelin-star restaurant Osteria Francescana. Massimo explains why he believes in evolving classic recipes, developing your palate, and embracing creativity in the kitchen.

Topics include: It All Starts With the Palate

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Meet your new instructor: Massimo Bottura, chef of the three-Michelin-star restaurant Osteria Francescana. Massimo explains why he believes in evolving classic recipes, developing your palate, and embracing creativity in the kitchen.

Topics include: It All Starts With the Palate

Massimo Bottura

Teaches Modern Italian Cooking

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[MUSIC PLAYING] - I am Massimo Bottura, and I'm an Italian chef. We are in Emilia-Romagna. In the heart of the food valley where I was born, where I live is the land of the slow food and fast cars. We are in the middle of the country, 14 minutes from my restaurant Osteria Francescana. Here, I have my garden with my fruit trees. The vegetables, the flowers-- they will use in Osteria Francescana. Cooking is not just the quality of the ingredients, but the quality of the ideas. At Osteria Francescana, we look at the world from a critical point of view, not a nostalgic one. We are three-Michelin-star rated, the best restaurant in the world, but it's much more than that. It's about feeding people with emotions. If we take our memories out of the past and bring them into the future, traditions can be improved. I want to teach you the way to evolve classic recipes from traditional Italian cuisine. And I'm going to show you how to be free to imagine, to dream, to transfer emotion. [SPEAKING ITALIAN] I'm sorry, I'm speaking Italian. I can't believe that. All right, good. So welcome, everyone. Today, we're going to start talking about something extremely important, maybe the most important thing. When they ask me, what is your favorite tool in the kitchen, I said this-- it's my palate. My palate is something that is telling me-- it talks to me all the time about the flavor, about the feeling, about what an ingredient is saying to me. You have to be connected with the mental palate that is talking to you. I'll give you an example. Everyone talks about the espresso. Espresso here. Espresso there. Most of the time, those espressos are shit. You know why? Because the coffee they use is just burned. So to understand exactly how to-- what you are drinking in the morning as an espresso, you drink the coffee, you feel it, and you feel, wow, that's a very good punch with espresso. I need it. And then you drink a little bit of water. That cleans the palate. And you feel exactly if the beans are beautiful or are just OK. If the beans are perfectly roasted, are beautiful, you feel nuts, you know, almond, and toasted, and you know, all these kind of flavor. If the coffee is too roasted, almost burned, you feel just something that is burned in your palate. But you don't have the perception before, you know, using the water. This is an important part of what you do and how to develop your perception in the palate. So what I'm suggesting you is like when you're home, just to have fun, you go shop. You go shop to Italy. You go shop to Whole Foods. You have so many places that sells amazing product. And you can do this even for fun, you know, even to try and to evolve your palate, even with the soy sauce. You can do with everything, you know. You can cook pasta. And you pick many different selection of pasta, you know. And you taste one, or the other, or the other. And you can make it with your friends, an amazing evening, trying to do th...

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.

Fascinating and awesome Masterclass! I definitely recomend it to my friends!

This was a great one, well presented with some wonderful ideas. More of that!!!

What a passionate approach with eagerness to share!

Understanding flavors, passion, and creativity is a big factor in this Masterclass, thanks!

Comments

A fellow student

Greeting Everyone! Does anyone know the brand and model of the portable induction cooktop they are using? Thanks so much and all best wishes!

Candace B.

Thanks! Loved hearing the spoken Italian. I speak some Italian but am eager to learn more. Funny story--yesterday I quickly grabbed several recipes from my cookbook because I had to substitute teach a kids cooking camp. A co-worker photocopied them for the kids . . . and it wasn't until halfway through the class that I discovered one of my recipes was completely in Italian. Fortunately the kids all thought it was funny and I told them I would translate it for them. I've been encouraging the kids to look at their food, to smell their food . . . and now I'll add tasting, a sip of water, and tasting again when I teach my own Kids in the Kitchen class next week. I think we all need to pay more attention to tasting our food!

Georgia C.

Massimo I’m a big fan of you, your style of cooking and more than ever after knowing that you have the Institute to integrate special people lo learn how to make tortellini! Amazing attitude! Loving the classes! I already did the pesto, the Emiglia Burguer, chicken broth and creamy Parmigiano Reggiano Sauce! I”ll try the tortellini! One day I know it’s gonna be possible eat at your restaurant! Thank God it’s always hard to make a reservation! Ill like to thank you for the opportunity to know a little bit more of your food and also for knowing better yourself and Taka! Congrats...Georgia Corona...sono molto felice di aver visto le lezioni di culinaria!

Savaunn K.

Ever since I read Never trust a skinny chef I have been a fan of Massimo his creation of 5 textures and ages of Parmigiano Reggiano was pure genius and many of his philosophies on cooking I follow In my own career as a chef he's a true inspiration It's pretty cool taking this class and watch a master at work

Paulína S.

I am so exited that this class is happening! i am such a big fan of his :) his view on cooking, traditions...oh my god! I am slovakian currently living in belgium and i LOVE my home country food. Sadly i do not know many people (not sure even if anyone really besides my grandmother) who knows and loves slovak food that is not served in turist kind restaurants. Anyway loving what he says about his favorite kitchen tool :D he is so damn funny..this is going to be a blast! :D

Ramona W.

I am so excited to learn from Master Chef Massimo! In San Antonio, Texas, we do not have a good Italian restaurant. Only fast-food chains...I have eaten Italian food prepared by an old Sicilian Chef and I can not even find the flavors that are close. I do make a killer Pasta Sauce that I learned from him...but I don't remember any other recipes...this is going to be such a treat, to learn and be able to show off my new skills for my guests.

Bud P.

Hard to believe we have this opportunity to embrace - can't wait to dive in!

A fellow student

All the lessons look as if they are downloading, but don't. Also human verification never ends... Really really frustrating!

A fellow student

Why does the water need to be cold? I didn’t understand the full reasoning behind that.

Lorraine P.

Oh Good Lord! I applied for Culinary School. $17,000 tuition I could not pay. MasterClass is feeding me the BEST gourmet cooking classes. One after another. This in my 10th cooking class. I am so very excited to add Italian cooking to my ever growing repertoire of skills.