Culinary Arts

Introduction

Massimo Bottura

Lesson time 5:53 min

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.

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Massimo Bottura
Teaches Modern Italian Cooking
Massimo Bottura teaches you his take on traditional Italian cooking—from risotto to tortellini—and shares techniques for reimagining your own recipes.
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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.

his passion is unmatched. loved his way of storytelling. just wish it was more episodes seems like it took a lot longer to get through the first gordon ramsay one

What an absolute treat this class was. Bravo!

I would give 10 stars but I'm limited to 5... Bravo Massimo, sono cosi impressionato e inspirato. #wastenothing #cookingislove

Bottura is the best! Quanta passione in questo uomo! Non sono ancora stato a Osteria Francescana ma senza dubbio e uno dei miei sogni, vederlo cucinare con Taka e stato un piacere gigantesco! PS. cane favoloso


Comments

Glenn J.

I want to go to Italy and buy this guy a very large glass of wine... I'll let him pick it though!

Max D.

At 4:27" (subtitiles) he doesn't say "Italy" but "Eataly", that is a chain of malls that sell Italian food.

A fellow student

Hahha love this guy! So funny and passionate. Looking forward to the lessons.

EDVALDO R.

It is constantly spinning. I can´t see the vídeo. Utrabook and fast internet and it is not working.

Taryn C.

This entire course was so very inspired. It is exciting, passionate and engaging. Massimo is an absolute Master of culinary artistry and creative genius. Takko at his side make a charming and dynamic team. I adored this class and wanting more! Thank you for this gift!

Andrea C.

Massimo is delightful to listen to - what he says and how he says it with emozione!

Dave A.

I liked it, seemed a bit short and left me wanting more. But maybe that's the idea!

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!