Latest news with #MassimoBottura
Indian Express
06-07-2025
- Automotive
- Indian Express
Here's a quick look inside the world's first Ferrari-themed restaurant: Ristorante Cavallino
Located across from Ferrari HQ in Maranello, Ristorante Cavallino began as a humble canteen in 1950. Today, it's a stylish tribute to Enzo Ferrari's legacy — reimagined by chef Massimo Bottura and designer India Mahdavi. Cavallino is located in Maranello, between the Ferrari factory, the Gestione Sportiva racing department and the new flagship store. The restaurant, garden and open-air terrace are adorned with a collection of memorabilia and racing rarities from the company's archives, allowing the public a unique glimpse into the Ferrari legend. Housed in an old farmhouse bought by Enzo Ferrari, together with the land around it that is now home to the Ferrari company (a symbol of Maranello and Italy around the world), Cavallino was originally the company canteen. It was then transformed into a sit and dine restaurant in 1950, and is now the setting for Massimo Bottura's creative cuisine, conjured up by the chef's pupil, Riccardo Forapani. According to Tripadvisor, the eatery serves traditional regional dishes, such as the delicious tortellini del Tortellante, with interesting personalised twists, as evidenced by the Mòdna dessert, a Sacher cake made with sour cherries. The interesting wine list includes plenty of options by the glass, while the decor here has a pleasant vintage feel. The main room is decorated with pixelated Prancing Horse-patterned wallpaper. The high ceiling arches offer perspective and depth, and the squared terracotta floor in shades of red and ivory is inspired by classic Italian trattoria tablecloths. A post shared by Luxurious (@luxuriousbymm) The warm, welcoming atmosphere is enhanced by oak-panelled walls, upholstered yellow leather benches, console furniture individualized with photographic collages of Ferrari engines, and natural linen tablecloths. The walls feature maxi-print images from the Scuderia's historic yearbooks, as well as the front wing of the car in which Charles Leclerc won the 2019 Italian Grand Prix. Located between the main hall and the outdoor area, the Grill Room is a pleasant surprise within the warm surroundings of the restaurant. The wall features a system of grilles which allow guests to watch the preparation of dishes. From the large arched windows, guests can admire the Mediterranean-inspired outdoor patio, dominated by a pergola. It is replete with trees, plants, flowers and aromatic herbs, and is vibrant with all the changes of the seasons. There are also a couple private rooms located on the first floor, and dedicated to those wishing to dedicate themselves to the immersive experience celebrating the history of Ferrari. Both rooms are inspired by the heart and soul of Ferrari: racing and GT. From design sketches of the first Ferrari racecar to Ascari's historic winner's trophy from the 1952 Monza Grand Prix, you can find it all here.
Miami Herald
25-06-2025
- Entertainment
- Miami Herald
‘Taking a little break': Another Michelin-recommended Miami restaurant presses pause
One of the most anticipated Miami restaurants of 2024, the creation of a world-famous Italian chef, has announced it's closing — but only for summer, a restaurant spokesperson said. Torno Subito, the whimsical spot from Chef Massimo Bottura on the rooftop of Julia & Henry's food hall in downtown Miami, announced via its social media account that it would be taking 'a summer pause.' 'We'll be taking a little break but la dolce vita isn't over just yet,' said a post on Instagram. 'Join us for one last rooftop evening before we close for the season.' The restaurant, which opened last August to great fanfare and was named as a recommended restaurant in the 2025 Michelin Guide, is known for its playful approach to Italian cuisine, ensured in Miami by chef de cuisine Bernardo Paladini. The menu includes a nod to Bottura's passion project — eliminating food waste — in the pappa al pomodoro, made with day-old bread, tomato and Parmigiano Reggiano foam. Another famous dish was the signature tortellini stuffed with pork in a rich Parmigiano Reggiano sauce. It was also a sister to Bottura's original Torno Subito at the W Dubai – The Palm hotel. That location opened in 2019 and earned a Michelin star, but closed last November, a move that inspires the question: Will the Miami restaurant really return? Spokesperson Nidal Barake assures fans that it will. 'With summer being a naturally transitional period for many in Miami's restaurant industry, we are using this time to step back intentionally, focus on development, and prepare for an even stronger return in the winter,' he explained. 'This pause allows us to refine our operations and elevate what we do best.' He also said the first year in Miami was 'amazing.' 'The city welcomed us with open arms, and the creative community here has inspired us all,' he said. 'We remain fully committed to Miami.' One of the difficulties restaurants face when shutting down for a couple of months is retaining trained staff members, including cooks, servers and bussers. Barake said that some Torno Subito staff members will stay on through the summer to work on research and development, while others will continue their training at the Francescana Family properties in Italy. The team plans to retain as many as possible for the reopening, he said. Read more: After almost 20 years, this Italian restaurant in Miami Beach has closed for good The plan is to reopen sometime around the end of the third fiscal quarter, which means around the end of September. 'This is not a closure,' he reiterated. 'It is a reset designed to strengthen everything we have built already.' The announcement comes at a time during which more than a few Miami restaurants that made the Michelin Guide have pressed pause, some for good. EntreNos in Miami Shores, which earned a Michelin star two years ago, closes at the end of June, while the Portuguese spot Sereia in Coconut Grove announced it was closing at the end of May. Julia & Henry's, located at 200 E. Flagler St. in the historic Miami Walgreens building, has undergone a change as well recently. The three-story food hall, which opened in 2023, has now moved all of its vendors from the third floor, making way for Magic City Collective, a new retail experience from the team behind Magic City Flea.
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Travel + Leisure
16-06-2025
- Travel + Leisure
This Small Italian City Is a Quieter Alternative to Florence
Have you ever stopped to think where the Parmigiano Reggiano you grate on your pasta comes from? If it is indeed authentic Parmigiano Reggiano—a product with a Protected Designation of Origin (PDO)—it was made in or around Parma, a charming Italian city about an hour from Bologna. The cheesemaking process involves strict rules and regulations, including precisely where it can be produced, as I learned early one morning while watching cheesemakers work fresh milk into curds at Caseificio Montecoppe, a family-run dairy. True Parmigiano Reggiano must be made using a fully natural process, without any additives, the same way it's been done for hundreds of years. Spend a few days in Parma and you'll eat some of the most delicious food you've ever had in your life. After all, Parma is located in Emilia Romagna, the region known as Italy's Food Valley. It was even designated a Creative City for Gastronomy by UNESCO. At family-run restaurants like Trattoria Ai Due Platani and Parma Rotta, the quality of the ingredients shines. Even the gelato is made using the same milk that goes into Parmigiano Reggiano. And there are many more local specialties—just think about prosciutto di Parma and balsamic vinegar from nearby Modena, the city that's home to Massimo Bottura's three-Michelin-starred Osteria Francescana. Aside from the food, Parma has a rich history full of art and culture that can be seen all over the historic center. Established during the Roman Empire, Parma became prosperous during the Renaissance, when it was ruled by the powerful Farnese dukes, who left their mark on the city with projects like the Farnese Theater and Palatine Library, both part of the Palazzo della Pilotta museum complex in a historic palace built for the Farnese dynasty. When I visited the museum one afternoon during my trip, I found myself alone face to face with a Da Vinci—unthinkable in busy, crowded Florence. Though Florence is Italy's most famous city for Renaissance art and architecture, the arts and culture flourished in Parma, too, during that period. Homegrown talents like Correggio and Parmigianino painted masterpieces, including the ceiling frescoes inside the Camera di San Paolo in the Benedictine convent of Saint Paul. I marveled at the ceilings nearly alone, save for a couple of other visitors. It's no wonder Parma is considered one of Italy's most livable cities. The city is flat, so many locals get around by bike, but it's easy to walk too, especially in the compact historic center. Strolling around the cobblestone streets, it's easy to appreciate the city's charm and quality of life. Lively but not crowded, full of fantastic places to eat and things to do, Parma is a city that makes it easy to experience an authentic side of Italy.
New York Post
12-05-2025
- New York Post
I'm an Italian chef — here are the most common food mistakes tourists make in my country
When in Rome, do as the Romans do. It's important to adapt to the cultural rules of another country when visiting it — especially regarding food. World-renowned Italian chef Massimo Bottura recently shared the food mistakes he often witnesses many travelers making when visiting his home country. Advertisement According to Bottura, one of the biggest blunders is rushing a meal. 'In Italy, dining is not a transaction. It's a ritual. Meals are meant to stretch for hours.' That means sipping, talking, tasting, and letting go of rigid expectations around speed and structure,' he told Travel & Leisure in an interview. 3 'In Italy, dining is not a transaction. It's a ritual. Meals are meant to stretch for hours,' the chef explained. FornStudio – Advertisement And if you're a picky eater by choice — that won't be tolerated by most waitstaff in Italy, according to Bottura. 'Asking for substitutions or off-menu changes in a traditional trattoria can come off as disrespectful,' he said. 'The chef's vision matters — it's part of the experience.' 3 Italian chef Massimo Bottura hard at work in the kitchen. Getty Images When in Rome, do as the Romans do — so put down that soda and indulge in a glass of local wine, instead. Advertisement 'Each Italian region has its own incredible vintages. Exploring them is part of the adventure,' the chef explained. Bottura isn't the first Italian to point out people's food mistakes. A TikTok chef (@cookslasheat) took to the social media app to complain about how most people make Bolognese sauce — a slow-cooked meat-based sauce often served over pasta. 'This is a super simple dish — you do not need a jar of [tomato] sauce — which by the way is disgusting,' he said in his video that has been viewed over 205,000 times. Advertisement 'And you don't even need tomato — not from a can, and not from a vine.' Similar to Bottura's sentiment about savoring every bite of a meal — this chef's method of making a good sauce is about taking your time and not rushing things. 'And if you want something that's quick for dinner, don't do something that needs to be slow-cooked,' chef Alex said. After browning your meat and softening your veggies — onions, carrots, and some celery — add in tomato paste, garlic, a cup of red wine and a splash of water. The key to a good sauce, according to the TikTok chef, is letting it sit for one to three hours. After that, the chef advised adding a splash of milk and pasta water to the Bolognese sauce before coating the pasta with it. 3 After that, the chef advised adding a splash of milk and pasta water to the Bolognese sauce before coating the pasta with it. – Advertisement And if you're wondering what type of pasta you should pair with the meat sauce: 'Fresh tagliatelle is delicious and oh so satisfying to twirl onto your fork when you're tucking into your dinner,' Chef Sophie Nahmad suggested to the Daily Express. 'Due to the wider shape, it's a great pasta to pair with a thick, meat-based sauce,' she said.
Yahoo
09-05-2025
- Yahoo
Italian Chef Massimo Bottura on the Food Mistakes Tourists Always Make in Italy: Exclusive
Renowned Italian chef Massimo Bottura is a culinary philosopher, known as much for his poetic musings as his Michelin stars. Best known for Osteria Francescana in Modena—frequently ranked among the best restaurants in the world—Bottura has spent decades redefining Italian cuisine through a lens of memory, artistry, and emotion. Now, in 2025, he's channeling that spirit into his latest project: Torno Subito Miami. But Bottura isn't interested in replicating the Italy of Instagram. His Italy is quieter, more grounded—one defined by biodiversity, history, and hyperlocal ingredients. It's this philosophy, rooted in terroir and tradition, that continues to guide his food, wherever in the world he might be."'Italy is a mosaic of flavors.'"For Bottura, Italy is not a single flavor profile but a patchwork of distinct stories. 'Every few kilometers, the landscape—and the table—changes,' he tells Travel + Leisure during a recent interview in South Florida amid Miami Grand Prix festivities. 'What moves me most now isn't the glamour of big restaurants, but the quiet beauty of biodiversity.' That beauty might reveal itself in the green hills of Emilia, the anchovy boats of Cetara pulling into port at dawn, or a vineyard in Sicily where the sun bakes sweetness into the grapes. 'You sit at a table in the Apennines and taste the forest,' Bottura reflects. 'You break bread in a coastal village, and the salt in the air becomes part of the meal. That's what keeps Italian cuisine alive—not perfection, but presence.' When asked about the hidden gems of Italy, Bottura shifts from places to moments. 'Italy's hidden gems aren't always places you find on a list—they're places you feel,' he says. 'A village in Puglia where the bread still rises with natural yeast. A Sunday market where you smell the change of seasons before you see it. These are experiences that don't try to be anything—they just are.' His estate outside Modena, Casa Maria Luigia, reflects this ethos: an 18th-century villa-turned-hospitality haven that Bottura and his wife Lara transformed into a soulful, hyperlocal experience. 'It's a unique place in the world,' he says, 'a new approach to hospitality.'Aisle or window seat? Window seat. I need my space. With a window seat I don't have anyone saying 'Hey, can I go to the bathroom?' and I can focus on sleeping. Favorite food region of Italy? Emilia-Romagna is the food valley—it is my region. But, putting that to the side, Piedmont and Sicily, too. An Italian phrase that you love and why? Cucinare è una forma di dare amore. It means cooking is an act of love. Favorite restaurant in Miami (aside from your own)? My favorite places here are where my friends cook because I feel at home. What I miss most when I travel is my home, and they bring that to me. Destination you want to check off your list? I'm very ready to go to Africa... to the center of Africa, a place like Nairobi or Addis Ababa. My goal is to open a soup kitchen there in the next year. Even the most popular Italian dishes, Bottura says, are often misunderstood. 'Pizza is one of the most popular dishes in the world, but it's also one of the most underrated,' he explains. 'People don't realize what true masters like Franco Pepe, Enzo Coccia, or Francesco Martucci are doing—it's art, not just food.' For those seeking a revelatory experience, he recommends heading to Naples or Caserta to see what real pizza can be. With Italy so well-trodden by travelers, Bottura sees certain tourist habits as consistent—and consistently misguided. 'One of the biggest mistakes tourists make is rushing the meal,' he says. 'In Italy, dining is not a transaction. It's a ritual. Meals are meant to stretch for hours.' That means sipping, talking, tasting, and letting go of rigid expectations around speed and structure. Another faux pas? Over-customizing. 'Asking for substitutions or off-menu changes in a traditional trattoria can come off as disrespectful,' he explains. 'The chef's vision matters—it's part of the experience.' Then there's the tendency to play it safe with drinks. 'Ordering a Coke instead of asking for a local wine? That's missing the point entirely,' Bottura says. 'Each Italian region has its own incredible vintages. Exploring them is part of the adventure.' He urges travelers not to chase perfection, but presence. 'In a world of overexposure and curated moments, the quiet corners of Italy remind us that beauty doesn't need to shout to be heard.' And when Bottura travels outside Italy, he brings that same philosophy with him. 'Travel isn't about escape—it's about attention,' he says. 'The way jazz fills a room, the texture of a handwritten menu, the silence in front of a painting that stops you mid-thought. I'm not chasing destinations—I'm chasing moments of clarity and connection.' That sense of presence is now at the heart of Bottura's latest project, Torno Subito Miami, nestled in Downtown Miami and infused with Riviera nostalgia and tropical flair. 'There's an openness in Miami—a certain energy—that reminds me of the Italian Riviera in the '60s,' Bottura explains. 'Not just in aesthetics, but in attitude: playful, stylish, a little nostalgic but always in motion.' He describes Torno Subito not as a strict regional showcase, but as somewhat of a mood board. 'We're not trying to recreate a region dish by dish—we're trying to capture a feeling.' The restaurant's design features retro-chic lounge chairs, vintage Italian photos, and pops of sunshine yellow, all channeling that old-school Mediterranean charm. But it's more than set dressing—it's an invitation to slow down. Tables are set with house-made focaccia, olive oil and balsamic vinegar poured like a ritual. The lighting is warm and cinematic. 'It's about creating a mood,' Bottura says. 'Color without chaos. Joy, but with elegance.' His must-try dish? The cacio e pepe, reinterpreted for Miami and driven home with executive chef Bernardo Paladini's flair. 'It stays close to Roman tradition with spaghetti and pecorino,' he says, 'but we finish it with a touch of Florida citrus. That brightness lifts the dish, rebalancing it for this new climate, this new energy.' That balance—between heritage and spontaneity, seriousness and fun—is the thread that ties all of Bottura's projects together. 'Italian cuisine isn't about rigid technique,' he says. 'It's about seasonality, respect, memory. Those principles translate everywhere.' Whether you're savoring anchovies at dawn on the Amalfi Coast or digging into citrus-kissed cacio e pepe in Miami, Bottura reminds us that the best meals don't just feed the stomach—they feed the soul. Read the original article on Travel & Leisure
