Long before garnering Michelin stars and becoming Italy's most acclaimed chef,Massimo Botturawas a young law student following a path predetermined by his father. That all changed when he traded school for a trattoria outside of Modena.
Two decades later Bottura is enjoying the jet-set lifestyle of a celebrity chef. In a recent interview with DuJuor, the chef opened up about how his career and how he's changing Italian cuisine.
''Where I come from, there are fast cars and slow food. It's where Ferrari, Maserati, Ducati, Lamborghini are all built. But also it's a place where they grow balsamic vinegar, parmigiano regiano, ham and mortadella. It's an incredible place, and I have a big responsibility to the region,'' he told DuJour.
''In Italy, there are certain customs you can't touch: the pope, the soccer team and the traditions. The rest? You can do whatever you want. I tried to evolve Italian cuisine in the past and it was very hard to confront the tradition. Most of the time I ask myself, "Is the tradition really respecting the ingredients?" If it's not, then I have to change the recipe.''