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.''
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The long-awaited, rescheduled UEFA Euro2020 football championships are upon us, and to whet your appetite, we have selected our starting XI of the best restaurants in the world owned by footballers. See who made our first-team.