"Is there anything more related to design than spaghetti? Spaghetti have the most extraordinary shape you can imagine: just a simple line, the base of everything". These were the first words uttered by Massimo Bottura, chef of the three Michelin star restaurant Osteria Francescana, who was first to take the stage at S.Pellegrino Live From Milan event.
Bottura prepared some Cold potato spaghetti with Oscietra Royal caviar.
Together with spaghetti, cooked at low temperature, the dish is served with clam and sea urchin sauce and a lemon infusion.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.