NAVARRA GOURMET

Avant-garde cuisine applied to traditional vegetables

Massimo Bottura “Osteria La Francescana”, in Modena

“Cuisine is based entirely on inspiration”

During the congress, the Italian chef Máximo Bottura, one of the most innovative chefs in Italy, explained his personal understanding of cuisine, in which he combines the more traditional regional ingredients with the innovation of progressive cuisine.

In his first dish, "Thai-style Parmesan" the chef endeavours to "create the bitter, spicy sensation typical of southeast Asia combined with the essence of Burrata cheese". To do so, he emphasised the importance of using fresh cheese in just the right amount in order to achieve the desired result.

This Italian, who enjoys far greater fame abroad than at home, used all his ingenuity to design the second dish, "Liguria". This morsel supports his idea that "cuisine is based entirely on inspiration". The dish is named after a region in Northern Italy, well known as a region of flowers and for its sea. "We started to create the plate with our thoughts on the land and its flavours, commencing with its most popular flavour: the world-recognised Genovese pesto, and from there we went on to create the land and sea rocks". The result is a scorpion fish dish with sea flavours, cream of herbs and flowers.

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