Massimo Bottura on Ethics, Aesthetics, and Slow Food

The Italian chef Massimo Bottura may be a big dreamer, but he’s also a firmly grounded-in-the-earth operator. Based in Modena, Italy, Bottura is famous for his three-Michelin-starred restaurant, Osteria Francescana, which has twice held the top spot on the World’s 50 Best Restaurants list. He also runs Food for Soul, a nonprofit dedicated to promoting social awareness about food waste and world hunger. With its first Refettorio opened in 2015, Food for Soul now runs a network of 13 Refettorios around the world—from Paris to San Francisco to Naples—designed to serve people in need via food-recovery programs. In 2019, with his wife, Lara Gilmore, he also opened Casa Maria Luigia, a hospitality concept in the Emilian countryside that became the jumping-off point for their new recipes-slash-interiors book, Slow Food, Fast Cars (Phaidon). In everything he does, Bottura keeps the tradition of the Emilia-Romagna region alive while constantly imagining and executing new possibilities.On this episode, Bottura discusses the art of aging balsamic vinegar; his vast collection of thousands upon thousands of vinyl records; his deep love of Ferraris, Lamborghinis, and Maseratis; and how he thinks about the role of time, both literally and philosophically, in and out of the kitchen.Special thanks to our Season 9 presenting sponsor, L’École, School of Jewelry Arts.Show notes:Massimo Bottura[03:27] Food for Soul[03:27] Refettorio Harlem[03:27] Refettorio Ambrosiano[03:46] Universal Exposition in Milan[15:36] Carlo Petrini[10:40] Gastromotiva[12:30] “Chef Massimo Bottura on Why the Future of Food is in Our Trash”[15:22] Slow Food, Fast Cars[15:36] Trattoria del Campazzo[56:07] Casa Maria Luigia[58:50] Osteria Francescana[41:32] Cavallino[41:32] Lo Mejor de la Gastronomia[43:30] Joseph Beuys[43:30] Lara Gilmore[1:01:42] Tortellante