In this post, we are going to do Massimo Bottura Masterclass Review.
This is a very detailed review about Masterclass Massimo Bottura Italian Cooking and you will learn why you should buy this Massimo Bottura MasterClass.
Massimo Bottura, the chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of ideas.
In his MasterClass, he shares how he transforms classic, regional Italian recipes into exciting modern dishes.
You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe.
Develop your palate and embark on a culinary adventure.
Bottom Line: This is one of the best MasterClass to learn about Italian cooking from Massimo Bottura, go for Massimo Bottura Masterclass without a doubt to learn about Italian cooking techniques, he is the best and his methods are unique to make your Italian food delicious.
Table of Contents
🚀Massimo Bottura MasterClass Review: Quick Expert Summary
Massimo Bottura Teaches Modern Italian Cooking is one of the best and most unique MasterClasses we looked at. This MasterClass will change the way you look at traditional recipes by taking taste into account. Even if you don’t like Italian food that much, I think you should take this interesting cooking class.
It has to do with a lot more than just Italian food. If you spend a few hours with Massimo, I promise you’ll be inspired to try new things and make amazing food. You will have a whole new set of skills and be able to make great dishes and ingredients out of anything, even leftovers.
Osteria Francescana in Modena, Italy, owned by Massimo Bottura, was once again chosen as the best restaurant in the world in 2018. It is also rated 20/20 in the Italian food guide l’Espresso – Ristoranti d’Italia, which means it is the best restaurant in Italy.
Massimo is very interested in helping you find your own creativity. So, if you take this course, you can expect to get a lot of help.
He gives his students something called “office hours,” which is something that most of the best masterclass experts do. Simply put, this gives you a chance to ask this 3-star Michelin chef a question and get a direct answer from him. I really like this thing about Masterclass.com.
Massimo Bottura MasterClass Review Overview
01 – Introduction
Massimo Bottura, chef at the three-Michelin-starred restaurant Osteria Francescana, will be your new tutor. Massimo outlines the reasoning for his belief that traditional recipes should be updated, that one should cultivate their palate, and that one should embrace originality in the kitchen.
02 – How Pesto Has Evolved Over Time
Start becoming familiar with the concept of experimenting with conventional recipes as Massimo teaches you his one-of-a-kind approach to pesto by substituting bread crumbs for pine nuts. Taka Kondo, Massimo’s sous-chef, will also be participating.
03 – The First Part of Tortellini: The Broth and the Sauce
Tortellini is the dish that epitomizes Italy’s Emilia-Romagna area, where the region is located. Massimo will instruct you on the preparation of the two traditional sauces that are served with tortellini: il brodo, a flavorful and savory broth, and a Parmigiano-Reggiano cream sauce.
04 – The Second Half of Making Tortellini: Dough, Filling, and Assembly
Massimo is joined by a few very special visitors as they assist in the preparation of a very classic tortellini dough and filling. Find out how to make this traditional dish from Emilia-Romagna in Italy.
05 – Emilia Burger
Massimo presents his take on a burger that is influenced by the cuisine of Emilia-Romagna by using local ingredients whenever possible. After that, he gives the class a task to develop their own burgers based on their local traditions.
06: Passatelli, Part 1: A Plant-Based “Broth of Everything”
In the kitchen, one of Massimo’s guiding ideas is to produce as little trash as possible. To make magnificent use of vegetable waste, Massimo teaches how to make a vegetarian “brodo di tutto,” which literally translates to “broth of everything.”
07 – Passatelli Part 2: Bread Crumb Pasta
Massimo demonstrates to you how he has improved upon the recipe that his grandmother used to make passatelli, which are fresh bread crumb noodles that are airy and rich in umami. The passatelli are served in a soup that contains everything else along with them.
08 – A Beet That Has Been “Spin-Painted”
Find out what Massimo’s favorite artist, Damien Hirst, has to do with this visually stunning vegetarian meal of roasted beets, and you’ll have a clue as to what the dish’s secret ingredient is. Its sauces, which are extremely adaptable, can be utilized in a wide variety of various meat and vegetable recipes.
09 – Sogliola al Cartoccio (Mediterranean-Style Sole)
You’ll learn how to cook a delectable parchment-baked sole using traditional tastes from the Mediterranean, such as lemons, capers, olives, tomatoes, and parsley, from Massimo.
10: Tagliatelle Served With Hand-Chopped Ragù (Meat Sauce)
The dish that brought the world’s attention to Osteria Francescana was tagliatelle with ragù. You will learn Massimo’s method, which emphasizes the use of hand-chopped rather than ground beef and takes more time in order to get optimal flavor.
11 – “Better Than Panettone” Soufflé
Massimo will teach you how to make a delicious and airy soufflé out of any leftover cakes or sweet pastries. The finished product will be superior to the individual components. He makes use of panettone, a traditional Italian sweet bread that is studded with raisins and candied fruit, in this dish.
12 – Pumpkin Risotto
In place of the more conventional ingredients of white wine, butter, and onions, Massimo teaches you a novel method for preparing risotto that calls for fresh orange juice and purée made from roasted pumpkin. The end result is something similar to a dessert, and the recipe can be altered in any way that you see fit.
13 – Special Perk: A Demonstration of Tasting
Massimo will guide you through a tasting of three components that are essential to his interpretation of Italian cuisine: tomatoes, Parmigiano-Reggiano cheese, and balsamic vinegar. This will help you develop your taste buds and give you a better understanding of Italian cuisine.
14 – As a Special Bonus, Here Is the History of Two Dishes from Osteria Francescana
The Crunchy Part of the Lasagna and Mediterranean Sole are two of Osteria Francescana’s most well-known dishes, and Massimo explains and illustrates how he came up with the recipes for both of them. Both dishes are served at the restaurant.
Massimo Bottura MasterClass Review
Loved it! Great tip about adding the herb stems to the pasta water and love the idea of subbing bread crumbs for pine nuts. -Tanis A.
I love this chef!!! I am going to make the pesto tonight – all the herbs are in my garden. Thank you Chef! -Deborah C.
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Massimo Bottura MasterClass On Social Media
Loved this masterclass by Chef Massimo Bottura! Highly recommended. Easy to learn and well presented.
Best #cooking masterclass I’ve ever seen 🙂#italianfood https://t.co/IE9lwsPZW1
— Janes Monday (@janesmonday) April 21, 2020
Watching Massimo Bottura’s class and spending each weekend making something fancy. Week 1: pic.twitter.com/m8J1O0hNVM
— Amie Pollack (@AmieDelisa) April 12, 2020
