2016’s No. 1 World’s 50 Best Restaurant is a worthy No. 1 indeed. The area of Modena is famous for multiple profound contributions to Italian cuisine, including tortellini, Parmigiano-Reggiano, balsamic vinegar and cotechino (leftover pork guts wrapped in cloth). Chef Massimo Bottura is dedicated to highlighting these delights to honor their memory, and re-inventing them to propagate their future like the 5 ages of Parmesan: 24-month-aged as a mousse, 30-month-aged as a foam, 36-month-aged as a sauce, 40-month-aged as a cracker and 50-month-aged as … well … Parmesan air. Osteria Francescana is a truly great experience intersecting tradition and innovation.

See Andy's blog post: http://tinyurl.com/z5fhscm.

 

jeffrey_merrihue

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