Doesn't it look delicious?
It's amazing.
Oh my God, who is going to eat this?
Me.
We never look at the past in a nostalgic way.
We look at the past in a critic way
to get the best from the past into the future.
Taka, join me please.
Here's my buddy, Taka, my brother in my restaurant,
Osteria Francescana.
We are rated the best restaurant in the world,
but it's much more than that.
It's about feeding people with emotions.
[SPEAKING ITALIAN]
I want to teach you the way to evolve classic recipes
from traditional Italian cuisine and bring them into the future.
This is like the pasta is talking to you,
when it's saying eat me, please.
Eat me.
I am here for you.
How you can improve tradition-- this
is panettone in a traditional way.
This is a panettone you can make from the leftover.
Can you imagine?
But this is 100 times better than this.
You know, in cooking you always have
to keep the door open for the unexpected.
I want to tell you a story.
At the moment I had to create pesto for 120 people.
We are out of pine nuts.
What are we going to do?
Bread crumbs.
We put bread crumbs instead of pine nuts.
This is like, exactly how to evolve tradition-- tradition
in evolution.
Don't throw away anything.
You can use everything and make it even better.
Ask those ingredients the right question.
They're going to answer.
Cooking is an act of love, and it's bigger and it's deeper.
So you, you're going to explore where you come from.
You're going to explore your memories.
Your palate is going to talk to you
and it's going to tell you where to go.
It's up to you because you are expressing
yourself, your experience, your own flavor.
I'm going to show you how to be free to imagine,
to dream, to transfer emotion.
Sono Massimo Bottura e questa e la mia MasterClass.