#osteriafrancescana

[fromwinnipeg2everywhere]

Photoset 4 of 7: Modena

[anisettarosati]

⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ ⚜ • OSTERIA FRANCESCANA • ⚜ ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ ⚜🍸I N C O M P A R A B L E 🍸⚜ ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ ⚜Sala e Cantina Beppe Palmieri⚜ ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ ⚜ Enjoy🍸Anisetta Rosati 1877 ⚜ ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ #OsteriaFrancescana #MassimoBottura #Modena #BeppePalmieri #SalaeCantina #AnisettaRosati1877 #ArtioliEditore1899 #BassoProfiloAltissimePrestazioni #GiuseppePalmieri #MichelinGuide #MichelinStarredRestaurant #Anisetta #Rosati1877 #AnisettaRosatiOnTheRocks #Spiritueux #ThreeMichelinStars #Anisette #Michelin3Stars #Michelin #GuidaMichelin #AnisettaRosati #AscoliPiceno #Worlds50Best #3MichelinStars #ThreeMichelinStars #50BestRestaurants #MichelinStarChef #AmaroRosati #AnisettaRosatiElixirImperiale #AnisettaRosatiRiservaLeoneXIII #AmaroRosatiQualisSuperior ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜️⚜️⚜️ @anisettarosaticocktails @anisettarosati1877 @anisettarosatibew @panettonepiceno @amarorosati @anisettarosati @picenoshire @rosati1877 @guidamichelin @michelinguide @theworlds50best (presso Osteria Francescana) https://www.instagram.com/p/Bp_iipHhjt4/?igshid=mmovcd59r292

[giorgette]

Verde su marrone su nero: riso camouflage | @massimobottura #osteriafrancescana #chefbottura #massimobottura #ristorante #michelin #michelinstar #threestarsmichelin #michelinguide #michelinrestaurant #50bestrestaurants #restaurant #cucina #food #foodporn #foodart #instafood #modena #italy (presso Osteria Francescana)

[luxurytravelcurator]

Booking my clients at charming/eclectic Casa Maria Luigia by famed 3-Michelin star #Chef #MassimoBottura in #Modena #Italia. By booking them there, clients get direct table booking at Francescana Restaurant - a turn of the century Carriage House transformed into a stunning dinning room with open kitchen, contemporary artwork and views of the surrounding countryside. Francescana at Maria Luigia offers an #OsteriaFrancescana ( literally one of the most renown kitchens in the world and impossible to get in ) tasting menu featuring signature dishes from the acclaimed restaurant in Modena in an unique setting. But the gastronomy is not the only draw to Modena for my clients. They will also be doing a private #Ferrari experience and test-drive. My mission is to transform Tourists into Travelers by experiencing unique travel experiences, moments and destinations worldwide. Luxury Travel Curator, Concierge, Blogger & Lifestyle Consultant. Over 28 years curating the world of Luxury Travel & Lifestyle, one destination at the time. Member of the exclusive #AmericanExpress Membership Rewards, Fine Hotels & Resorts and Pay with Points Programs. Affiliated with Brickell Travel Management and EMBARK Beyond member of VIRTUOSO. Luxury #TravelAdvisor. #Jetsetter #Globetrotter #BonVivant. Founder of @LGTNetwork Luxury #GayTravel Curator. #Travel #Hotel #Restaurant & #Airline reviews. Follow, read and share my travel experiences worldwide. #TravelAgent, #TravelBlogger, #WeddingPlanner #TravelBlog #LuxuryTravel #Luxury #Lifestyle #LuxuryTravelCurator #Concierge #Blogger @casamarialuigia @massimobottura @ferrariusa @ferrari Mobile & WhatsApp +1 (917) 754-5515 / Email info@carlosmelia.com / www.carlosmelia.com (at Modena, Italy) https://www.instagram.com/p/CRR90vhKO1S/?utm_medium=tumblr

[dishreserve]

Remember the crushed lemon tart by #massimobottura ,chef of #osteriafrancescana ? He created this #balsamicvinegar 10%off here in dishreserve.com Finest Italian Food Wine in Hong Kong Free Next-Day Delivery: HKD900 to HK Island | HKD1000 to KLN/NT (except Lantau, please DM) (at Hong Kong) https://www.instagram.com/p/CIxRxjFDEZE/?igshid=bldiu5ji6z3h

[asotomvini]

Dopo bellissimi mesi passati a farvi vivere esperienze in cantina ora tocca a noi vivere un'esperienza.. Al ristorante! E che ristorante!! Qui mentre seleziono con cura l'avventura culinaria sul menù digitale. 😎 - #osteriafrancescana @massimobottura #🔝 We have been offering experiences at our wine cellar during all these months and today we were the ones experiencing .. at the restaurant! And such a restaurant!! Here you see me while I am carefully choosing the gastronomic adventure on the digital menu. 💪 (presso Massimo Bottura - Osteria Francescana) https://www.instagram.com/p/CG7zJqVHKNr/?igshid=1r5hopijvli13

[ijustwant2eat]

Made it at Osteria Francescana in Modena 🤘🏻 The menu crafted by Chef @massimobottura is 👅. Not your classic Italian cuisine: the Chef puts his own twist and the result is 👏🏻👏🏻👏🏻 #osteriafrancescana #modena #italianfood #italy #delicious #igersitalia #foodblogger #frenchfoodblogger #worldbestgram #chef #classic #food #foodporn #foodpornography (at Osteria Francescana) https://www.instagram.com/p/Bz5j6MjlAe1/?igshid=1nujq14huemg8

[guaizine]

Guaizine ft. #Modena, #Italy | June 2017 | More on www.guaizine.com

[creativity-vi]

Grazie ai nostri primi 100 follower! Il pubblico di #imprenditori della #ristorazione che ci segue si sta ampliando, a dimostrazione della crescente attenzione dei #ristoratori nei confronti della #divisa Collegati al nostro sito e scegli quella che preferisci https://www.creativity-vi.com/divise-per-hotel-ristorante-camicie-gilet-e-pantaloni-da-cameriere-4.html #ristorazioneitaliana #ristorante #attrezzatureristorazione #ristorazioneitalianamagazine #osteriafrancescana #osteriasenzaoste #osteriaromana #trattoria #operatorituristici #cibo #ciboitaliano #food #foodblogger https://www.instagram.com/creativity_vi/p/BuJTEyhhj6F/?utm_source=ig_tumblr_share&igshid=19oc01igt3wqg

[fullyfocusd718-blog]

#osteriafrancescana #food #foodblogger

[ceciliatan]

Done with one of the best meals of our lives. Thank you @osteriafrancescana 💕 (at Osteria Francescana) https://www.instagram.com/p/B8MQGXmg0nq/?igshid=47kbpz0dlto

[anisettarosati]

⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ ⚜• OSTERIA FRANCESCANA •⚜ ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ ⚜🍸I N C O M P A R A B L E 🍸⚜ ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ ⚜Tks a lot Leonardo Romanelli⚜ ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ ⚜Enjoy🍸Anisetta Rosati 1877⚜ ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ #OsteriaFrancescana #MassimoBottura #Modena #LeonardoRomanelli #Intravino #AnisettaRosati1877 #BeppePalmieri #AnisettaRosati #GiuseppePalmieri #MichelinGuide #Anisetta #Rosati1877 #MichelinStarredRestaurant #Anisette #AnisettaRosatiOnTheRocks #Spiritueux #AmaroRosati #AscoliPiceno #LeSoste #ThreeMichelinStars #3MichelinStars #MichelinStarChef #50BestRestaurants #Michelin #GuidaMichelin #Worlds50Best #Michelin3Stars #TheWorlds50Best AnisettaRosatiRiservaLeoneXIII #AmaroPicenumQualisSuperior #AnisettaRosatiElixirImperiale ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜️⚜️⚜️ http://www.intravino.com/primo-piano/massimo-bottura-nel-2018-lo-stato-dellarte/ ⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️ @anisettarosati @anisettarosaticocktails @anisettarosati1877 @amaropicenum @rosati1877 @guidamichelin @michelinguide @theworlds50best @champagne.pierre.legras @fritzhaagwinery @chateausuduiraut @yoigokochi @leonardoromanelliofficial @intravino @ariannaocchipinti @tsuru_ume_yuzu (presso Osteria Francescana) https://www.instagram.com/p/B0aeXqji9jN/?igshid=1ioe9lk8sh11d

[fpitalia]

味を描く力

Osteria Francescana (Modena) Italy:   www.osteriafrancescana.it 

スペインのグルメの町サンセバスティアンのミシュラン星レストランのシェフが「レシピは全てお客様に公開しております」と言ってました。　

インスタグラムでイタリアの3星ミシュランレストラン・モデナ地区にある有名なオステリア・フランチェスカ―ナのオーナーMassiomo Botturaさんが料理の作り方を公開していました。 やっぱり新しい味や料理を作り上げる能力がある人にとっては、守るレシピなどは全く意味がない事がわかります。レシピは人が変わって、材料が変わってしまうと同じように作っても全く別物となります。 でも　味を描き上げる力は　食材や料理対する強い好奇心や　沢山の経験がないと　多分出てこないと思います。 少ないヒットメニューを守り切っても、それは本当に意味がないと思います。なぜなら、その美味しい料理を3日間食べたらもうそれは感動から普通に変わるからです。 だから　食べる仕事は永遠により美味しいを探求していかないと　飽きられてしまいます。

[fromwinnipeg2everywhere]

La Grassa Indeed

This trip was as “spontaneous” as we can get when it comes to travelling. As I mentioned before, we usually plan trips at least a year in advance, but this particular one only happened because Osteria Francescana was announced as #1 at the 2018’s World’s 50 Best Restaurants awards mid-June and we wanted to try two #1’s in a row (2017 was Eleven Madison Park), so we decided to go for it. First, we had to make sure that we can get reservations. Reservations become available three months ahead of time at 10am Italy time, and just like NOMA, you need to make a reservation literally the second bookings open. This means that we were up at 3AM refreshing multiple devices to get in the queue to reserve a spot. Finally, at 4AM we were able to get through and make a reservation for mid-October.

The next choice was where to stay, our choices were Florence and Bologna, and we already spent some time in Florence in 2015, so this time we picked Bologna, and I would rate it as one of the top ten decisions we have ever made as a couple. Bologna is a food-lover’s dream come true. Tagliatelle al Ragu, Parmigiano Reggiano, Tortellini en Brodo, Prosciutto de Parma, Traditional Balsamic Vinegar, Amarone, Lambrusco – these all originate in Bologna or nearby towns within the Emilia-Romagna region (or Veneto for the Amarone). Bologna, itself, is a college town, home to the oldest university in the world – The University of Bologna was founded in 1088 – so the city felt like it was always abuzz with life and excitement. There were not a lot of the tour groups found in bigger cities, so the crowd size is just perfect. You can get into the popular restaurants and tourist sites with reasonable wait times.

Out of the seven days, we only actually got to spend one and a half full day in Bologna. Our first day was when we flew in, and although we got there early, it was a lot of running around trying to check in to our rental and buying groceries. We waited about half an hour to get into Sfoglia Rina for a delicious lunch and then we climbed the Duo Torre in the afternoon. It usually takes me a day or so to acclimate to a new city, but I instantly fell in love with Bologna.

One of the things I love about Italy is how close the next towns are by train and how cheap the train fares are. The next day, we took the train to Ravenna, a town just one hour and 20 minutes away, and the train fare was about 7 Euros. Ravenna is a small town and I will never forget how beautiful the mosaics that adorned its buildings. I have always been in awe by the diversity and uniqueness in culture, food, wine amongst the little Italian towns, and this is a prime example. I’ve been to a few towns in Italy and the mosaics are uniquely Ravenna’s. We also had a Piadina, which is basically a mortadella wrap, and this is also apparently unique to this town.

The third day, we took the earliest regional train to Verona. We left at 6AM and arrived in Verona shortly before 8AM. The fare was around 10 Euros. Verona was a very pleasant surprise for me. It reminded me very much of Florence. We visited the Arena, Giuletta’s Balcony, Piazza Delle Erbe, Castel San Pietro and Castel Vecchio Bridge. We had a snack of Prosciutto de Parma and Parmigiano Reggiano, and washed it down with some Aperol Spritz and Prosecco at a restaurant called La Tradision in the Old Town – I mean, can your day get more Italian than that? Well, the answer yes, because in the middle of everything, we also managed to take a bus to Piedemonte and do a winery tour at Tommasi. We sampled some Valpolicella wine, and of course bought a bottle of Amarone to take back home. Needless to say, someone (not me) was snoring on the train back to Bologna!

Day four is the reason why we were even Italy in the first place. The start to the day was a little later because we didn’t have to be in Modena until noon, and there didn’t seem to be much to explore in Modena. The train ride is only half an hour, and the train fare is just under 4 Euros. This was the first day we saw sunrise in Bologna. We arrived in Modena just shortly after 9AM and walked around the tiny town to explore. We visited the Modena Cathedral, Torre della Ghirlandina, Piazza Grande before heading over to Via Stella. There was quite a crowd waiting to get in for lunch, and many of them came from all over the world for the experience of dining here. Osteria Francescana has three Michelin stars and this isn’t the first time it won the honour of being the world’s best restaurant, and deservedly so. The service is top-notch, and the food was memorable. The one dish that stood out was the 5 ages of Parmigiano Reggiano. Basically, as the name implies, it’s five different ages of Parmigiano Reggiano, in five different textures – a 24-month demi-souffle, a 30-month rich sauce, a 36-month foam, a 40-month wafer and a 50-month “air” – and it was heavenly. I’m lactose intolerant but I learned that the aging process breaks down the lactose so now I know which cheese to buy if I don’t want to suffer afterwards! This was such a memorable dining experience but on top of that, I’m glad that because of this restaurant, we got to experience Emilia Romagna.

For our fifth day, we decided to give Venice another go. Last time we were in Venice, we didn’t really enjoy it because it was crowded, but we thought that maybe because it was the last two days of a two-week trip and we were just tired and sad about having go home. Sadly, the experience was not that much different this time around. We took the early train to Venice and took the ferry to Burano first. Burano is a pretty little town, but you must make sure you take the earliest ferry you can find to avoid the crowds. Every little alley or canal is picture perfect, with the pastel-coloured houses and little wine shops along the way. By the time we left around lunch time, it became hard to enjoy the views because the big tour groups started arriving. We returned to Venice and had spaghetti al nero di seppia (squid ink spaghetti) and it was just as amazing as I remember it from 2015. I have tried to find squid ink in Winnipeg to try and recreate this dish, and no luck. None of the Italian restaurants offer it so it will be a long while before I get to try this again. We tried to walk around Rialto Bridge and Piazza San Marco, but it was absolutely crowded and weren’t having fun, so we just decided to take the early train back to Bologna.

Our sixth day in Bologna was arguably the best day, in my opinion anyway. We booked a small group food and wine tour, and it was so worth it. There was about a dozen of us in the group, and we toured Emilia Romagna in a little air-conditioned van. Our tour guide’s name is Max and he reminded me of a young Michael Sheen. The first stop was the Parmigiano Reggiano factory where we learned how it is made. So, first things first, Parmigiano Reggiano must be aged at least 12 months for it to be considered Parmigiano Reggiano, and even then, it needs approval by the consortium. You can tell real Parmigiano Reggiano by the printing on its rind. The cheese barrels that does not meet the consortium’s standards are grated and sold as “Italian Cheese” - Parmesan is NOT Parmigiano Reggiano. Our next stop was a prosciutto factory, and although I found the process of making it interesting, all the pig legs hanging everywhere made me uncomfortable. I wouldn’t call myself a vegetarian, but I do avoid meat as much as I could. I wish I could be better and avoid it entirely. Our next stop was at Maranello for the Ferrari Tour. Indeed, what we signed up for was the food and wine tour, but we were given the option to skip the winery and test-drive a Ferrari in the streets of Maranello instead. I was already tipsy from drinking so much Lambrusco at the cheese and ham factory, and driving a Ferrari probably was a poor choice, so I decided to double down and go to the winery and drink some more. This is where my husband ditches me and chooses the Ferrari. I can’t say I blame him. We leave the Ferrari group and we went to the winery where they make Lambrusco. It was already October and harvest season was done, but we got to walk around the vineyards and ate some grapes off the vines. We also saw how Lambrusco was made and bottled. They fed us some more cheese and prosciutto and gave us more wine, and there were only five of us so there were lots to go around! The last stop was a Traditional Balsamic Vinegar factory where we learned the painstakingly long process of making balsamic vinegar. When I say balsamic vinegar, I mean what they call black gold, and not the stuff you get for $10 at the grocery store. We got to taste balsamic vinegar on everything – ice cream, cheese, bread. We got to taste a 30-year old one and I can’t possibly put into words how divine it was.

We also stopped for lunch at a local restaurant where they served tortellini, tortelloni, tagliatelle al ragu, more cheese and more Lambrusco. We met our fellow travelers from all over the world such as Sweden, Australia, Netherlands and the US. The most heartbreaking story was shared by an American man from New Hampshire. He was a retired teacher who has never travelled outside the US before in his life. He and his wife planned this trip for after they retire, but then she passed away in July, before they could go. He still decided to go on the trip and follow the itinerary that she prepared for them. Stories like this makes me realize that we should try to live life to its fullest. Life is temporary and tomorrows are not guaranteed. We need to enjoy it, be kind and make sure we leave this world in a better state than when we found it.

Our last full day was spent in Bologna. Each day we would return from our day trips, everything would be closed, so this day we got to visit Teatro Anatomico, the library, the cathedral, the towers and the shops. We ate more tortellini, tagliatelle, gelato, prosciutto and Parmigiano Reggiano. In the evening, we sat on the church steps at Piazza Maggiore and just laid there, looked at the stars and wished that the trip didn’t have to end. The following day was another adventure. From Bologna, we only had 40 minutes of layover in Munich where we could catch our Air Canada flight to Toronto, before heading home to Winnipeg. Just like their rail system, I also had 100% faith in Germany’s airports, so I was not worried. Besides, what is the worst-case scenario? We get to spend a night in Munich – not really the worst thing that can happen. We made it with minutes to spare in Munich (only because the Toronto flight was late), and then they almost wouldn’t let us board the plane to Winnipeg because we got into Toronto late and they were convinced our luggage wouldn’t make it on time, and they were right because the luggage were not on the carousel in Winnipeg and they had to deliver it the following day. We were very worried about the luggage because our bottles of Amarone were in there!

I know I say this about every trip, but this trip was a very pleasant surprise. We learned so much about the Emilia Romagna region and as food enthusiasts, this trip opened our eyes and palates to new tastes. Once quarantine is over, I will probably make Emilia Romagna one of the first places I will revisit.

[cyitoh-blog]

“Food is not only about the quality of the ingredients, but also the quality of the ideas.” Got to listen in on an inspiring and humbling lecture by @massimobottura of @osteriafrancescana and @foodforsoul_it on the importance of chefs to think critically about social justice issues, food systems, and marginalized communities. #massimobottura #breadisgold #osteriafrancescana #foodforsoul #soupkitchens #foodsystem #agriculture (at Harvard University) https://www.instagram.com/p/Bq8qcgHhgoC/?utm_source=ig_tumblr_share&igshid=yiafbcpqk1d

[mikecena]

Meglio del caviale #massimobottura #osteriafrancescana #megliodelcaviale #lenticchie #lacucinagourmet #modena (presso Osteria Francescana) https://www.instagram.com/p/BpbzeGWnQGh/?utm_source=ig_tumblr_share&igshid=1jd9mzbwjqv6i