Massimo Bottura

“Knowing how to handle the irrational: this is the greatest gift Italians have.”

Massimo Bottura

You can find our coffee in these restaurants:

Osteria Francescana and Franceschetta58 (Modena)

The path that led Massimo Bottura to being recognised as one of the key creative figures on the contemporary culinary scene began in 1986, in the countryside around Modena, with the opening of Trattoria del Campazzo. Here, Bottura trained under the influence of two important mentors: first of all the rezdora (queen of pasta-making) Lidia Cristoni, and then Georges Cogny, a legendary figure in classical French cuisine.


In 1994, Bottura sold the Trattoria del Campazzo to set out for Monte Carlo and work with Alain Ducasse at the Louis XV, where he would not only consolidate his knowledge of techniques, but would also learn the value of collaboration with artisans, producers, stockbreeders and farmers. Enriched by this experience, he returned to Italy where, in 1995, he took over Osteria Francescana.

Massimo Bottura for the 2018 Lavazza Calendar

To combat waste, Massimo Bottura founded Food For Soul: canteens where chefs transform surplus food into healthy meals for those most in need in the world. 



The chef also became involved in the challenge of raising the gastronomic community’s awareness of contemporary problems such as food waste and social isolation.

It was during the 2015 Milan Expo that Massimo launched the Refettorio Ambrosiano, a community canteen located in an abandoned old theatre in the Greco district of the city, where chefs from all over the world got to work to transform the Exposition’s food surplus into nutritious, healthy meals for those who needed them most.

After the success of this experience, Massimo and his wife Lara Gilmore founded the non-profit association Food for Soul in 2016, with the aim of getting more and more communities involved in the fight against food waste and social isolation. Since then, the non-profit foundation has set up five initiatives which are still active all over the world: the Refettorio Gastromotiva in Rio de Janeiro, the Refettorio Felix in London, Social Tables in Bologna and Modena and the Refettorio Paris in Paris.



In addition to the iconoclastic reinterpretation of Italian cuisine put forward at Osteria Francescana, Massimo Bottura offers the convivial atmosphere of a modern inn at his second restaurant, Franceschetta58. Passion and the ceaseless search for top quality ingredients have led the chef to create Villa Manodori, a line of PGI balsamic vinegars and extra virgin olive oils, which can be purchased in the best gourmet stores around the world.

 On 6 February 2017, Massimo Bottura received the prestigious Honorary Degree in Business Management from the University of Bologna. The dean, Francesco Ubertini, began his speech by remarking: “Massimo Bottura’s work has extended into the fields of entrepreneurship, education and technology, and represents a shining example of the promotion of Italian Culture and Made in Italy”. It was the first honorary degree conferred upon a chef in the history of the University. This was followed by the awarding of an honorary diploma from the Fine Arts Academy of Carrara on 23 April 2018.

Osteria Francescana

Osteria Francescana is a testament to the passions of Massimo Bottura, a place where contemporary art acts as inspiration, guide and muse for an all-Italian kitchen with three Michelin stars.

The other chefs

The Cerea Brothers

Igor Macchia and Giovanni Grasso

Davide Oldani

Norbert Niederkofler

Carlo Cracco

Ferran Adrià