Festivals, Italy, Ravenna, Faenza, 14 October 2010
The guide “L’espresso” named Massimo Bottura the first chef of Italy with a score of 19,75 points, the highest score ever reached in this guide.
It is an award for the work of a great interpreter of the contemporary cuisine, which melts seriousness, respect of tradition and “ability of flying”. “If you feed your passions, the dishes will be their emotional projections” says Bottura, who has a real fascination for contemporary art, as he told to the public of the first edition of the festival in 2008.
For the festival, the participation of Bottura was a chance to go “inside the artwork” of the chef, who came back to Faenza for the second edition as a protagonist of a special event: an evening between art and food, where he introduced some of the dishes that made him famous and a new one made just for that occasion, “The tongue of the world”, dedicated to “Fare Mondi/Making Worlds”, the Venice Biennale curated by Daniel Birnbaum.
http://www.festivalartecontemporanea.it
It is an award for the work of a great interpreter of the contemporary cuisine, which melts seriousness, respect of tradition and “ability of flying”. “If you feed your passions, the dishes will be their emotional projections” says Bottura, who has a real fascination for contemporary art, as he told to the public of the first edition of the festival in 2008.
For the festival, the participation of Bottura was a chance to go “inside the artwork” of the chef, who came back to Faenza for the second edition as a protagonist of a special event: an evening between art and food, where he introduced some of the dishes that made him famous and a new one made just for that occasion, “The tongue of the world”, dedicated to “Fare Mondi/Making Worlds”, the Venice Biennale curated by Daniel Birnbaum.
http://www.festivalartecontemporanea.it
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