The crunchy part of lasagne. Massimo Bottura at Geneva Motor Show 2017
Massimo Bottura has the world at his feet: his three Michelin-starred Osteria Francescana in Modena, Italy, achieved the ultimate award in 2016, being voted best restaurant in the world in the prestigious San Pellegrino awards. And yet, rather than open multiple clones in parts of the world where wealthy foodies cluster, he is focusing on helping the needy ? and cutting down food waste. Starting at the EXPO World Fair in Milan in 2015, Bottura has been setting up mini-gastro temples using ?recovered food? ? ingredients that other food operations would otherwise throw away ? with the proceeds going to charity.
His next, and most ambitious, cultural-social project using ?recovered food? will be the Refettorio Felix in London in June, with the collaboration of Alain Ducasse, Angela Hartnett, Daniel Boulud, Giorgio Locatelli, Jason Atherton, Michel Roux Jr, Nuno Mendes, and numerous other star names from in and around the capital. Darius Sanai spoke to the super-chef and brand ambassador for Maserati (the luxury car company also hailing from Modena) about his passions and plans. LUX: Your original inspiration for these projects came from a childhood recipe for food that would otherwise be thrown away..

Massimo Bottura: The one that I developed specially for the project in Milan is called ?Bread is Gold?. It?s what I thought as a child, the best bite before going to bed was a big cup of milk with breadcrum...