Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
Text & photo´s: Culinair Saisonnier | Ben Howard - Old pine
Bottura’s Italian 'Osteria', nestled in the historic center of Modena, counts ten line chefs and one chef-pâtissier, Franco Aliberti. On first sight, Alberti has the allure of Roberto Benigni (filmmaker and actor in La Vita è Bella) but with a beard. When you talk to him, however, this impression is banished. Franco is originally from Pompeii and has worked in France for top chefs like Alain Ducasse and Yannick Alléno. On his return to Italy he worked under Italy’s first three-star chef, Gualtiero Marchesi. When asked about his current workplace he says: 'Patisserie here demands the dedication of all the senses. To share everything in freedom is the motto here. All of us carry Massimo’s philosophy in our heart: nothing is impossible and impossible is nothing!'
That both gentlemen have built something special is apparent from the desserts alone. What do you think of a 'potato that wants to be a truffle' and a 'deconstructed lemon pie'? Would you like to try this at home? The recipes below are downloadable in PDF format.
Via Stella 22, Modena
T. 0039 592 101 18
The incredibly sweet world of Massimo Bottura***
Three-star chef Massimo Bottura from Modena can be seen as the trendsetter of the Italian kitchen. However, ‘trend’ perhaps isn’t the right word here. Against his father’s will, Bottura opened a restaurant inspired by the classic kitchen of his home region, Emilia Romagna. Thanks to his meeting Alain Ducasse and Ferran Adriá as well as his American wife, Lara Gilmore, he has developed his very own style of cooking. Ducasse taught him the importance of knowing your products, Adriá to think freely and Lara introduced him to contemporary art. Massimo has managed to combine these influences with his own take on the traditional food of his childhood. But it’s his desserts that most clearly reveal his true culinary origins; a sense of humor and a penchant for mixing sweet and savory makes for a perfect dessert. Everything can be an inspiration to Massimo: from music to fairy tales such as 'The frog who wanted to be as big as an ox'. The inspiration for his famous lemon pie came from paintings.