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Lo chef stellato italiano Massimo Bottura partecipa alla nona edizione di "Sapori Ticino", rassegna che sino a metà giugno porterà nel cantone il meglio dell'enogastromia mondiale.
Il Quotidiano l'ha incontrato in esclusiva per una intervista a 360 gradi: sugli chef in TV, le mode della cucina, il rispetto della tradizione, l'Expo e - ovviamente - la manifestazione ticinese.
"Cosa interessa a me, nel 2015 di mangiare una lasagna? O un ossobuco? Niente. Io voglio mangiare l'essenza, l'anima della lasagna e dell'ossobuco. Voglio provare emozioni, non abbuffarmi", spiega lo chef dell'Osteria Francescana di Modena, uno dei pochi tre stelle Michelin d'Italia.
"In TV non ci vado perché ci sono messaggi sbagliati: dai, forza, fammi un piatto, mancano, otto, sette, sei. Ecco: i piatti non si fanno così", aggiunge poi riferendosi ai reality sulla cucina come Masterchef.
redMM
16.05.2015: Sapori Ticino e la cucina dello Chef Massimo Bottura
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