Tagliatella Postmodern- Espresso
------"The Modenesi are also back with him, if they can get in."
Place: City of Modena, Italy
Person: A man called Massimo
Opening: big wheels of PARMIGIANO-REGGIANO!
Restaurant: Osteria Francescana (It seems, from the following story, that people tend to keep the original name by its previous owner)
Introduction by Faith Willinger, a food writer for Food & Wine (Her comments were found vague, pale and non-useful as I found most commentators; cliches like "more than the food ", "it's the concept"). Fortunately, the documentary managed to present us Massimo's creation and CONCEPT as the story unfolded.
Key words: traditional Modena ingredients, unlike a trattoria, more modern way with memory; artistic sensibility
Massimo: The aging process is Modena
And therefore, FIVE AGES OF PARMIGIANO REGGIANO
HAHAHAHA
Oops! I dropped the lemon tart!
pooping pigeons:
"Those pigeons, that's like me. I'm trying to change the Italian kitchen, but the only way I'm going to get noticed is if I kind of go up in the rafters and look from above and, in a way, deface the generation that came before me."
It was unbelievably CUTE looking at the six tortellini in a line backed with quite grand music following the flow of the shooting: Tortellini walking into broth.
MENU:
Oyster in the Woods
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A Potato waiting to Become a Truffle
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Zuppa Inglese, (hot & cold)
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An Eel Swimming up the Po River
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Camouflage: A Hare in the Woods
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Caesar salad in Emilia
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Oh Deer!
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Bread is Gold
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The Crunchy Part of the Lasagna
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Oops! I Dropped the Lemon Tart
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Five Ages of Parmigiano Reggiano
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Croccantino of Foie Gras with Aged Balsamic Vinegar Heart （didn't Massimo compare balsamic vinegar as his blood and parmigiana as his muscles? ）
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第6集完结
