Salumi & Meat

Massimo Bottura, ambassador of Italian cold cuts in Tokyo

As part of the SalumiAmo PDO campaign, the world’s number one chef created three recipes to demonstrate the versatility of Italian charcuterie

Italian cold cuts are the key players in Tokyo thanks to a special ambassador: Massimo Bottura. The chef from Modena owns “Osteria Francescana”, a Michelin 3-Star restaurant, and is a recent winner of “The World’s 50 Best Restaurants Award 2016”. He presented a cooking show at the prestigious Hattori Nutrition College in collaboration with the Istituto Valorizzazione Salumi Italiani (Ivsi) along with the Trade Promotion Section of the Italian embassy where Italian PDO and PGI cold cuts took center stage.

ITALIAN TYPICAL RECIPES – The 3-star chef created three recipes based on Cotechino Modena PGI, Mortadella Bologna PGI, and Speck Alto Adige PGI which he used to demonstrate the versatility of these products which are adaptable to a variety of dishes. The first two are popular recipes from the chef from Modena and are among the best known by critics as classics: “From Modena to Mirandola” with Cotechino Modena PGI and “Memories of a Mortadella panino” with the famous Mortadella Bologna PGI. The third one is an Emilian hamburger which includes Speck Alto Adige PGI among its ingredients chosen by the Chef for its subtle smokey flavour that completes the recipe. Immediately after finishing the event, Massimo Bottura said: Today has been a very significant experience for me. I love Japan and the thing I love most about this country is its culture and the search for perfection. I am also grateful to the Japanese for their admiration of Italy.

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