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
Oops! I dropped the lemon tart!
"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.
Oyster in the Woods
A Potato waiting to Become a Truffle
Zuppa Inglese, (hot & cold)
An Eel Swimming up the Po River
Camouflage: A Hare in the Woods
Caesar salad in Emilia
Bread is Gold
The Crunchy Part of the Lasagna
Oops! I Dropped the Lemon Tart
Five Ages of Parmigiano Reggiano
Croccantino of Foie Gras with Aged Balsamic Vinegar Heart （didn't Massimo compare balsamic vinegar as his blood and parmigiana as his muscles? ）