How did Massimo Bottura come up with the five ages of Parmigiana?
The Five Ages of Parmigiano Reggiano is a dish created by chef Massimo Bottura of Osteria Francescana in Modena, Italy. It was inspired by Bottura's desire to celebrate the history and heritage of one of Italy's most iconic ingredients, Parmigiano Reggiano cheese.
The dish features five different preparations of the cheese, each representing a different "age" of the cheese and showcasing its versatility and depth of flavor. The five ages of Parmigiano Reggiano used in the dish include:
A 24-month-old cheese that is served in its natural form with a drop of 25-year-old balsamic vinegar.
A 36-month-old cheese that is transformed into a crunchy tuile and served with a caramelized onion and truffle cream.
A 48-month-old cheese that is reduced to a sauce and used to coat a delicate pasta.
A 60-month-old cheese that is paired with an intense reduction of traditional Modena balsamic vinegar.
A 72-month-old cheese that is grated and served with a slow-cooked egg yolk and black truffle.
The Five Ages of Parmigiano Reggiano is a celebration of the traditional ingredients and culinary heritage of Italy, and it showcases Massimo Bottura's ability to create innovative and flavorful dishes using classic ingredients. The dish has become one of the most famous and highly regarded dishes at Osteria Francescana, and it is a testament to Bottura's creative and pioneering approach to cuisine.
