Massimo Bottura wrote an article for The Wall Street Journal.
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Chefs around the world swapped restaurants for last night's Grand GELINAZ! Shuffle.
"The most important ingredient I have is my brain," he says.
The "Emilia" is topped with salsa verde, balsamic mayo, and sliced cotechino. There's also Parmigiano in the beef blend.
The French celebration of food-world enfants terribles is back.