Massimo Bottura, chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of ideas. In his MasterClass, he shares how he transforms classic, regional Italian recipes into exciting modern dishes. Youll learn how to make rich, flavorful tagliatelle al rag, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Develop your palate and embark on a culinary adventure.
| Name | First Aired | Runtime | Image | |
|---|---|---|---|---|
| S63E01 | Introduction |
June 18, 2019
|
6 | |
| S63E02 | An Evolution of Pesto |
June 18, 2019
|
14 | |
| S63E03 | Tortellini Part 1: Broth and Sauce |
June 18, 2019
|
12 | |
| S63E04 | Tortellini Part 2: Dough, Filling, and Assembly |
June 18, 2019
|
14 | |
| S63E05 | Emilia Burger |
June 18, 2019
|
20 | |
| S63E06 | Passatelli Part 1: Vegetarian “Broth of Everything” |
June 18, 2019
|
14 | |
| S63E07 | Passatelli Part 2: Bread Crumb Pasta |
June 18, 2019
|
14 | |
| S63E08 | “Spin-Painted” Beet |
June 18, 2019
|
30 | |
| S63E09 | Sogliola al Cartoccio (Mediterranean-Style Sole) |
June 18, 2019
|
10 | |
| S63E10 | Tagliatelle With Hand-Chopped Ragù (Meat Sauce) |
June 18, 2019
|
25 | |
| S63E11 | “Better Than Panettone” Soufflé |
June 18, 2019
|
19 | |
| S63E12 | Pumpkin Risotto |
June 18, 2019
|
15 | |
| S63E13 | Bonus: Tasting Demonstration |
June 18, 2019
|
18 | |
| S63E14 |
Bonus: The Story Behind Two Dishes From Osteria Francescana
season finale
|
June 18, 2019
|
15 |
No artwork of this type.
