Phil Rosenthal samples the food inside the kitchen of "the best restaurant in Modena and the world": Osteria Francescana, owned by Massimo Bottura.
~ Five ages of parmigiana reggiano in different textures and temperatures
Parmesan transformed into souffle, foam, sauce, frothy air and a crunchy cracker.
~ Sea salad
Oyster, squid, some ink of the squid, calamari, seaweed, crunchy leaf made with mussels.
~ Fish dish inspired by Sole en Papillote
The flavours of lemon, capers, black olives and tomatoes served with sea water dehydrated and transformed into edible paper.
~ Meatballs
Made with the interiors and the legs of the pigeon served with dehydrated sauces.
Avia Pervia - make look simple a very complicated thing.
* Information taken from S2:E1 of Somebody Feed Phil *
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