The chef praises the strength of Italy’s restaurant scene while expressing disappointment over Mauro Uliassi’s loss of his third Michelin star.
Massimo Bottura has described Italian cuisine as being in an exceptional period, saying the country has never eaten so well, while voicing his disappointment over fellow chef Mauro Uliassi losing his third Michelin star.
Speaking about the decision affecting Uliassi’s restaurant in Senigallia, Bottura paid tribute to the chef, his wife Catia and the entire restaurant team. He described Uliassi as an outstanding professional with exceptional talent and praised the close-knit brigade behind his work.
Asked about the state of fine dining in Italy, Bottura said the country had become a world leader in gastronomy. He cited food and wine as major reasons for international tourism, arguing that many visitors come to Italy primarily for its culinary culture.
He also called for people to drink less but choose better-quality wine, saying this could benefit Italy’s leading wine producers and strengthen the sector’s standing alongside gastronomy.
Chefs must embrace culture and responsibility
Bottura said the role of a chef in 2026 goes far beyond preparing recipes, arguing that culture, knowledge and a sense of responsibility must be central to the profession. He identified sustainability as a defining priority for the future of the industry.
He pointed to the social initiatives supported by his organisation, including Food for Soul and Tortellante, as examples of this commitment.
The chef also celebrated the success of Jessica Rosval, his former protégé, whose restaurant Al Gatto Verde has earned two Michelin stars. Rosval was recently named the world’s best female chef by the World’s 50 Best Restaurants.
Bottura said seeing Rosval develop over 13 years and earn her second Michelin star, alongside the Mindful Voices recognition, had brought him even greater happiness than receiving his own stars. He said her achievement reflected a new generation of chefs embracing the link between culture, knowledge and responsibility.
Be First to Comment