‘I’m from the land of slow food and fast cars’ – Chef Massimo Bottura on taking over Ferrari’s famou
“In my veins there’s balsamic vinegar, my muscles are parmigiano-reggiano, but in my DNA there’s a 12 cylinder engine,” he says.
Read full article“In my veins there’s balsamic vinegar, my muscles are parmigiano-reggiano, but in my DNA there’s a 12 cylinder engine,” he says.
Read full article