How to pronounce “modena” in English

What I'm supposed to do?So she arrived in Modena, and the first thing she did-- she went to my mom and learned how to make ragu, how to make passatelli.

I'm Massimo Bottura. I'm an Italian chef.And I grew up in Modena-- Modena, in the middle of Emilia-Romagna, in the center of Italy.So it is where the Ferrari car, the Maserati, Lamborghini, Ducati, are made, but also Parmigiano-Reggiano,

But just to attract the point of view, like Tortellini are Walking on the Broth.Serving six tortellini. Can you imagine in Modena serving six tortellini in the middle of the broth?They were like, what the hell is he going to do?

Now this little guy is very impressive.And sure enough, after the summer, he back to Modena.

Earlier this week, on Jimmy Kimmel, he made and fed Jimmy his iconic recipe, Memory of a Mortadella Sandwich.We have a three-minute video to show you now of Massimo in his restaurant in Modena, Italy.-I'm born and I grew up in the land of fast car and slow food.

I dropped everything-- because my passion were food, art, and music.And out of the blue, we found out that there was a small trattoria outside of Modena called Trattoria del Campazzo.I didn't even know where it was-- a small village with three houses and a small restaurant in the middle.

And in fact, also this year, in 2018, they were back at the top of the list.But despite all of that, when Palmieri heard pizza, he excused himself, ran to the phone, called up the best pizzeria in Modena, and ordered the pizza.And sure enough, about 15, 20 minutes later, a pizza showed up at the door in a taxi, and pizza

If it needs more salt, decide whether or not you want to add a bit more acid.So you sort of have to say, it was two years aged, and it came from Modena, Italy all the way across to New York,

It's a very special place that you don't see a lot.It's interesting. I spoke to the chef Massimo Bottura from this three Michelin star hypermodernist restaurant in Modena.And there they use roto vaps and all sorts of crazy contraptions when it comes o making the tagliatelle.

In 1993, Alain Ducasse visited the trattoria and invited Massimo to cook at Hotel de Paris in Monte Carlo.After this life-changing experience-- imagine going from a trattoria to a three Michelin star restaurant-- he opened a new restaurant, Osteria Francescana, in Modena's Historic Center.He was no longer cooking traditional recipes, but provocative Italian renditions, which were received with skepticism and doubt.

Are you familiar with cotechino?Cotechino is a sausage, very traditional, created 500 years ago in Mirandola, a small village outside of Modena.And it's just pig ground with also the skin part, that you cook and you defat it.

And we work really hard to make them new.Massimo Bottura is an Italian chef, a very great time Italian chef, has a restaurant in Modena.