Bottura at the helm of an open-air culinary laboratory where chefs, artisans and farmers offer food and products lovingly made by hand.
Engineer, co-founder of Postrivoro
I have worked for the Osteria Francescana since 2007, first in the kitchen, and then opening the Osteria's office. In 2012, I brought the Postrivoro project to life with some other special people. Without ever leaving the growing development of the multifaceted Osteria Francescana office, I also work as a consultant for establishments or institutions such as the Emilia-Romagna Regional Winehouse, or agencies in Italy and abroad. Since 2015, I have been an organiser of the food section of the Al Mèni event in Rimini.
Bottura at the helm of an open-air culinary laboratory where chefs, artisans and farmers offer food and products lovingly made by hand.