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Massimo Bottura on the future of food and creativity

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Eating Emotions Through Food

The speaker emphasizes that at their restaurant, guests do not come just for good food but to experience emotions. Growing up in a family deeply rooted in food culture, the speaker humorously mentions their muscles are made of Parmigiano-Reggiano and their veins filled with balsamic vinegar. They aim to share joy and happiness with guests, allowing them to experience the terroir and the essence of the speaker's passion for food compressed into every dish.

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