By Danielle Bowling 

The man behind the world’s best restaurant, Massimo Bottura, shares his thoughts on Australia’s struggle to define its own cuisine.

Earlier this week, Massimo Bottura’s Osteria Francescana took out the top spot at the annual World’s 50 Best Restaurants awards, trumping last year’s winner, El Cellar de Can Roca in Spain.

His Modena restaurant, which also boasts three Michelin stars, is the embodiment of Bottura’s philosophy of merging tradition with evolution.

His dishes Memory of a Mortadella Sandwich and The Crunchy Part of the Lasagna are prime examples.

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This story first appeared in Hospitality Magazine.