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Emilia Burger
When a Michelin star chef makes a burger what does it taste like?
“You feel the perfect flavour on the palate,” according to Massimo Bottura, who dreamt up the ‘Emilia Burger’ originally as a collaboration with American chain Shake Shack for the New York City Marathon several years ago.
Named after Massimo’s home region of Italy Emilia-Romagna, he brought the burger to Karime López, chef de cuisine of Gucci Osteria da Massimo Bottura and together they adapted it for the restaurant’s menu. The patty is made from Chianina meat and cotechino sausage, and then layered with Parmagiano Reggiano, salsa verde—translated as green sauce—and made with parsley, anchovies and capers, and mayonnaise laced with sweet, thick balsamic vinegar. All the flavours mixing in an umami harmony.
The Emilia Burger is seen through the lens of photographer, art director and artist Max Siedentopf @maxsiedentopf
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Named after Massimo’s home region of Italy Emilia-Romagna, he brought the burger to Karime López, chef de cuisine of Gucci Osteria da Massimo Bottura and together they adapted it for the restaurant’s menu. The patty is made from Chianina meat and cotechino sausage, and then layered with Parmagiano Reggiano, salsa verde—translated as green sauce—and made with parsley, anchovies and capers, and mayonnaise laced with sweet, thick balsamic vinegar. All the flavours mixing in an umami harmony.
The Emilia Burger is seen through the lens of photographer, art director and artist Max Siedentopf @maxsiedentopf
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