Journey through the life and career of a starred master

BE Contemporary Classic, an invitation to “contemporary classicism”: this is the philosophy that guides Enrico Bartolini in creating dishes suspended between innovation and memory, where tradition merges with relentless experimentation to give life to flavors that are new and at the same time full of memories.

The chef of the eponymous restaurant Enrico Bartolini at Mudec – born in 1979 and among the most awarded restaurants in the world – tells his story firsthand in a book that is not only a compelling autobiography but also a valuable illustrated cookbook.

In the first part of the book, Bartolini talks about himself and traces his family history, career and the path that led him to become Italy’s most starred chef. An experience in which it emerges how the ingredients of his success were curiosity, great talent but also tireless daily work.

The second part of the volume is a valuable section devoted to thirty recipes designed to bring the general public closer to the culinary art, from the first creations made at the dawn of his career to the now iconic dishes of his cuisine, such as the famous “Risotto with red turnips and gorgonzola sauce,” a true signature dish of the Tuscan chef. The section, also narrated in the first person, is completed with a guide to the choice of raw materials and suggestions for dish decoration and mise en place.

The book was produced by 24 ORE Cultura , which took care of every detail to make it a “contemporary classic” of illustrated publishing: the cover image is signed by Giò Martorana, author of all the photographs contained inside. The book’s iconographic apparatus is particularly rich, with sixty images that elevate it far beyond a simple cookbook: an authentic collector’s volume, capable of captivating even the most demanding audience.

A book designed, as Bartolini himself stated, for all people who feel a love for food, but also for young aspiring chefs who can find inspiration for their journey in it.