El abuso del alcohol es peligroso para la salud. Bebe de forma responsable. Veuve Clicquot apoya el consumo responsable de vinos y licores, a través de Moët Hennessy, miembro de Spirits EUROPE, Discus y Wine in Moderation.
A Canadian chef based in Italy, Jessica Rosval leads the kitchens of Al Gatto Verde and Casa Maria Luigia, Massimo Bottura's countryside guesthouse near Modena. Her instinctive, bold wood-fired cuisine has earned her a Michelin star, a Green Star and the title of Best Female Chef 2023 from Identità Golose. Committed well beyond the stove, she co-founded the Association for the Integration of Women, which later developed Roots, a social restaurant where migrant women receive hands-on culinary training and gain professional kitchen experience - a commitment recognised by The World's 50 Best Restaurants with its Champions of Change award.
I don't think in one grandiose gesture, but I really do believe that we can create little audacious moments in all of our creations.
Chef Jessica Rosval's philosophy rests on three core values: respect for nature, sustainability and freedom. She works seasonal ingredients over live fire, with simplicity, to reveal their natural flavours. By favouring the estate's kitchen garden and local partners, she creates a strong bond between the land and the plate. At Al Gatto Verde, every seasonal menu celebrates the meeting of her Canadian roots and Emilian tradition.
Al Gatto Verde is nestled at the heart of Casa Maria Luigia, the elegant countryside guesthouse of Massimo Bottura and Lara Gilmore on the outskirts of Modena, where Emilian heritage and contemporary hospitality meet in perfect harmony. At the heart of the kitchen is the wood-fired oven, which enhances ingredients through flame, grilling, and smoking techniques, while the menu draws on the estate's kitchen garden, offering guests an immersive dining experience in close connection with nature. Awarded one Michelin star and a Green Star, the restaurant stands out as one of the most singular addresses in Italian gastronomy.
