Egg with ham (2003)

After the initial shock caused among the public, the firmly creative cuisine of Massimo Bottura ended up conquering the city of Modena, bastion of tradition. The embryonic egg, devoid of membrane, is cooked into a capon stock. Part of the egg yolk is extracted with a syringe and then, with another one, some stock elaborated with ham bone is injected. The little sphere we obtain explodes between the tongue and the palate, radiating the flavor of the ham as well as the opulence of the yolk. Fantastic.