Can't help but feel reverential, dining solo in the private wine cellar attached to the kitchen at Osteria Francescana. Chef Massimo explains: every dish combines childhood memory, tradition and his vision for a future of Italian cuisine. Dinner should be a symphony with themes and ingredients harmoniously and repeatedly introduced through each course. All parts of the animals and plants should be used, no waste, just as he works with his wife Lara to expand his Food for Soul soup kitchen project around the world, utilizing food waste to feed the needy. Massimo tells me, he can't wait to return to China. We will make it happen. Watch this space!