Multi-Michelin-starred chef Massimo Bottura is no stranger to uniting people from all over the world through our love of food. 

In May 2012, when two earthquakes devastated the region of Emilia-Romagna threatening to destroy 360,000 wheels of Parmigiano-Reggiano that take a minimum of 24 months to make, Massimo came up with the idea of a global cookathon, and devised a recipe for risotto cacio e pepe -  a twist on a traditional Roman pasta dish - ensuring all the Parmesan was sold to keen cooks from as far afield as Tokyo to New York, no livelihoods were lost, and no businesses went bankrupt.