When are tortelli not tortelli?
As the suggestion of summer warmth takes over from the dewy freshness of spring, Saturday morning finds me hard at work alongside Paola, a cook renowned locally for the quality – and bounteous quantity – of her authentic Tuscan fare, as we make batches of stuffed pasta for this evening’s dinner. For a group of The Factor House guests are celebrating an important anniversary and have elected to use the services of one of our chefs for the memorable occasion. A sensible choice, I muse, because however competent you might eventually become in the art of Italian cookery, and however slavish you might be to the authenticity of your recipes, you will simply never be able to source ingredients like a local.
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