Maria works at the kitchen of La Selva, giardino del belvedere, a private villa tucked away in the Valdarno forests. She has been making tortelli since she was six years old and today she cooks for guests and special feasts such as the #kaleidotour Sunday lunch organized by the Italian I team.
"To knead well by hand you need some training: the secret is to use your back and leg muscles. Ravioli dough mustn’t be too soft, otherwise your tortelli will break while boiling. The recipe is easy to remember: you need about 100 g of flour and one egg for each person. If the dough is too hard, just combine one more egg, but never add water to the dough."