Tortelli e Pomodoro Bolo

Genevieve and Leo making Tortelli

Artist's Notes

Leo, a chef at Cascina Lago Scuro, where our residency was hosted, held a demonstration for pasta making, where hundreds of tortelli were made.  At the end of the demonstration they took the extra tortelli stuffing, which was the best béchamel I have ever had in my life, and made us all pizzas topped with it later that evening! The béchamel was made from four different types of cheeses, all of which were produced on the farm!