Have you always wanted to take cooking lessons with the greatest chefs from Emilia-Romagna? Now you can!

Tales from the FoodValley is a small series of 4 videos, made in collaboration with the association Chef to Chef – Emilia Romagna Cuochi, dedicated to some of the local dishes and products, created directly by the hands of some of the greatest regional chefs, and explained by them step by step, in order to repeat the recipes at home.

In this first episode, Carla Brigliadori, head of the Casa Artusi Cooking School, explains how to prepare the Artusi‘s recipe “55. Tortelli”, from the preparation of the fresh pasta, to the filling made with raviggiolo cheese, Slow Food Presidium of the Apennines between Romagna & Toscana.