When it arrives at the table, the first thing you notice is the creamy Parmigiano Reggiano sauce that pools in the grooves of the pasta.
That sauce is made by patiently stirring a bubbling pot of Italy’s famous cheese, which is created to complement the real star of the dish. The tortellini are handmade every morning in Gucci Osteria da Massimo Bottura by Martina Fraccaroli who gleaned her tortellini shaping know-how from a group of women in Modena—where the dish was born. Now she deftly folds the fresh pasta in the restaurant’s kitchen every morning listening to rock music, before chef de cuisine Karime López and her team start lunch service. The form of tortellini has been likened to the shape of Botticelli’s Venus’ navel, Martina describes her tortellini for the Gucci Osteria as being ‘chubby’, bursting with the meat filling in order to deliver maximum taste for every bite. Tortellini from Gucci Osteria’s menu are seen through the lens of photographer, art director and artist Max Siedentopf.