Diploma plate: saffron tortelli filled with ricotta, white beans cream, fresh scorsone truffle
In the year 2013 I presented this dish for my Diploma at” Leonardo Da Vinci” High School Degree in Cookery
in L’ Aquila. This dish was made with all the products from my city L’ Aquila, that’s why I want to talk about this.
I have used saffron from my mum’ s farm, white beans from Paganica (AQ), ricotta from Campotosto (AQ) and “Scorsone” Truffle from my land.
The dish was delicious and was much appreciated by the commission.
Melbourne VIC, Australia
Simone Ciuffetelli 