We're honored to host Chef Francesco Vincenzi live from Modena, as he shows us how to make proper tortelloni ricotta e spinaci! Here's the ingredients list for 2-3 people: 


  • Ricotta 150 g (5 oz)

  • Fresh spinach 125g (5 oz)

  • Parmigiano Reggiano 100g (3.5g) - graded

  • Salt

  • Nutmeg

  • AP Flour 300g (2 cups)

  • 3 Eggs 

  • Butter (100g) 

  • Sage (optional)

  • Fresh Herbs (optional, if you have any at home, like thyme or marjoram)



  • Cutting Board

  • Rolling Pin or Kitchen Aid 

  • 2 Bowls

  • Pot

  • Knife

  • Pan

Francesco Vincenzi was born in Emilia Romagna in 1992. He arrived at Osteria Francescana at the young age of 17 directly out of culinary school in Serramazzoni. Actually, his first restaurant experience was not in the kitchen but the dinning room where Massimo encouraged him to pursue a career in hospitality due to his natural grace; however, Francesco was determined to enter the kitchen.  During his ten-year experience at Osteria Francescana, he developed a deep passion for Emilian ingredients from the Tuscan-Emilian Apennines to the Po River Valley and when he arrived in Franceschetta in 2018, he brought with him relationships with food artisans in the region forged over the years. Under the supervision of Massimo Bottura, Francesco creates seasonal menus expressing Emilian culinary traditions juxtaposed with memories of his travel experiences with Osteria Francescana. His kitchen is immediately recognizable, wholesome and without preconceptions but never misses an opportunity for an unexpected surprise. At Franceschetta, Francesco found the perfect balance between the kitchen and the dinning room as he is often seen behind the counter keeping an eye on the room while room slicing pancetta and sharing stories with guests. Francesco was awarded Best Italian Chef Under 30 by the restaurant guide Identità Golose.

Tortelloni Ricotta e Spinaci with Chef Francesco Vincenzi


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