Chef Aquila and Anna Rizzoli

Flour on your hands, the smell of home, and the kind of know-how you pick up as a child, watching your grandparents in the kitchen. Because what you learn from family stays with you forever. To celebrate Rizzoli’s 120th anniversary, our own Anna brought the memories and Francesco Aquila added his chef’s touch. The result? A Tortello d’erbetta that turns a simple family recipe into a little masterpiece.