The Telegraph has published a lovely piece by Massimo Bottura for its weekly Soul Food series. Bottura is known as Italy's best chef. His restaurant Osteria Francescana boasts three Michelin stars and ranks fifth on the prestigious S.Pellegrino World's 50 Best Restaurants list.
Known for reinterpreting Italian classics, Bottura recalled an endearing childhood memory of helping his mother make tortellini, a stuffed pasta traditionally made in the region of Emilia-Romagna where he was raised.
As the youngest of five boys, the chef always felt joy in the kitchen and started helping out when he was just six years old. ''You had to get up early - at 6:30am - to start on the the broth. Then we made the pasta and filled it with ham, parmesan, veal, pork and a bit of mortadella,'' he worte.
You can read his full account here and if you happen to get hungry while reading, here are some of Bottura's famed recipes you can make at home.