“Mum’s tortelli alla piacentina were my childhood.” The story of Giorgio Armani’s favourite dish

by Sonia Ricci

Giorgio Armani has passed away, the designer who transformed elegance into a philosophy of life capable of going far beyond fashion. His vision, in fact, also extended to the world of dining, building an empire of cafés, restaurants and lounges in every corner of the globe. From the first Emporio Armani Caffè in Paris, inaugurated in 1998, the brand conquered global capitals with over twenty venues, which became cult destinations for a refined and cosmopolitan clientele. In Milan, in Via Manzoni, Armani created a true “district of taste”, with the gourmet restaurant, Nobu in collaboration with chef Matsuhisa, and the café symbolising the discreet yet impeccable style that made him famous. For Armani, food was an integral part of lifestyle: a total experience where aesthetics, quality and hospitality merge. His gastronomic legacy thus remains a fundamental piece of a dream that never separated fashion, design and the pleasures of the table.

And of Italian gastronomy he loved one dish in particular: tortelli alla piacentina: “A dish,” Armani himself once said, “that brings together the memory of my childhood and my roots.” For the great designer, the tortelli “are very delicate, to be dressed only with just-melted butter and grana. The best ones were those my mother made: I can still picture her satisfied expression as she brought them to the table. They are memories of Sunday family lunches that preceded the much longed-for moment when my father would let himself be convinced by me and my brother to take us to the cinema.”
The recipe loved by Armani is described by his own family, who explain how to prepare it on the official website.

Giorgio Armani’s tortelli alla piacentina recipe

The filling

• 600g ricotta
• 600g spinach
• 1 egg
• 200g Grana Padano
• Salt
• Pepper

Blanch the spinach and chop finely with a mezzaluna knife. In a bowl place the spinach, ricotta, egg and cheese, then mix the mixture, adding salt and pepper. Leave to rest in the fridge for an hour.

The pasta

• 600g flour
• 4 whole eggs
• 120ml lukewarm water
• Salt

Knead the flour with the eggs, water and salt. After letting it rest, roll it out with a rolling pin and cut into squares or circles of about 4 cm. Fill each with a spoonful of filling and seal, lightly moistening the edges with a little water. Finally, form them into the traditional sweet-wrapper (caramella) shape.

The preparation

• 100g butter
• 200g Grana Padano
• Sage

Cook the tortelli in plenty of salted water, drain and dress with melted butter and grated cheese.