Concept

The form of Li Tortelli takes inspiration from an ancient tradition. We can find the historical traces of tortello in the Liber de Coquina, one of the oldest Medieval cookbooks, issued between the 14th and 15th century.
This cookbook contains a curious story about the tortello and raviolo which, nowadays are considered two similar variations of the same kind of pasta. But originally raviolo and tortello were two complementary elements: the tortello represented the wrapping and could be made of different shapes, and the raviolo was the filling.

In our project, the raviolo becomes a homemade filling that can be accommodated on the tortello once cooked.

Dough, colour and texture

The dough is the result of the assemblage of potato starch with Mung bean starch into a nutritious mix, that is then blended with water.
Li Tortelli’s texture can be coloured with natural ingredients that are added to the dough in the 3D printing process, such as blueberries, wheatgrass and saffron.
The friction created by the 3D-printed texture allows positioning the raviolo on the tortello in many, unusual ways.