Bosco prepares tortelloni with ragout
Surely the most famous recipe for ragout stems from Bologna. "Bolognese" is normally eaten as a sauce, but not at Federico Testa's restaurant. His Bosco restaurant serves the ragout as a filling in tortelloni.
A true Bolognese
Federico Testa never thought he would end up following in his father's footsteps - his father being a famous restaurant owner in Bologna. But it's not so surprising either. After all, as a child, he was always in love with the aroma of good food, and often watched his grandmother cook. Testa came to Berlin in 2008, with the aim of becoming a musician. Now, he owns his own restaurant.
A forest in Kreuzberg
Federico Testa opened up his Bosco restaurant in the multicultural Berlin district of Kreuzberg at the end of 2014. "Bosco" means "forest" in Italian - and the name for the restaurant reflects the owner's love of nature.
Eating like in Italy
"Eating in Italy has a very important role, because around the table big decisions are made. You can talk about every topic at the table with a nice glass of wine that makes everything softer and of course also good food makes everything smooth!" - Federico Testa
"I am grateful for being in Berlin."
Testa regularly changes the menu, depending on the season. The traditional Italian cuisine he remembers from his childhood is what he has in mind when selecting his recipes. He used to cook himself in the beginning, but now he prefers to concentrate on his role as host.
With a Bolognese filling
"The dish we presented today is a tortelloni filled with ragout. Normally, it's made with a ricotta and spinach filling. It reminds me really of Sundays at my grandma's, because that was what she was always cooking for me - fresh pasta. It is a very simple recipe but when it is well-made, it's like heaven." - Federico Testa