First I make the tortellini and stuff them with a mixture of squab, celery, carrot, Parmesan, breadcrumbs, salt and pepper. Then they are served with a cream of Castelluccio lentils, which have been a specialty of the Umbrian plains for centuries, and black truffle.
I was born in Lombardy and my cuisine is 100% Italian. Nearly all of my products are imported from Italy: beef from Tuscany, veal from the Piedmont, tomatoes from Sicily and truffles from Alba. But the squab that we serve comes from Brittany. My restaurant offers a tasting menu of eight different pasta dishes, one of which is tortellini with squab.