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The Bosco serves tortelloni with ragout

With Bolognese filling

Probably the best-known recipe for ragout comes from Bologna. “Bolognese” is traditionally eaten as a sauce. Not so with Federico Testa. The boss of the Bosco restaurant serves the ragout as a filling for his tortelloni.

The restaurateur Federico Testa in his restaurant Bosco in Berlin (photo: Lena Ganssmann)

A real Bolognese

Federico Testa never thought that he would follow in his father’s footsteps, a well-known restaurateur in Bologna. It is not so far-fetched: Even as a child, he loves the smell of good food and watches his grandma in the kitchen. Federico Testa came to Berlin in 2008 – and wanted to be a musician. Now he is a successful restaurateur.

Bosco lettering made of light-emitting diodes in the Berlin restaurant Bosco (Photo: Lena Ganssmann)

A forest in Kreuzberg

At the end of 2014, Federico Testa opened the “Bosco” in the multicultural Berlin district of Kreuzberg. “Bosco” means “forest” – an allusion to the Italian’s closeness to nature.

The interior of the Italian restaurant Bosco in Berlin (Photo: Lena Ganssmann)

Eat like in Italy

“Food plays a very important role in Italy because decisions are made when it comes to eating. You can talk about everything together at one table. A good glass of wine and good food makes everything a little easier!” – Federico Testa

Restaurant operator Federico Testa in front of his Bosco restaurant (Photo: LEna Ganssmann)

“I am grateful to be in Berlin”

Federico Testa changes the menu regularly, depending on the season. When choosing his recipes, traditional Italian cuisine, as he knows it from childhood, is important to him. Initially, he was also in the kitchen himself, but now Federico Testa is fully focused on his role as a host.

Tortelloni with ragout from the Bosco restaurant in Berlin (Photo: Lena Ganssmann)

With Bolognese filling

“Usually the dumplings are filled with ricotta and spinach. We used meat sauce instead. The dish reminds me of my grandmother’s Sundays, it always cooked for me. It’s a very simple recipe, but well done, it’s heavenly!” – Federico Testa

 

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