My husband, Massimo Bottura, and I, together with our 16-year-old son, Charlie, a Tortellante himself, initiated the project as an extension of our experience with interns at Osteria Francescana, our restaurant in Modena. Over the years we noticed that chefs were only interested in learning contemporary culinary techniques with little regard for the traditional recipes. So, a decade ago, we began recruiting interns on Mondays, our closing day, to learn from Lidia Cristoni, the rezdora who taught Massimo how to make tortellini. At Lidia’s table, young men and women from all over the world embrace the old, slow techniques. Just as important, they practice collaboration and teamwork.