Tortellini alla moda di Bologna (with meat), Curds and Dehydrated Olives

Dehydrate the Taggiasca olives in a dehydrator, then chop them. Warm the milk to 50 degrees, add the citric acid and bring to a boil, then let it curdle by simmering for 15 minutes. Drain through a cheesecloth, keeping the soft curd. Pour into a siphon and charge with 3 gas cartridges; keep warm. Cook the Tortellini alla moda di Bologna (with meat), finish with broth, butter, and Parmesan cheese. Siphon the curd into the dish, add the Tortellini alla moda di Bologna (with meat), and garnish with the Taggiasca olives.

Giancarlo Perbellini, master show event April 21, 2015, Verona Lake Garda; Villa Quarantana Park hotel.