Home Cuisine Landscape and nature Architecture and art Sport Accommodation Visiting Gadget Learning Arts and Crafts The way we were Organized tours Home Cucina Paesaggio e natura Arti e Mestieri Sport Accoglienza Visitare Gadget A scuola di... Architettura e arte Come eravamo Tour organizzati
Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane

Popular cuisine



Tortelli di patate

(Ravioli made with potatoes)

This is one of the most traditional family courses, whose best results are achieved in house-hold families than in small restaurants. There are various villages and resorts which say to have the original recipe of "tortelli di patate". We can surely assume that this course has mountain origins: Grezzano, Ronta, Santa Maria, Gattaia and San Godenzo are places where we can eat the best and most delicious "tortelli di patate". The ones prepared in Gattaia are called "orecchio di elefante" (elephant's ear) because of their shape and dimension.
This recipe is probably the most famous in Mugello, made with poor ingredients but giving excellent results; there are some changes and differences but women of Mugello are able to make them like masterpieces.

Make a sheet of pasta dough with 1/2 kilo of flour, 4 eggs and a pinch of salt. Boil one kilo of floury potatoes and then mash them. Fry lightly chopped garlic and parsley or garlic and rosemary, sausage or bacon and pieces of ripe tomatoes. Mix the mashed potatoes with the other ingredients and add nutmeg and abundant Parmesan cheese. Make many stew and put them on rectangles of pasta which will be folded and closed with a fork. Dress them with meat sauce, mushroom sauce and also rabbit sauce, but the most delicious one is the duck sauce.
There are changes in the preparation of "tortelli" which add "stracchino" or "raveggioli" (both soft cheeses) to the mixture and the quantity is done by:

  • 1 kilo of potatoes
  • 2 hectograms of "stracchino" or "raveggioli"
  • 1/2 hectograms of grated Parmesan cheese,
  • garlic or parsley or rosemary, depending on personal tastes
  • sausage or baco
  • ripe tomato
  • salt
  • nutmeg

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni

return to top of page
  Terra di Toscana

© All rights reserved Polimedia di Laura Fumoni
Via Landucci 39 - 50136 - Firenze - P.IVA 06790950486 - REA C.C.I.A.A. FIRENZE N. 656544
Press registration n. 5528 10/11/2006 - Editor Polimedia

  Advertising | About us | Contacts | Site search | Copyright | Privacy | Cookie policy