Firenzuolais a Municipality of the Province of Florence located on the Adriatic side of the Tuscan-Romagna Apennines, the center of the so-calledTuscan Romagna.

Now we know well that every city, every country, every region has its own history and also its culinary translations. It is therefore appropriate, when visiting clubs and restaurants, to find the offer of specific products on the menu.

In particular, among the typical dishes of Firenzuola, the famous potato tortelli stand out. In this article we will find out more about this delicious dish.

​Potato tortelli from Mugello

Tortelli are a type of filled pasta in the shape of a rectangular “tortellino”, with a diameter of about 2.5 centimeters. Tortelli, very similar to “ravioli”, are generally seasoned with tomato sauce, lard and melted butter.

This pasta is typical of the recipes of Regions such as Lombardi, Emilia-Romagna and Tuscany which stands out for its Mugello version.

The tortelli of Firenzuola of Mugello are delicate and tasty, with a filling that, in addition to potatoes, is made of garlic and a pinch of parsley. They are seasoned with sage and butter and are prepared by boiling the chopped potatoes with the typical aromas of this recipe.

The preparation consists in the filling of the dough, which is rolled into a sheet then closed, cooked and seasoned.

Let’s find out the exact recipe of Firenzuola’s tortelli.

​The recipe for Firenzuola’s Tortelli

To prepare the Firenzuola’s tortelli you will need the following ingredients:

For pasta:

• 500 grams of Mugello 0 flour

• 5 eggs

• 1 pinch of salt

For the stuffing:

• 1 kilo floury potatoes

• 1 clove of garlic

• salt to taste

• pepper to taste

• 1 pinch of nutmeg

• 1 sprig of fresh parsley

For the dressing:

• 1 sprig of sage;

• butter to taste

To start, take the potatoes, wash them, clean them and put them to boil in a pot then dry them and mash them with a potato masher or mash them with a fork.

Put them in a bowl, add salt, pepper, nutmeg and a mixture of garlic and parsley previously browned in a pan.

Mix everything well with a spoon in order to create a thick but at the same time rather smooth filling.

Now prepare the dough: flour a pastry board and pour the flour over it, make a hole with your fingers and break the eggs inside, knead vigorously in order to obtain an elastic and lump-free dough.

Work the dough into a thin sheet to be divided into rhomboid-shaped pieces.

Take the filling previously prepared, with a teaspoon take a small part of it to put on the turbot which you will then close the edges to create the tortello.

Proceed in the same way with all the dough to create all the tortelli.

When you have finished you can fill a pot with salted water and boil the potato tortelli for at least two minutes. After the time has elapsed, you can drain the tortelli, prepare the portions on the plates and dress them with a knob of butter and two leaves of the sage sprig.

​Come and taste the Mugellani Tortelli

Potato tortelli are famous throughout Italy and many tourists come to Mugello all year round to taste this delicacy typical of Tuscan cuisine, perhaps accompanied by a good glass of Chianti Rufina.

If you too want to savor Mugello tortelli in all their goodness, we are waiting for you at Villa Campestri Olive Oil Resort!