Tortelli di patate are a type of filled pasta typical of Mugello, a mountainous area near Florence bordering Emilia Romagna. They are one of the most traditional recipes of Tuscan cuisine, based on simple ingredients that are influenced by the nearby region, Emilia Romagna. The history of Tortelli Mugellani. The origin of Tortelli Mugellani, or Tortelli di Patate (literally translates to Potato Ravioli) is very ancient. The first mention is in a poem dating 1400 a.d. This dish is born as a peasant dish, made with few and simple ingredients that were available at that time. I tortelli di patate sono un tipo di pasta ripiena tipica del Mugello, una zona montuosa vicino a Firenze, al confine con l'Emilia Romagna. Si tratta di ricetta tradizionale della cucina toscana, a base di ingredienti semplici. I tortelli rispecchiano inoltre le caratteristiche di una "terra di confine": i toscani stendono la pasta come Tortelli di Patate con ragù di Chianina al profumo di Rosmarino Carni del Mugello km0. Tartare di Manzo, acciuga del golfo di Cetara, burrata e capperi fritti. Tartar, Cetara anchovy, burrata and fried capers. 22,00 € (120gr carne cruda / raw meet) Bistecca di Grigio del Casentino "Le selve di Vallolmo" - servita volutamente rosa. 1 clove of garlic 1 tuft of parsley 300 gr of tomato sauce 1 ounce of cheese salt (abundant) INGREDIENTS FOR THE BROWSE 1 kg of 00 flour 10 eggs Salt to taste Extra virgin olive oil as required 1 glass of natural water (if necessary) PROCESS First boil the potatoes with the peel (1). Then wash 1 tuft of parsley and clean 1 clove of garlic. Traveling through Tuscany is a tasty experience and the region's fresh pasta is a great way to discover the differences between the various areas of this region. Tortelli di patate del Mugello - potato-stuffed tortelli. by Valeria Necchio. Lasagne bastarde. by Valeria Necchio. Lunigiana is a borderland - a slice of Tuscany wedged between .

tortelli di patate del mugello