TORTELLI DI PATATE OR MUGELLANI

Potato Tortelli, square-shaped ravioli.

Soft, yellow pasta with a filling of boiled potatoes and cheese. The regional cooking of Tuscany is known more for its soups than pasta dishes so the Mugello potato tortelli make a delicious exception.

This ancient poor dish is typical of the villages of the Val di Sieve – Luco, Grezzano, Ronta, and San Godenzo. The tasty white potatoes of the Alto Mugello give the best results.