Tortelli mugellani are a type of filled pasta typical of Mugello, a mountainous area near Florence, bordering Emilia Romagna. They are one of the most representative recipes of the cuisine, which is Tuscan, based on poor ingredients, but influenced by the nearby region, Emilia Romagna. Women in Mugello know how to roll out the dough as they do in Romagna, but the filling changes, adapting to the poverty of the region: potatoes instead of meat, seasoned in a myriad of different ways depending on the area, the family, the tradition.
It’s pointless to ask a local for the “authentic” recipe, as it is always a well-kept family secret.
