Fresh pasta and bakery, biscuit, confectionary and pastry products;
1. Product name:
Tortelli alla lastra di Corezzo
2. Other names:
3. Short product description:
It’s a square-shaped tortello with 8/10cm sides, which make it bigger than the classic tortelli or ravioli. It’s yellow and has the aroma of fresh pasta. It’s cooked on a preheated plate to get a brown colour and crunchy texture, while the inside remains soft and fragrant.
4. Production area:
Tortello alla lastra is a traditional culinary delicacy from the eastern side of the Casentino, particularly in the mountain chain that borders Romagna and includes the territories of Vallesanta (Corezzo) and Alpe di Serra, in the municipality of Chiusi della Verna.
5. Production status:
r disappeared r at risk r active
6. Production process:
Tortelli alla lastra is made by placing wheat flour on a wooden pastry board with water and salt. The dough is kneaded and rolled out with a rolling pin to get a soft sheet. A filling of potato is placed on one half of the dough and the other side is folded up to cover it. The filling is made with boiled potatoes, which are peeled, mashed and mixed with a sauce of onions, celery, carrot, sage, garlic, tomato, oil and salt. Pecorino and/or Parmesan cheese, egg, butter, nutmeg and salt are added.
Pumpkin and/or cabbage (white, savoy or kale) can be used together with or in the place of the potatoes without changing any of the other ingredients. A ravioli wheel is used to close the edges and cut the pasta into squares, ready to be cooked on a hot plate, preferably stone, which, with its rough surface and uniform heat distribution, cooks better. Other materials like cast iron can also be used. Cooking time is a couple of minutes and the tortello is turned numerous times. Tortelli filled with a ricotta ravioli filling can also be cooked in this way.
7. Materials, equipment and premises used for production:
Wooden pastry board, rolling pin, stone plate. A basic kitchen is all that’s needed to prepare tortello.
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The tortello’s history is ancient and was imported by barbarians from the East after the fall of the Roman Empire. The method of cooking on stone heated by fire demonstrates the nomadic conditions of those whose lifestyle made it easier to cook with stone than carry around the pots needed to boil water. The nomadic lifestyle of the local population was maintained until very recently by the tradition of “transumanza” (seasonal migration), which was very common in this part of the Apennines.
As for the use of potatoes in the filling, it’s important to highlight that after its introduction into the area at the beginning of the 19th century, the tuber quickly became an irreplaceable food source, both for its unique gastronomic characteristics as for the availability of soil suited to cultivating it and for producing a high quality product.
A strong tradition survives in households for individual consumption. Some restaurants in the area also prepare it upon request.
Every summer, Corezzo, a small town in Vallesanta, holds a festival that involves the entire town in the production of around 8,000 tortelli.
Annual production is estimated to be around 300-400kg.