Tortello del Melo

Category:
Fresh pasta and bakery, biscuit, confectionary and pastry products;

1. Product name:
Tortello del Melo

2. Other names:
Raviolo

3. Short product description:
Tortello del Melo is square with irregular sides. Dimensions are around 4cm. It has the traditional colour of homemade pasta – an intense yellow with veins of flour. The filling is made with ricotta, chard, cheese, breadcrumbs, nutmeg, parsley, salt and pepper.

4. Production area:
It’s made in Melo, a town in the municipality of Cutigliano, province of Pistoia.

5. Production status:
r disappeared r at risk r active

6. Production process:
The pasta is made by hand with egg, flour and water, and rolled out with a rolling pin on a wooden board. Once shaped into squares, it’s filled with ricotta, chard, cheese, breadcrumbs, nutmeg, parsley, salt and pepper. At this point, another square of pasta is laid on top and a ravioli wheel is used to shape the edges.

7. Materials, equipment and premises used for production:
s Wooden pastry board and rolling pin
s Ravioli wheel for cutting the edges
s Workplace

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
Tortello del Melo is tied to the town’s ancient traditions. It has always been a dish for important events and festivals. Every family, depending on their income, served it with “poor” accompaniments like mushrooms and preserves or “rich” ones like meat ragout.

9. Production:
This is mainly an artisanal or homemade product. Production is undertaken by local agriturismi, where home grown ingredients and sheep’s milk cheese are used. Some small trattorias and restaurants also list the traditional tortello di Melo on their menu, but there is no commercial network. The quantity produced varies with the tourist flux. On August 15, Melo holds its Festa del tortello, while every April, Cutigliano holds a food festival that includes a stand selling the tortello del Melo.