Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Tortello dolce di Pitigliano
2. Other names:
3. Short product description:
A sweet shortcrust pastry dough filled with ricotta, sugar and various flavourings. It’s shaped like a traditional savoury tortelli.
4. Production area:
Municipality of Pitigliano, province of Grosseto.
5. Production status:
r disappeared r at risk r active
6. Production process:
To prepare the filling, ricotta, sugar and cinnamon rosolio liquor are whisked together. For the dough, flour, egg, white wine and sugar are used. Once mixed, the dough is rolled out with a rolling pin (just like tagliatelle pasta). Once ready, the sheet is cut into long strips and a tablespoon of the filling is laid on top at regular intervals. It’s covered with the other half of the strip. The strips are then cut horizontally in between the intervals of filling. The cut squares are closed tightly by pressing on the sides with a fork. The tortelli are brushed with beaten egg and baked for 25-30 minutes at 180°C. One version uses a different cooking method. In it, the tortelli are fried in a pan of hot oil. They’re then sprinkled with alchermes liquor and dusted with icing sugar.
7. Materials, equipment and premises used for production:
s Kitchen utensils
s Pastry board
s Rolling pin
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The tortello dolce owe their unique character to their shape, which looks like a savoury tortelli, and ingredients, which give them a unique flavour.
There are 4 shops in Pitigliano that make tortello dolce, even if only one is known for making traditional products using the original recipes. Production is constant throughout the year and around about 30-40 tonnes (an average of 150 tortelli a week). The product is sold entirely direct.
Il tortello dolci è tipico del comune di Pitigliano, provincia di Grosseto.