Stuffed pasta: just two words, but enough to evoke succulent dishes traditionally served on feast days.
Tortellini, ravioli, tortelli, tordelli, cappelletti, agnolotti… so many names, so many recipes… Stuffed pasta also has a history in Tuscany, and the Slow Food Convivia of Lucca, Mugello and Grosseto present some of these varieties in a Facebook live show, completely different in their fillings, but all served with a meat sauce. We start in Lucca with the Tordelli lucchesi, stuffed mainly with beef and mortadella, then move on to Mugello with Tortelli mugellani stuffed with potatoes, and end in Grosseto with Tortelli maremmani with ricotta and spinach. So, three different fillings for three different masterpieces that represent the same story: that of filled pasta in Tuscany.
Free online event organised by Slow Food Lucca and Compitese, Slow Food Grosseto and Slow Food Mugello. The event will be broadcast live on Slow Food Tuscany’s Facebook page. To view it click here.
Financed by the European Union.
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Event languages: IT