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Hands in dough: the secrets of making fresh Pasta
€ 70,00
Typicality
BY IT’S TUSCANY
Tortello Maremmano is a typical first course of Tuscan cuisine that owes its success to the yummy stuffing and handmade egg pasta.
Beef ragout or accompanied by wild boar sauces as, tortello contains within it all the history and tradition of the cuisine of the Maremma. This paste is characterised by its unmistakable taste and for the filling of ricotta, spinach and herbs; handmade, tortello is the classic example of craftsmanship. Each restaurant osteria or small village of Maremma hosts this specialty. To enjoy the taste the best combination with fresh and delicate white wines. Served with meat sauce, we recommend the full-bodied red wines.
