Tortelli di patate are a type of filled pasta typical of Mugello, a mountainous area near Florence bordering Emilia Romagna. They are one of the most traditional recipes of Tuscan cuisine, based on simple ingredients that are influenced by the nearby region, Emilia Romagna. People in Mugello know how to roll out the dough in just the same way as they do in Romagna, but the filling changes, adapting to the less affluent region by using potatoes instead of meat, seasoned in a myriad of different ways depending on the area, family, and tradition.
Serve them with the sauce of your choice. Tortelli are traditionally dressed with a rich meat sauce – a classic ragù, but there are also stewed wild boar or duck alternatives. At the sagre, the local food festivals usually held in parking lots or sports centers, you can also find brown butter and sage, basil pesto, or tomato sauce options.