Potato tortelli are famous throughout the valley and every restaurant and family has their own particular recipe. However they are made though, they always make a tasty and flavoursome dish that the inhabitants of Prato enjoy on summer weekends at restaurants and trattorias in the countryside.
There are many varieties with different fillings and sauces. They are best with a good veal-based ragù sauce, although they are also good with a wild boar ragù. In the summer they are best enjoyed with a simple tomato sauce and in autumn with porcini mushrooms fresh from the valley.