Tortelli alla Lastra

Tortelli alla Lastra is a traditional pasta dish from the Romagna region of Italy, with deep roots in the Apennine area around Galeata. Unlike most stuffed pasta, these tortelli are not boiled; they are cooked on a hot stone or metal slab (the *lastra*), giving them a distinctive charred, crispy exterior. The dough is typically made from flour, water, and sometimes egg, rolled thin. The filling varies by household but commonly includes ricotta, spinach, herbs, and occasionally potatoes or wild greens, seasoned with salt, pepper, and Parmigiano-Reggiano.

What distinguishes a great version is the balance between a crisp, well-marked surface and a tender, moist filling that does not leak. The tortelli must be sealed tightly to prevent bursting on the griddle. Regional variations exist: in higher mountain areas, the lastra might be a terracotta tile; closer to the plains, a metal plate is used. Fillings may also incorporate mushrooms, nettles, or leftover roasted meats.

According to Sentieri Golosi, a standout rendition is served at Locanda La Campanara in Galeata. There, the chefs honor the ancient method, cooking the tortelli on a traditional stone slab until each piece is speckled with golden-brown spots, serving them simply with a drizzle of local olive oil and a grating of cheese. This preparation highlights the dish’s rustic elegance and its enduring place in Romagnola cuisine.