Tortelli di Patate al Burro e Salvia

Tortelli di Patate al Burro e Salvia is a stuffed pasta dish from the Mugello region of Tuscany, with roots in the peasant cuisine of the Apennine mountains. The filling typically consists of boiled potatoes mashed with garlic, parsley, and sometimes a touch of cheese, encased in a thin egg-pasta dough. It is served simply with melted butter and fresh sage leaves.

A great version is distinguished by a delicate, non-doughy pasta wrapper and a creamy, well-seasoned potato filling that is smooth but not heavy. The butter should be nutty but never greasy, and the sage adds an aromatic, herbal counterpoint. Regional variations are minimal, though some cooks add ricotta or pecorino to the filling, and a few versions include a light dusting of Parmesan on top.

The dish is prominently featured at the Sagra del Cinghiale e del Tortello in Firenzuola, where it is celebrated as a local specialty, as noted by food guide Sentieri Golosi. Similarly, the Antica Osteria di Novoli dal 1807 in Scarperia e San Piero serves a traditional rendition that highlights the dish’s rustic elegance, also cited by Sentieri Golosi. These venues underscore how the tortello remains a cherished part of Mugello’s culinary identity.