Tortelli di Patate al Ragù di Cinghiale

Tortelli di Patate al Ragù di Cinghiale is a traditional pasta dish from the Tuscan-Emilian Apennines, particularly associated with the Mugello region around Firenzuola, Italy. The dish combines handmade tortelli filled with a purée of potatoes, often blended with ricotta, Parmigiano-Reggiano, and a touch of nutmeg, served under a slow-simmered ragù of wild boar (cinghiale). The ragù typically includes red wine, tomatoes, rosemary, and juniper, reflecting the area’s hunting heritage.

A great version is defined by its fresh, tender pasta and a filling that is smooth but not dense, allowing the potato’s sweetness to complement the gamey sauce. The ragù should be deeply concentrated, with the boar shredded or finely ground, and should coat each tortello without overwhelming it. Regional variations may substitute the potato filling with spinaci e ricotta, or replace wild boar with a classic ragù alla bolognese in less mountainous areas.

The dish is a highlight of the Sagra del Cinghiale e del Tortello, an annual festival in Firenzuola that celebrates local pork and pasta traditions. According to the travel resource *Sentieri Golosi*, this sagra is a key venue where visitors can taste authentic Tortelli di Patate al Ragù di Cinghiale prepared by community cooks using family recipes passed down through generations. The festival draws pilgrims and food lovers alike, making Firenzuola a reference point for this rustic, hearty specialty.