Potato tortelli are a typical first course of Bisenzio Valley. Widely appreciated, this first course is characterized by a filling of boiled and mashed potatoes, enriched with cheese, eggs, aromatic herbs and spices.

The filling is then wrapped in a sheet of fresh pasta, obtaining tortelli with a characteristic shape. The fame of Potato Tortelli comes from the use of mountain potatoes, considered the best for their consistency and flavour.

Each family of Bisenzio Valley passes down its own recipe, which can vary in terms of the filling and seasoning which can change depending on local tastes and traditions. In fact, they can be enjoyed with a tasty wild boar sauce or a rich meat sauce. Other variations include combining it with mushrooms, a simple tomato sauce or even simply butter and sage. The result is always a tasty and particularly flavourful dish.

Boil the potatoes, peel them and pass them through a potato masher. Separately, brown in plenty of oil a clove of garlic, tomato sauce and salt. Knead the potatoes with the mixture, the grated Parmesan Cheese, nutmeg, salt and pepper. On the previously prepared sheets of pasta, arrange many morsels of mixture spaced approximately 3 cm apart and close the filling with the pastry itself. Using your fingers, stick the two overlapping sheets together, taking care to remove all the air near the filling. Then cut to size with the appropriate tool. Cook in plenty of salted water and season as you like.