Mugello-style potato tortelli with Tuscan ragù

Redazione

The establishment (historically known as Valeri, not Valeria) has been a legend in Mugello since 1958. Its potato tortelli are considered among the best in the area: they are made entirely by hand and rigorously sealed one by one “with a fork.” The egg pasta sheet is rolled out extremely thin and encloses a smooth, creamy filling of local potatoes with a subtle hint of garlic, all served in steel trays submerged in a rich Tuscan ragù.