Category:
\nFresh pasta and bakery, biscuit, confectionary and pastry products;<\/p>\n
1. Product name:
\nTortello maremmano con spinaci<\/p>\n
2. Other names:<\/p>\n
3. Short description:
\nTortello maremmano is a savoury, square-shaped tortello that\u2019s the yellow colour of egg pasta. It has a soft texture and delicate taste that comes from the fresh ricotta and light aroma of spices and herbs. <\/p>\n
4. Production area:
\nMaremma Grossetana, province of Grosseto.<\/p>\n
5. Production status:
\nr disappeared r at risk r active <\/p>\n
6. Production process:
\nTo prepare the filling, spinach or nettles are cooked in boiling water, drained, chopped and mixed in a bowl with ricotta, salt, cinnamon, beaten egg and marjoram. A classic pasta dough is made with eggs and flour. It\u2019s then divided into strips in the desired length and width, which is double the width of the final tortello. The strips are placed onto a floured work surface and filled with balls of filling at regular intervals, making sure to only occupy half of the strip. The last job is to close the entire strip by folding the other half over the filling. The strips are cut horizontally and, once dried, the tortelli are ready to be cooked in boiling water. The tortello maremmano is traditionally served with a meat sauce and plenty of grated cheese. <\/p>\n
7. Materials, equipment and premises used for production:
\ns Kitchen utensils
\ns Pastry board
\ns Rolling pin<\/p>\n
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
\nTortello maremmano owes its traditional character to its method, which has remained unchanged over time, and the unique nature of the ingredients used, which include herbs and spices like cinnamon and marjoram. <\/p>\n
9. Production:
\nSpinach tortelli are made throughout the province of Grosseto: along the coast, in the Metalliferous Hills, Maremman plains, Amiata mountain and Albegna Valley. Production is around 600-800 tonnes a year, but has shown a slight increase in recent years as consumers prefer them to meat tortelli. Production is not constant throughout the year as in summer the tortello is eaten less. Commercialisation of the product is limited to direct sales to individuals. <\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false},"categories":[23],"categoria-prodotto":[],"class_list":["post-16388","prodotto","type-prodotto","status-publish","hentry","category-fresh-pastries-and-bakery-products-biscuits-pastry-and-confectionery"],"acf":{"subtitle":null},"yoast_head":"\n