TORTELLI SULLA LASTRA

Culture, tradition, simplicity: these are the characteristics that distinguish the tortelli on the slab of Fumaiolo.
Two layers of pastry made from a few simple ingredients enclose soft “compensations” with the typical flavours of Romagna.
Stuffed with potatoes, spinach, cheese or porcini mushrooms, the tortelli stand out for their practicality and pliability.
The ancient origin of their name comes from the “slab”, the refractory stone on which they were cooked, a tool used mainly by nomadic peoples.
In fact, according to ancient documents “it was imported by the barbarian populations coming from the East after the fall of the Roman Empire”.

IDEAL AS AN APERITIF OR SNACK

Whether you are in the mood for a main course, a snack or a tasty aperitif, tortelli sulla lastra are perfect for any occasion and any time of day.
A suggestion for an original and tasty version? In addition to the classic cooking on the slab, try the pan-fried version! Dip the tortelli in plenty of hot oil and let yourself be carried away by the unmistakable taste.