Tortelli, in Maremma, are much more than a simple stuffed pasta. Forget the thin and delicate ravioli. Here, expect generous, thick squares, often homemade with rustic flour. The filling is traditionally based on ricotta and spinach, but it's the sauce that makes all the difference. Most often, you'll find them coated with a wild boar or beef ragù, simmered for hours. It's a hearty dish, typical of peasant cuisine, that will warm you up after a day exploring the countryside. Tasting the tortelli means tasting authentic Maremma, its terroir and its generosity.
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