A tortello is a kind of large ravioli. In Maremma, you'll almost always find it filled with ricotta and spinach, then served with a meat ragù sauce, often wild boar. It's an emblematic dish of the local cuisine, a strong marker of the peasant culinary tradition. If you see it on a restaurant menu, it tells you that you're in a place that respects the classics of the local terroir. It's a hearty dish, typical of the region, that gives you a good idea of what the locals used to eat.
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