Tortellona 🇮🇹
Original name: Tortellona
Other names: /
Nationality: Italy 🇮🇹
Consumption area(s): Buggiano
Introduction
The Tortellona is a traditional pasta originating from Borgo a Buggiano, a hamlet of Buggiano (Pistoia, Tuscany). It represents a local culinary preparation that was historically associated with festive occasions, particularly the Carnival celebrations of Borgo, which were widely observed throughout the town from the early 20th century onward. The recipe is closely linked to the gastronomic traditions of the wider area and is believed to have been inspired by the “pasta tortellata” typical of the Piana di Lucca, adapted over time into a local variant.
History of Tortellona
The development of Tortellona reflects a strongly local and self-sufficient food economy, in which all key ingredients were sourced within the immediate territory. The pasta pasta—similar in form to modern reginette but considerably wider—was produced by the nearby Maltagliati pasta factory in Massa e Cozzile. Fresh vegetables such as chard, along with eggs, came from household gardens and surrounding rural estates, areas that also produced a high-quality olive oil, still characteristic of the region today. Beef was readily available thanks to the presence of slaughterhouses along the Cessana stream and to Borgo’s historical role as an important livestock market center.
The name “Tortellona” is likely derived from the resemblance between the mixture incorporated into the sauce and the filling traditionally used in tordelli. In contemporary times, however, this preparation has become largely forgotten, surviving only in the memory and practice of a small number of residents who still preserve its traditional method of preparation.
Recipe
Tortellona
Іngredients
For sauce
- 500 g
beef , a single piece, for exemplefesone di spalla ,girello di spalla orcappello del prete (or sorra, copertina) (1.10 lb) - 750 g Swiss chard (1.65 lb)
- 400 g pomodori pelati or
tomato passata (14 Oz) - 1
(western) carrot - 1
yellow onion - 1/2
celery stalk - 1 bunch
(flat-leaf) parsley - 2
chicken eggs - 130 g Parmigiano Reggiano DOP or Grana Padano DOP (2.65 Oz)
- 4 tbsp
Extra virgin olive oil - 1/2 cup
still red wine Italian-style vegetable , meat or capon broth, as needed - 1 pinch nutmeg
- Ground
black pepper, to taste Table salt, to taste
For pasta
- 500 g
type 00 flour - 5
chicken eggs - 4 l
water (1 gal), for coocking (although in the past it was cooked in capon broth) - 20 g
coarse salt (1 tbsp), for cooking (only if using water and not broth)
For boiling chard
Water, as needed
Іnstructions
Meat sauce
- Finely chop onion, carrot, celery, and parsley to create a simple aromatic base.
- Heat the extra virgin olive oil in a large pot (not excessive). Add the chopped vegetables and cook them gently over low heat until softened, without browning too strongly.
- Add the whole piece of beef and brown it well on all sides until it develops a uniform color.
- Pour in the red wine and let it evaporate completely over medium heat.
- Add the pelati, just enough so that the meat is almost covered. Season with salt.
- Cover and simmer over low heat for about 2 hours, until the meat becomes very tender and the sauce reduces and thickens. During cooking, add a little hot broth only if needed to prevent the sauce from drying out.
Swiss chard preparation
- While the meat cook, bring some water to a boil and cook the swiss chard for about 8–10 minutes, until fully tender. Drain it well, squeeze out excess water, and chop it finely once cooled.
Fresh pasta
- On a clean work surface, place the flour in a mound and make a well in the center and add the eggs into the center of the flour.
- Gradually mix the eggs into the flour using a fork, then knead with your hands until a smooth, elastic dough forms.
- Knead for about 10–15 minutes, until the dough becomes soft and uniform.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- Using a ridged pasta cutter (wavy-edged cutter tool), cut the sheet into wide wavy strips about 4–5 cm (1.6–2 inches) wide and let the pasta rest lightly floured while you prepare the rest.
- In another pot, bring water (or capon broth) to a boil for cooking the pasta and keep it ready. If using water, add salt; if using already seasoned broth, do not add salt.
Finishing the sauce
- When the meat is fully cooked, remove it from the sauce and let it cool completely. Then chop the meat finely with a knife so that it remains slightly coarse and not puréed.
- Place the chopped meat into a large bowl. Add the chopped Swiss chard, the eggs, 75 g (2.65 oz) of grated Parmigiano, black pepper, and a pinch of nutmeg. Mix thoroughly until the mixture is well combined. Adjust salt if necessary.
Pasta cooking and assembly
- Bring the pasta water (or broth) back to a strong boil and cook the pasta for 4-5 minutes, until al dente. Meanwhile, gently reheat the meat cooking sauce in a large pan.
- Drain the pasta and transfer it directly into the pan with the sauce. Add the prepared meat-and-chard mixture and mix quickly over heat so everything binds together evenly.
- Add the remaining Parmigiano and stir again until creamy and well combined.Serve immediately while hot.
- Serve immediately while hot.
Notes:
Nutritional facts table
Please note that nutritional values may vary slightly depending on the ingredients used.
| Nutrients | Total (5 people) | Per serving |
| Calories (kcal) | 4740 | 948 |
| Total fat (g) | 193.5 | 38.7 |
| ———Saturated fat (g) | 67.9 | 13.6 |
| Cholesterol (mg) | 1786 | 357 |
| Sodium (mg) | 4557* | 911* |
| Total carbohydrates (g) | 466.3 | 93.3 |
| ———Dietary fiber (g) | 36.6 | 7.3 |
| ———Total sugar (g) | 40.2 | 8 |
| Protein (g) | 270.9 | 54.2 |
*This sodium content does not include the salt added during preparation, as the amount varies depending on personal preference.