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The gastronomic traditions of Mugello date back to the Middle Ages and some are still very important in the territory today.

Starting from the appetizers, we find the famous crostini with livers are slices of toasted bread, seasoned with a mixture made with chicken or rabbit liver, capers, anchovy fillets, chopped sage and butter; or a tasty bruschetta, an appetizer prepared with Tuscan bread, fresh tomato, basil and olive oil.

Among the first courses, among the best known we have the potato tortelli, it is made of fresh pasta and stuffed with boiled potatoes, an ancient food present in Tuscany for centuries, it is usually seasoned with meat or wild boar ragù. Other typical first courses are wild boar pappardelle, tagliolini with mushrooms or truffles, or ricotta and spinach ravioli.

The second courses of this area are, the rosticciana, is made up of pork ribs flavored with various spices, or dishes such as venison with cream, stewed deer, Mugello-style duck, sliced ​​beef with rocket.

 

Who says tortello, says Mugello!

The real recipe of Mugello potato tortelli:

The tortello del Mugello is made of fresh pasta, filled with a creamy potato filling, these large tortelli are often seasoned with a meat sauce. The potato filling is flavored with cheese, garlic and parsley.

INGREDIANTS

1/2 kg flour 0

5 fresh eggs

Q.b. a pinch of salt

Who says tortello, says Mugello

FOR THE STUFFING:

1 kg floury potatoes

1 clove of garlic

· 1 sprig of fresh parsley

· Nutmeg to taste

Salt and pepper to taste

1 tablespoon extra virgin olive oil

 

- THE TYPICAL PRODUCTS of Mugello are:

Bread from Mugello, from Tuscany Cereals.

Marroni del Mugello IGP, are produced in the chestnut groves of Mugello, are collected, boiled or roasted, after which all that remains is to taste them.

Raviggiolo of cow's milk from Mugello P.A.T. it is a fat, fresh, soft cheese.

 

BREAD:

The bread is made with soft wheat flour from Mugello, stone ground, naturally leavened and baked in a wood oven. It is the typical Tuscan bread baked with a little salt with the so-called "loaf" shape, with sizes from ½ kg up to 2 kg. The production of Mugello bread completes the entire production cycle in the territory.

Tuscany is famous for the production of salt-free bread which is still the most widespread today: a simple bread, with an ancient flavor, with more traditional shapes. The appearance is always rustic with a crunchy crust and a very alveolate crumb that requires a long leavening and a careful, equally long cooking.

 

POTATOES:

 

The potatoes produced in Mugello are white, yellow and red, generally oval in shape, homogeneous and without deformation, with a size of 50/80 mm. Potatoes smaller than 30/50 mm are also appreciated. It is a tuber that comes from the fertile Tuscan countryside. This ancient product has such a delicate taste that it is called "Il Fiore del Mugello".

 

The ancient origins of the potato in this area date back to the famine of 1817, when its production was strongly encouraged in an attempt to solve the problem of hunger in the countryside.

 

THE BROWN:

The Marrone del Mugello PGI has a medium-large size, an ellipsoidal shape, a flat side face and the other convex. The base is generally flat and lighter in color than the rest of the fruit. The pulp is white, crunchy and with a pleasant sweet flavor. In autumn, chestnuts express all their goodness roasted or boiled, but they are also used in traditional dishes such as castagnaccio or in tasty marron glacé.

The production of brown in Tuscany boasts a centuries-old tradition. The cultivation of fruit chestnut groves in the Mugello area dates back to Roman times.

 

 

 

View on Map: Tastes of Mugello