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Some dishes tell the story of a place better than a thousand words…
In Maremma, one of these is undoubtedly tortelli maremmani: large, generously filled pasta parcels with ricotta and spinach, traditionally served with a rich meat ragù or butter and sage.
A recipe born in family kitchens, where pasta is rolled out by hand, simple ingredients come together and culinary traditions are passed down from one generation to the next.
Maremma tortelli: a tradition that begins with fresh pasta
• Unlike traditional ravioli, tortelli maremmani are instantly recognisable thanks to their generous size and characteristic square shape, often featuring a wide border of pasta around the filling.
• The pasta dough is made with flour and eggs, rolled out thinly and filled with a soft mixture of ricotta, spinach or Swiss chard, Parmesan cheese and a pinch of nutmeg. Every family has its own version, with small variations that make each recipe unique.
• The secret lies in the balance between the delicate fresh pasta and the rich, creamy filling. This is why making tortelli by hand is still considered a true ritual of traditional Maremma cooking.
Did you know? The wide border of pasta surrounding the filling is often called the marciapiede, meaning “pavement”, and is one of the most distinctive features of Maremma tortelli.
• Unlike traditional ravioli, tortelli maremmani are instantly recognisable thanks to their generous size and characteristic square shape, often featuring a wide border of pasta around the filling.
• The pasta dough is made with flour and eggs, rolled out thinly and filled with a soft mixture of ricotta, spinach or Swiss chard, Parmesan cheese and a pinch of nutmeg. Every family has its own version, with small variations that make each recipe unique.
• The secret lies in the balance between the delicate fresh pasta and the rich, creamy filling. This is why making tortelli by hand is still considered a true ritual of traditional Maremma cooking.
Did you know? The wide border of pasta surrounding the filling is often called the marciapiede, meaning “pavement”, and is one of the most distinctive features of Maremma tortelli.
Meat ragù or butter and sage? Two ways to taste Maremma
• The most traditional accompaniment is a slow-cooked meat ragù, prepared over several hours to develop a rich, full-bodied flavour. This is the version most commonly enjoyed at Sunday family lunches and special celebrations.
• Those who prefer something lighter can choose tortelli with butter and sage, a simple combination that brings out the freshness of the ricotta and the delicate flavour of the vegetables.
• In both versions, fresh pasta remains the star of the dish. It is a recipe that needs no elaborate ingredients, just quality produce and the time and care required to prepare it properly.
It is one of those dishes worth trying at least once during a trip to Tuscany, especially in the small villages and traditional agriturismos of Maremma.
• The most traditional accompaniment is a slow-cooked meat ragù, prepared over several hours to develop a rich, full-bodied flavour. This is the version most commonly enjoyed at Sunday family lunches and special celebrations.
• Those who prefer something lighter can choose tortelli with butter and sage, a simple combination that brings out the freshness of the ricotta and the delicate flavour of the vegetables.
• In both versions, fresh pasta remains the star of the dish. It is a recipe that needs no elaborate ingredients, just quality produce and the time and care required to prepare it properly.
It is one of those dishes worth trying at least once during a trip to Tuscany, especially in the small villages and traditional agriturismos of Maremma.
Le Cannelle: homemade tortelli surrounded by nature
Le Cannelle: Homemade Tortelli Surrounded by Nature
• At Agriturismo Le Cannelle, immersed in the natural beauty of Maremma and overlooking the landscape of Talamone, the cuisine celebrates authentic local flavours through traditional homemade preparations and locally sourced, zero-kilometre ingredients.
• During the opening season, Maremma tortelli are also made in-house, following a tradition of freshly prepared pasta, wholesome fillings and carefully selected ingredients.
• This approach to cooking begins with the surrounding territory: choosing local produce, respecting seasonality and serving recipes that are deeply rooted in Maremma’s culinary heritage.
• Although the agriturismo is currently closed for the season, the memory of these flavours continues to capture what makes a holiday here so special: slowing down, reconnecting with nature and rediscovering the pleasure of food prepared with care.
An experience to look forward to when the next season begins and the kitchen at Le Cannelle welcomes guests once again with the flavours of local tradition.
► Discover Le Cannelle
Le Cannelle: Homemade Tortelli Surrounded by Nature
• At Agriturismo Le Cannelle, immersed in the natural beauty of Maremma and overlooking the landscape of Talamone, the cuisine celebrates authentic local flavours through traditional homemade preparations and locally sourced, zero-kilometre ingredients.
• During the opening season, Maremma tortelli are also made in-house, following a tradition of freshly prepared pasta, wholesome fillings and carefully selected ingredients.
• This approach to cooking begins with the surrounding territory: choosing local produce, respecting seasonality and serving recipes that are deeply rooted in Maremma’s culinary heritage.
• Although the agriturismo is currently closed for the season, the memory of these flavours continues to capture what makes a holiday here so special: slowing down, reconnecting with nature and rediscovering the pleasure of food prepared with care.
An experience to look forward to when the next season begins and the kitchen at Le Cannelle welcomes guests once again with the flavours of local tradition.
► Discover Le Cannelle
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