Tortelli, Ciambelle and Castles in the Casentino
The north Casentino valley tortelli di patate aren’t made with just any potato: the key ingredient is the Chetica potato, a red-skinned round tuber of rosy-toned white flesh, cultivated at 500 m. or higher. I first tasted these large square-shaped tortelli at the home of friends Louise and Jim in Poppi, castle-topped village in the…