There are no historical written evidences about the "tortello sulla lastra". It has always been considered one of the specialties of the territory lying between Romagna and Toscana, and it is without a doubt one of the best "poor" foods obtained by the combination of the products of the lean lands of the Apennine ridge. Common wheat flour and cooking water of the pumpkin for the sheet of pasta dough, adding pumpkin, potatoes, garlic, onion, bacon, bacon fat, and pecorino for the stuffing: these are the main ingredients of the tortello to which today also parmigiano reggiano cheese is added. The name of the product comes from the cooking method on a sandstone "slab" which, with its particular roughness and with a uniform distribution of heat, optimizes the cooking. .

Current production area in the Park

Bagno di Romagna, Portico-San Benedetto, Pratovecchio, Premilcuore, Santa Sofia


It presents itself as a big "raviolo" of 10-20 cm of side and 1 cm thick. It has a strong but not aggressive taste which is obtained from the combination of pumpkin, garlic, and bacon mixed with a potato cream.

The season of the product

Its production was once linked to the ripening period of the pumpkin; today it is possible to eat it from October to April.