In Tredozio, the first two Sundays in November, there is a festival dedicated to Bartolaccio, a typical dish of the Tuscan-Romagna tradition.
Bartolaccio is a tortilla filled with potatoes cooked on a plate, also known as “Bartlaz”. Half-moon shaped, it is a delicious gastronomic specialty, full of aromas. The abundant filling, guarded by the thin pastry, is made with yellow potato puree, pork belly, seasoned grana, salt, pepper and other spices. Tradition has it that it is cooked on the slab and combined with a local wine, such as the Sangiovese of the vallata del Tramazzo-Marzeno.
BARTOLACCIO RECIPE
Ingredients
- 200 of flour
- 300 g of potatoes
- 50 g of bacon
- 50 g grated Parmesan
- 20 g brewer’s yeast
- 1 tablespoon lard
- water
- a pinch of salt and pepper
Proceedings
Mix flour, lard, brewer’s yeast with water and leave the mixture covered for about an hour.
Boil the potatoes and mash them with a fork, then add the previously browned bacon, pecorino cheese and nutmeg. Mix everything until the ingredients are well blended and season with salt and pepper.
Pull the dough and cut it into discs or rectangles. Season each half of the rectangle or disc with the filling, so that the dough can be folded and closed. Cook the bartolacci on a very hot plate, turning from time to time.
