Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
A square tortello from the eastern Casentino, cooked on a hot slab rather than boiled.
Origin place card
Corezzo is a mountain hamlet in the comune of Chiusi della Verna on the Tuscan-Romagnol Apennine edge.
Verified history
The page presents it as very ancient, links slab-cooking to older mobile pastoral cultures, and notes that potatoes entered the filling only after their local adoption in the early nineteenth century.
Ingredients
Wheat-flour dough with filling based mainly on potatoes, soffritto, pecorino and/or parmigiano, eggs, butter and nutmeg; variants use cabbage or pumpkin.
Method
Method/process not fully documented in validated sources.
Ritual / calendar
Sagra del Tortello alla Lastra at Ferragosto.
Why travel for it
Tortelli alla lastra di Corezzo is a square tortello from the eastern Casentino, cooked on a hot slab rather than boiled.. In the present corpus it is documented with origin in Corezzo / Chiusi della Verna, Arezzo.
Editorial warning
This page is documentary verified from the pass3 layer. The next editorial improvement is to add one classic local recipe, one older documented version where available, and one modern household version with explicit attribution.