Tortello pasta festival

Scansano (gr). Traditional Sagras

Original name: Sagra del Tortello

Place: Poggioferro (hamlet), in municipality of Scansano, in Grosseto province

First year of the festival: 1971

Period: secomd and third weekend of May

2019 scheduled on: Saturday, May 11 - Sunday, May 12 - Saturday, May 18 - Sunday, May 19

Opening times: only week ends; Sunday and Saturday, lunch from 12 to 3.30 pm and dinner from 6 pm to 11 pm

Local Specialties:

  • Appetizers: affettati misti, Tuscan salami, with Tuscan ham, salami, porchetta or other meat;
  • First course: tortello maremmano al ragù di carne, Maremma's tortello, hand made and filled with veal meat, chard and ricotta, and served with meat ragout; tagliatelle al ragù, tagliatelle pasta (hand made too) with ragout sauce;
  • Second course: grigliata di maiale, grilled pork meat (pork steak, sausages, ribs and bacon; salsiccia di cinghiale con fagioli all'uccelletta, wild boar sausages with beans.
  • Side dish: baccelli, fava beans; cacio pecorino, Tuscan sheep cheese;
  • Dessert: Biscotto di Poggioferro, local biscuit, made in this hamlet, with flour egg and anise flavor;
  • Wine: Morellino di Scansano DOC.

The tortello made in Scansano is absolutely the most important dish of this festival, don't miss it!

This feast deeply marked three generations of this small hamlet (roughly 200 inhabitants) in south Tuscany high hills (515 mt high). Most of the people which moved elsewhere go back in Poggioferro every year during the feast, just to help and celebrate together with the residents still living there. Maremma's tortello (tortello maremmano) is in Poggioferro made with chard instead of spinach, a variant sometimes present in the Maremma coastal area.

sagra del tortello poggioferro

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