Corchia Park, Levigliani - A peak of emotions
A peak of emotions

Typical Levigliani dishes

Meat “Tordelli”

Meat “Tordelli”

(for 4 people)

For the pasta:

  • 200 grams of 00 durum wheat flour
  • 2 eggs
  • Salt

For the filling:

  • 300 grams of beef
  • 100 grams of pork
  • 100 grams of “mortadella”
  • 500 grams of chards
  • 1 egg
  • 100 grams of grated parmesan cheese
  • 50 grams of bread crumbs
  • extravirgin olive oil
  • salt, black pepper, nutmeg

For the sauce:

  • 300 grams of beef
  • 150 grams of pork
  • 500 grams of peeled tomatoes
  • 1 celery
  • 2 carrots
  • 1 white onion
  • 1 garlic clove
  • extravirgin olive oil
  • 1 glass of red wine
  • 100 grams of grated parmesan cheese
  • Thyme
  • Salt, black pepper


For the filling, wash the chards and cooked them in a covered pot until soft, without adding any additional water. In the meantime, grind the beef, the pork and the mortadella. Chop the cooked chards and add them to the grinded meat. Add the grated parmesan cheese, the breadcrumbs, the salt, the pepper and the nutmeg and mix well the ingredients by hand.

For the sauce, chop the onion, the carrots, the celery and the garlic clove. Grind the beef and the pork. Let the vegetable mix brown a little in a pan with some olive oil, add the grinded meat and let it cook. Add the red wine and let it evaporate. Eventually add the peeled tomatoes after having them sifted with the vegetable mill. Add the thyme and adjust with salt and pepper. Keep cooking for about 2 hours. The sauce should be quite soft, so if it dries up too much during the cooking, add a scoop of broth.

For the “tordelli” pasta, put the flour on a large table and create a sort of fountain in the middle. Break the eggs in the fountain and add a pinch of salt. Knead by hand adding some cold water, if needed. Stretch the pasta with the rolling pin in a foil not too thin and cut several discs with the round pastry cutter. Place a spoonful of filling in the middles of each disc, fold it in half and seal the edges by pressing them with the prongs of a kitchen fork.

Cook the “tordelli” for 5 minutes in plenty salt water, collect them with a skimmer and place them in the same pan as the sauce. Mix them up gently so not to break them and serve them in the dishes with a sprinkle of parmesan cheese.  



(for a 26 cm-wide baking tin)

  • 200 grams of chestnut flour
  • 450 grams of water
  • 25 grams of pine nuts
  • 50 grams of raisins
  • 1 rosemary branch
  • 1 spoon of “vin santo” (liquor wine)
  • extravirgin olive oil
  • 200 grams of fresh ricotta cheese


Put the raisins in a glass bowl and soak them with the “vin santo”. In a large bowl, mix the sifted chestnut flour with the cold water with an electric whipper so not to create clots of pastry.

Grease the 26 cm-wide baking tin with olive oil and pour the pastry in it. Spread the pine nuts, the raisins and the rosemary needles all over the surface. Pour a trickle of olive oil on the surface of the “castagnaccio” and bake in the oven at 180° for about 45 minutes.

Serve the “castagnaccio” warm with a scoop of fresh ricotta cheese.


di Stazzema (LU)
Tel. 0584 778405

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Area Riservata

Coop. Sviluppo e Futuro Levigliani
Soc. Coop. A.r.l.
Via Della Chiesa, 8
Cod. Fisc., Partita IVA e Num. Iscrizione al Registro Imprese n. 01843130467
Numero Iscrizione al REA: LU/175448