“Bartolaccio” (in Romagna “e bartlàz“), a typical preparation of Tredozio, a town in the province of Folì/Cesena in the Tramazzo valley, Bartolaccio is a tortello alla lastra, stuffed with potatoes, bacon and cheese.


For 6 people:

  • Fresh dough (flour, water and a pinch of salt) 600 gr

  • boiled potatoes 300 gr

  • pancetta,bacon, diced 120 gr

  • grated Parmesan cheese 80 gr

  • black pepper.


  1. Boil the potatoes in salted water and hot and just are cooked peel and mash with a potato masher.

  2. Apart fry the bacon in a pan, then join it to the potatoes, add the grated cheese, sprinkle with pepper and mix well until a homogeneous blend.

  3. On a work surface, roll out the dough and cut into 15 X 10 cm square, then the center of each square put a little ‘of stuffing and close the dough over itself by welding the edges gently so they do not open.

  4. Bake on a baking hot and serve hot.

 You can also create square sheet of larger, or enrich the filling with sliced onion fried and chopped herbs.