History and tradition of the tordello
Stuffed with strictly stale bread and so many spices dosed so that no one prevails.
For the dough not only eggs and flour, but also water, so as to make it more robust and create a pleasant contrast with the soft interior.
And the shape? Strictly crescent-shaped.
Here is the identikit of the true tordello alla lucchese, the main dish of our tradition.