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Il 19 marzo è tempo di tortelli di San Giuseppe. A Vacallo il tradizionale appuntamento con queste prelibatezze, organizzato dalla Società Atletica Vacallo (SAV), è tornato, dopo due anni di stop causa pandemia, per l'edizione numero 51.
"La temperatura dell'olio deve raggiungere i 170-180 gradi, spiega ai microfoni della RSI uno degli addetti alla preparazione dei tortelli. "La sveglia ha "suonato alle 2.10", dice un altro volontario, "una sveglia drammatica... ma per il paese, e per la SAV, lo si fa volentieri."
La ricetta dei tortelli? Non si può dire, pare sia segretissima... da 51 anni. Ma un informazione ce l'abbiamo: "Sono state usate 1'300 uova", spiega Gian Luca Cambieri, responsabile delle manifestazioni della SAV. "È bello tornare ad accogliere la popolazione - aggiunge - anche per sostenere la polisportiva: tutto il ricavato va a sostenere le nostre sezioni e per il futuro dei nostri giovani".
Un dolce tipico
I tortelli sono dolci tipici del Ticino e del Nord Italia, preparati nei mesi di febbraio e marzo. Non ne esiste una sola tipologia: possono essere rettangolari o tondi, ripieni di crema oppure vuoti. Alcune ricette prevedono l’utilizzo di frutta secca. Ma una cosa li accomuna tutti: la frittura in olio o strutto.
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