Crespelle alla Fiorentina con Ricotta di Pecora

Few dishes encapsulate the elegance of Tuscany’s cuisine like Crespelle alla Fiorentina con Ricotta di Pecora. These baked crepes (crespelle) nestle a luxurious filling of tender sheep’s milk ricotta and wilted local spinach, assembled in a swirl of tomato sauce and adorned with a golden crust of Parmesan. Rooted in the heart of Florentine cooking, nostalgiac for elaborate Sunday lunches and celebratory banquets, this dish harmoniously blends rustic comfort with refined technique—a reflection of Italian food philosophy.

History & Cultural Context

The crespella predates pasta sheets in some Italian regions as the original vessel for delivering melting cheese-and-spinach goodness. Florence, the sun-splashed cradle of the Renaissance, has for centuries featured these savory crepes in trattorias and family kitchens alike. Originating perhaps as an adaption of French crêpes after Catherine de’ Medici took her chefs north to France, the crespella secured its legacy back home. Traditionally stuffed with local cow’s ricotta, using ricotta di pecora (sheep’s ricotta) elevates this dish with a richer, tangier flavor—bringing an extra Tuscan authenticity and a subtle complexity that celebrates small dairy farmers.

Unique Aspects

Unlike lasagna or cannelloni, crespelle offer an airy, delicate eating experience. Their soft bite contrasts with the yielding, vibrant ricotta–spinach filling and tangy, garlicky tomato sauce. What’s even more delightful is leathering the edges with a fan of golden cheese.

Additionally, sheep’s ricotta is less commercial but ever more appreciated today by cheese aficionados and contemporary Italian chefs. Its texture is silkier but with a distinct flavor reminiscent of spring pastures. Swapping in this ingredient makes the dish truly unique and memorable.

Personal Notes & Tips

• Making perfect crespelle: A rest for your batter ensures tender, easy-to-handle crepes. A flexible silicone spatula and a light hand help when flipping.
• Spinach prep: Squeeze out as much water as possible from the spinach to prevent the filling from becoming runny.
• Assembly: Don’t be shy with your sauce or cheese! Let the edges peek above the sauce for a picture-perfect finish.
• Ahead of time: The components (crepes, spinach, filling, sauce) can be made and chilled a day ahead, assembling and baking when you’re ready.
• Vegan tips: Substitute the batter and filling with plant-based milk, flour, and vegan ricotta for a satisfying alternative.

Serving Suggestions

Care for an even more festive touch? Add a generous drizzle of aromatic sage-infused butter before baking or top with a few fried sage leaves for Tuscan flair. Serve alongside dry Tuscan white wine—a Vernaccia di San Gimignano or an herbal Vermentino, perhaps.

Final Thoughts

'Crespelle alla Fiorentina con Ricotta di Pecora' offers diners an evocative journey to Tuscan hills, on a plate: a balance of earthiness (spinach), comforting creaminess (ricotta), with accents of acidity (tomato) and nutty salt richness (Parmigiano). The magical transformation from humble ingredients to a showpiece bake is sure to make you feel the spirit of Florence at your own table, and when you choose artisan sheep ricotta, you partake in an enduring flavourful tradition.

Let the warmth, aroma, and beauty of this dish inspire your kitchen—with one bite, you’re transported direct to Tuscany.