Tuscany
Learn about Tuscan pappardelle, pici, rich game ragù, beans and the region’s restrained approach to pasta.
Regional character
How pasta tastes in Tuscany.
Tuscan food is often associated with bread and grilled meat, but its pasta includes substantial hand-rolled pici and broad pappardelle.
Sauces favour mushrooms, hare, wild boar, duck and slow-cooked vegetables. The style is robust without needing excessive cream.
Shapes
Pappardelle
Pici
Pappardelle
Ingredients
Wild mushrooms
Beans
Game
Tomatoes
Pecorino
Known dishes
Pappardelle al cinghiale
Pici all’aglione
Pappardelle ai funghi
Cook the region
Recipes from Tuscany.
Each recipe keeps traditional ingredients and practical substitutions clearly separated.
↗Tuscany · Val di Chiana
Pici all'Aglione
Thick hand-rolled pici meet a gentle fresh-tomato sauce perfumed with aglione-style garlic and a little chilli.