Traditional Italian Tuscan Hand Rolled Pasta with Cinta Senese Pork Ragù Story of the Dish Pici are one of the most elemental pastas of Tuscany, particularly associated with Siena, the Val d’Orcia and the countryside around Montepulciano and Montalcino. Their appeal comes from technique rather than luxury: a simple dough is rolled by hand into long, thick ropes with an irregular surface that holds sauce beautifully. Unlike machine extruded spaghetti, pici should show the hand

Traditional Italian Tuscan Farro and Bean Soup Story of the Dish Zuppa di Farro Toscana is one of the great rustic soups of Tuscany, particularly associated with Garfagnana and the province of Lucca, where farro has been cultivated for centuries in the valleys and mountains of northern Tuscany. Farro is one of Italy’s most ancient cultivated grains. In Tuscan cooking it became especially important in rural communities because it was nourishing, economical, easy to store, and

Story of the Dish Tortelli Maremmani are one of the signature pasta dishes of the Tuscan Maremma, where they represent the generous, rural side of Tuscan cooking. These are not small, delicate ravioli. Traditional Maremman tortelli are characteristically large, with broad sheets of fresh egg pasta enclosing a substantial filling of ricotta and leafy greens. In the source article, the dish is specifically described as large Maremman tortelli traditionally filled with ricotta a