Central Hills

Tuscany

Tuscan pasta is rustic and muscular: hand-rolled pici, wide pappardelle for game ragu, and sauces that taste of bread, oil, garlic, and hillsides.

Capital: Florence 2 recipes Olive groves, unsalted bread, beans, game, tomatoes, wine.

Pasta identity

Tuscan cooking has a stern farmhouse logic: nothing is wasted and ingredients should taste like themselves.

Unsalted bread and strong olive oil shaped the table, while game meats and thick noodles made celebratory pasta.

Pici show the region at its plainest and best: flour, water, hands, and a sauce that does not need ornament.

Cook Tuscany

Thick hand-rolled noodles with a gentle garlic and tomato sauce from southern Tuscany.

Wide egg ribbons with a deep wild boar ragu, a Tuscan hunting-season classic.