Eat Like an Italian: Pici with Wild Boar Ragù

At the Tenuta Il Poggione, where Mazzoni Toscana Rosso is produced, one the family’s favorite dishes is pici al ragù di cinghiale, long hand-rolled noodles topped with wild boar ragù.

Pici (pronounced PEE-chee, also called pinci, pronounced PEEN-chee) are a staple of rustic Tuscan cuisine.

They are made by hand rolling flour with a touch of water — just enough to make an elastic dough. And while some add salt to their pici when rolling them, the tradition of classic Tuscan cuisine calls for the savoriness of the dish to come from the gamey meat sauce.

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