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Firenze
Toscana
Rustic, regal, Renaissance.
Bread, beans, olive oil. Pasta plays a supporting role with quiet confidence.
"Cucina povera as the highest art."
What this region tastes like
A flavor portrait of Toscana.
Rich60%
Earthy90%
Coastal20%
Herbaceous60%
Spicy20%
Rustic90%
Signature pasta dishes
Born here. Perfected here.
SimpleSharpHandmade
Pici Cacio e Pepe
Pici Cacio e Pepe
Hand-rolled thick spaghetti with Pecorino and cracked pepper.
Easy 30 min
View recipe 
WildEarthySunday
Pappardelle al Cinghiale
Pappardelle al Cinghiale
Wide ribbons under a slow wild-boar ragù with juniper.
Medium 4 h
View recipe 
RusticVegetarianSunday
Strozzapreti al Ragù Finto
Ragù Finto
'Priest-strangler' twists in a meat-free Tuscan tomato ragù.
Easy 1 h
View recipe Signature ingredients
- Olio extravergine toscanoPeppery, grassy, almost spicy.
- Pecorino ToscanoSofter, gentler than Roman.
Pasta shapes born here
- PiciFat hand-rolled spaghetti — irregular and joyful.
- PappardelleWide enough to hold serious sauce.
Wine pairings
- Chianti ClassicoCherry, leather, violet.Pairs with: Wild boar, ragù.
- Brunello di MontalcinoBrooding, structured, age-worthy.Pairs with: Special occasions.
Chef Rigatoni says
A note from the kitchen
"Roll pici with the palms, never a machine. Imperfection is the recipe."