Pici with Maremma Wild Boar Ragù
Pici al Ragú di Cinghiale di Maremma
€16
Ristorante Alfredo Firenze · Florence
Nutrition
- Protein20%
- Fat47%
- Carbohydrates33%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Thick, hand-rolled pasta served with a rustic sauce made from wild boar.
- Cuisine
- Italian (Maremman)
Typical ingredients
- pici pasta
- wild boar meat
- tomato
- red wine
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
About the classic pici. This venue serves its own version.
- Origin
- Italy
Read more
Pici (Italian: [ˈpiːtʃi], locally [ˈpiːʃi]) is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena, in Tuscany; in the Montalcino area it is also referred to as pinci (Italian: [ˈpintʃi]).
Excerpt from the Wikipedia article “Pici” · version used · CC BY-SA 4.0
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