Pici with pig ragù and wild fennel

Pici al ragù di maialino e finocchietto selvatico

€14

Ristorante La Falterona · Florence

Nutrition

≈ 600 kcalper portion of about 350 g

Protein17%
17%
Fat44%
44%
Carbohydrates38%
38%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Thick, hand-rolled pasta served with a slow-cooked pork ragù and wild fennel.

Cuisine: Italian (Tuscan)

Typical ingredients

pici pasta
pork
wild fennel
tomato

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

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

Sources: Wikidata (CC0) · Wikipedia ·

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