Pappardelle with wild boar ragù are part of the culinary tradition of the Tuscan Maremma:
flavorful and appetizing, they encapsulate the authentic taste of the past.
Compared to the classic Bolognese ragù, wild boar ragù has a more distinct and peculiar
note, thanks to its slightly wild taste.

Pici all’aglione is a traditional peasant dish, originally from the Val di Chiana, which combines two great elements of Tuscan cuisine.It’s an iconic first course of Tuscan cuisine, known for their simplicity and their strong flavour. Pici are a type of pasta typical of central Italy, they are a sort of spaghetti, thicker and rustic, which are prepared by hand…