Typical dish of Siena
Pici with Cinta Senese ragu
Pici with Cinta Senese ragu features long strands of thick, irregular pasta coated in a dark, fragrant sauce that clings to every curve. The ragu, rich and slow-cooked, releases notes of savory meat, red wine, and soffritto, with a full, velvety texture. With each bite the pici are rough and pleasantly firm, perfect for holding the sauce. It is a generous first course, typically served at Sunday lunches or in the trattorias of the Sienese countryside.
Season: Tutto l'anno€12–18
Why it matters
This dish brings together two gastronomic symbols of the province of Siena: pici, a handmade rural pasta, and Cinta Senese, a historic pig breed raised in the Tuscan hills. Together they tell the story of a region where cuisine grows from the balance between agricultural tradition and craftsmanship. It is an authentic expression of Sienese food culture.
Origin story
Pici have ancient origins, likely dating back to the Middle Ages, when a humble pasta made from flour and water was hand-rolled in the Sienese countryside. Cinta Senese ragu, on the other hand, is linked to the rediscovery and protection of this native pig breed, revived from the late twentieth century after a period of decline. The meeting of this traditional pasta and this prized meat gave rise to one of the most distinctive variations of pici.
Typical ingredients
pici freschicarne di Cinta Senesepomodorovino rossosedano, carota e cipollaolio extravergine d'oliva
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