Mezze Maniche Mancini al Ragù d'Anatra e Arancia

Mezze Maniche Mancini al Ragù d’Anatra e Arancia is a modern Italian pasta dish that pairs robust durum-wheat pasta from the Marche-based Mancini brand with a slow-cooked duck ragù brightened by the zest and juice of oranges. The dish originates from the creative kitchen of Bioagriturismo La Conca in Ceresola, Italy, as featured in the *Sentieri Golosi* guide. Key ingredients include mezze maniche—a short, ridged tube ideal for gripping sauce—confit-like duck leg, carrot, celery, onion, white wine, tomato passata, and fresh oranges. What distinguishes a great version is the careful balance between the rich, gamey depth of the duck and the clean acidity of citrus, preventing the ragù from becoming heavy. The pasta must be cooked al dente so its ridges trap every bit of sauce. Though rooted in the Umbrian–Marche tradition of duck preparations, regional variations sometimes swap the duck for guinea fowl or incorporate bitter orange for a more assertive note. At La Conca, the dish demonstrates how a single location can redefine a regional classic by honoring both the land and the ingredient.