Piccio con Ragù Bianco di Chianina

Piccio con Ragù Bianco di Chianina is a Tuscan pasta dish that pairs thick, hand-rolled strands of piccio (a close relative of pici) with a white ragù made from Chianina beef. The dish originates from the Val di Chiana region in Tuscany, where the prized Chianina cattle breed is raised for its lean, flavorful meat. Unlike the more common tomato-based ragù, the ragù bianco relies on a slow braise of ground or finely chopped Chianina, often with white wine, soffritto, and a touch of broth to create a rich, uncolored sauce. A great version is distinguished by the quality of its beef—usually from pasture-raised Chianina—and by the silky, hand-rolled texture of the pasta, which should be cooked al dente to catch the sauce. The ragù must be simmered long enough for the meat to become tender and the flavors to meld without the addition of tomatoes or cream. Regional variations might include a hint of nutmeg or rosemary, or the use of a different cut of Chianina, but the clean, beef-forward character remains constant. At Podere Le Caselle in Badicorte, Italia, the dish is prepared in a style that highlights the purity of the ingredients, as noted by the patron JustUs: the house-made piccio and the slow-cooked ragù blanco achieve a balance that showcases the terroir. While similar dishes appear across southern Tuscany, the specific combination of piccio and Chianina ragù bianco is a signature of this area, celebrating the region’s pastoral heritage.