Pici con Farina di Grano Antico del Mulino Grifoni e Ragù Bianco d'Anatra

Pici con Farina di Grano Antico del Mulino Grifoni e Ragù Bianco d’Anatra is a Tuscan pasta dish that pairs hand-rolled pici with a tomato-less white duck ragu and flour from heirloom grains ground at Mulino Grifoni. The thick, spaghetti-like pici originate from the Siena and Val di Chiana areas, where they are traditionally made by hand with only flour and water. A great version relies on the texture of the pasta—chewy and slightly irregular—which holds the ragu’s coarse, slow-cooked duck meat seasoned with soffritto, white wine, and aromatic herbs. The ancient-grain flour from Mulino Grifoni contributes a nutty, rustic flavor that distinguishes it from standard pici. Regional variations of pici include ragù all’aglione (garlic and tomato) or cacio e pepe, but the white ragu is a classic preparation in Casentino and parts of Siena. At Il Tirabusciò in Bibbiena, Italy, the dish is presented as a highlight on their “Sentieri Golosi” menu, emphasizing the revival of local grains and traditional butchery. A great execution balances the density of the pasta against the rich, lean duck sauce, avoiding any heaviness. Mulino Grifoni’s stone-ground farina di grano antico—such as Senatore Cappelli or Gentil Rosso—lends an unmistakable earthiness. The absence of tomato allows the duck’s flavor and the flour’s sweetness to dominate, a signature of Tuscan cucina povera reinterpreted with modern precision.