Pici con Ragù di Pesce di Lago e Pane Grattugiato Croccante

Pici con Ragù di Pesce di Lago e Pane Grattugiato Croccante is a pasta dish rooted in the lake-country traditions of southern Tuscany and Umbria, particularly around Lake Trasimeno. Thick, hand-rolled pici—a rustic pasta typical of the Siena area—serves as the base for a ragù made from freshwater fish such as perch, tench, or pike, slowly simmered with tomato and a soffritto of onion, carrot, and celery. The defining finish is a generous topping of crispy breadcrumbs (pangrattato) toasted in olive oil, which adds a nutty, textural contrast.

A great version relies on perfectly al dente pici that can grip the light, briny sauce, and on breadcrumbs that remain crunchy without overwhelming the delicate fish. At Pesce d’Oro in Chiusi, Italy, the dish is featured on the Sentieri Golosi menu, a curated tasting experience that celebrates local ingredients and cooking methods. Regional variations may substitute or combine different lake fish, while some cooks add a touch of white wine or fresh herbs like parsley and bay leaf. The breadcrumbs sometimes include lemon zest or garlic for extra depth. Though less common outside central Italy, this pici dish remains a beloved expression of the lake’s pantry, balancing earthy pasta with the clean flavors of the water.