Pici Limatolesi al Ragù Bianco di Frisona

Pici Limatolesi al Ragù Bianco di Frisona is a specialized pasta dish characterized by its thick, hand-rolled noodles and a savory, tomato-free meat sauce. While the *pici* pasta itself is a staple of Tuscan culinary tradition, this specific preparation is a notable regional specialty found in Campigliano, Italy.

The dish is defined by its use of *ragù bianco*, a "white" meat sauce that relies on aromatics, wine, and broth rather than tomato paste. A key component is the inclusion of meat sourced from Frisona cattle, a breed renowned for its high-quality fat content, which contributes to a rich and velvety sauce texture. The pasta is traditionally hand-rolled to achieve a rustic, chewy consistency that effectively holds the heavy sauce.

A great version of this dish is distinguished by the quality of the Frisona meat and the precise balance of the white ragù. The dish has gained recognition through local culinary celebrations; for instance, it is highlighted as a standout offering at the Sagra della Polpetta in Campigliano, as noted by creator Jana Food Porn.

While traditional pici is often served with simple tomato-based sauces or garlic and olive oil, the Limatolesi variation offers a more decadent, meat-forward experience. This distinction makes it a centerpiece for local festivals and a unique example of how traditional pasta shapes can be adapted to highlight specific regional livestock.