Topini Fatti in Casa al Ragù di Porchetta

Topini Fatti in Casa al Ragù di Porchetta is a traditional Tuscan pasta dish that combines hand-rolled topini with a slow-cooked ragù made from porchetta. The dish originates from the Casentino area, where the village of Poppi is located, and is notably served at Osteria del Tempo Perso in Poppi, as featured by the food guide Sentieri Golosi. Topini are small, irregularly shaped pasta pieces rolled by hand from a simple dough of flour and eggs, reminiscent of the Tuscan peasant tradition of using leftover pasta scraps. The ragù is built around porchetta, a savory boneless pork roast seasoned with garlic, rosemary, fennel, and wild herbs, then slow-braised until tender and shredded. A great version of this dish is distinguished by the balance of textures: the tender, slightly chewy topini must be cooked al dente to hold the rich, herb-infused ragù, which should be thick enough to cling to the pasta without being dry. The porchetta’s fat renders into the sauce, adding depth without greasiness. Regional variations may include the addition of tomato or wine to the ragù, though purists in the Casentino often keep it simple, allowing the pork and herbs to dominate. Some cooks use a mix of pork shoulder and belly for a moister result, while others finish the dish with a grating of aged pecorino. Osteria del Tempo Perso’s version, praised by Sentieri Golosi, exemplifies the home-style precision that defines this rustic yet elegant plate.