This week's special dish at Giannino in San Lorenzo is, of course, our Pappardelle Alla Chiantigiana!
Pappardelle is a special type of pasta: very broad and flat noodles, similar to fettuccine if you want. It can be made fresh, with eggs or dried up. It originates from Tuscany and it’s usually served with a nice high-quality rustic ragout, hence our recipe “alla Chiantigiana” which means made the Chianti way. Chianti is a region in Tuscany famous for the wines mainly, but also for many other delicacies such as our fantastic ragù (sauce).
This dish a very traditional one, takes us back to many centuries. Tuscany has always had a strong feeling when it comes to countryside recipes, this one being a good relevant example of that. This dish represents our Tuscan culture as well as the prosperity of our natural resources.
How do we make the best Pappardelle Alla Chiantigiana in Florence, then?
Well, we make the pasta fresh from start to ensure the best quality even of the basic ingredients. Then we select a specific cut of beef, made for this kind of recipes, and make it simmer for up to two hours to make it tender and tasty. After this tricky process needed to have an exceptionally tasty ragout, we add a little bit of Chianti wine and let it simmer some more. We add a few drops of balsamic vinegar to acidify the sauce and make it taste just a little edgy at the end. We are very proud of this recipe and our clients have always been very satisfied with a hearty serving of Pappardelle!
Next question should be “What wine should I have with my Pappardelle Alla Chiantigiana?” Check it out in our Suggested wine piece!
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