The Tipp
Pici alla nana (with duck sauce)
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The large, coarse homemade Tuscan spaghettoni have the perfect roughness for holding the rich, thick sauce. The duck ragù is cooked for hours over low heat with the classic battuto and intense aromatics, losing every wild note to yield tender, shredded, enveloping meat. A dense, lingering first course that fully satisfies the palate.
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