Tuscan cuisine celebrates authentic and genuine flavors, rooted in a centuries-old tradition of high-quality ingredients and the skill of chefs who have passed down recipes that form the core of this culinary legacy.
Braciere Malatesta, our quintessentially Tuscan trattoria founded in 1954, embodies these values. Our commitment has always been unwavering: to preserve the roots of our love for authentic tradition while staying contemporary and gradually modernizing.
How do we demonstrate this? Primarily through our menu. A menu that changes with the seasons to ensure the freshest seasonal ingredients for our guests. Each dish is carefully crafted to offer innovative recipes while preserving the classic and traditional Tuscan flavors of our origins.
Today, we explore one of the standout dishes on our menu, one that best represents this culinary culture: Pappardelle with slow-cooked Tuscan Beef Ragù.
At Braciere Malatesta, this delicacy is elevated to a true gastronomic masterpiece, thanks to the perfect balance between our homemade fresh pasta and a slow-cooked beef ragù that encapsulates the quintessential flavors of Tuscany.
The best pasta for Ragù
Pappardelle is undoubtedly one of the best pasta types for ragù. With a width of about 3-4 cm and a rough texture, it is perfect for holding one of the richest and most robust sauces in Italian cuisine. The pasta clings to the sauce uniformly, highlighting every nuance of flavor and delivering a complete taste experience with every bite.
This makes pappardelle distinct from other similar pasta shapes, such as tagliatelle. The latter is narrower (typically 6-8 mm wide) and more delicate, making it better suited to lighter, smoother sauces.
How much fresh egg pasta per person?
At Braciere Malatesta, we aim to ensure our guests leave satisfied and full. For a generous and fulfilling portion, we recommend at least 100 grams of pappardelle per person, as fresh egg pasta is richer and more nourishing than dried pasta. Of course, we pay great attention to flavor balance, maintaining the right proportion of pasta to ragù to ensure the best culinary experience.
Beef Ragù: the star of the dish
For a Tuscan slow-cooked beef ragù like the one at Braciere Malatesta, the first step is selecting the right cut of meat. Cuts rich in connective tissue, such as the muscle or chuck, are preferred. These cuts release intense flavors and ensure a tender, succulent texture when cooked slowly.
The secret to tender and flavorful ragù lies in slow, patient cooking. At Braciere Malatesta, our ragù is cooked for several hours, with red wine and broth added to keep the meat moist and rich in flavor. The result is a sauce that melts in your mouth and pairs perfectly with pappardelle.
How do you know when the ragù is ready to serve? It’s ready when all the oil rises to the surface, and the sauce achieves a dense, homogeneous consistency. Every step of the preparation is meticulously attended to, ensuring flawless results.
Fun Facts about pappardelle
The Origin of the Name
Did you know the name “pappardelle” comes from the Tuscan verb “pappare,” meaning to eat with gusto and greed? This term perfectly captures the sense of satisfaction you feel when savoring a plate of pappardelle, especially when paired with a rich, robust game ragù. There’s even a national day dedicated to this pasta shape—November 9th.
Pappardelle in Italian Literature
Pappardelle has deep roots in Italian culinary history and is part of the collective imagination. They even appear in literary works dating back to the Middle Ages. Some, like the Modenese writer Alessandro Tassoni, attribute their origin to an Emilian family, the Baccarini. Others, like Domenico Romoli, a renowned 16th-century chef, mention them in his recipe book La singolar dottrina, describing them as “thin, delicate, and soft lasagne, Florentine style.”
Pellegrino Artusi also dedicates space to this pasta shape in his seminal work La scienza in cucina e l’arte di mangiar bene (The Science of Cooking and the Art of Eating Well), a cornerstone of Italian culinary tradition. First published in 1891, the book celebrates authentic Italian recipes and highlights pappardelle as a symbol of conviviality and taste, defining them as a “family dish” and suggesting they be served with hare or rabbit sauce.
Pappardelle in Italian Language
A curious linguistic reference is the expression “ripetere a pappardella,” metaphorically meaning to mechanically and repetitively recite a speech, rehashing the same concepts with the same pattern.
Choose Braciere Malatesta for Authentic Tuscan Pappardelle
The pappardelle with Tuscan beef ragù at Braciere Malatesta isn’t just a dish on our menu; it’s a journey into the flavors and traditions of Tuscany.
If you’re seeking an authentic culinary experience, there’s no better place to immerse yourself in the magic of this recipe. Visit us in Florence and savor a meal that celebrates a passion for fine cuisine.
