“Anyone can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” - Francois Minot
Regardless of the type of cuisine, the main dish should always be the plat de resistance, a soul-warming meal that will keep the bigger appetites circling for seconds. A well planned main course should be anticipated, and aim to satisfy and delight the diner. This is usually the heartiest or most filling dish of a meal, whether you are entertaining a crowd or making dinner for two.
Pici is a traditional Tuscan pasta made simply with flour, salt, water and a little olive oil. It is hand-rolled and cut into thick long strands. It is best served with a thick, rich sauce. Every Tuscan cook knows that the secret of a fabulous sauce is the sofrito. This trinity of finely minced onion, carrot and celery is gently sautéed until soft and fragrant becoming the foundation on which you build the ragu.