Giovanni Luca Di Pirro is the award-winning Executive Chef at La Torre Restaurant at Como Castello Del Nero in Tuscany. His cuisine is like him: all about simplicity and refinement. His culinary philosophy is based on local and Tuscan ingredients with an emphasis is on quality, freshness of flavours and seasonality, all the while giving a touch of contemporary and modernity to his creations.

Ingredients

For the ragù:
2 duck legs, skin on
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, smashed
1 sprig rosemary
1 bay leaf
1 cup dry red wine
1 ½ cups chicken stock
1 tbsp tomato paste
Olive oil
Salt and black pepper

For the pici:
2 cups all-purpose flour
¾ cup water (plus more as needed)
½ tsp salt

To Finish:
Grated Pecorino Toscano (optional)
Fresh parsley, finely chopped

Instructions

1. Make the pici:
On a clean surface, mound the flour and create a well in the center. Add water and salt, mixing with a fork and then kneading until smooth and elastic, about 10 minutes. Wrap in plastic and let rest 30 minutes. Roll into ropes about ⅛–¼ inch thick. Dust with semolina to prevent sticking.

2. Sear the duck:
Season duck legs with salt and pepper. In a Dutch oven or deep skillet, sear them skin-side down in olive oil until browned and fat is rendered. Remove and set aside.

3. Build the ragù:
In the same pan, add onion, carrot, celery, and garlic. Sauté until softened. Stir in tomato paste, then deglaze with red wine. Simmer until reduced by half.

4. Braise:
Return duck legs to the pot. Add stock, rosemary, and bay leaf. Cover and simmer gently for 1.5 to 2 hours, or until the duck meat falls off the bone.

5. Shred and finish sauce:
Remove duck legs, discard bones and shred meat. Return to sauce and simmer uncovered to thicken. Adjust seasoning.

6. Cook pasta & serve:
Boil pici in salted water until al dente, 4–5 minutes. Drain and toss with duck ragù. Plate and top with Pecorino and parsley, if using.