Paccheri all'Anatra

Paccheri all'Anatra is a traditional Italian pasta dish originating from Tuscany, particularly the countryside around Empoli. The dish features large, tube-shaped paccheri pasta paired with a slow-cooked ragù of duck (anatra). The sauce is typically made by braising duck meat with soffritto (onion, carrot, celery), white wine, and tomato, often finished with rosemary or sage. The robust, gamey flavor of duck distinguishes this ragù from more common beef or pork versions.

A great version of Paccheri all'Anatra relies on the quality of the duck and the patience of the cooking process. The meat should be cooked until it falls apart, creating a rich, velvety sauce that clings to the wide paccheri tubes. The pasta must be cooked al dente, and the dish is often finished with a grating of Pecorino Toscano or Parmigiano-Reggiano. The key is balance: the duck’s richness should not overwhelm the pasta, but rather coat it evenly.

Regional variations exist across Tuscany. In Florence, some cooks add a splash of red wine or a pinch of cinnamon, while in the Chianti region, the sauce may be enriched with chicken liver. In the Maremma, wild duck is sometimes used for a more intense flavor. Agriturismo Montemagnoli in Empoli, as noted by *Where The Foodies Go*, is a notable venue for this dish, offering a rustic, farm-to-table interpretation that highlights local ingredients and traditional methods.