Arguably Italy’s most famous region, Tuscany is home to fine wine, history, culture, beautiful scenery and, of course, incredible food. Once ruled by the decadent Medici family, who are credited as being the heart of the renaissance, Tuscany is still one of the most popular tourist destinations in Italy. Adam discovers the many uses for pappardelle, a sumptuous, flat pasta, and cooks a deliciously decadent duck ragu with Michaela, a Tuscan chef. He visits Vinci, home of the famous Leonardo Da Vinci, a town that also is famous for its olive oil – an essential ingredient to any Italian dish. Adam’s journey in Tuscany is a stark contrast to his previous visit to Calabria, and it’s incredible how one small country can historically have such an economic divide – and this divide is demonstrated in their local dishes.


Episode 4 – Tuscany: Videos

Pappardelle with Slow Braised Goat Shoulder



Pappardelle with Slow Braised Goat Shoulder Recipe


San Remo Traditional Egg Pappardelle No 76
800g canned tomatoes
1 litre chicken stock
1 cup white wine
1 sprig of rosemary
50g unsalted butter
2 cloves garlic
Olive oil
500g Goat Osso Bucco
Parsley, to garnish
Parmesan, to garnish



  1. Cover the bottom of your pan with olive oil and heat on a high heat. Make sure the pan is smoking hot before adding the pieces of goat. Cook goat for 2-3 minutes on each side, or until brown.
  2. Remove goat from pan. Reduce the heat slightly and add the garlic, butter, rosemary, and 2 tbsp olive oil, and fry for a minute or two, or until fragrant.
  3. Add 1 cup of wine to the pan to deglaze it. When the liquid has reduced by half, add the chicken stock and tomatoes.
  4. Increase to a high heat and add goat back into the pan, making sure each piece is submerged in liquid. Cover, and cook for 90 minutes to 2 hours.
  5. Remove goat from pan – it should be falling off of the bone. Add the Pappardelle ribbons to the sauce, cover, and cook for 9 minutes or until the pasta is cooked.
  6. Remove pasta from pan onto a plate. Place goat meat and sauce over the top, and garnish with parsley and Parmesan.