Indulging in the Tastes of Tuscany

There were so many tasty pasta experiences in Tuscany that led to my chunkier self, but one of my favorites was the pici pasta at La Bocca di Leone. Pici originated in the Siena province and is a fatter, longer hand-made spaghetti. This is a hearty pasta that pairs well with a traditional meaty red sauce, which is exactly the way this restaurant served it.

Since I was aware that hand-making this pasta was a labor intensive project, I had to eat the entire bowl as not to offend the chef. See how nice I am.

The porchetta at Libera Mente must have been the reason for the last two of my five pounds, but I will still say “hail to the pig”. This dish is a boneless pork roast that is stuffed with a variety of goodness, which can include fennel, rosemary and garlic. It is then rolled up into a pretty package, cooked and sliced to serve. How can that possible be bad? It wasn’t.

I must also confess that along with the food the Tuscan wines didn’t help my plump belly situation any either. But, every mouthful was worth it.