Penne alla Larcianese (Larciano-style penne)
Original name: Pasta alla Carbonara
Other names: /
Nationality: Italy 🇮🇹
Consumption area(s): Larciano
Introduction
Penne alla Larcianese are a distinctive local pasta dish from Larciano, a municipality in the province of Pistoia, in Tuscany. The recipe is part of the area’s gastronomic identity and stands out because its origins are linked not to an ancient culinary tradition, but to a specific local event in the 1970s.
History of Penne alla Larcianese
The origin of Penne alla Larcianese dates back to 1975, when local restaurateur Giorgio Russi created the dish in connection with the success achieved by the Larcianese football club. That year, the team reached the national final of the Coppa Italia Dilettanti, an exceptional achievement for a local club. The final was played at Rome’s Stadio Olimpico against Banco di Roma, with Larcianese eventually losing 2–0 after extra time.
The event had a remarkable impact on the local community. The Larcianese‘s campaign had brought the team to one of the most important matches in its history, while Idilio Cei, a former professional goalkeeper and an important figure in the club’s history, served as both player and coach. The decision to stage the final at the Olympic Stadium also had particular significance for Cei, who had previously played there with Lazio.
It was in this atmosphere of sport, local pride and celebration that Giorgio Russi introduced his new pasta dish. The name Penne alla Larcianese directly associated the recipe with Larciano and its football team, turning a contemporary sporting episode into part of the town’s culinary heritage. Although the team did not win the final, the occasion was remembered locally as an important collective achievement, and the dish gradually became recognized as one of Larciano‘s typical recipes.
Recipe
Penne alla Larcianese
Іngredients
- 500 g Penne lisce (14 oz)
- 80 g Prosciutto cotto (2 oz)
- 100 g Peas (3.5 oz)
- 1/2
yellow onion - 200 g
pomodori pelati - 200 ml Cream
- 1 bunch
(flat leaf) parsley - 2 tbsp
extra virgin olive oil Table salt, to taste
For cooking pasta
- 4 l
water (1 gal) - 20 g
coarse salt (1 tbsp)
To serve
- 4 tbsp
Parmigiano Reggiano DOP or Grana Padano DOP
Іnstructions
- Bring a large pot of water to a boil, then add the salt.
- Meanwhile, heat the oil in a large frying pan. Finely chop the onion and sauté it in the oil until softened and lightly golden. Add the cooked ham and cook until golden.
- Add the peas, followed by the crushed pomodori pelati, and season with salt. Reduce the heat and simmer gently for 10 minutes.
- Meanwhile, add the pasta to the boiling salted water and cook according to the package instructions.
- Once the pasta is cooked, drain it and add it to the sauce. Remove the pan from the heat, add the cream, and stir well to combine. Finally, add the chopped parsley.
- Serve immediately, finishing each plate with a sprinkling of Parmigiano Reggiano DOP or Grana Padano DOP.
Notes:
Nutritional facts table
Please note that nutritional values may vary slightly depending on the ingredients used.
| Nutrients | Total (5 people) | Per serving |
| Calories (kcal) | 2,475 | 495 |
| Total fat (g) | 83.4 | 16.7 |
| ———Saturated fat (g) | 39.9 | 8 |
| Cholesterol (mg) | 152.8 | 30.6 |
| Sodium (mg) | 1,527* | 305* |
| Total carbohydrates (g) | 346 | 69.2 |
| ———Dietary fiber (g) | 24.2 | 4.8 |
| ———Total sugar (g) | 35.6 | 7.2 |
| Protein (g) | 84.9 | 17 |
*This sodium content does not include the salt added during preparation, as the amount varies depending on personal preference.