Rachel Roddy’s recipe for pork ragu with herbs (for gnocchi or pasta) | A kitchen in Rome

The aroma of Tuscan cuisine fills the air from Leonardo Cioni's food stall, Sicché Roba Toscana, located in Testaccio market. Cioni, a chef from San Giovanni Valdarno, specializes in traditional Tuscan dishes. Lampredotto, the cow's fourth stomach, is a signature dish, simmered in a flavorful broth and served in a roll. Torta di ceci, a baked chickpea pancake, is another daily offering, often enjoyed in schiaccia bread. The menu rotates daily, featuring a variety of bean dishes and hearty soups. Long-braised stews and ragus, rich with marbled meat, are frequently offered. These dishes often incorporate aromatic herbs like bay, sage, and rosemary. The food's enticing steam and the blackboard promote his daily menu selections. Local ingredients and traditional cooking methods define the culinary philosophy. Cioni's stall represents a taste of authentic Tuscan fare in Rome. This highlights the simplicity and heartiness inherent in Tuscan cooking.