When it comes to Abruzzese culinary traditions, pappardelle with duck sauce is a must. This dish, rich in history and flavor, is an authentic treat for the palate, perfect for family Sundays or special occasions. The choice of duck, with its flavorful and tender meat, is essential to give the sauce that depth of taste that characterizes the recipes from this region. The preparation of fresh pasta, an act that requires patience and passion, harmoniously combines with the long cooking of the sauce, allowing the flavors to meld and release in a delightful embrace. Serve the pappardelle with a generous sprinkle of grana, and let yourself be enveloped by a dish that tells the beauty of rustic Abruzzese cuisine, bringing a piece of tradition and authenticity to the table.

For the pappardelle: prepare a dough of eggs and flour; work it until it forms a homogeneous ball; let it rest for 30 minutes; roll out a sheet that is not too thin; cut the sheet into strips about 2 cm wide and 6 cm long. For the sauce: boil the beef with some of the aromatics; remove the duck's head, the neck pouch, and the related intestines; incise the belly, remove the intestines and offal; set aside the liver, if desired; trim the legs at the joint; tie the animal's legs together with a string; place it in a medium pot with the remaining aromatics and cook for about 3 hours; pass the aromatics and the already boiled beef through a food mill; shred the duck; mix its sauce with that of the beef, adding just a little salt; separately, in a large pot, cook the pappardelle in plenty of boiling salted water; drain them al dente onto a serving plate; pour the entire mixture over them, which should be quite thick, and mix; return to the heat for 2/3 minutes; generously sprinkle with cheese and serve immediately. The duck can be served as a dish, accompanied by a side of seasonal fresh vegetables.