This pasta dish is simple to make, but you have to start making the ‘tuccu’ at least 4 hours before you make it. This beef sauce is unusual because it uses a whole piece of meat, not minced as in other regions of Italy. Tuccu is special to Genova. And the pasta is special too. It’s called corzetti, but it’s a totally different shape to the ‘coin’ one, and it comes from a small area just outside Genova. Enjoy Amalia sharing her version!
