Maccheroni co’ l’ocio is the most famous dish from Arezzo. Maccheroni co' l'ocio means ‘maccheroni with white goose’; this farmyard animal provided abundant meat during periods when it was not advisable to slaughter pigs. The dish is prepared by cooking pieces of meat without any additional fat since goose meat has plenty of its own. Carrots, celery, onions, ham, tomatoes, salt, pepper and nutmeg are added. Just before cooking is complete, minced goose liver is also added. This sauce is then used on maccheroni, square-shaped pasta made by hand about 8 cm long on each side. A spinkling of parmesean cheese completes the dish.
Originally maccheroni co' l'ocio was prepared as a casserole so that it stayed warm longer. This was because it was typically prepared for large groups, as it was a traditional dish during wheat-threshing time.