Pici: traditional Tuscan pasta
The Tuscan cuisine is world-famous for its simplicity and goodness. One of the most loved and representative dishes of this region is certainly the pasta pici.Simplicity is the key to Tuscan pici. The basic ingredients are just two: wheat flour and water. Durum wheat flour, also known as semolina, is a variety of wheat characterised by its high protein content and rich flavour. Water is the element that binds the ingredients together, creating an elastic and pleasantly chewy texture. Tuscan pici are a blank canvas that can be seasoned in many different ways. Tuscan cuisine offers a variety of delicious cues that go perfectly with pici.
One of the most traditional condiments is the meat ragout, prepared with minced meat, tomato, onion, carrot, celery and spices. Wild boar sauce is another popular option, particularly popular in the rural areas of Tuscany. For vegetarians, pici goes well with vegetable-based sauces such as fresh tomatoes, aubergines, courgettes and mushrooms. A light but tasty alternative is a sauce with extra virgin olive oil, garlic and chilli pepper;Pici has ancient origins and deep roots in the Tuscan culinary tradition. This pasta has been prepared for centuries in family kitchens, handed down from generation to generation. Its exact origin is uncertain, but it is thought that pici originated in the province of Siena, where fresh pasta has always been an essential component of the local diet. The name "pici"comes from the Tuscan word 'appicciare', meaning 'to stick together'. This name is perfectly appropriate, as the process of making pici involves attaching strands of pasta to one another to create a long, continuous strip. The traditional preparation of pici requires only durum wheat flour and water, making them a simple but incredibly tasty dish. In recent years, pici have also gained popularity outside Tuscany and have become a true symbol of Italian cuisine. Today, pici are widely appreciated both in Italy and abroad, thanks to their unique flavour and versatility in cooking;Also popular are the pici all’aglione. This dish is loved for its simplicity, which goes perfectly with the aromatic richness of garlic, creating an irresistible combination. Pici all'aglione represent the essence of Tuscan tradition and are a must for lovers of regional cuisine. Finally, a classic of Tuscan cuisine is the sauce with pecorino cheese and black pepper. This simple sauce enhances the flavour of pici and creates a tasty and satisfying dish. If you want to taste the authenticity of Tuscan Pici right at home, we offer an exceptional selection of products. From traditional handmade variants to Pici flavoured with local ingredients, we offer a wide range to suit all tastes:
Tuscan pici are a true culinary treasure, loved for their simplicity and goodness. This rustic and tasty pasta is an excellent representation of Tuscan cuisine and a testimony to the passion and traditions of this region. Don't forget to season your pici with traditional Tuscan sauces and condiments for a complete culinary experience. Enjoy your meal!
Blog by Passione Toscana
One of the most traditional condiments is the meat ragout, prepared with minced meat, tomato, onion, carrot, celery and spices. Wild boar sauce is another popular option, particularly popular in the rural areas of Tuscany. For vegetarians, pici goes well with vegetable-based sauces such as fresh tomatoes, aubergines, courgettes and mushrooms. A light but tasty alternative is a sauce with extra virgin olive oil, garlic and chilli pepper;Pici has ancient origins and deep roots in the Tuscan culinary tradition. This pasta has been prepared for centuries in family kitchens, handed down from generation to generation. Its exact origin is uncertain, but it is thought that pici originated in the province of Siena, where fresh pasta has always been an essential component of the local diet. The name "pici"comes from the Tuscan word 'appicciare', meaning 'to stick together'. This name is perfectly appropriate, as the process of making pici involves attaching strands of pasta to one another to create a long, continuous strip. The traditional preparation of pici requires only durum wheat flour and water, making them a simple but incredibly tasty dish. In recent years, pici have also gained popularity outside Tuscany and have become a true symbol of Italian cuisine. Today, pici are widely appreciated both in Italy and abroad, thanks to their unique flavour and versatility in cooking;Also popular are the pici all’aglione. This dish is loved for its simplicity, which goes perfectly with the aromatic richness of garlic, creating an irresistible combination. Pici all'aglione represent the essence of Tuscan tradition and are a must for lovers of regional cuisine. Finally, a classic of Tuscan cuisine is the sauce with pecorino cheese and black pepper. This simple sauce enhances the flavour of pici and creates a tasty and satisfying dish. If you want to taste the authenticity of Tuscan Pici right at home, we offer an exceptional selection of products. From traditional handmade variants to Pici flavoured with local ingredients, we offer a wide range to suit all tastes:
- Pici Pasta Toscana
- Pici Toscani Silvia Bargagli
- Pici al tartufo Pasta Bertoli
- Pici Toscani di grano duro Pasta Bertoli
- Pici di Grano Antico Mulino Val D’Orcia
Tuscan pici are a true culinary treasure, loved for their simplicity and goodness. This rustic and tasty pasta is an excellent representation of Tuscan cuisine and a testimony to the passion and traditions of this region. Don't forget to season your pici with traditional Tuscan sauces and condiments for a complete culinary experience. Enjoy your meal!
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Blog by Passione Toscana
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