In an ideal ranking of the most representative Tuscan gastronomic specialties , the pici would be on the podium, because this kind of pasta has the distinctive traits of the cuisine of this region, appreciated all over the world.
First of all, it’s a dish of peasant tradition, whose origins, however, are even older: apparently, the Etruscans used to cook a sort of pici pasta, as depicted on a funeral monument dating back to V century BC and located at in the Tomb of the Leopardi di Tarquinia.
To invite you to taste this delicacy, we give you further information after having recommended this dish in the post Val Di Chiana Food Specialties You Should Taste, furthermore in Montepulciano and surroundings you can try many varieties of pici, of course always homemade!
What are pici and why they are called so
Credits: By Luca Nebuloni from Milan, Italy (Pici with sausage) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons
The name pici doesn’t have a certain origin, but the shape is very recognizable: it is a kind of pasta similar to spaghetti but wider, made only with flour and water.
They are very popular in the province of Siena and the name may derive from the verb “appiciare”, which in the Tuscan dialect means making the pasta pulling it and stretching it
Another hypothesis about the name concerns Marco Gavio Apicio, who was one of the most famous gourmets of antiquity, author of the book De re Coquinaria, may have been among the first to spread the pici recipe.
Some argue that the word “pici” comes from San Felice in Pincis near Castelnuovo, in the province of Siena, or there may be a similarity with the silver fir Pigelleto, typical of the nature reserve of Monte Amiata, since it is white and narrow and stretched.
The pici are a kind of pasta that can be matched with different kinds of dressing, for example with ragu but also with olive oil, minced onion and salt.
Pici all’aglione, the specialty par excellence
If you want to know more about the pici, besides tasting them in our restaurant or in the surrounding area, we suggest making a stop at Celle Sul Rigo, hamlet of San Casciano dei Bagni, where the pici tradition is particularly strong.
A recipe that you should absolutely know is pici all’aglione, since only here you can find this kind of garlic, which has a most delicate flavor than the standard garlic, it’s characterized by the large size and today it’s very rare and difficult to find.
The pici all’aglione are cooked with tomato sauce, salt, 4 tablespoons of white wine and 4 or 5 cloves of aglione (for 4 people), an easy and unique recipe due to the high quality of the ingredients.
In Montepulciano there is a very common variant called pici alle briciole, prepared with crumbs of Tuscan bread in olive oil, however we are convinced that any pici dish will satisfy even the most demanding palates, so what are you waiting for?
The Tuscan gastronomic tradition deserves to be appreciated in all its shades, whatever season you choose for your vacation.
Credits: Luca Nebuloni https://flic.kr/p/LZ2SeC
Preview photoCredits: Di Luca Nebuloni from Milan, Italy (Pici with ragù) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], attraverso Wikimedia Commons
FAQs
Pappardelle. Large, very broad tagliatelle. A well-loved type of pasta in Tuscany.
What is pici pasta in Italy? ›
Pici (Italian: [ˈpiːtʃi]; locally [ˈpiːʃi]) is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena, in Tuscany; in the Montalcino area they are also referred to as pinci ( Italian: [ˈpintʃi]). The dough is typically made from flour and water only.
What is the difference between pici and spaghetti? ›
Difference between Pici and Spaghetti
Spaghetti is long and thin, while pici is thicker and typically hand-rolled into long and rustic strands. Pici is sometimes compared to fat spaghetti, but its unique thickness sets it apart. Texture: Pici pasta has a chewier, denser texture due to its thickness.
What is the specialty of Tuscany pasta? ›
The number one pasta in Tuscany has to be pappardelle, long wide egg pasta ribbons. This pasta is very often homemade and is 'the' pasta for Tuscany's different types of game, especially wild boar ragu, hare ragu and venison ragu. Pappardelle is also used for sauces made from porcini mushrooms.
What is Tuscany most famous dish? ›
Bistecca alla Fiorentina (Fiorentina steak)
We cannot talk about Tuscan dishes without mentioning the popular bistecca alla fiorentina: it is so famous that it is simply called fiorentina by everyone, already Pellegrino Artusi wrote about it, indicating its ideal measurements and weight.
What is pici in Florence? ›
Pici is the plural name for a typical homemade pasta from the southern province of Siena, particularly the area between Chiusi, Montepulciano and Mount Cetona. Interestingly in nearby areas such as Montalcino they are called pinci.
What pasta is similar to pici? ›
Pici, pinzi, umbricelli, strangozzi, lunghetti, ciriole, serpentelli, different names for the same pasta: very long and chubby spaghetti-like tubes of fresh pasta generally made only with flour and water, typical of Toscana, Umbria and Lazio.
What does pici mean? ›
Noun. pici (usually uncountable, plural pici) A kind of hand-rolled pasta, like thick spaghetti, from Sienna.
Is pici the same as bucatini? ›
Pici. In a similar situation to bucatini is pici, which is thick, hand-rolled pasta, like fat spaghetti (but without the hole in the middle, à la bucatini).
What do real Italians call spaghetti? ›
Etymology. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning 'thin string' or 'twine'.
Key Differences
Origin: Pici comes from Tuscany, while Bigoli is a specialty of Venice in the Veneto region. Shape: Pici is hand-rolled and thick like spaghetti, while Bigoli is extruded and has a round, hollow shape.
What is the most sold pasta in Italy? ›
Penne. Italy's most popular pasta is penne. This quill-shaped pasta is unusual in that it has a very precise origin. It was born in 1865, with a new device patented by Giovanni Battista Capurro in the small town of San Martino d'Albero, near Genoa.
What do Italians in Tuscany eat for breakfast? ›
In areas like Tuscany and Umbria, people tend to have red wine called Chianti (grown in Chianti region of Tuscany) with biscuits as their breakfast. It is quite common for Italians to have breakfast in late mornings by 11, which consists of tramezzino and bread rolls.
What pasta is Tuscany famous for? ›
Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences.
What kind of pasta is Florence known for? ›
Pappardelle al cinghiale (wild boar pasta) is a signature dish that visitors to Florence should sample. To Italians, wild boar is an extremely versatile game meat which can be prepared in many ways, whether it be cured or cooked.
What are the 4 types of pasta in Italy? ›
In Rome, these discussions often revolve around pasta, particular the city's four classics: Cacio e Pepe, Gricia, Amatriciana, and Carbonara.
What is the national dish of Italy pasta? ›
Italy. Commonly known around the world as spaghetti bolognese, in its authentic form 'Ragu alla Bolognese' is recognised as the national dish of Italy.
What is the popular pasta in Italy? ›
Penne. Italy's most popular pasta is penne. This quill-shaped pasta is unusual in that it has a very precise origin. It was born in 1865, with a new device patented by Giovanni Battista Capurro in the small town of San Martino d'Albero, near Genoa.
