Pici 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). The dough is typically made from flour and water only. This hearty pasta is an Italian favorite.
Traditional Italian bronze-cut pastas are slightly coarser than the usual—and are the best vehicles for a great sauce. The desired bronze-drying method employs a slow drying technique. This process keeps nutrients in and creates a rough texture to the pasta allowing the sauce to adhere. Closer to home-made, these pastas are typically very tasty.
In Tuscany, pici pasta is often eaten with cacio e pepe or in a duck ragu dish called ‘pici con la nana’. It’s also often served all’aglione. This is one of the most traditional recipes in the area around Siena. The sauce is made with lots of garlic, tomato, olive oil and peperoncino. However, aglione is a local type of garlic, which has a huge bulb with only four cloves each the size of a normal garlic head. It is milder, and easier to digest than other garlic. This sauce goes perfectly with pici because the blandness of the pasta allows the flavors of the sauce to dominate.
Coluccio is a family business that produces many authentic and high quality products in Italy. They have been bringing their high-quality authentic Italian products to the NY metro area for over 50 years.
Click for RECIPES: PICI all’Aglione (Pasta with Garlic Sauce)