Pici

Pici is a type of pasta originating from the Tuscany region of Italy. It is characterized by its thick, hand-rolled shape, similar to fat spaghetti. The name "Pici" comes from the Italian verb "appicciare", which means "to stick", referring to the pasta's sticky texture.

History

Pici pasta has a long history in Tuscany, particularly in the province of Siena. It is believed to have been created during the Etruscan civilization, making it one of the oldest pasta shapes in Italy. The pasta's simple ingredients and preparation method made it a popular choice among peasants, who could easily make it at home with readily available ingredients.

Preparation

Pici is traditionally made from a dough of flour and water, which is rolled out and cut into thick strands. The strands are then rolled by hand to create the pasta's characteristic shape. This process is labor-intensive, but it gives the pasta a rough texture that helps it hold onto sauces.

Serving

Pici is typically served with a variety of sauces, including tomato sauce, garlic, olive oil, and cheese. One of the most traditional dishes is "Pici all'aglione", which is Pici served with a spicy garlic and tomato sauce. Another popular dish is "Pici cacio e pepe", which is Pici served with a simple sauce of Pecorino cheese and black pepper.

In popular culture

Pici has gained international recognition thanks to its inclusion in many Italian cookbooks and its presence on the menus of Italian restaurants worldwide. It is often celebrated for its rustic, homemade quality and its ability to showcase the flavors of traditional Tuscan cuisine.

See also

• List of pasta
• Italian cuisine
• Tuscan cuisine