Description

The Pici, also called ‘Lunghetti’ are the most known format of fresh pasta of the Tuscan tradition.

They may look like spaghetti, but their thickness and texture make them unmistakable to the palate.

The Pici are perhaps one of the oldest pasta shapes of the Italian culinary tradition.

According to historians the Pici have a thousand-year history, they have been mixed since the time of the Etruscans, who loved to consume them during the holidays as a dish of special occasions.

Even the ancient Romans prepared the Pici so much so that this type of pasta is associated with a famous gastronome of the time, Marco Gavio Apicio.

The Pici Oro Pasta are prepared, strictly by hand, with a few simple ingredients semolina or flour, water and salt as in the Tuscan peasant tradition.

Perhaps their name comes from the action of “sticking” or stretching small portions of dough placed between the work surface and the palms of the hand.

The Pici Oro Pasta are delicious with simple sauces such as fresh tomato sauce, but are enhanced with more structured condiments such as Amatriciana or cheese sauce Cacio e pepe Oro Pasta.