Tuscan pici pasta nests

Tuscan Pici pasta is an authentic artisanal pasta, a symbol of Tuscan culinary tradition. Made with selected durum wheat semolina and bronze-drawn, Pici pasta is born from ancient family recipes that value the genuineness of ingredients. Their thick and rough shape is perfect for holding every type of sauce, providing an intense flavor and a rich texture that transports you directly to the heart of Tuscany. Carefully dried at low temperatures, they maintain their organoleptic properties and the rustic character typical of this specialty. Discover the unique taste of Tuscan Pici, to bring an exceptional and traditional gastronomic experience to your table.
Each pack weighs 500 gr. (pack for 5 generous servings)

Tuscan Pici all’Aglione: The Authentic Taste of Val di Chiana in 10 Minutes

Do you want to bring the true taste of Tuscany to your table without spending hours in the kitchen? Our Tuscan Pici meet the Aglione preparation, creating a perfect combination of roughness and Mediterranean aromas. A simple recipe, yet with an extraordinary character, ideal for those who do not want to compromise on artisanal excellence.

Ingredients for 5 people:

• 1 pack of Tuscan Pici (500 gr)

• 3-4 teaspoons of Pici all'Aglione Preparation (discover it in the shop)

• Quality Extra Virgin Olive Oil

• Half a glass of hot water (or white wine for deglazing)

• Tomato passata or peeled tomatoes (400 gr)

Method:

1. The soul of the sauce: In a large pan, pour a generous drizzle of extra virgin olive oil and add our Aglione Preparation. Let it soften over very low heat for 1-2 minutes, adding a little water or white wine: this step allows the spices and garlic to release all their aroma without burning.

2. The tomato: Add the tomato passata to the aromatic sauté. Cover and simmer for about 10-15 minutes, until the sauce is thick and fragrant.

3. The pasta: Meanwhile, cook the Tuscan Pici in plenty of salted water. Thanks to their bronze drawing and slow drying, they will maintain a firm and rough texture.

4. The perfect encounter: Drain the al dente pici and sauté them directly in the pan with the sauce. Cream them carefully so that the porosity of the pasta captures every nuance of the condiment.

The final touch: Serve immediately, adding a final drizzle of raw oil.

Why try it? Because our Pici are not just any pasta: their thick shape and rich texture transform a quick meal into an excellent gastronomic experience.

Add Pici and Aglione Preparation to your cart: Tuscany awaits you at the table!