The art of preparation and the unique shape
The characteristic thick and irregular shape of pici comes from the gesture of “appiciare,” that is, rolling the dough by hand until long strands are formed. A gesture that has remained unchanged over the centuries, passing down the tradition in every movement.
Widespread especially in the Val d’Orcia, Val di Chiana, and the villages around Siena, pici represent the rural cuisine that has preserved a strong identity, an authentic connection to the land and the rhythms of the past.
An artisanal and iconic dish
The artisanal processing is still a distinctive feature of pici today: many producers use bronze drawing, which gives them the typical roughness capable of holding sauces.
Traditional sauces include sugo all’aglione, crumbs of Tuscan bread, duck ragù, cacio e pepe, and porcini mushrooms, all linked to local gastronomy and Sienese cuisine.
Recipe and local variations
Every family and every trattoria has its own version of the fresh pasta preparation: thicker, thinner, longer, or shorter. The absence of uniformity is considered a sign of authenticity, an aspect that makes each dish unique and rich in history.
From peasant dish to festive dish
Pici originated as a poor dish of farmers, but today they are the stars of local festivals and even of festive menus, such as the New Year's Eve dinner. They can be found both handmade and produced by local pasta factories in the historic center and the provinces of Siena and Grosseto. An authentic experience
Many agriturismi and cooking schools offer courses to learn how to prepare them, providing visitors with an authentic experience related to Tuscan gastronomic tradition. Their popularity has grown to the point of being considered a culinary heritage to be protected, so much so that they are often mentioned among the dishes that deserve UNESCO recognition.
