The Pici Pasta is of the cornerstone of the Tuscany gastronomic tradition, having their roots from the Etruscan age and their name coming from the first Gourmet in history, the Roman Marco Galvio Apicio.
Quite similar to the spaghetti, but with their typical irregular shape and thick consistency, the Pici are ideally paired with the "Aglione Sauce", but nonetheless they match well with all the Sauces of Tuscany gastronomic tradition.
- Durum wheat semolina, water.
- May contain traces of egg, celery and squid ink (mollusc).
- Preservation method
- Store in a cool dry place.