The Tuscan pici are one of the long pasta shapes from Tuscany - alongside pappardelle - that stays in the heart when visiting Florence and the entire Chianti area.
They have an elongated cylindrical shape, about twice the thickness of a thick spaghetti and have historically always been gathered into "nests".
Il Bottaccio makes pici by hand and only with Tuscan wheat. Once produced, before being dried, they are collected in the typical "nests" before being packaged.
Il Bottaccio encompasses all the values of Tuscany, working with great attention to the quality of the design that encapsulates the delicious product... [See the Il Bottaccio sheet]
Durum wheat semolina, water.
100g di prodotto contengono in media:
Valore Energetico Kcal 361 - Kj 1528
Grassi 1,8 di cui Acidi Grassi Saturi 0,8
Carboidrati 71 di cui Zuccheri 1,5
Fibre 0,0
Proteine 13
Sale 0,0
It is a long pasta format and as such it is easy to use. If we followed tradition, we would already see it with a chianina sauce or a typical Tuscan ragù. Alternatively, a tomato passata and fresh basil leaves for the summer.
Obviously, the pairing in this case depends on the sauce, a young Tuscan red wine or less if it is game sauces, while a structured white or sparkling wine if the sauce is a tomato and basil puree.
Pasta should be stored in a cool and dry place.
The packaging alone shows how much care has gone into this pasta. When tasting it, we are brought back to the typical Tuscan flavor, the one found in agriturismos and small restaurants in the hills of Chianti, spectacular!
€ 4,50
per 250g
english
ITALY
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Tuscan Pici 250g
Tuscany
