The scent of the hills planted with vineyards and olive groves, the hamlets that here and there arise silently and majesticly in their simplicity, the noise of the sea and the smell of saltiness, the magnificence of the cities of art … this is just a small glimpse of what was the cradle of the Renaissance and the birthplace of many famous people: Tuscany.
The extraordinary cultural heritage of Tuscany is as rich as it is varied: alongside the magnificent works of Michelangelo, Leonardo and all those who have made this region a true pearl of the Italian cultural heritage, all those small rural traditions that silently perpetrated over time and that today make this region even more special.
One of these many traditions is represented by the pici, a type of pasta originally from Siena, typically hand-crafted, made from a few simple ingredients. Their origin is certainly ancient, it is even assumed that their first “ancestors” date back to the Etruscan culinary tradition. The breadcrumbs give our pici a crunchy consistency that enhances the whole dish. The simple and delicate taste makes it an excellent ingredient that can accompany a wide variety of dishes, from meat to fish, from vegetables to pasta.
Although characterized by an intense flavour, the sauce with truffles and anchovies is in perfect harmony with the breadcrumbs. Made only with the best ingredients, it enriches the dish with its refinement.
Finally, accompanied by the intense taste of the garlic oil (winner of the “three leaves Gambero Rosso”) and the extraordinary aroma of pure oregano, the dish takes on an indescribable taste and consistency, which transforms a simple dish in a real culinary work of art, made by the passions of those who give life to these magnificent ingredients every day.