pici
Sign in to savePici (, ) is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena, in Tuscany; in the Montalcino area it is also referred to as pinci ().
Key facts
- Food.name
- Pici
- Food.image
- pici con albume.jpeg
- Food.image_size
- 250px
- Food.caption
- Pici made with egg white
- Food.alternate_name
- Pinci
- Food.country
- Italy
- Food.region
- Province of Arezzo, province of Firenze, province of Grosseto, and province of Siena, Tuscany
- Food.type
- Pasta
- Food.main_ingredient
- Wheat flour, water
via Wikipedia infobox
~1 min read
Encyclopedic overview
2 sectionsContents
- See also
- References
Pici (, ) is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena, in Tuscany; in the Montalcino area it is also referred to as pinci ().
The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions. Alternatively, finely chopped or shredded spinach can be used in place of water.
Excerpted from Wikipedia’s “pici” article, available under the CC BY-SA 4.0 licence.
Available in 19 languages
- Español
- Français
- Deutsch
- 日本語
- Русский
- Italiano
- العربية
- Basque
- Egyptian Arabic
- Galician
- Hebrew
- Macedonian
- Nederlands
- Polski
- Tiếng Việt
- Ukrainian
- فارسی
- 한국어
via Wikidata sitelinks · CC0