Pici: Difference between revisions

*Pici*
	Pici made with egg white
Alternative names	Pinci
Type	Pasta
Place of origin	Italy
Region or state	Province of Arezzo, province of Firenze, province of Grosseto, and province of Siena, Tuscany
Main ingredients	Wheat flour, water
	Media: Pici;

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Pici (Italian: [ˈpiːtʃi], locally [ˈpiːʃi]) is thick, hand-rolled pasta, like fat spaghetti.^[1] It originates in the province of Siena, in Tuscany; in the Montalcino area they are also referred to as pinci (Italian: [ˈpintʃi]).

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.

The dough is rolled out in a thick flat sheet, then cut into strips. In some families, the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip. It can also be formed by rolling the strip between the palms. Either method forms a thick pasta, slightly thinner than a common pencil. Due to its handmade nature, this pasta is not uniform in size and has variations of thickness along its length.

It is eaten with a variety of sauces and meats, particularly:

Food category	Italian	English
sauces	briciole	breadcrumbs
	aglione	spicy garlic tomato sauce
	boscaiola	porcini mushrooms
	cacio e pepe	cheese and black pepper
	ragù	a meat-based sauce
game meat	cinghiale	wild boar
	lepre	hare
	anatra	duck

References

^ Il Devoto-Oli. Vocabolario della lingua Italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier.

[1] Il Devoto-Oli. Vocabolario della lingua Italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier.

[1]

@@ Line 1: / Line 1: @@
+{{Short description|Type of pasta}}
-{{Infobox prepared food
+{{For|the taxonomic bird group|Pici (taxon)}}
-| name             = Pici
+{{More citations needed|date=September 2014}}
-| image            = [[File:pici con albume.jpeg|250px]]
+{{Italics title}}
-| caption          = Pici made with [[egg white]]
+{{Infobox food
-| alternate_name   = Pinci
+| name             = ''Pici''
+| image            = pici con albume.jpeg
+| image_size       = 250px
+| caption          = ''Pici'' made with [[egg white]]
+| alternate_name   = ''Pinci''
 | country          = [[Italy]]
-| region           = [[Province of Siena]]
+| region           = [[Province of Arezzo]], [[province of Firenze]], [[province of Grosseto]], and [[province of Siena]], [[Tuscany]]
 | creator          =
 | course           =
 | type             = [[Pasta]]
 | served           =
-| main_ingredient  = [[Flour]], water
+| main_ingredient  = [[Wheat flour]], water
 | variations       =
 | calories         =
 | other            =
 }}
-{{For|the [[Piciformes]] [[suborder]]|Pici (taxon)}}
-{{Unreferenced|date=June 2008}}
-'''Pici''' is a thick, hand-rolled [[pasta]], like a fat [[spaghetti]]. It originates in the [[province of Siena]] in [[Tuscany]]; in the [[Montalcino]] area it is also referred to as '''pinci'''.
+'''''Pici''''' ({{IPA|it|ˈpiːtʃi|lang}}, {{IPA|it-IT-52|ˈpiːʃi|local}}) is thick, hand-rolled [[pasta]], like fat [[spaghetti]].<ref>''[[Il Devoto-Oli]]. Vocabolario della lingua Italiana'', edited by [[Luca Serianni]] and [[Maurizio Trifone]], Le Monnier.</ref> It originates in the [[province of Siena]], in [[Tuscany]]; in the [[Montalcino]] area they are also referred to as '''''pinci''''' ({{IPA|it|ˈpintʃi|lang}}).
-The dough is typically made from [[flour]] and water only. The addition of egg is optional, being determined by family traditions.
+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.
-The dough is rolled out in a thick flat sheet, then cut into strips. In some families, the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip.  It can also be formed by rolling the strip between the palms.  Either method forms a thick pasta, slightly thinner than a common pencil. Unlike spaghetti or macaroni, this pasta is not uniform in size and has variations of thickness along its length.
+The dough is rolled out in a thick flat sheet, then cut into strips. In some families, the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip. It can also be formed by rolling the strip between the palms. Either method forms a thick pasta, slightly thinner than a common pencil. Due to its handmade nature, this pasta is not uniform in size and has variations of thickness along its length.
-It is eaten with a variety of foods, particularly:
+It is eaten with a variety of sauces and meats, particularly:
 {|class="wikitable"
@@ Line 31: / Line 34: @@
 !English
 |-
-|rowspan=4|sauces
+| rowspan="5" |sauces
-|briciole
+|{{lang|it|briciole}}
 |breadcrumbs
 |-
-|aglione
+|{{lang|it|aglione}}
-|spicy garlic tomato sauce
+|spicy garlic [[tomato sauce]]
 |-
-|boscaiola
+|{{lang|it|boscaiola}}
 |[[porcini]] mushrooms
 |-
+|{{lang|it|[[cacio e pepe]]}}
-|ragù
+|cheese and [[black pepper]]
-|a meat based sauce
+|-
+|{{lang|it|[[ragù]]}}
+|a meat-based sauce
 |-
 |rowspan=3|game meat
-|cinghiale
+|{{lang|it|cinghiale}}
 |wild boar
 |-
-|lepre
+|{{lang|it|lepre}}
 |hare
 |-
-|anatra
+|{{lang|it|anatra}}
 |duck
 |}
 ==See also==
+{{Portal|Italy|Food}}
-* [[Spaghetti]], similar shape but different dough
 * [[List of pasta]]
-* [[Udon]]
-{{Noodle}}
+==References==
-[[Category:Pasta]]
+{{Reflist}}
-[[Category:Italian cuisine]]
-[[Category:Tuscany]]
+{{Pasta}}
+[[Category:Types of pasta]]
-{{Italy-cuisine-stub}}
+[[Category:Cuisine of Tuscany]]