Pici: Difference between revisions
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{{Short description|Type of pasta}} |
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{{More citations needed|date=September 2014}} |
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{{Italics title}} |
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| image_size = 250px |
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| country = [[Italy]] |
| country = [[Italy]] |
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| region = [[Province of Siena]] |
| region = [[Province of Arezzo]], [[province of Firenze]], [[province of Grosseto]], and [[province of Siena]], [[Tuscany]] |
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| creator = |
| creator = |
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| course = |
| course = |
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| type = [[Pasta]] |
| type = [[Pasta]] |
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| served = |
| served = |
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| main_ingredient = [[ |
| main_ingredient = [[Wheat flour]], water |
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| variations = |
| variations = |
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| calories = |
| calories = |
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| other = |
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{{Unreferenced|date=June 2008}} |
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'''Pici''' |
'''''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}}). |
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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. |
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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. |
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. |
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It is eaten with a variety of |
It is eaten with a variety of sauces and meats, particularly: |
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!English |
!English |
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|rowspan= |
| rowspan="5" |sauces |
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|briciole |
|{{lang|it|briciole}} |
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|breadcrumbs |
|breadcrumbs |
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|aglione |
|{{lang|it|aglione}} |
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|spicy garlic tomato sauce |
|spicy garlic [[tomato sauce]] |
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|boscaiola |
|{{lang|it|boscaiola}} |
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|[[porcini]] mushrooms |
|[[porcini]] mushrooms |
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|{{lang|it|[[cacio e pepe]]}} |
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|ragù |
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|cheese and [[black pepper]] |
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|{{lang|it|[[ragù]]}} |
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|rowspan=3|game meat |
|rowspan=3|game meat |
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|cinghiale |
|{{lang|it|cinghiale}} |
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|wild boar |
|wild boar |
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|lepre |
|{{lang|it|lepre}} |
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|hare |
|hare |
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|- |
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|anatra |
|{{lang|it|anatra}} |
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|duck |
|duck |
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==See also== |
==See also== |
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{{Portal|Italy|Food}} |
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* [[Spaghetti]], similar shape but different dough |
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* [[List of pasta]] |
* [[List of pasta]] |
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* [[Udon]] |
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==References== |
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{{Reflist}} |
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[[Category:Tuscany]] |
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{{Italy-cuisine-stub}} |
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Latest revision as of 00:41, 31 October 2024
This article needs additional citations for verification. (September 2014) |
Alternative names | Pinci |
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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 |
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 |
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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 |
See also
[edit]References
[edit]- ^ Il Devoto-Oli. Vocabolario della lingua Italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier.