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{{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]]
| country = [[Italy]]
| region = [[Province of Siena]]
| region = [[Province of Arezzo]], [[province of Firenze]], [[province of Grosseto]], and [[province of Siena]], [[Tuscany]]
| creator =
| creator =
| course =
| course =
| type = [[Pasta]]
| type = [[Pasta]]
| served =
| served =
| main_ingredient = [[Flour]], water
| main_ingredient = [[Wheat flour]], water
| variations =
| variations =
| calories =
| calories =
| other =
| 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"
{|class="wikitable"
Line 31: Line 34:
!English
!English
|-
|-
|rowspan=4|sauces
| rowspan="5" |sauces
|briciole
|{{lang|it|briciole}}
|breadcrumbs
|breadcrumbs
|-
|-
|aglione
|{{lang|it|aglione}}
|spicy garlic tomato sauce
|spicy garlic [[tomato sauce]]
|-
|-
|boscaiola
|{{lang|it|boscaiola}}
|[[porcini]] mushrooms
|[[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
|rowspan=3|game meat
|cinghiale
|{{lang|it|cinghiale}}
|wild boar
|wild boar
|-
|-
|lepre
|{{lang|it|lepre}}
|hare
|hare
|-
|-
|anatra
|{{lang|it|anatra}}
|duck
|duck
|}
|}


==See also==
==See also==
{{Portal|Italy|Food}}
* [[Spaghetti]], similar shape but different dough
* [[List of pasta]]
* [[List of pasta]]
* [[Udon]]
{{Pasta}}


==References==
[[Category:Pasta]]
{{Reflist}}
[[Category:Italian cuisine]]

[[Category:Tuscany]]
{{Pasta}}


[[Category:Types of pasta]]
{{Italy-cuisine-stub}}
[[Category:Cuisine of Tuscany]]

Latest revision as of 00:41, 31 October 2024

Pici
Pici made with egg white
Alternative namesPinci
TypePasta
Place of originItaly
Region or stateProvince of Arezzo, province of Firenze, province of Grosseto, and province of Siena, Tuscany
Main ingredientsWheat 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
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]
  1. ^ Il Devoto-Oli. Vocabolario della lingua Italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier.