Pici all'Etrusca

I Pici, this exceptional traditional Tuscan pasta, which in the modern era is to be considered native to the Sienese and Arezzo Valdichiana, but in ancient times traces of it can be found in a painting of an Etruscan tomb called dei Leopardi in Tarquinia (attributable to the 5th century A.C.), where a servant, during a banquet, brings to the table a bowl containing a long and irregular pasta, from which many scholars believe that they are the forerunners of the Pici. This recipe for Pici all'Etrusca is in memory of this very distant past

Pici all'Etrusca Ancient Traditional Recipe

Pici all'Etrusca is a typical recipe of Etruria, this ancient territory, to which we have always belonged, which currently includes part of Tuscany, part of Umbria and part of Lazio. Made with very simple things, within everyone's reach, but which absolutely need quality products from our territory that give it unique flavors and aromas, and make a simple dish a true work of art, which tells the story and our culture

Ingredients for Pici all'Etrusca

Ingredients for 6 People

1 Kg Fresh Pici from the Val di Chiana Bolognami

Or 1Kg of Pici Secchi Bolognami

2 Boiled Eggs

6 cloves of garlic

1 Small Tuft of Parsley

4 mint leaves, depending on the size to increase or decrease

4 Basil leaves, depending on the size to increase or decrease

Roccaccio Aged Pecorino Cheese Il Caseificio of Norcia

Premier Cru Extra Virgin Olive Oil La Croce Bolognami

Fior di Sale from Trapani Bolognami

Black Kampot Pepper Bolognami

How to Prepare Pici all'Etrusca

Mince the boiled eggs with the peeled and deprived garlic cloves (adjust the quantity according to your pleasure), the parsley, the mint and the basil in the mixer or with the Mince meat, add La Croce Bolognami Premier Cru Extra Virgin Olive Oil pouring it slowly until you obtain a rather fluid sauce, season with Bolognami Trapani Fior di Sale and Bolognami Kampot Black Pepper, bearing in mind that you must add the Pecorino which has its sapidity. Boil the Pici in plenty of salted water, adding a drizzle of Premier Cru La Croce Bolognami Extra Virgin Olive Oil when you put them in the pot, our Grandmothers said it was the method to prevent them from sticking, when you feel they are at drain them, transfer them to a serving dish, dress them with the sauce, sprinkle them with grated Roccaccio Il Caseifico di Norcia Aged Pecorino Cheese and serve. Rustic, simple and tasty dish, a recipe whose origins are lost in history. I would recommend drinking a Valdichiana Bianco Vergine Vecchia Cantina because it too is a millenary winemaking system and goes perfectly with the dish