Tuscan pici pasta skein, 250 g
The small skein
- Colorgrano
- Pack size250 g
- AllergensDurum wheat
€2,19
Bronze-drawn and slowly dried by Pasta Bertoli, in Santa Luce.
In short
Pico is a thick and irregular spaghetti, hand-pulled as long as possible and left thick. It's made from durum wheat semolina and water, with no egg. The rough surface comes from bronze dies, and its opaque appearance from slow drying at low temperatures.
The two-hundred-and-fifty-gram skein is the small size: two servings, or a test before buying the large package. The semolina is grown and milled on the farm, with no outside additions.
When cooking, there's only one rule, which the company even puts on the label: don't stir the pici until the very end.
In the kitchen
How long it takes, and what goes on top.
Do not stir the pasta while cooking, except at the end.
Goes well with Val di Chiana Aglione, meat ragu, breadcrumbs. Everything that needs a pasta that won't be overwhelmed.
The pasta workshop
What is inside, and how it is made.
The sauce slides off and gathers at the bottom of the plate.
The bronze die leaves the surface rough: the sauce finds a grip and stays on the pasta instead of sliding into the plate.
- Ingredients
- Ingredients: Durum wheat semolina, water. Additives: None
- Allergens
- Durum wheat
- Origin
- In preparing the dough, we use only durum wheat semolina grown on our farm. No semolina from external sources is added to the dough, nor are any colorants or preservatives.
- Process
- Pasta obtained by BRONZE drawing, rolling, and subsequent SLOW drying AT LOW TEMPERATURES of doughs prepared with durum wheat semolina and water. Only durum wheat semolina cultivated on our farm is used in the preparation of the dough. No semolina from external sources is added to the dough, nor are colorants or preservatives.
- Storage
- For the product's longevity and to best enjoy its fragrance, store it in a cool, dry place, away from direct sunlight. Do not refrigerate or store at sub-zero temperatures. Do not expose to water or sun.
- Best before
- 24 months
Average values per 100 g
| Energy (kcal) | Kcal 346 |
|---|---|
| Energy (kJ) | Kj 1446 |
| Fat | 1,5 g |
| of which saturates | 0,3 g |
| Carbohydrate | 72 g |
| of which sugars | 3.5 g |
| Fiber | 3 g |
| Protein | 11 g |
| Salt | 0 g |
The semolina
| Moisture | max 12.5 % |
|---|---|
| Ash | min. 0.90% – max 2% |
| Technical protein | Minimum nitrogenous substances: 11.50% |
On the same stall
Two ways to look: the same line, or the same color.
Pasta Bertoli
A family farm in Santa Luce: it sows its own organic wheat, mills it and extrudes it through bronze dies without it ever leaving the gate. A closed supply chain, slow drying up to thirty hours, two ingredients only.
Step inside Pasta BertoliWheat grown on the farm, bronze dies, slow drying · province of PI
The whole stall
Every color is an ingredient declared on the label.
