Pici (a type of Tuscan pasta)
The home format
- Colorgrano
- Pack size500 g
- AllergensDurum wheat
€4,18
Bronze-drawn and slowly dried by Pasta Bertoli, in Santa Luce.
In short
Pici are the quintessential pasta shape of inland Tuscany: a thick, irregular spaghetti, born when pasta was handmade one by one and flour was simply whatever was available. It’s not elegant, and that’s its strength.
It requires time: almost twenty minutes in water, and a rule that the company even writes in its technical specifications — don't stir until the end, otherwise they'll break.
Its thickness and texture hold up to sauces that would be too much for other pastas: aglione, wild boar ragu, briciole.
In the kitchen
How long it takes, and what goes on top.
Do not stir the pasta while cooking until the end.
Goes well with Valdichiana aglione, breadcrumbs, meat sauce. Sauces that aren't afraid.
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
- The dough is made exclusively with durum wheat semolina grown on our farm. No semolina from external sources, artificial colorings, or preservatives are added to the dough.
- Process
- Pasta obtained from BRONZE drawing, lamination and subsequent SLOW drying AT LOW TEMPERATURES of doughs prepared with durum wheat semolina and water. Only durum wheat semolina grown on our farm is used in the preparation of the dough. No semolina from external sources is added to the dough, and no colorings or preservatives are added.
- Storage
- For good product shelf life and to enjoy its fragrance, store in a cool, dry place, away from direct sunlight. Do not store in the refrigerator or at sub-zero temperatures. Do not expose to water or sun.
- Best before
- 24 months
- Packaging
- Cartons of 12 packs each (12x500g). Dimensions (W x H x D) cm: 40 x 27 x 40
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
| Umidita | max 12.5 % |
|---|---|
| Ceneri | min. 0.90% – max 2% |
| Proteine tecniche | Minimum nitrogen content: 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.
