Pici with Fresh Pachino Tomato Sauce (V, GF avail)
Also available gluten free: select from drop-down menu
Pici is often confused with its close relative, spaghetti, although the main differences are pici are thicker. Pici hails from the region of Siena, where it has been eaten since Etruscans times (circa 758 BCE-264 BCE). During ancient times, pici was a generic term for hand-rolled pasta consisting of only water and flour, and was eaten by the poor masses. As the centuries went on, egg was added to the dough, thereby increasing the value and sophistication and making it a delicacy enjoyed by the higher classes. Pici became a specialty only ever eaten on Sundays and holidays, but luckily in modern times, we can enjoy it whenever we like.
Our handmade pici are complemented perfectly by fresh Pachino tomato sauce, made with tomatoes fresh from the Pachino region in Sicily. Pachino is a small town and comune on the south east end of the island, which is famous for the amount of daylight hours it receives, the greatest number of hours in all of Europe. Pachino’s tomatoes grow large and sweet in the long sunlit hours and are fed by the brackish groundwater close to the sea. The water is absorbed by the plants where they then transform the water to sugar, deepening their sweetness. The difference is flavour is apparent from the first bite, but don’t take our word for it! Try it for yourself and get transported to sunny Sicily.
Ingredients: Pachino Tomatoes, Fresh pici (Wheat flour, Egg, Durum Wheat flour, Salt), Shallot, Extra virgin olive oil, Basil, Chilli pepper, Salt
Garnishes: Pecorino romano