Our hand-crafted pici are matched with a fresh cherry tomato sauce. Grown in the sun of Sicilia, pomodori ciliegini are renowned for their inviting sweetness and perfect ripeness. In the summer we prefer using Pachino tomatoes, they come from a is a small Sicilian municipality in the south east of Italy’s largest Island. It is interesting to note that this is the municipality with the greatest number of daylight hours in Europe; the brackish water coming from the groundwater close to the sea is absorbed by the plants and transformed into sugar, which gives Pachino tomaoes their full, sweet taste.
This simple - but beautifully blushing - sauce is served with fresh pici, a pasta shape similar to, but thicker than, spaghetti. Pici originate in Siena, which, alongside Florence, is renowned as one of Tuscany's jewels. Topped with a serving of fresh, creamy ricotta, this dish evokes the most memorable moments of relaxed, al fresco dining in Italy. Next time you go to Siena, perhaps you could stay in nearby Montepulciano, one of our favourite towns in Toscana. Do pop by “Il Tosco”, a charming boutique hotel owned & managed by out friend Luca Barbi.
Photo by: @sundaytimesfood
|Pici||155g||395kCal||Wheat Flour, Egg, Durum Wheat Flour, Salt|
|Cherry Tomato Sauce||155g||100kCal||Cherry Tomatoes (76%), Onion, Garlic, Extra Virgin Olive Oil, Basil, Salt, Black Pepper|
|Fresh Stracciatella||30g||45kCal||Stracciatella Cheese (Milk)|
Please note the above nutritional guidance is based on our estimates only.
Download the recipe card here.