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Compared to other common grains, Etruscan wheat contains from 20 to 40%...
Bière artisanale Toscane Demetra Blonde non filtrée 100% Toscane
INGREDIENTS: Sunflower oil, 26% ricotta, tomato paste, tomato pulp,...
This recipe is from the Florentine tradition, inspired by the main "seasonal fruits", chestnuts. In fact, it is with chestnut flour that Tuscan Castagnaccio has always been prepared.
Pici are an ancient variety, dating back to 1920. A pasta that is noble in appearance and soul, given the extraordinary nutritional specifications and the low gluten content that makes it highly digestible: it is difficult to ask for more from a pasta.
You can buy this product with the Lume di Candela Food Box => DISCOVER
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You can buy this product with the Lume di Candela Food Box => DISCOVER
The Tuscan Pici date back to the Etruscan era, as evidenced by some findings in the tomb of the Leopardi of Tarquinia (5th century BC): the funerary monument portrays the scene of a banquet in which this elongated and irregular shaped pasta is served, which could be the ancestor of the Pici. There are many different theories on the origin of the name. It could take its cue from the name of the illustrious Roman gastronome Marco Gavio Apicio, who lived around the year zero. Or they could derive from San Felice in Picis, a town in the province of Arezzo.
Durum Wheat Semolina pasta has a short cooking time (Pici cooks in 9-11 minutes) and can become very fragile. It is ideal with simple sauces that require only a short stir. For the more complex ones, the best choice is to cook it directly in the sauce, in full risotto style.
Reference: QUI58
Brand: Pastificio Caponi
Gluten-free tagliatelle are made from corn (70%) and rice (30%) flour, all mixed in a special mixer at room temperature. You can buy this product with the Food Box Love is gluten-free => DISCOVER
Reference: PIE13
Pasta produced with durum wheat semolina harvested in the Pisan hills.
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