Have you ever tasted Pici pasta? Pici are similar to spaghetti, although the pieces are stretched by hand. They are made from flour and water only. No eggs are contained in the dough.
In the words of Alberto Lorenzini, there are two schools of thought: the first (which seems more like a legend) says that the name derives from an Etruscan celebrity (Apicius) and ancient foodie, while the second, perhaps more realistic, says it comes from the verb 'appicciare', meaning “sticky”. But let’s talk recipes: do you know how to make Pici pasta? Well, the recipe is really easy! You just need flour, salt, water and a little olive oil. You can use your hands or a special rolling pin.
In Siena there are mainly three typical sauces for pici: aglione sauce, bread crumbs roasted in olive oil and "cacio e pepe". In summer, when the garlic is fresh and juicy, we recommend the aglione topping. This sauce is made with tomato pulp and aglione, a variety of garlic typical of Val di Chiana, but If you cannot find it, use the mildest garlic you can find.