Pici are big, thick, hand-made spaghetti, typical of the country tradition of homemade pasta. They are made just of flour and water. If you want to make fresh pasta, begin with pici, they are extremely easy to make! They are typical of Val d’Orcia and Val di Chiana, in the southern part of Tuscany.
In Siena, there are two typical sauces for pici, although obviously a few more exist: aglione sauce and bread crumbs roasted in olive oil.
When the garlic is fresh and juicy, I do suggest the aglione sauce. Aglione is a variety of garlic typical of Val di Chiana, it is huge and has cloves as big as walnuts. It has a delicate mild flavour. If you cannot find aglione, use the mildest garlic you can find.