PICI - durum wheat semolina pasta

We present four different types of artisanal pasta, all typically Tuscan, coming from the gentle hills of Val düOrcia (Province of Siena), and made only from durum wheat grown in Tuscany. These pasta varieties are made following traditional methods - slow drying and cold-drawing in bronze dies to obtain a coarse and porous dough, perfect to match any kind of condiment. Try these varieties: Pappardelle, Spaghetti alla Chitarra, Mezze Maniche and Pici.