Pici: Tuscany’s Most Authentic Hand-Rolled Pasta
Discover Pici, Tuscany’s traditional hand-rolled pasta: history, fun facts and the most authentic sauces from the Val d’Orcia and Val di Chiana. A true taste of local tradition.
Alessio
The Pici are one of Tuscany’s most symbolic handmade pastas — thick, rustic strands created by rolling dough by hand on a wooden table.
This simple recipe, born in the countryside, uses just flour, water and a touch of olive oil.
A dish of humble origins that today represents pure comfort food.
✨ Curiosities about Pici
• A medieval recipe – Pici appear in records dating back to the Middle Ages.
• Hand-rolled one by one – No machines: just palms rolling dough into long rustic strands.
• Perfectly imperfect – Every strand is unique.
• Traditional sauces – Aglione, Tuscan ragù, toasted breadcrumbs.
• Regional cousins – Similar shapes exist, but Pici remain a symbol of Siena.
✨ Tips from the Podere
If you'd like to taste real handmade Pici, look for small trattorias or family restaurants that still make them “by hand”.
And if you’d love to learn how to make them, just ask — we’ll gladly point you toward authentic local cooking classes.
A bowl of Pici is a warm embrace from Tuscany — rustic, simple, full of history and soul.