 Pici
_ Related to the spaghetti but larger, the pici are a type of pasta typical of southern Tuscany, the Val di Chiana, the Siena, Grosseto Province, the neighboring province of Viterbo, where, however, are called Umbrichelli. With cheese, pepper, garlic sauce, with wild boar, with vegetables, sausages, fish, anchovies and more, pici are for those who enjoy the pleasures of good food. Easy to prepare, pici are made using water, flour and a little egg, in which sometimes the egg can not be present in the composition of ingredients and, for the most discerning palates, the most classic condiments such as pici aglione (a flavorful tomato sauce garlic) sauce dwarf (ie duck, or more precisely, how he wants the original recipe, duck) meat sauce or the recipe called for crumbs, with crumbs of bread, or even just fried fried are able to meet the needs of those who love the intense flavors and fragrant, among other variants, are among the most delicious one with mushrooms, carbonara, ragout of game (wild boar and hare, for example) or in many other ways. Pici are a delicacy unique to the point who are the subjects of numerous festivals, not least that which takes place in Celle sul Rigo, in the municipality of San Casciano dei Bagni, held for over 40 years which takes place every year around the end of May, for which occasion, pici are prepared several weeks before the festival. | 
Europe
Italy
Tuscany
