Pici may be considered the progenitors of spaghetti and represent the excellence senese.
The housewives senesi usually make them by hand and can grow up to three meters long.
Were once made only with flour and water and was a poor recipe for peasant families. Today in the mix were added also the eggs in the dough, adding that made richer pasta.
A great strength of pici are condiments, among the most famous in the garlic sauce and the ragù di Chianina. Other seasonings that deserve to be tasted are the duck sauce, of goose or Tuscan bread crumbs fried in a pan in olive oil.
Pici and the art of ' appiciare ', that is the art of creating pici, were inserted, in 2018, the national inventory of the Italian agrifood heritage.
