description Pici all'Aglione Overview
Pici all'Aglione is a traditional pasta dish originating from the Val di Chiana area in southern Tuscany. The dish consists of thick, hand-rolled pasta noodles known as pici, served with a robust garlic and tomato sauce called aglione. The sauce features generous amounts of garlic, crushed tomatoes, olive oil, and sometimes local red wine. It remains a staple of Tuscan rustic cuisine, emphasizing simple, regional agricultural ingredients.
help Pici all'Aglione FAQ
What kind of pasta is used in Pici all'Aglione?
Pici all'Aglione uses thick, hand-rolled pasta noodles known as pici, which resemble fat, rustic spaghetti. The dough is traditionally stretched by hand rather than extruded through a machine.
What is in the Aglione sauce served with Pici?
The aglione sauce features generous amounts of garlic, specifically a large local Tuscan garlic variety known as *aglione*. It is simmered with crushed tomatoes, olive oil, and basil to create a robust, sweet, and savory flavor.
Where does Pici all'Aglione originate?
This traditional pasta dish originates from the Val di Chiana area in southern Tuscany, Italy. It was historically a peasant dish, utilizing cheap, accessible local pantry staples to feed farm workers.
How is the texture of pici pasta different from regular spaghetti?
Because pici is stretched by hand, it is significantly thicker and has a much chewier, denser bite than regular spaghetti. This substantial texture stands up perfectly to the heavy, chunky garlic and tomato sauce.
explore Explore More
Reviews & Comments
Write a Review
Be the first to review
Share your thoughts with the community and help others make better decisions.
