A bit of history
This pasta that does not present a great variety in the form and in the dough. Anyway you can season it with many different sauces.
A poor-kitchen dish
Many different names
As for the name, the currents of thought are many and conflicting. Some voices claim that the name derives from the gesture that is done with the palm of the hand to make the dough take the shape of the picio, the one that in Tuscan culinary jargon is the verb “appiciare” (probable). Another road leads us to trace the origin of the name to the Pigelleto, the fir tree from the Monte Amiata natural reserve, white with a narrow and elongated shape, just like that of the pici.
In Siena, Maremma and Pisa territory the most common term is that of “pici”. Anyway if we move instead to Valtiberina are called “bringoli”, while in Umbria “stringozzi” or “strangozzi”, but also “umbricelli” and “ciriole” and “strozzapreti”.
The best Sauces for Pici
The picio par excellence is with aglione, a sauce made with garlic, hot pepper, oil and tomato;
in Maremma the most appreciated sauce is with bread-crumbs, obtained with stale bread.
In the Amiata area, the pici are seasoned with fresh mushrooms.
Obvoiusly, the Meat ragu sauce is one of the best sauces for this fantastic pasta.