Pici are a typical pasta of southern Tuscany similar to spaghetti but larger, contain the smell and taste of the Sienese countryside. Pici, ancestors of spaghetti, have deep roots in history and are a food of great interest since the time of the Etruscans.

PRODUCTION

Produced with organic stone milled flour inside our farm’s mill, bronze-cutted and slowly dried at low temperature. Our pasta is an artisan product, extremely porous, with its characteristic amber color and unique taste!

Our pasta made with stone milled flour, is more rich in fiber and minerals than the industry pasta, more balanced because has a lower glycemic index.

Ingredients: 80% organic durum wheat wholemeal semolina Senatore Cappelli, 20% organic soft wheat flour type 2 Verna, Water.

Nutritional values (average per 100 g): Energy 1423kJ/337 Kcal, Fatty Acids 2,40 of which saturated g 0,48 g, Carbohydrates 61,90 g of which sugars 4,15 g, Fibres 9,30 g, Protein 12,20 g Salt 0g

Conservation period: 18 months