Morelli pici di Toscana is a one of the most popular pasta shapes from Tuscany, and is a regional speciality of Siena. The long strips of pasta resemble very thick spaghetti, and make a hearty meal.
Serve the pici di Toscana with a typical Tuscan breadcrumb and anchovy sauce, called pici alle briciole. Many chefs call for pici to make cacio e pepe – a famous pasta dish with a pecorino cheese sauce and black pepper. The pasta also includes a recipe for a classic onion, bacon and tomato sauce.
Morelli pici di Toscana cooks in boiling water in 20-22 minutes.
Morelli have been producing pasta for five generations, and siblings Lucia, Antonio and Marco still run the factory today. Morelli is unusual in that is includes the germ of the wheat in its pasta, to give it a better flavour.
Ingredients: durum wheat semolina, water. Contains allergens: gluten. Produced in a factory that also handles eggs, fish & molluscs.
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