Pici all’Aglione | Pici with Garlic

Pici are big, thick, hand-made spaghetti. They are made with just flour and water. If you want to learn how to make fresh pasta by hand, I suggest starting with pici. They are easy and fun to make. Pici are typical of the Val d’Orcia and Val di Chiana in the southern part of Tuscany. It was at the organic pasta mill, Mulino Val d’Orcia, located in Pienza, Italy, where I experienced this dish for the first time. Aglione, also known as “Aglione di Valdichiana,” is a giant garlic variety grown in this area and is still cultivated using traditional techniques that have been handed down since the time of the Etruscans. I recommend the aglione sauce with a glass of Tuscan Sangiovese like Madonna Nera Rosso di Montalcino, the baby brother to the famed Brunello but at a fraction of the cost.

Receipt Date: May 23, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

[acf_repeater field="ingredients"]

[/acf_repeater]

Directions

[acf_repeater field="directions"]
[/acf_repeater]

Amy’s Favorite Pairing

Madonna Nera-ROSSO DI MONTALCINO D.O.C

$39.00 750 ml

Additional Pairings

Our Sparkling Wine Collection

Add one more bottle for complimentary shipping!

Add two more bottles for complimentary shipping!

Welcome to Yours Truly Wine