Tuscan Pici: the Sienese spaghetti no one outside Tuscany can make

Pici are the most famous Tuscan pasta outside Tuscany — and yet they traditionally guard a secret that no one outside the region can truly replicate. They are thick spaghetti made from flour and water, hand-rolled into irregular cylinders, crafted to this day according to a recipe dating back to Etruscan times. They are the icon of Sienese cuisine and one of the most authentic flavours of central Tuscany.

What Are Tuscan Pici

Pici (pronounced "pee-chee") are thick, irregular spaghetti from the Siena province and Val d'Orcia, made from just two ingredients: type 0 wheat flour and water. No eggs, no salt in the dough. The defining characteristic of pici is the hand-rolling: the dough is kneaded, cut into strips and each strip is rolled between the palms on a lightly floured surface to create thick, irregular cylinders of 3–5 mm diameter. The irregularity is essential — well-made pici are never perfect, each one slightly different, and this unevenness gives sauces many different surfaces to cling to.

History: From Etruscan Antiquity to Sienese Tables

Pici have deep Etruscan roots. Wall paintings from the Tomba dei Leopardi at Tarquinia (6th century BC) show figures in a banquet scene with thick cylindrical pasta — an early form of pici. For centuries pici were the food of the poor in the Sienese countryside: egg-free pasta was affordable even for the poorest families. Today pici are protected as a PAT (Prodotto Agroalimentare Tradizionale) — a Traditional Agri-food Product — and can be found at every authentically-minded restaurant in Siena and Val d'Orcia.

🔪 Technical Data — Pici Fabianelli

🍅 Classic Sauces for Pici

Pici all'Aglione

The absolute classic of the Val di Chiana. Aglione is a local garlic variety with a far sweeter, more delicate flavour than regular garlic — botanically a different species. See our dedicated Pici all'Aglione recipe guide for the full recipe.

Pici con le Briciole

The "poor man's pasta" of Sienese tradition: sautéed breadcrumbs in olive oil with garlic and chilli — the "poor man's parmesan".

Pici al Ragù di Cinghiale

A heartwarming combination from the Tuscan hinterland. Tuscan Wild Boar Ragù is a perfect match for the rough structure of pici, which captures every piece of meat.

Pici Cacio e Pepe alla Toscana

Tuscan take on the Roman classic: only cave-aged Pecorino and freshly cracked black pepper, with pasta water to create a creamy sauce.

🤝 HoReCa

Handcrafted pici are the ideal choice for restaurants with a Tuscan-focused menu. Fabianelli Pici can be positioned on the menu as a highlight: authentically Tuscan, bronze die-cut, PAT-certified. For regular supplies: info@salumeriatoscana.shop

❄️ Delivery

Shipped every Monday, Tuesday and Wednesday for delivery by Friday. Vacuum-packed · Refrigerated shipping +2/+4 °C · Guaranteed cold chain.

❓ FAQ

What is the difference between Fabianelli pici and supermarket ones?
Fabianelli Pici are bronze die-cut: the bronze die leaves a rough surface that grips the sauce. Industrial pici with teflon dies have a smooth surface and the sauce slides off.

Do they contain gluten?
Yes, made from wheat flour. Not suitable for coeliacs.

Are they vegan?
Yes. Made only from wheat flour and water.

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