In my recent travels through Tuscany, I visited this little village on top of a hill called Sant’Angelo in Colle in Montalcino, where Mazzoni Wines are produced. I had an amazing lunch at Trattoria il Leccio, where they specialize in the region’s famous pasta called “Pici,” which is a longer, thicker version of spaghetti with a wild boar ragu sauce.
I told the owner that I wrote a blog about Italian cooking and he invited me into the kitchen to see how Pici is made. His Nonna (grandmother) was in the kitchen making this regional pasta and she showed me the process and gave me tips on how to roll and stretch the pasta perfectly.
Over the burners on the stove was a large pot of ragu that had been simmering for hours. She walked me through a recipe and told me, “Devi avere pazienza,” or “Be patient.” The sauce takes over two hours to become so rich and delicious.
To bring a little bit of Montalcino to the United States, we’ve provided you with a traditional Pici recipe below. With this recipe, I hope you’ll make your own fresh pasta. There is a great tutorial here if you’ve never made Pici before. Don’t be afraid of the dough; not only will you impress your guests, but you’ll notice the difference in the taste and texture of this special dish. Read the rest of this page »