PICI ALL'AGLIONE
Flour, extra virgin olive oil, Aglione garlic, tomatoes, basil, and Pecorino cheese.
Moderate
Tuscany
70 minutes
250 Kcal
PICI ALL'AGLIONE
Flour, extra virgin olive oil, Aglione garlic, tomatoes, basil, and Pecorino cheese.
Moderate
Tuscany
70 minutes
250 Kcal
PICI ALL'AGLIONE
Flour, extra virgin olive oil, Aglione garlic, tomatoes, basil, and Pecorino cheese.
Moderate
Tuscany
70 minutes
250 Kcal
GENESIS
Pici all'Aglione stand as a symbolic masterpiece of the culinary heritage of the Val di Chiana, an expanse bridging the provinces of Siena and Arezzo in Tuscany, with gentle incursions into Umbrian soil. Their history is inextricably bound to two defining elements of this terroir: pici, an ancient form of pasta, and aglione, a singular variety of garlic of exquisite delicacy.
Pici represent a humble pasta of the earth, handcrafted from simple elements—water, flour, and a pinch of salt—patiently worked to yield irregular, robust strands. Their origins are lost in the mists of time, with archaeological whispers suggesting Etruscan ancestry.
The aglione of the Val di Chiana is a majestic, large-bulbed ecotype of garlic, distinguished by a profile far less pungent and infinitely more digestible than its common counterpart. Cultivated for centuries in these lands, it reigns as the sovereign ingredient of the sauce that crowns the pici.
The marriage of these rustic pici with the aglione-steeped sauce, gently simmered in tomatoes, remains a classic of rural gastronomy—born from the need to fashion nourishing, soul-satisfying fare from local harvests. Today, Pici all'Aglione endure as a gastronomic pride of the Val di Chiana, celebrated for an authenticity and unmistakable flavor that sing of the history and culture of a people profoundly bound to their soil.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Flour 0
Lukewarm water
Fine salt
Extra virgin olive oil
500g
270g
A pinch
A spoonful
FOR THE SEASONING
Aglione of Val di Chiana
Peeled plum tomatoes
Dry white wine
Extra virgin olive oil
Tuscan Pecorino
Basil
Salt
3-5 cloves
500g
1/2 glass
to taste
to taste
to taste
to taste
CURATION
Craft the Pici:
Pour the flour, water, oil, and salt into a bowl. Gently whisk the elements together with a fork, then transfer the mixture onto a work surface. Embodying the ancient art, knead the dough with your hands until it becomes smooth and homogeneous. Cover with wrap and allow it to rest for 15 to 20 minutes.Creating the Elixir (The Sauce):
Peel the coveted aglione and mince it finely, or grate it gently into a pure form.
In a vast pan, pour a generous ribbon of extra virgin olive oil and let the aglione simmer over a gentle flame, keeping its color pure and avoiding any scorching.
Deglaze with white wine and allow it to evaporate gracefully.
Introduce the peeled tomatoes, refined through a food mill, and season with salt.
Cover and let the sauce simmer patiently for about 20 to 30 minutes, stirring occasionally to meld the flavors.Shaping the Pici:
Meanwhile, reclaim the rested dough. Using a dough scraper, partition a small piece. If it is too large, divide it once more. Cover the remaining dough with a bowl as you shape the first pici. Roll the dough on your work surface, applying a delicate outward pressure; as it stretches beneath your palms, ensure it remains rustically thick. Continue this rhythmic movement until all the dough is transformed into handcrafted pici.Cooking the Pasta:
In the meantime, bring a pot of salted water to a rolling boil and cook the pici; they will require but 3 to 4 minutes.
Drain the pici al dente, reserving a touch of their precious starchy cooking water.Composing the Dish:
Toss the pici into the pan with the aglione sauce, allowing them to marry and absorb the rich flavors.
If needed, add a splash of the reserved cooking water to emulsify the sauce into a velvety texture.
Serve the pici hot, adorned with a raw thread of extra virgin olive oil and, if desired, a snowfall of grated Tuscan pecorino. Embellish the plate with delicate basil leaves.
aspiration
The aglione of the Val di Chiana is a grander, more delicate variety of garlic, possessing a gentler savor. Consecrate this dish solely to this noble bulb.
To render the sauce even more sumptuous, you may infuse it with a few leaves of fresh basil or a whisper of oregano during its gentle simmering.
Should you desire a touch of warmth, introduce a fine mince of fresh chili pepper or a delicate pinch of dried chili powder.
GENESIS
Pici all'Aglione stand as a symbolic masterpiece of the culinary heritage of the Val di Chiana, an expanse bridging the provinces of Siena and Arezzo in Tuscany, with gentle incursions into Umbrian soil. Their history is inextricably bound to two defining elements of this terroir: pici, an ancient form of pasta, and aglione, a singular variety of garlic of exquisite delicacy.
Pici represent a humble pasta of the earth, handcrafted from simple elements—water, flour, and a pinch of salt—patiently worked to yield irregular, robust strands. Their origins are lost in the mists of time, with archaeological whispers suggesting Etruscan ancestry.
The aglione of the Val di Chiana is a majestic, large-bulbed ecotype of garlic, distinguished by a profile far less pungent and infinitely more digestible than its common counterpart. Cultivated for centuries in these lands, it reigns as the sovereign ingredient of the sauce that crowns the pici.
The marriage of these rustic pici with the aglione-steeped sauce, gently simmered in tomatoes, remains a classic of rural gastronomy—born from the need to fashion nourishing, soul-satisfying fare from local harvests. Today, Pici all'Aglione endure as a gastronomic pride of the Val di Chiana, celebrated for an authenticity and unmistakable flavor that sing of the history and culture of a people profoundly bound to their soil.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Flour 0
Lukewarm water
Fine salt
Extra virgin olive oil
500g
270g
A pinch
A spoonful
FOR THE SEASONING
Aglione of Val di Chiana
Peeled plum tomatoes
Dry white wine
Extra virgin olive oil
Tuscan Pecorino
Basil
Salt
3-5 cloves
500g
1/2 glass
to taste
to taste
to taste
to taste
CURATION
Craft the Pici:
Pour the flour, water, oil, and salt into a bowl. Gently whisk the elements together with a fork, then transfer the mixture onto a work surface. Embodying the ancient art, knead the dough with your hands until it becomes smooth and homogeneous. Cover with wrap and allow it to rest for 15 to 20 minutes.Creating the Elixir (The Sauce):
Peel the coveted aglione and mince it finely, or grate it gently into a pure form.
In a vast pan, pour a generous ribbon of extra virgin olive oil and let the aglione simmer over a gentle flame, keeping its color pure and avoiding any scorching.
Deglaze with white wine and allow it to evaporate gracefully.
Introduce the peeled tomatoes, refined through a food mill, and season with salt.
Cover and let the sauce simmer patiently for about 20 to 30 minutes, stirring occasionally to meld the flavors.Shaping the Pici:
Meanwhile, reclaim the rested dough. Using a dough scraper, partition a small piece. If it is too large, divide it once more. Cover the remaining dough with a bowl as you shape the first pici. Roll the dough on your work surface, applying a delicate outward pressure; as it stretches beneath your palms, ensure it remains rustically thick. Continue this rhythmic movement until all the dough is transformed into handcrafted pici.Cooking the Pasta:
In the meantime, bring a pot of salted water to a rolling boil and cook the pici; they will require but 3 to 4 minutes.
Drain the pici al dente, reserving a touch of their precious starchy cooking water.Composing the Dish:
Toss the pici into the pan with the aglione sauce, allowing them to marry and absorb the rich flavors.
If needed, add a splash of the reserved cooking water to emulsify the sauce into a velvety texture.
Serve the pici hot, adorned with a raw thread of extra virgin olive oil and, if desired, a snowfall of grated Tuscan pecorino. Embellish the plate with delicate basil leaves.
aspiration
The aglione of the Val di Chiana is a grander, more delicate variety of garlic, possessing a gentler savor. Consecrate this dish solely to this noble bulb.
To render the sauce even more sumptuous, you may infuse it with a few leaves of fresh basil or a whisper of oregano during its gentle simmering.
Should you desire a touch of warmth, introduce a fine mince of fresh chili pepper or a delicate pinch of dried chili powder.
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GENESIS
Pici all'Aglione stand as a symbolic masterpiece of the culinary heritage of the Val di Chiana, an expanse bridging the provinces of Siena and Arezzo in Tuscany, with gentle incursions into Umbrian soil. Their history is inextricably bound to two defining elements of this terroir: pici, an ancient form of pasta, and aglione, a singular variety of garlic of exquisite delicacy.
Pici represent a humble pasta of the earth, handcrafted from simple elements—water, flour, and a pinch of salt—patiently worked to yield irregular, robust strands. Their origins are lost in the mists of time, with archaeological whispers suggesting Etruscan ancestry.
The aglione of the Val di Chiana is a majestic, large-bulbed ecotype of garlic, distinguished by a profile far less pungent and infinitely more digestible than its common counterpart. Cultivated for centuries in these lands, it reigns as the sovereign ingredient of the sauce that crowns the pici.
The marriage of these rustic pici with the aglione-steeped sauce, gently simmered in tomatoes, remains a classic of rural gastronomy—born from the need to fashion nourishing, soul-satisfying fare from local harvests. Today, Pici all'Aglione endure as a gastronomic pride of the Val di Chiana, celebrated for an authenticity and unmistakable flavor that sing of the history and culture of a people profoundly bound to their soil.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Flour 0
Lukewarm water
Fine salt
Extra virgin olive oil
500g
270g
A pinch
A spoonful
FOR THE SEASONING
Aglione of Val di Chiana
Peeled plum tomatoes
Dry white wine
Extra virgin olive oil
Tuscan Pecorino
Basil
Salt
3-5 cloves
500g
1/2 glass
to taste
to taste
to taste
to taste
CURATION
Craft the Pici:
Pour the flour, water, oil, and salt into a bowl. Gently whisk the elements together with a fork, then transfer the mixture onto a work surface. Embodying the ancient art, knead the dough with your hands until it becomes smooth and homogeneous. Cover with wrap and allow it to rest for 15 to 20 minutes.Creating the Elixir (The Sauce):
Peel the coveted aglione and mince it finely, or grate it gently into a pure form.
In a vast pan, pour a generous ribbon of extra virgin olive oil and let the aglione simmer over a gentle flame, keeping its color pure and avoiding any scorching.
Deglaze with white wine and allow it to evaporate gracefully.
Introduce the peeled tomatoes, refined through a food mill, and season with salt.
Cover and let the sauce simmer patiently for about 20 to 30 minutes, stirring occasionally to meld the flavors.Shaping the Pici:
Meanwhile, reclaim the rested dough. Using a dough scraper, partition a small piece. If it is too large, divide it once more. Cover the remaining dough with a bowl as you shape the first pici. Roll the dough on your work surface, applying a delicate outward pressure; as it stretches beneath your palms, ensure it remains rustically thick. Continue this rhythmic movement until all the dough is transformed into handcrafted pici.Cooking the Pasta:
In the meantime, bring a pot of salted water to a rolling boil and cook the pici; they will require but 3 to 4 minutes.
Drain the pici al dente, reserving a touch of their precious starchy cooking water.Composing the Dish:
Toss the pici into the pan with the aglione sauce, allowing them to marry and absorb the rich flavors.
If needed, add a splash of the reserved cooking water to emulsify the sauce into a velvety texture.
Serve the pici hot, adorned with a raw thread of extra virgin olive oil and, if desired, a snowfall of grated Tuscan pecorino. Embellish the plate with delicate basil leaves.
aspiration
The aglione of the Val di Chiana is a grander, more delicate variety of garlic, possessing a gentler savor. Consecrate this dish solely to this noble bulb.
To render the sauce even more sumptuous, you may infuse it with a few leaves of fresh basil or a whisper of oregano during its gentle simmering.
Should you desire a touch of warmth, introduce a fine mince of fresh chili pepper or a delicate pinch of dried chili powder.