Rustichella d’Abruzzo Pici

Pici is a rustic, very thick pasta originating from Siena, Tuscany. These hefty, spaghetti-like strands are twirled into elegant nests, perfect for soaking up the flavors of robust sauces. Its satisfying texture shines in cool-weather dishes, especially with rich pairings such as meat ragù, Porcini Mushroom Cream, or a garlicky tomato sauce. For a true taste of Tuscany, try pici alle briciole—pasta tossed simply with breadcrumbs and olive oil.

In the town of Pianella in Italy's Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo maintains a proud tradition started by his grandfather. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigi’s grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for at least 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta.