How to make Pici all'Aglione

Why cooks start here

Pici all'Aglione is cooked in Val di Chiana. The flavor comes from the ingredients in this recipe and the way that place finishes the bowl.

In the rolling hills of Val di Chiana, Pici all'Aglione stands as a proud expression of its Tuscan roots. This dish, often enjoyed during leisurely Sunday lunches, captures the essence of the region through its simple yet robust combination of ingredients. The rustic hand-rolled pici, a thick, worm-like pasta, is a hallmark of this area, where the pasta-making tradition is as deeply ingrained as the landscape itself. The taste of Pici all'Aglione is a bold symphony of flavors, where the pungent aroma of garlic meets the natural sweetness of ripe tomato passata. A hint of chili adds a gentle warmth, balanced by the richness of olive oil. Each bite offers a comforting chew, with the pasta's texture soaking up the sauce's vibrant essence. Seasoned with fine sea salt, this dish invites you to savor the simplicity and depth of Tuscan cuisine.