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Pici is a kind of pasta that looks like larger Spaghetti typical from Tuscany.This pasta can be combined with livers or gamey thick sauce. Condiments like with Porcini mushrooms and the amazing “Tartufata” sauces are also recommended.

Cooking time: 20-22 minutes.

Rustichella D’Abruzzo history began in 1924. Today Gianluigi and Stefania Peduzzi proudly continue their grandfather’s Abruzzan tradition using only top quality durum wheat semolina, bronze dies and pure mountain water to achieve that perfect texture and taste that made Rustichella D’Abruzzo the most recognized premium pasta, used by top chefs and available in delicatessen shops all over the world.

The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.