our
pici
You never forget your first Picio
The history of Pici
Don’t call them Spaghetti!!!
Pici originated as a simple meal of the peasant tradition: no eggs, just water and flour. This made them accessible to everyone, able to feed large families with limited means. Each picio is bronze-drawn, a process that gives the pasta a rough and porous surface, perfect for holding the sauce. No two pici are alike. They are a traditional Tuscan pasta, with origins dating back to the Etruscan era. Pici are not spaghetti: they are thicker, more rustic, and more flavorful
HOW WE MAKE THEM
Organic, beautiful, and deliciouis
Every day we prepare our fresh pici in the kitchen, beautifully rough and ready to hold all the sauce they deserve. We use only organic flour from Organic Farm Floridda because we like to know where our food comes from. Because if the base is right, the rest is just a matter of the sauce.
And the sauces?
Eight sauces, one goal: to make you fall in love at the first bite
Every sauce we serve is made fresh in our kitchen by Stefano Ruggero, the chef who has made sauces his mission. We use real, carefully selected ingredients, often locally sourced, because we like to know what ends up on your plate. We have the cult favorite Aglione, the Chianina ragù for the meat lovers, the fragrant pesto, spicy sauces for the daring, and then… well, the rest is for you to discover
Piazza della cisterna 29
Hours:Open every day from
11 am to 8 pm