Pici. But you can call them Pinci
Pici, pinci, appicciare...what are you talking about?
That would have been the response of any number of Florentines, had they been asked if they knew what pici were, if they had ever tasted pici. Until a few decades ago, this wonderful pasta was completely unknown outside of the Val d’Orcia. My dear Sienese friend Stefano Tesi, a diehard member of the Dragon contrada (Siena’s sixteen districts, or contrade, all have their own symbolic animal), tells me that they were a fairly rare ...