Pici dritti al tartufo

Pici are the soul food of Tuscany: thicker than spaghetti, hand-rolled, with a rough surface that binds sauce like almost no other pasta shape. This version, made from durum wheat semolina and egg, is flavored with summer truffle—subtle, but clearly perceptible.

When cooked, pici exhibit their typical firmness: slightly firm on the outside, soft on the inside. The truffle aroma unfolds particularly well in creamy, rich sauces —for example, with chicken liver, porcini mushrooms, or a simple butter and sage sauce that doesn't overpower the earthy flavor. A wild boar or beef ragù also complements this rustic shape.

Wine pairing: a medium-bodied Tuscan Sangiovese, a Rosso di Montalcino or a mature Vernaccia di San Gimignano for the white version.