Pici

Regione Toscana lists Pici, also called Pinci, as a traditional food product (PAT), not an EU PDO or PGI designation. The regional sheet describes handmade Pici as coarse and irregular and machine-made Pici as at least 3 mm in diameter. It places active production principally in Siena, Grosseto, Arezzo, Pisa, and Pistoia provinces, with a documented Montopoli Valdarno parabola variant.

The regional record gives flour, water, and salt as traditional ingredients, with extra-virgin olive oil added for fresh Pici. Its handmade process permits an optional egg per kilogram of flour. This does not establish the ingredient or allergen profile of any individual product; read its label.

Pici have documented Sienese context, but the regional traditional-product record shows a wider Tuscan production footprint. Handmade and machine-made forms are both described in that record.