Pici all’aglione A Recipe from Siena Pici all’Aglione is a traditional pasta dish originally from Siena. It is a simple yet scrumptious pasta dish. It can be prepared in a jiffy with fresh and simple easily available ingredients. Although some manufacturer’s label dried pasta as Pici, original Pici is traditionally always made fresh using your hands to roll the pasta: in example, we always make it this way in our culinary lessons. The dried version is a poor cousin to the original version and should be rightly called spaghettone which translates as “fat spaghetti”. Aglione is a variety of garlic which grows wild in the region. You can substitute it with any green, immature variety of garlic. If that is also unavailable you can use half the amount of mature garlic.
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