Sagra dei Pici

Sagra dei Pici


Sagra dei Pici


Monte San Savino


First two weeks of August



Municipality of Monte San Savino Corso San Gallo, 38 Monte San Savino tel. 0575 91771 E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. Tourist Office tel. 0575 849418 Pro Loco 0575 844891 e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Description of the Festival

They are a typical dish of the area and therefore could not miss a party that celebrated them. So here in Monte San Savino, at the sports field in Viale Diaz, comes the Sagra dei Pici.

PICI: Ingredients:
150 gr of durum wheat flour
350 gr of 00 flour
2 tablespoons of extra virgin olive oil
1 egg
200 ml of water (or better to say, for a fairly hard but workable dough)
corn flour foil for dusting
Place the flour on the pastry board and pour in the center the slightly salted warm water, the egg and the oil, then knead the flour starting from the center of the fountain, and work vigorously for a quarter of an hour, adding water as needed lukewarm until you get a smooth and firm dough. Now roll out the dough with a rolling pin and make a disc about 2 cm high, cover with a damp napkin and leave for about 15 minutes or more. Divide the obtained dough into pieces, roll them on the pastry board with the palm of the hand to form cylinders and, taking them one at a time (the others should be covered with a kitchen towel so as not to dry them), cut pieces to obtain , rolling them still with the palm of the hand on the pastry board, smooth spaghetti (pici, precisely, or pinci), more or less like bucatini and much longer than normal spaghetti, about 30 cm. Spread them on a tablecloth and sprinkle with flour of corn flour to prevent them from sticking together. Allow to dry for a couple of hours covered with a cloth or tablecloth.

Attention: the dates indicated may vary. We therefore invite readers to inquire by contacting the organizers of the various events to find out in which days the edition of the current year will be held

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