Pici and Paccheri are typical pasta shapes of the Tyrrhenian coast, Tuscany and Campania, and they merge to give life to a product line suitable for traditional and more elaborate recipes.
The grains used, as for all Pasta Antico Borgo, come from the fields of the members of the Terre dell’Etruria cooperative, located in the central part of Tuscany.
– durum wheat flour
Cooking time: 20 minutes
Country of wheat cultivation: Italy