Pici con le Briciole – A Traditional Tuscan First Course Recipe

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Pici con le briciolePici con le Briciole

Pici is the name of the region’s delicious local pasta here let’s check with traditional breadcrumb sauce.

This pasta format, similar to thicker spaghetti, is made with water, extra virgin olive oil, and flour and can be combined with traditional condiments like garlic or more innovative ones like lemon-scented date tomatoes.

We chose the crust of a fragrant dull loaf, inspired by the ancient and traditional form of Tuscan bread, which is then reduced to crumbs and toasted with the finest oil and fresh chilli; the perfect base for this tasty first course.

Homemade breadcrumbs have a much better texture for this dish than store-bought breadcrumbs and are a must. Pici is best made with your hands, from start to finish. Put on an apron and prepare to get a little dirty.

This traditional dish will impress everyone with their simplicity and intense flavour… not a crumb will be left!

Ingredients (serves 6)

For the pasta: see the recipe we follow in our cooking classes!

For the sauce

• 300 g Tuscan style bread, sliced, toasted lightly and crumbed with your hands
• 45 garlic cloves, chopped finely
• 3 anchovy fillets, chopped finely
• extra virgin olive oil
• salt and black pepper
• hard, aged pecorino cheese (sheep cheese)


Sautè the garlic and the bread crumbs in a generous amount of olive oil until the bread crumbs are crispy. Then add the anchovies, salt and black pepper, toss and set aside. Cook the ‘pici’ in abundant salted water then toss them in a pan through the sauce. Serve with grated pecorino cheese.

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