Join Casa Belvedere To Make Traditional Tuscan Dish Pasta Pici When Aglione Sauce – Gluten-Free Or Traditional Wheat


A “Taste of Tuscany” at Casa Belvedere

Join Chef/Author Pasqualina Raspaolo for a cooking demonstration and tasting of homemade Tuscan pasta ..

According to Wikipedia: “Pici is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena in Tuscany; in the Montalcino area they are also referred to as pinci. The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions.”

According to Pasta Toscana: “Pici with aglione sauce is a traditional dish, originating from Valdichiana that combines two great elements of Tuscan cuisine.

Pici – a rustic shape of pasta, made only using just water and flour – and the aglione, a variety of garlic that grows in the southern part of Tuscany: larger than garlic, but with a more delicate taste.

02/13 Tuesday 7:00 pm • Gluten-free Pasta Pici Making and Tasting

$80.00 – $90.00

Tuesday, Feb. 13 from 7 to 9 pm 
Gluten-free Pasta Pici making and tasting with Culinary Genes Chef and author Pasqualina Raspaolo.
Participants will make gluten-free and/or regular Pici – a hand-rolled Tuscan pasta – and view how to make Aglione Sauce, another Tuscan classic!
Members $80, Non-members $90
Banner Image: Pasta pici. Image Credit – Casa Belvedere 


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