Pici toscani

Corte del Dome has as its project the Italy of culinary traditions and craftsmanship, of the desire to taste and savour, with recipes made only with top-quality ingredients: this is where Pici toscani are born

Pici toscani

Domenico Mangiarano, traveller and food and wine enthusiast, tells his story: over the course of many years I have worked hard to seek out small producers capable of faithfully reproducing gastronomic specialities and ingredients of the highest quality. Our products are the result of passion and hard work. And of the rediscovery of recipes rooted in tradition. And in this journey of mine, the production of quality pasta, made with the finest ingredients, could certainly not be missing. With careful processing, slow drying and bronze die extrusion. I focused on the quality of two ingredients: exclusively water and durum wheat semolina of 100% Tuscan origin.

The water comes from a private spring that flows directly from the Pistoia mountains. And the wheat is grown in the Maremma, where even the soil is specially chosen by Maremma farmers. A pure expression of Tuscan culinary art with great attention to genuine produce. The wheat is grown in the Maremma, a land of great tradition and agricultural vocation. This pasta is not just a food, but a journey into authentic flavours. The crops follow natural rhythms, supported by the most modern farming techniques. Our supply chain is traceable and controlled from field to table! And from it we obtain a wheat with a high protein content. It is produced every day, always in the morning, and then left to dry for three days in special wooden chambers. This slow drying process is a truly natural process. And it creates its distinctive character. Thanks to the ancient technique of bronze die extrusion, each mezza manica has a porous texture. A pasta shape that is perfect for holding onto the sauce.

Slow drying

This pasta from Corte del Dome is not just a food, but a taste experience. The crops follow natural rhythms, supported by the most modern farming techniques. Our supply chain is traceable and controlled from field to table! And from it we obtain a wheat with a high protein content. It is produced every day, always in the morning, and then left to dry for three days in special wooden chambers. It's a truly natural process. Thanks to the ancient technique of bronze die extrusion, each picio has a rough surface. This makes it perfect for being wrapped by the sauce, enhancing the dressing. After extrusion, the pasta undergoes slow drying, for three whole days in wooden chambers. A method rooted in the past, natural, that allows the pasta to mature slowly, preserving all the properties of the wheat and giving the final product superior quality.

Star-studded recipes

Discover the pairing by Chef Marco Stabile: Pici toscani with our Vegetable Ragù. Each Corte del Dome pasta shape is in fact paired with an exclusive sauce. Our sauces are made following traditional recipes reinterpreted with an innovative and creative eye. Spaghetti alla pomarola is a true classic of Tuscan cuisine, and it is precisely in its simplicity that the quality of the ingredients can be appreciated. Treat yourself to an unforgettable gastronomic experience. Discover in every dish a pleasure to share and a story to savour. Each recipe is indeed rooted in traditions that respect the seasonality and genuineness of the ingredients. And that's not all! The recipes for our sauces and condiments bear the signature of a great Michelin-starred chef, Marco Stabile. A true ambassador of Tuscan gastronomic history! Enjoy them with: Discover the pairing by Chef Marco Stabile: Pici toscani with our Aglione Sauce.