We sift the flour on a wooden pastry board, arranging it in a fountain in which we will add a glass of water, a pinch of salt and black pepper, two soup spoons of extra virgin olive oil and a whole egg.

Then we hard work the mixture, incorporating more flour if necessary, until we have a smooth, homogeneous and sufficiently elastic dough.

Let rest the dough in the refrigerator for about an hour and then proceed making “Pici”: remove a piece of dough, brush it with very little oil and work it on a pastry board, stretching it out gradually with a twisting motion, trying to thin it into large spaghetti (few millimeters 3/5 mm.).​

Winter .... the ideal season for black cabbage which, thanks to the cold temperatures of this season, offers our palate the best of its flavors and aromas.

Its ideal pairing with Tuscan pork cheek just fried in its own fat, with the addition of a pinch of chilli pepper in which we will quickly skip a generous portion of pici, combining in creaming some stale bread crumbs browned in Extra virgin olive oil and black pecorino di Pienza before serving.