Pici Pasta: From Humble Origins to a Gourmet Trend
Translated & summarized from Israel Hayom by baba
Pici, a thick Tuscan pasta traditionally made by the poor from flour and water, has evolved into a gourmet trend embraced by upscale restaurants. Initially seasoned simply, it is now served with diverse sauces, including a recipe for sea bass with tomato and white wine provided. The pasta's history is explored, challenging Marco Polo's role in its introduction to Italy, and its revival in modern Israeli eateries is noted.
The story in 6 lines · by baba
- Pici pasta, once a humble dish for the poor, is now a gourmet trend in upscale restaurants.
- The pasta's name likely comes from the hand-stretching technique used to create its shape.
- Pici is often used to argue against Marco Polo introducing pasta to Italy from China.
- The article provides a recipe for Pici with Sea Bass in Tomato and White Wine Sauce.
- The history of Haifa's port and its surrounding area is briefly mentioned.
- The pasta has seen a revival in recent decades, appearing on menus in various Israeli restaurants.
The article traces the history and evolution of "pici," a thick, hand-rolled pasta originating from Tuscany, Italy. Initially a dish of the poor, made from durum wheat flour and water, it was a staple for rural workers needing sustenance. Its simplicity contrasted with the richer egg-based pastas like cappelletti and tagliatelle, reserved for holidays and the affluent who could afford finer flours for white bread and elaborate dishes.
The name "pici" is believed to derive from the verb "appiciare," referring to the hand-stretching technique used to form long, snake-like strands, similar to children playing with playdough. This pasta is often cited in discussions about the origins of pasta, challenging the notion that Marco Polo introduced it to Italy from China.
In recent decades, pici has experienced a revival, with high-end restaurants adopting it and pairing it with diverse sauces, moving beyond its traditional simple seasonings of olive oil, salt, onion, or breadcrumbs. The article highlights its presence in Israeli restaurants like "Vania Bistro" in Haifa, where chef Michael Gurtovsky incorporates it into seasonal dishes, and "Kafra Me'yu" and "Bar Pronto" in Tel Aviv, showcasing its versatility.
The piece also touches upon the history of Haifa's port and its surrounding area, noting the construction of stone awnings on Independence Street to shield British soldiers from the sun, and reminiscing about the bustling port activity of the past. The restaurant "Vania Bistro," opened in 2014, is presented as a modern establishment that has embraced pici, with a current operational chef, Yuval Bonumo, and a talented young cook, Salma Zubidat, who has quickly mastered the art of pasta making.
Finally, the article includes a recipe for "Pici with Sea Bass in Tomato and White Wine Sauce," detailing the ingredients and preparation steps for both the pasta and the sauce, emphasizing the dish's transformation from a peasant food to a gourmet experience.