Pici alla cipolla, pancetta e pomodoro
Recipe of the restaurant Le Macine
4 until 6 people
300 g pasta flour
1,8 dl of water
30 g corn flour
salt |
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Put the flour on a pile and make a little hole in the middle. Pour the water in the little hole and mix softly until you get a solid ball. Sprinkle the table with the corn flour and roll the ball into a flat slice of about 1 cm amplitude and roll these in strips. Boil the pici in salted water for about 30 minutes. Serve with tomato sauce or a Tuscan Ragu.
Tuscan ragu: carrots, onion, red wine and beef, preferably of the Chianina. Best to be made one day before serving it.
Recipes: a menu
Crostini e Bruschetta
I pici
La ribollita
Bistecca alla Fiorentina
Cantucci
Pecorino
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- This site was realised thanks to the co-operation between the town council and the inhabitants of Torrita di Siena and ten graduated students 2004 from the “Katholieke Hogeschool Mechelen”, Belgium, department communication science, campus De Ham. - © Torrita di Siena
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Le Macine
“My love for the Tuscan kitchen originated in my childhood”
Mauro Monaci is restaurantkeeper and cook of Le Macine, situated on the road from Torrita di Siena to Montefollonico. Mauro started Le Macine up in 2003 and can count on a clientele from inside and outside the country. In Le Macine you can enjoy a typical Tuscan kitchen.
“This building used to be a stable. I've always lived here with my parents. They had a farm here with 25 Chianina cows. They didn't sell meat, but earned their money with the milk of the cows. My parents are retired now and we modified the old stables to this restaurant.
I studied in a cookschool in Chianciano. But my love for the Tuscan kitchen originated in my childhood. When my parents were working on the field I stayed a lot with my grandparents. Together with my grandmother, we always prepared the food and that's how my passion grew.”
Recipes: a menu
Crostini e Bruschetta
I pici
La ribollita
Bistecca alla fiorentina
Cantucci
Pecorino |
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