This new gift pack contains 4 specialities, in a single-layer box:
(•) The Handbook, with translations of the labels, descriptions of the products and how to get the best out of them, the oenologist’s comments and some recipes from the Fattoria. Gift
A gift pack with an important name and a certain responsibility. Here it is celebrated with a first course worthy of said name: Pici dressed with the robust, fragrant Sugo all’Aglione, accompanied by Extra Virgin Olive Oil and Chianti Superiore. This pasta has the honour of being the first to be depicted in the history of Italian gastronomy, in an Etruscan tomb dating back to the 5th century BC, at Settecamini, near Orvieto. Pici are a type of fresh pasta that’s “spun” by hand, ancient Tuscan relatives of spaghetti, to which their shape is similar. Their name derives from “appiciare”, meaning to roll the dough on the work surface with the palm of the hand, giving it its characteristic long shape. One of the principal sauces used with Pici is Sugo all’Aglione, made with tomatoes and a “large bulbed” type of garlic, which has been known since Etruscan times and has a more delicate aroma than its small alter ego, common garlic. Thanks to the almost total absence of the compounds responsible for the pungent aroma it is less “challenging”, in fact it’s also known as “aglio del bacio” (= kissing garlic).