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From Tuscany all the taste of the peasant tradition: Pici a matassa are a kind of hand-made pasta typical of the south of Tuscany. The simplicity of the recipe, water and flour, and the simplicity in the preparation, hand-made to make a very thick spaghetti, makes them unique. Since dried at a low temperature, while cooking, this rich and nutritious pasta releases an intense flavour of wheat. Since bronze drawn, it’s rough and porous at sight and able to absorb better the sauces.
Excellent with game ragout, with sausage and mushroom sauce or with “Spilinga ‘Nduja”, but also with only very little extra virgin olive oil to appreciate more the perfumes and the genuine flavours of once.
Our pasta is a masterpiece, an Italian excellence known all over the world, that owes its inimitable taste to the wheat germ, the heart of the cereal. Lucia Morelli - Owner
The old Morelli pasta factory is a family run business founded in 1860. After five generations, today are the Morelli brothers, Lucia, Antonio and Marco to carry on the family tradition. After many years of use wheat germ, the old Morelli pasta factory managed to obtain a pasta with an extraordinary and unmistakable taste.
A pasta made with the best groats, all of which slowly worked with crafted technics during which the wheat germ is re-incorporated in the processing cycle to give the pasta a unique flavour, that comes from the past and nowadays totally lost in the industrial processing.