Fresh pasta without bells and whistles: 2 essential recipes of pastarestaurant Pici

The pastamachine is central in the Antwerp restaurant Pici, and that you may be taken quite literally. With fresh, organic products will return the kitchen back to the Italian essence. We might even browse through the recipe book of the new pastazaak.

© Pici

With an extremely limited card and nothing but fresh, local products and attempts to make the Antwerp pastarestaurant Pici Italy to the Dageraadplaats. By just a small selection of traditional pasta dishes to offer, like the managers – also the founders of zuurdesempizzarestaurant Standard – the freshness of their products.

The name of the case was entrusted to the Tuscan pasta twists ‘pici’. This thicker spaghettislierten on the basis of flour and water as a symbol for the essence of the Italian cuisine which is served in the restaurant.

Co-owner Michel Roose selected two dishes from the menu that show that you may expect when ordering a sign at Pici. The ideal recipes for those who get to fresh pasta would take.

Caserecce is a typical pasta twists from the south of Italy. It literally means ‘homemade’ and is identified by its s-shaped swirls. This pasta pesto is a classic way served as in Genoa: with potatoes and green beans.

Pici cacio e pepe is a traditional recipe from the heart of Tuscany. Pici is a pasta twists made from water and flour, without eggs. It is a thicker spaghetti that is often hand-rolled. The cacio and pepe are dialect for cheese (pecorino) and black pepper.

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