Below is a list of all known varieties for Pici. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Pici (Saffron Infused) | Pici dough infused with saffron, giving the thick strands a golden color and a subtle floral aroma. |
| Pici (Semolina Only) | Pici made only from semolina and water, resulting in a denser, firmer chew. |
| Pici (Spinach Dough) | Thick strands infused with spinach, giving the pasta a dark green color. |
| Pici (Whole Wheat) | Thick, hand-rolled, rope-like pasta from Tuscany made with whole wheat flour. |
| Pici (Whole Wheat) | Thick hand-rolled pasta made with whole wheat flour, traditional to rustic Tuscan cuisine. |
| Pici (Whole Wheat, Hand-Rolled) | Thick strands made from whole wheat flour, highlighting the rustic hand-rolled texture. |
| Tortelli (Braised Meat) | Filling made from slow-cooked, shredded beef or pork (braised meat), a very hearty option. |
| Tortelli (Mushroom Filling) | Large pasta filled with a blend of savory forest mushrooms (e.g., porcini, cremini). |
| Tortelli (Potato and Herb) | Large stuffed pasta filled with a hearty mix of mashed potatoes and local herbs. |
| Tortelli (Pumpkin/Zucca) | Large stuffed pasta (Tortelli) from Emilia-Romagna, filled with sweet pumpkin or butternut squash puree and often served with browned butter and sage. |
| Tortelli (Ricotta and Spinach) | The classic, large stuffed pasta featuring a rich mix of ricotta and spinach. |
| Tortelli (Sweet Potato and Sage) | A sweet and savory filling of pureed sweet potato and fresh sage. |