Pici with breadcrumbs and Tuscan PGI olive oil

Tuscan PGI extra virgin olive oil encompasses several typical oils, each with a recognizable origin, yet each with its own distinct differences. Each area of Tuscany has its own characteristics that differentiate it and make it unique, just like the oil it produces. This is why Tuscan PGI, produced throughout the region, can exhibit slightly different flavors in different production zones. They all have in common a beautiful green color, varying in intensity, tending to yellow over time. On the nose, Tuscan PGI olive oil evokes green vegetal aromas with hints of artichoke, cut grass, and aromatic herbs. On the palate, a more or less pronounced bitter note and a harmonious spiciness are always present.

The Consortium for the Protection of Tuscan Extra Virgin Olive Oil has over 9,000 members, spread across the entire region, in all ten Tuscan provinces, and represents the entire supply chain of producers, mills, and packagers—as well as 50% of the region's olive trees. Thanks to the Consortium, Tuscan Extra Virgin Olive Oil PGI has been protected by strict production regulations since 1998, which govern all stages of the supply chain, all of which must take place within Tuscany. To obtain it, the olives must be harvested directly from the tree, either manually, mechanically, or by stripping. Before milling, the olives must be washed with water at room temperature and cannot undergo any other treatments. Only traditional mechanical and physical processes are permitted to extract the oil, ensuring that the fruit's qualitative characteristics are not altered.

In the kitchen, Tuscan PGI Olive Oil can be used raw on a wide variety of dishes, from classic vegetable and legume soups, raw vegetables, cheeses, meats, and Tuscan classics like bruschetta and pici. We chose to pair it with both, as in this recipe for pici with breadcrumbs, inspired by Sicilian cuisine.

Ingredients for 6 people

• 500 g dried durum wheat semolina pici 130/140 ml Tuscan PGI Extra Virgin Olive Oil 90 g stale bread 450 g cleaned fresh anchovies in fillets 1 lemon 6 sprigs of fennel or parsley 1 clove of garlic 1 small chilli pepper pomegranate seeds salt and pepper

Procedure

Bring a large pot of salted water to a boil, add the pici, and cook for about 20 minutes. Season the anchovy fillets with 20-30 g of oil and a pinch of salt. Let them marinate.

Meanwhile, blend or chop the bread with a knife and toast it in a pan with about 60 ml of Tuscan PGI Extra Virgin Olive Oil and a clove of garlic. Add a pinch of salt and stir until golden and crispy, but not burnt. Set aside. Heat 40-50 ml of oil in the pan, add half the breadcrumbs, the grated lemon zest, half the chopped fennel or parsley, the chili pepper cut in half, and the anchovy fillets. Cook over low heat.

When the pasta is still al dente, drain it, reserving half a glass of the cooking water. Finish cooking it in the pan with the sauce, letting it simmer for a few minutes. If necessary, add a little of the cooking water.

Serve garnished with the remaining half of the breadcrumbs and some chopped fennel or parsley. Garnish the dish with a few pomegranate seeds.