🍽️ Elevate your pasta game with Morelli's gourmet touch!
MORELLIPici Pasta di Toscana offers a unique gourmet experience with its handmade, thick organic pici noodles crafted from high-quality durum wheat semolina. This 17.6oz (500g) pack of 2 is not only rich in flavor but also high in protein, making it a versatile choice for health-conscious food lovers. Made in Italy since 1860, Morelli's pasta embodies a rich heritage of artisanal craftsmanship and quality.
A**R
Delicious el denté
Arrived in excellent shape. Delicious el-denté
W**N
Love this pasta!
Great product!
J**E
Pici Pasta
It was a delicious alternative to regular pasta. Served it with a meat sauce from a cooking class recipe I learned in Italy. The flavor took me back to the great meals we had there :). Julie
R**A
Best flavor!!!
Amazing! Price is high!
A**R
Delicious pasta highly recommend
Excellent pasta, family loved it. Actually just ordered more. Highly recommend, I’m gluten sensitive, I had no problem eating this delicious pasta.
T**A
Shipped well
The dried pasta was expensive, but looks to be exactly what I wanted. Authentic Tuscan pici. It arrived unbroken and has good expiration date. I haven't tasted it yet but based on what I see, I'm sure it will be wonderful.
P**A
Giorgi
Very tasty
W**R
Worth Every Penny!
Tough to give a complete and thorough review of the product/service - I mean basically, I ordered some pasta, it was exactly what I wanted, it arrived quickly, and it was in good condition. Perfect. What else can I say? Well, now that I think about it, I can say what I did with it. Here is a picture of the final “product” … AND IT WAS DELICIOUS! I was trying to duplicate a dish that I had in Florence – basically a pasta with mushrooms and prosciutto – so I used your Pici di Toscana, which as you know is a hand-rolled pasta that originates in the province of Siena in Tuscany. For the mushrooms, I used a combination of Crimini, Portobello, Shiitake and Oyster and sautéed them with thyme, butter and olive oil and then added shallots and prosciutto. I then experimented with different types of flavor profiles (including veal demi-glace, heavy cream and of course more butter – all too heavy.) I think I made six different options before I decided that a light sauce was what I were looking for and used chicken stock seasoned with thyme, marjoram and oregano and some pasta water instead of something heavy. I topped it with crumbled fried prosciutto, a drizzle of black truffle oil, and if you look closely, you will see a sprinkling of fresh thyme blossoms. P.S. Thank you for a great product!
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