Pici all'Etrusca: Pici With Etruscan Pesto

Francine Segan | Thu, 04/06/2023 - 13:10
Pici with Etruscan Pesto, photo by Francine Segan
Photo courtesy of Francine Segan
Difficulty Level
Cooking Time
20 minutes

Pesto has been made in Italy since ancient Roman times, with variations in the types of herbs, nuts, cheeses and even spices. In ancient times, it was common to thicken these pesto sauces with breadcrumbs and even eggs.

While classic pesto Genovese is made with basil, pine nuts, oil and Parmesan cheese, Pesto all’Etrusca features aged pecorino and a mix of herbs — basil, parsley, and mint. It also omits the pine nuts and instead includes delightfully unexpected boiled eggs

Unlock the full story

Elevate your experience by becoming a Premium Member today and unlock limitless access to our exclusive Italy intelligence along with a host of members-only perks:

  • Unlimited access to premium digital content

  • Weekly newsletters exclusively crafted for members

  • Bellissimo quarterly digital magazines

  • Buongiorno monthly newsletters

  • Access to a collection of eBooks and mini-guides

  • Exclusive monthly offers and downloads

  • An ItaliaPass Primo membership providing savings of $249+ on your Italy trip

Immerse yourself in the richness of Italy with unparalleled benefits and insights for less than the cost of a cappuccino per week!