Pici with Tuscan Sausage & Cavolo Nero

Our Tuscan sausage is made from pork belly and shoulder, minced with toasted fennel seeds and coriander for a rich, aromatic flavour. It’s paired with pici, a thick, hand-rolled pasta from Siena, often described as a rustic, heartier version of spaghetti. With origins linked to the Etruscans of central Italy, pici remains a staple of Tuscan cooking. The dish is finished with cavolo nero, or Tuscan kale, a deeply flavoured green also found in the traditional soup ribollita, bringing balance, depth and a true taste of the region to the plate.