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If you are wondering what is pici, it is a pasta from the Tuscan region and usually made without the use of eggs (actually eggs are optional). I come across pici when we were in Tuscany in May. For more information on pici, here is a brief description from Wikipedia.
A vast, wealthy region located in northern Italy, Emilia-Romagna is rich in meats and super-eggy pasta. The craft of curing meat is held in high esteem here â Italy's best known meat product, prosciutto di Parma, is created in Emilia, as is the king of cheeses, Parmigiano Reggiano.