Pici Fresh Pasta, Done Right


You may not know this, but pasta has its origins in Asia. Although many countries have their versions, from German spaetzli and Greek orzo to Polish pierogi, we usually associate pasta with Italy, where it was introduced from China by that wandering vagabond Marco Polo during the 13th century.

Since then Italy has made pasta its own, with more than 350 types available, from bigoli in Veneto and trofie in Liguria, to orecchiette or ‘little ears’ from Puglia. So, the opening of Hong Kong’s newest fresh pasta joint is really about doing a culinary full circle.

Pici, a neighbourhood pasta bar, has opened in Wan Chai’s St Francis Yard, serving up fresh, hand-rolled pasta, made daily. With space for just 56 punters, expect a modern yet authentic Italian pasta bar experience from Manuel Palacio and Christian Talpo, the talented lads behind Pirata and The Optimist. Ambitious young Italian chef Andrea Viglione offers a menu that’s big on flavours and value for money, with highlights including the eponymous pici pasta from Tuscany, served with pecorino cheese and pepper; orecchiette with spicy nduja sausage and fresh cherry tomatoes; and ravioli with freshly shaved black truffle, asparagus and shallots. The indecisive can opt for the Pasta Tasting Menu, which features any three styles, or feast like a Roman god on other Italian classics, from burrata and homemade meatballs, through to face-slappingly-good Tiramisù. There’s a wine list laced with Italy’s top drops, as well as some of the peninsula’s most endearing cocktails, perfect for an Asian spring.  

“In heaven, after antipasti, the first course will be pasta” - Steve Albini


16 St. Francis Yard, Wan Chai; 2755 5523


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