Pici vs. Bigoli — What's the Difference?

Pici (Italian: [ˈpiːtʃi]; locally [ˈpiːʃi]) is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena in Tuscany; in the Montalcino area they are also referred to as pinci (Italian: [ˈpintʃi]).

Bigoli [ˈbiːɡoli] (Venetian: bìgołi) is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs.

A kind of hand-rolled pasta, like thick spaghetti, from Sienna.

A type of spaghetti, with a rough texture, from the Veneto.

A division of birds including the woodpeckers and wrynecks.