To make the Salsa Etrusca: cut the pecorino, the tomatoes (drained of their oil) and the hard-boiled egg into pieces, then coarsely chop them together with the olives, parsley, garlic and chilli pepper. Put the mixture into a bowl and add the oil, stirring it in carefully one tablespoon at a time (you can add one or two extra spoonfuls for a smoother sauce.) Season with salt and pepper to taste. Cook the pici in boiling salted water, strain them when “al dente” (setting aside a little of the water they were cooked in). Tip the pasta into a large bowl with the Salsa Etrusca, add a few spoonfuls of the pasta cooking water, stir thoroughly to mix everything together well and serve immediately. Salsa Etrusca is also excellent for dressing cold pasta or rice salads, with the addition of tomatoes, raw vegetables and cubes of cheese. Diluted with a couple more spoonfuls of oil, and perhaps one or two spoonfuls of vinegar, it becomes a delicious dip for "pinzimonio" (raw vegetables), as well as being perfect on salads of raw or cooked vegetables. And let's not forget the appetizing crostini you can make by spreading it on small slices of toasted bread, either on its own or with some "additions," according to your imagination and appetite.