Hotel
Spas
Wellness
Chianciano
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FOOD
AND WINE
In the area of Chianciano
Terme, the beauty of the landscape,
important thermal springs and quality tourist
accommodation, go hand in hand with a remarkable culinary
tradition.
Appetizers
Some of the typical local starters are
tasty chicken liver canapes, bruschetta and panzanella.
Or you may try a mixed platter of local cured meats (Sienese
"cinta" pork sausages, Tuscan salami, prosciutto,
sausage, spalla, finocchiona, buristo, porchetta) or ewe's
milk cheese, maybe with honey (mixed flowers, strawberry tree
or chestnut).
Pasta dishes and soups
Among the local pasta dishes, the so-called "pici" (known
as "pinci" in the Montalcino area)
are thick spaghetti handmade of flour and water. They are traditionally
served with meat or duck sauce, with a tomato and garlic sauce
or "alle
briciole" (with breadcrumbs sautéed in oil and chilli).
Near Chiusi thy are also served with an unusual sauce made
with pike eggs. "Pannicelli"
are pasta stuffed with ricotta cheese, spinach and nutmeg.
"Acquacotta" is a rich soup of bread, onion, celery,
carrot, eggs, grated "pecorino" cheese and mushrooms.
Main courses
Tuscan cuisine boasts excellent meat dishes like the well known
Florentine t-bone steak of Chianina breed meat; you may also
try the roast chicken, guinea hen,
pigeon, pork and rabbit, or fur and feathered game like deer, boar, pheasant
and hare. The lakeside area of Chiusi serves a dish
called "tegamaccio" with mixed fish (bass, tench, pike
and eel) braised in a spicy tomato sauce and "brustico",
barbecued fresh-water fish.
Desserts
Besides the well known sienese sweets like ricciarelli,
cavallucci and panforte, the local "Torta di Chianciano" has a delicate
short pastry shell filled with sponge cake, custard and macaroons. Montalcino's "rustici" are
small rectangular cookies; their bright yellow shortbread has
a distinctive taste of almonds.
Great Wines
Chianciano is surroounded by areas of outstanding winemaking
tradition.
Made of Sangiovese grapes of the Prugnolo
Gentile variety, the Vino Nobile Docg from
Montepulciano is ruby red,
acquiring a garnet red hue when aged. It has an intense scent
and a dry but well balanced taste and is well paired with
roasted, barbecued or braised meat and game. The production
regulations requires that the wine should be left to age
in the barrel for at least two years (three to gain the "riserva" status).
Montalcino's Brunello Docg wine must age for at least four
years (five if "riserva")
and is made from 100% "Sangiovese
grosso" grapes. This is a strong red wine suitable
for roast and braised meat, particularly game, but is
excellent also with mature cheeses.
Olive Oil
Besides the vineyards, the Sienese countryside boasts fine
olive groves of the moraiolo,
olivastro and pendolino varieties, whose fruit is picked
between October and November. The olives are pressed in the
local mills, some of which can be visited and sell their
oil directly. Oil bearing the Dop
Terre di Siena quality seal has an intense yet light texture,
is easily digested and well suited for every recipe.
Sheepsmilk cheeses
The Crete and the Valdorcia, especially around Pienza, boast
excellent ewe's milk cheeses, made according to an age-old
cheesemaking tradition: raveggiolo, ricotta but above
all pecorino, ranging from creamy fresh to piquant
mature or even flavored with truffle, black pepper, chilli,
or nuts.
Saffron
Saffron was grown in the Orcia Valley since the Middle Ages.
In the 16th century the production was discontinued, until
it was revived a few years ago. Today much of the Italian-grown
saffron comes from the Valdorcia.
Truffle
San Giovanni d'Asso is the Truffle Town,
an important centre for truffle-related
market and gastronomy. The annual exhibition and market
of the Crete Senesi White Truffle is held in November, while
the mentre dungeons of the 14th century Catle house since
2004 a unique museum about this prized tuber.
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Further info...
www.consorziovinonobile.it
www.consorziobrunellodimontalcino.it
www.consorziomontecucco.it
www.consorziomorellino.it
www.enoteca-italiana.it
www.olioterredisienadop.it
www.razzachianina.it
www.museodeltartufo.it
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