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GASTRONOMY AND TYPICAL PRODUCTS
Apart from the landscape and the precious historic-artistic
heritage, Val d’Orcia offers many possibilities to eat well.
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The
cult of eating well is deeply rooted in the culture of Val d’Orcia,
where the relation between the land and the agriculture return genuine
and excellent products. Val d’Orcia is in fact a district with
agricultural quality products which are guaranteed by the mark which
certificate the origin, the quality and the authenticity of the product.
For the moment the brand “Val d’Orcia” is used for
honey, extra virgin olive oil, pecorino cheese and saffron.
The pecorino cheese and the other local cheeses are particularly
tasty thanks to the herbs that grow in the pastures of Val d’Orcia,
where the herds breed in natural state. There is the Doc Val d’Orcia
for the wine, which was established in 1999 and regards the red wine,
the Nouveau, the white wine and the Vinsanto. On the hill which surround
Castiglione and San Quirico the olive trees are cultivated in the
old way and the extra virgin olive oil which is extracted is one of
the most precious oil in Tuscany, both for its organoleptic and nutritive
characteristics.
In the honey pot you can put the thousand aromas from the plants
which grow in Val d’Orcia, from the acacia to the strawberry
tree, from the chestnut tree to the fir-tree. The saffron cultivation
has a long tradition here but was abandoned for some time. Today it
is slowly coming back. Precious and expensive, the saffron flowers
in November. Then it is toasted and milled. To get one kilo of this
special spice you need almost 150.000 pistils of the flower. Towards
the Monte Amiata the flavours of the valley are mixed with the wild
ones, from truffle to the products from the forest, among which should
be mentioned the pore mushrooms. The cold cuts lovers can taste excellent
ham and sausages from both pig and wild boar, salami and finiocchiona,
while meat lovers can not miss the great T-bone steak of the Cinta
Senese swine. This race, saved from extinction by a few farmers, is
getting more and more known thanks to its excellent meat.
The old race from the Sienese territory has a dark mantle with
a white stripe and the meat is used for typical cold cuts and is irresistible
when grilled.
The tables of Val d’Orcia are set for feasts with soups, crostini
(toasted bred with different toppings), stews, roasted meat and home-made
pasta, fried vegetables and meat in order to appreciated the fine
extra virgin olive oil. Exquisite typical dishes which are prepared
without hurrying and served with local wines. During the summer, the
best way to try the traditional dishes is to travel around and stop
at any festival (Sagra) where you eat well, healthy and do not spend
a lot of money |
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