Travel Reference
In-Depth Information
Siena & Central Tuscany
Siena
is the GPS coordinate where Tuscan cuisine originates, say locals, for whom
caffè
(coffee) and a slice of
panforte
(a rich cake of almonds, honey and candied fruit) is a man-
datory part of their weekend diet.
Chianti
is for serious foodies: cheery, dry, full red wines; butcher legend Dario Cec-
chini; tip-top Chianti Classico DOP olive oils;
finocchiona briciolona
(pork salami made
with fennel seeds and Chianti) from Antica Macellerìa Falorni (
Click here
)
; and some of
Tuscany's most exciting, modern Tuscan cuisine.
Montalcino
is famed for red Brunello wine, the consistently good Rosso di Montalcino
and prized extra-virgin olive oils.
Montepulciano
, home of Vino Nobile red and its
equally quaffable second-string Rosso di Montepulciano, also produces fine beef and
Terre di Siena DOP (protected origin) extra-virgin olive oil.
Cheese aficionados make a beeline for
Pienza
, where some of Italy's finest
pecorino
is
crafted; and the
Val di Chiana
where sheep cheese is wrapped in fern fronds to become
ravaggiolo.
The same gorgeous rolling green valley is also where the world-famous Chi-
anina beef comes from, making it the perfect place to sample
bistecca alla fiorentina,
per-
haps after a tasty
primo
(first course) of
pici
(a type of local hand-rolled pasta).
Something of a culinary curiosity, fiery red
San Gimignano
saffron was the first in
Europe to get its own DOP stamp of quality.
