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Saffron spice
Saffron is a highly perfumed spice obtained from the stigmas of crocuses that
have undergone decades of selection and cross-pollination. Praised for its curative
properties by Pliny the Elder and Galen, saffron was grown in Val d'Orcia in the
middle ages when it was exported mainly to Germany. Production ceased in the 16th
century and was resumed only a few years ago. Most Italian saffron today once
more comes from Val d'Orcia.
Tuscan Wines
Montalcino has been known for its red wines since the 15th century. However the
inventor of Brunello was Ferruccio Biondi Santi who first decided to abandon Canaiolo,
Ciliegiolo and Colorino vine species and concentrate on Sangiovese
His bottle dated 1888 is probably the absolute first in history. In 1966 and
1980 respectively, Brunello was among the first Italian wines to be granted the
titles DOC (Controlled Denomination of Origin) and DOCG (Controlled and Guaranteed
Denomination of Origin).
Before Brunello may be put on the market it must be aged for five years (six
for the Reserve), two of which in oak casks. Rosso di Montalcino may be sold after
a year. The picture is completed by Moscadello di Montalcino and Sant'Antimo,
names which include very different kinds of red and white wines.
In the 90's the list of Tuscan DOC wines was enriched by Orcia DOC, produced
on the territories of Abbadia San Salvatore, Buonconvento Castiglione d'Orcia,
Chianciano Terme, Montalcino, Pienza, Radicofani, San Casciano dei Bagni, San
Giovanni d'Asso, San Quirico d'Orcia, Sarteano, Torrita di Siena and Trequanda.
Pienza pecorino cheese
Pienza pecorino (o cacio) tells a fine story of encounters and cultural mixes.
For some time now it has been acknowledged international fame. Finding the great
earthenware boilers demonstrated to archaeologists that this cheese was also produced
in prehistoric times.
In the 1960's the abandonment of many smallholdings and the arrival of dozens
of Sardinian shepherds with their flocks led to a partial transformation of the
produce. Today you can buy Pienza pecorino throughout Italy. What makes it unmistakeable
today as many centuries ago is the presence on the pastureland of a unique
and perfumed mixture of herbs that includes summer savory, wild thyme and wormwood.
Olive oil
Olive-oil is a pillar of Tuscan agriculture. Produced in Val d'Orcia as in other
parts of Sienese territory, extra-virgin olive-oil DOP (Protected Denomination
of Origin) " Terre di Siena " is obtained from the olive varieties Moraiolo, Frantoio
and Leccino. The odour is fruity and the taste bitter and slightly spicy. The
landscape of the valley's five municipalities is characterised by beautiful olive
groves. As with other Val d'Orcia products, you can taste and purchase everywhere. |