WINE AND FOOD
This area in the south of Siena has a remarkable wealth from the gastronomic point of view from its fine wines, rightly considered among the best in the world, passing through olive oil, cold cuts and cheese, ending with sweets by the typical tradition. The Sienese cuisine has as its basic elements simple and common, such as flour and products of 'vegetable, pork and animals of the court (chickens, geese, rabbits and ducks), transformed over time by the skill of farmers in gourmet products and genuine. A land whose charm is not limited, therefore, monuments, landscapes and even exceptional artistic treasures, but rather is able to satisfy, in addition to the eyes, even the most refined and demanding palates. Below is a review of the products and typical dishes of our area.HORSE D'OEUVRE
Crostini di milza o crostini neri:
Appetizer prepared with bovine spleen, onion, white wine, anchovies, capers, salt and pepper, spread on slices of toasted homemade bread
Bruschetta:
Slices of Tuscan bread soaking up the grill with garlic and pepper, seasoned with a little salt and virgin olive oil.FIRST COURSES
Panzanella:
Typical Tuscan dish very tasty and easy to prepare. Take the bread soaked in water, crumble it and season with a little vinegar, oil, salt, pepper, enrich then with fresh tomato, onion and basil.Ribollita:
It's a cooked soup in oven, then with other raw oil, enriched with fresh onions cut into thin slices and other pepper.Pici:
Pasta prepared simply with water, flour and salt, mixed rather hard and pulled by hand up to form rough twines.Pappardelle con la lepre:
The hare, chopped, after a long marinade with the odors in Chianti wine is cooked in stew, using as a base the "pluck" finely chopped. This creates a thick sauce, enriched by the pulp of the hare, with which the pappardelle are seasoned, rather wide and well pulled.
SECOND COURSES
Formaggio pecorino di Pienza:
Produced from milk obtained from particular pastures such as those of the Crete of Siena and Val d'Orcia where it grows a multitude of herbs such as wormwood, barbarecco and mentasastro that give the cheese a distinct identity is proposed in the fresh versions, semi-seasoned, seasoned and spicy. Bistecchine di maiale:
They are also cooked on the grill, in "rosticciana", but the common senese recipe is to present them in a fried mixture of garlic, finished with tomato sauce and red wine and flavored with many seeds of fennel.Fegatelli:
Liver of pig, possibly young, cut in pieces, wrapped in the "network" and perfumed with fennel seeds. Season with salt and pepper, therefore we cook in the pan as the pork steaks or roast. Tagliata ai ferri
Beefsteak marinated in a mixture of garlic and olive oil, cooked to the irons slightly "to the blood," cut in small slices, finished with lemon juice and rocket leaves.
Fagioli all'uccelletto.
Beans cooked with sage, garlic, olive oil and tomatoes. Typical contour, enriched often with sausages so as to be considered unique dish.WINE
A special section is devoted to the wines of Siena, we are in fact home to some of the most famous Italian wines such as Brunello di Montalcino and Vino Nobile di Montepulciano. Below is a small card with the characteristics of each wine.
Vino Nobile di Montepulciano D.O.C.G.
Obtained from Prugnolo gentile, Canaiolo Nero and Mammolo grapes. The color is a rubin red with orange reflections for the aging. The scent is delicate, intense, pronounced in which the almond dominate, the taste is dry, bitterish, harmonic, slightly tannin. Minimum alcohol 12.5 °. Types: aged two years with aging, aging reserves with at least 3 years. The Vino Nobile is to accompany with roasted meats, poultry, game.
Brunello di Montalcino D.O.C.G.
Made from grapes from the vine Sangiovese ("Brunello", 100%). The color is a deep ruby red tending to garnet. Odour: characteristic and intense Taste: dry, warm, a bit tannic, robust harmonious and persistent. 12.5 degrees. On the market: after 1 January of the sixth year (seventh for the "reserve") to the vintage, with an aging minimum of two years in oak and four months (six for the "reserve") in the bottle. Pairing: Roast and game.
Orcia D.O.C.
Made from grapes from the vine Sangiovese (minimum 60%) as well as other non-aromatic (max 10% white grape). The color is a ruby red tending to garnet with aging. Odor: vinous, fruity. Taste: fruity, balanced. 12 degrees. On the market: after 1 March of the year following the harvest.
Vin Santo di Montepulciano DOC
Made from grapes from vineyards of Trebbiano and Malvasia grapes is vinified from grapes dried on mats or "penzane" (hanging). He then goes on for several months in small casks called barrels, according to tradition left "attic" to endure temperature ranges of the different seasons. Can be put on the market after three or four years (in the case of the reserve) from the harvest. The accompany with classical cantucci or with some cheese "marbled".
OLIO
Crushers still work with the "ancient" art of getting the famous Extra Virgin Olive Oil. The edible oil has, depending on the type of oil and growing area, a fruity flavor: freshly cut grass, apple, artichoke and almond. The collection of fruits is done manually in order to be able to choose olive oil to ensure a good oil, while a proper squeezing, no leaves, it avoids the bitter taste. With the cold pressing, that is, the grinding of the olives at room temperature (15 ° -20 °) to give an oil acidity lower than the traditional.
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