OENOGASTRONOMY

This page offers a small overview on the typical tuscan products of our territory.
We purpose horse d'oeuvre, first and second courses but also our wine which is the famous "Vino di Montepulciano"; our territory offers genuine products but above all a rich wine that, thanks to its characteristics, has become well known all over the world.

WINES

Vino Nobile di Montepulciano DOCG
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.
The Vino Nobile is to accompany with roasted meats, poultry, game.

Rosso di Montepulciano DOC
Obtained from Prugnolo gentile, Canaiolo Nero and Mammolo grapes. The color is a rubin red. It is a wine easily drinkable with good attitude to the aging.
The Rosso is to accompany with roasted meats, cheese, italian appetizers.
Minimum gradation 11,5°.

Vin Santo di Montepulciano DOC
Obtained from Trebbiano and Malvasia grapes. The grapes must be carefully selected at harvest-time and laid out to dry in suitable premises. Storing and ageing must take place in wooden vessels or casks. The minimum ageing period in wood is three years. It is to accompany with "cantucci" or also with some cheese.

ANTIPASTI:

Crostini with spleen or black crostini: appetizer prepared with bovine spleen, onion, white wine, anchovies, capers, salt and pepper, smeared on slices of home toasted bread.

Bruschetta:
Slices of tuscan bread with garlic and pepper, seasoned with few salt and oil virgin of olive.

PRIMI PIATTI:

Panzanella
Soup prepared with broth of boiling chicken and eggs beaten mixed with parmigiano cheese, few walnut-tree, salt, pepper.

Ribollita
It is a cooked soup in oven, then seasoned with other raw oil, enriched with fresh onions cut thin and other pepper.

Pici
Pasta prepared simply with water, flour and few salt, mixed rather hard and pulled by hand up to form rough twines.

Pappardelle with hare
The hare, chopped, after a long "marinatura" with the odors in Chianti wine is cooked in salmì, using like base the "coratella" minced thiny. We create so a dense juice, enriched by the pulp of the hare, with which the pappardelle are seasoned, rather wide and well pulled.

SECOND COURSES

Pienza sheep-cheese
Obtained from milk produced by particular pastures like those of the Crete di Siena and Val d'Orcia where lots of aromatic grasses grow which give to the cheese a strong identity. It is proposed in various versions: fresh, half-seasoned, seasoned and spiced.

Steacks of pig
They are also cooked to the fire, in "rosticciana" but the common senese recipe is that to present them in a fried mixture of garlic, completed with sauce of tomato and red and flavored wine with many seeds of fennel.

Fegatelli
Liver of pig, possibly young, cut asunder, turned in the "ratta" and perfumed with seeds of fennel. We salt and pepper, therefore we cook in the saucepan like the steacks of pig or in turned roast.

Tagliata ai ferri
Beefsteak marinated in a fried mixture of garlic and oil of olive, cooked to the irons slightly "to the blood," cut to small slices, finished up with lemon juice and leaves of salad "rucola".

Fagioli all'uccelletto.
Beans cooked with sage, garlic, oil and tomato. Typical contour, enriched often with sausages so that it can be considered unique dish.