The Tastes and Aromas of Monte Amiata
This tour is planned to last seven days. The idea is to provide an insight into the genuine food and wine of Amiata and a chance to understand how to prepare traditional dishes. The guests will stay all the time at the same hotel, where local wines will be specially selected to enhance the dishes prepared during the lessons.
DAY 1 Arrival
Late afternoon arrival at the hotel and a cocktail to welcome you. Dinner with traditional local dishes accompanied by the great wines of Montecucco.At the end of the evening there will be a slide show by Cesare Moroni to introduce Monte Amiata.
DAY2 The Wines of Montecucco and the Extra’ virgin Olive Oil of Seggiano.
After a brief visit to Arcidosso (its medieval village and the Aldobrandeschi castle), and to a olive oil producer (for a tasting of extra-virgin olive oil), we go onto Montenero, where we shall visit a wine estate, one of the most interesting producers of Montecucco, with its storage space for barrels made out of a fifteenth century cellar. Lunch will be at the in a traditional restaurant with its splendid terrace overlooking the Val D’Orcia. In the afternoon, return to the hotel where Claudia will be waiting to give the first cookery lesson. At dinner, apart from tasting what we have made in today’s lesson, we shall try other local dishes. After dinner, a concert given by a folksingers from Castel del Piano.
Today’s cookery lesson: I Pici (a kind of pasta) with garlic sauce.
Appiciare” in the old mountain dialect means to roll out, but also defines the particular technique needed to prepare this pasta: water, flour, just one egg and skilled handwork. The so-called “Agliata” or garlic sauce to go on top is essential.The base is extra virgin olive oil combined with raw garlic and chillies.
Today’s wine: a Tuscan white from Montecucco.
Our region is not normally noted for white wine, but this one proves an exception to the rule with its subtle flavour and distinctive colour.It is made from “malvasia” and “trebbiano” grapes, well known in this area.
DAY 3 Cheeses and Mushrooms from Monte Amiata
Today will start with a visit to the old town of Abbadia San Salvatore and the Abbey (which gives its name to the town) with its frescoes by Nasini. This will be followed by a visit to a farmhouse. Here Barbara will show us how to make the sheep’s cheeses from Amiata, and will allow us to take part in the “cagliata”, the curdling process. Lunch in a traditional restaurant where we will try dishes based on mushrooms, which one can find in abundance and of high quality on Monte Amiata. After lunch, a stop in a herbal workshop is a must. Here the medicinal herbs and plants from Amiata are used to prepare a wide variety of infusions and liqueurs. Later in the afternoon, we return to the hotel, where Claudia will be waiting to prepare dishes of Cinta Senese (Sienese pork). Dinner will follow.
Today’s cookery lesson: Mushroom soup
Mushrooms are an honoured product of the area, and can often be found in the markets in large cities at much higher prices than mushrooms from other regions. Mushroom soup has a legendary reputation. It is made from all the different kinds of mushrooms in season, a mixture of superlative flavours.
Today’s wine: Morellino di Scansano.
This is another prestigiouswine, and made, like others from the san giovese grape. It is a full-bodied wine, an admirable accompaniment for serious dishes like game.
DAY 4 Seggiano, the World of the Olivastra (the huge old olive tree)
After breakfast, we travel to the medieval village of Seggiano, clinging to its hill, surrounded by olives. Our first visit is to a Frantoio (olive press ). Recently established and inspired by Luigi Veronelli’s philosophy on producing olive oil, it offers both oil from the olivastre of Seggano and from other kinds of native tree. From here we go to to visit a castle. Built in about the twelfth century today produces wine and oil of the highest quality. After visiting the old castle we shall have lunch in the Devil’s Hall, or, weather permitting, in the courtyard under the cloister, with its splendid view towards the mountain. In the afternoon, return to the hotel, followed by a cookery lesson and then dinner.
Today’s cookery lesson: Chestnut Polenta
This is perhaps the oldest culinary recipe, dating from the days when chestnuts were the main source of sustenance in the area. Polenta is made in its characteristic cauldron - and with the help of strong arm muscles! Once ready, it is tipped out onto a large board, and is accompanied by ricotta, fried pigs’ liver and salted herring.
Today’s wine: Il Rosso di Montecucco.
Red wine from Montecucco is made of 60% Sangiovese grapes with the addition of other special grapes which producers have in their vineyards. It is a young wine, not subjected to the ageing process.
DAY 5 The Old Villages of Amiata and the Production of Salumi (sausages, hams, salami etc.)
To day the day will start with the cookery lesson, and then lunch at 1.00 p.m. After lunch we shall visit Santa Fiora (its medieval historic centre, the church with della Robbia painted terracotta, the park with the large fish pond, the Museum of the Mines and the spring which supplies the provinces of Grosseto and Viterbo with 57,000,000 litres of water a day), and Castel del Piano (famous for its “Palio” and for being the birthplace of the painter Nasini). Here we shall visit the a pork butcher’s, where we shall see the various processes of making sausages, salamis etc. from the special Sienese pig. A pleasant drink in a bar prefaces our arrival at a local spot to eat pizza - and after dinner, we shall not miss the opportunity of enjoying an ice-cream at a bar on the piazza, before returning to the hotel.
Today’s cookery lesson: Roast Pork
The Cinta Senese (Sienese pig) is a very old breed of pig, characteristic of this area. The pigs, biologically reared, provide succulent and tasty meat. Roast pork is the traditional recipe, using locally grown herbs and extra virgin olive oil from the Olivastra of Seggiano.
Today’s wine: Vino Nobile di Montepulciano.
Already praised by the citizens of Montepulciano in the Renaissance, it has today gained a reputation as one of the finest wines of Tuscany. Itis made of 100%“Prugnolo Gentile” grapes, a variety of “Sangiovese”, and is left to mature in small oak barrels for two to three years before being put on the market.
DAY 6 The Honey of Monte Amiata
Today’s visit is aimed at discovering the honey of Monte Amiata. We arrive at Piancastagnaio, one of the best preserved medieval towns in the district. A visit to the old centre of the town and the fine Aldobrandeschi fort, is followed by a visit to a honig producer. Here we can watch the method of honey extraction (la smielatura) and sample various kinds of honey. Lunch in a traditional restaurant. Return to the hotel in the afternoon, where, during the cookery lesson we shall make various sweets and deserts which use honey. Dinner will follow
Today’s cookery lesson: Le Castagnole (pieces of deep-fried sweet pasta, the characteristic dish for “carnevale”)
Water, flour, lard and honey.Fragrant and delicious.
Today’s wine:
Today, Alessandro from the wine-growing estate, Perazzeta , will give us a talk on the combination of food and wine:we shall learn why it is so important to select the right wine to accompany a particular dish.
DAY 7 The Hot Springs of Saturnia
The last day is dedicated to the products of the oven. The first visit is to Roccalbegna, the ancient village lying along the gorge of the torrent, Albegna, dominated by a fort on a rocky spur. From here we go on to the village of Semproniano, which we visit briefly, for our main goal is a famous bakery. Fabiano, the master baker, carries on a family tradition, and will show us how to make bread, tarts and cakes. The theme of the day will be chestnut flour and Christmas sweets and cakes. Lunch at a characteristic restaurant, after which the afternoon is spent at the hot springs of Saturnia, where, in one of the largest thermal baths in the world you can enjoy a reviving swim, between fountains and sulphurous streams. Return to the hotel, followed by dinner. And then an evening in a “piano bar” awaits you - a suitable tribute to the tour.
Today’s cookery lesson: taking chestnut flour as the principal ingredient, we shall learn how to prepare particular Christmas sweets and cakes which usually adorn the tables of the Amiatini, the people of Monte Amiata.
Today’s wine: Moscadello di Montalcino.
This wine has been produced quite recently, following the style of “Vin Santo” but with an added sparkle which gives it its own distinctive flavour.
DAY 8 Departure
Departure after breakfast.