Le Macinaie Incoming
Tour Organazier - Vacanze nella Toscana del Sud
We shall meet producers of Montecucco and Montalcino wines
This is a gastronomic weekend in which to discover Amiata - a week-end wandering with friends through cellars and estates which specialise in typical produce.
DAY 1 Arrival and an introduction to the area.
Guests will arrive at the hotel in the late afternoon. After checking in there will be a preview of the tour by your leader and a cocktail to welcome you. Finally, dinner.The chef will have prepared traditional local dishes with Montecucco wines specially selected to enhance them. There will be a careful presentation of each dish and wine served with it. After dinner Cesare Moroni will give us an introduction to the area with slides accompanied by splendid music.
DAY 2 The wines of Montecucco and Montalcino.
After breakfast leave for Montalcino. Our first visit will be to one of the most important wine producing estates, Castello Banfi. After a visit to the cellars, where we shall be able to witness an extraordinary blending of technology with tradition, we shall go on to their wine shop at Poggio alle Mura and the GlassMuseum. From there we shall turn towards Montenero and visit the Perazzeta estate vineyards - a truly magical place and the short walk there is well worthwhile. The breathtaking view includes Monte Amiata, the Val D’Orcia with the hills of Montalcino in the background, and the medieval village of Montenero, and the Maremma in the distance. Inspired by his father, Erio, Alessandro’s enormous enthusiasm for wine has breathed new life into the estate, and he is greatly helped by his wife, Rita.Besides the traditional San Giovese grapes we shall find Cabernet and Syrah vines too. Our next visit will be to the really beautiful cellar right in the centre of Montenero where the grapes from the vines around us are pressed and turned into wine. We shall visit the fourteenth century barrel store where we shall begin to understand the estate’s wine making techniques. A visit to the Museum of Montecucco wine will give us an overall view of this wine-growing region. We shall have an appetizer on the Terrazza which looks out over the Val D’Orcia and has what is considered to be one of the most beautiful views in Italy. Lunch awaits us at the “Antica Fattoria del Grottaione”, a typical restaurant made out of the old village cellars and Flavio will delight us with his cooking. We must on no account hurry: here the idea of “Slow Food”, the pleasures of eating, are scrupulously observed. On our way back from Montenero we shall stop briefly in Arcidosso, another medieval village, where we shall visit the Camarri oil press.It is a traditional press with huge millstones and Mirco and Carla will give us a taste of their various oils, and perhaps we may buy some. Return to the hotel in the late afternoon.During dinner we shall sample other DOC wines from Montecucco. After dinner Aurelio Visconti, who has many old recipes which once belonged to the Cistercian monks at the Abbazia San Salvatore, will talk about the aromatic herbs which are found on Monte Amiata and let us taste his liqueurs. This will be followed by dancing to live music.
DAY 3 Seggiano, the land of the Olivastro (an extremely long-lived and productive kind of olive tree), and great cheeses.
Today it is Seggiano’s turn. After breakfast guests will set out to visit the old medieval village perched on a hill. After a short walk in the village, our first stop will be at the oil and wine shop called “Enolea”. Here Roberto will give us different oils to taste and suggest the best culinary combinations for them. We shall continue with a visit to the Podere Bugnanese estate.The farm house is built in characteristically Tuscan style and enjoys a breathtaking view.Here Daniela produces fantastic olive oil and very special soaps. A short walk brings us to PotentinoCastle, recently bought and lovingly restored by the Greenes, an English family. It is one of the most memorable spots in the area. A visit here is an unforgettable experience. Charlotte, the current chatelaine, also produces Montecucco wines. Here a different vinification process is used, and the fermentation takes place in huge wooden vats, each holding 5,000 litres. where the vinification and ageing process also take place. Besides tasting the wine, we can also sample her oil and grappa. Lunch will be in the beautiful cloister in the courtyard. Return to the hotel and final departure.
A tour to discover the fine food and wines of Monte Amiata
During your stay we shall try to show you all the varied aspects of food and wine which our region can offer.Apart from experiencing life in the small medieval villages, we shall visit numerous estates which produce local specialties.Obviously the table and menu will be supremely important.We have chosen a series of particularly interesting restaurants and hotels.One of our members is always available to accompany guests.
DAY 1 Arrival at the hotel in the late afternoon; a cocktail to welcome you.
Dinner with traditional regional dishes, appropriately accompanied by the great wines of Montalcino, Montecucco, Scansano and Montepulciano. At the end of the evening there will be a slide show by Cesare Moroni to introduce Monte Amiata.
DAY 2 Tour of Montecucco
After a brief visit to Arcidosso (to the medieval village and the castle of the Aldobrandeschi) and in a oil press (for a tasting of extra-virgin olive oil) we go on to the wine producing area of Montecucco, which one gets to from Monticello Amiata, a splendid medieval village, where we visit the Casa Museum, which records the kind of life experienced by our grandparents’ grandparents. Lunch at Montenero in a traditional restaurant with its splendid terrace overlooking the Val D’Orcia, and a visit to the Museum of Wine where we can see the leaps in wine technology in the last hundred years. Visit to a wine estate, one of the most interesting producers of Montecucco, with its storage space for barrels made out of a fourteenth century cellar. Return to the hotel. Dinner with traditional dishes and a concert given by a folksingers group from Castel del Piano.
DAY 3 La Cinta Senese (Sienese pig) and the cheeses of Amiata.
The hot springs of San Filippo. Today is the day of the Sienese pig. The first visit is to the stock farm of these pigs. It is specially interesting to see these animals roaming free in the woods. Next, a visit to the medieval town of Abbadia San Salvatore and its eponymous Abbey (the Sienese pigs appear in the frescoes by Nasini). From here we go on to visit a farmhouse, where Barbara will show us the method of making pecorino (sheep’s cheese). Lunch will be in a traditional restaurant. In the afternoon time to relax and take a resuscitating bathe in the hot springs at San Filippo. Return to the hotel and dinner.
DAY 4 Seggiano: The World of the Olivastra (huge and ancient olive trees)
Today our tour starts with a visit to a seccatoio (a building of peperino - a granite-like stone - in the chestnut woods where chestnuts are brought to be dried). We then reach the medieval village of Seggiano, clinging to a steep hill, surrounded by olives. After a visit to the village we continue with a visit in a twelfth century Castle. Charlotte, the chatelaine, produces the hightest quality wine and olive oil. After a visit to the old castle, we shall lunch in the Hall of the Devil, or, weather permitting, in the courtyard under the cloister with its wonderful view towards the mountain. In the afternoon a visit to a Frantoio (oilve oil producer). Extremely modern, it nevertheless depends on the philosophy of producing oil advanced by the great Veronelli. Run by Roberto, it aims at producing high quality oils. We shall taste two kinds of oil: the characteristic oil from the Seggiano “olivastre” trees, and a mix from other traditional varieties, learning to appreciate their individual merits. In the late afternoon, return to the hotel, with time to relax before dinner with traditional wines and dishes from Amiata.
DAY 5 The Villages of AmiataThe Production of “Salumi” (hams, sausages, salamis etc.) and Dolce (cakes and biscuits)
Today we shall discover other small medieval villages.We shall start with Castel del Piano where we shall meet Samuele, the master pork-butcher, who will show us the ways of preparing Amiatini “salumi”. We shall visit Santa Fiora, its historic centre, the church with della Robbia painted terra-cottas, the park with the fish pond and the Museum of the Mines. Lunch will be in a characteristic Tuscan restaurant. In the afternoon, a visit a cake factory, one of the most prestigious enterprises on a national level. Return to the hotel for dinner.
DAY 6 Montalcino: the City of Wine
The day is dedicated to a visit to the old, historic town of Montalcino. The coach takes us to the Castello di Poggio alle Mura, where we shall first visit the huge cellar and wine shop of Castello Banfi and the nearby GlassMuseum. It is an unforgettable experience to see the headquarters of one of the most renowned producers of Montalcino. It is an impressive place, where one can experience at first hand the real atmosphere of a great estate.The next stage of the journey takes us to Montalcino. The old centre of the town has medieval origins, and from the Rocca (the fort) there are breath-taking views over the Val D’Orcia. Lunch in a traditional restaurant, where we can taste the wines of Montalcino. In the afternoon we head towards Sant’Antimo, the ancient Benedictine Abbey, built partly of alabaster. Return to the hotel for dinner.
DAY 7 The Hot Springs of Saturnia
The last day is dedicated to produce of the oven. The first visit is to Roccalbegna, the ancient village lying along the gorge of the torrent Albegna and 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. Lunch at a characteristic restaurant, and then the afternoon is spent at the hot springs of Saturnia where, in one of the largest thermal swimming pools in the world, a reviving bathe can be enjoyed between fountains and sulphureous streams. Return to the hotel programmed for the late afternoon. In the evening after dinner, there will be a dance in honor of the guests.
DAY 8 Departure after breakfast.
Wines and olive oil, chestnuts and mushrooms, honey and truffles, cheeses, buiscuits and cakes, Sienese pork...
Descending from Monte Amiata’s summit towards the valleys, fresh mushrooms are to be found, and a little lower, in certain places, truffles. Reaching the chestnut belt, in autumn a riot of colours sets off the highly prized chestnuts.While today chestnuts are a valuable product, for many centuries they were the sole source of food for the people of the mountain: now there is an association which protects the chestnuts.There are many varieties, but only 3, the Marrone, the Cecio and the Bastarda Rossa can claim IGP Castagna di Monte Amiata status.
The flour obtained by drying the chestnuts in specially constructed buildings and then grinding them, is used to make a wide variety of sweet and savoury local dishes.It is possible to go all along the seven stretches of the “Chestnut Way” as it winds through chestnut woods many centuries old, and old fortified medieval towns. Below the towns the country is full of the olive trees from which the precious oilis made. Standing out above all the rest is the indigenous “Olivastra Seggianese”, which has DOP certification status.Traditional pressing with huge stone millwheels can still be seen at the Camarri Frantoio (press) in Arcidosso, and the very latest machines for pressing at the frantoio “Enolea” in Seggiano.
Characteristic farm houses are interesting to visit, particularly Podere Bugnanese in the country outside Seggiano. Lower still is the wine growing area.Amiata is the centre of an area ideally suited for wine growing:to the north Brunello of Montalcino, and Castello Banfi, one of the most interesting estates in the world; to the east the Vino Nobile of Montepulciano; south the Morellino of Scansanoand the Bianco of Pitigliano;and west, the vines from the Montecucco area which fan out over the mountain’s lower slopes. Superb quality wines with the rich flavours of the Sangiovese grape which is indigenous to the area.The Perazzeta estate, owned by Alessandro who has done a wonderful job, is the one we visit and to which we often refer.
A little higher, again outside Seggiano, there is another great wine producing estate, the Castello di Potentino.Here Charlotte Greene has created the “Sacromonte” (the sacred mountain), an extremely interesting wine made from Sangiovese grapes.It is also fascinating to visit the castle itself. But Amiata also produces great sheep’s cheeses, matured in different ways.To illustrate this we visit the Pinzi Pinzutiestate near Abbadia San Salvatore. A particular type of pig, the Cinta Senese,said to be indigenous, is also reared around here and is responsible for the wonderful quality of meat which is then turned into hams, sausages and salamis, in the pork butchers. We take our guests to the Salumificio Bonelli in Castel del Piano to see how this is done. The vigorous vegetation in the area favours bees and the production of honey. Lastly, baked products such as the savoury biscuits from Roccalbegna DOP.Fabbiano Flamini, who works in Semproniano is undoubtedly the king of cake and sweet making.
In Castel del Piano there is “Corsini Biscotti”, a small scale family business whose products are to be found in the shops all overthe area, and we take our gests there to see and sample what they offer. All this means that here regional dishes are carefully prepared from the freshestlocal ingredients. The numerous restaurants prepare dishes that jealously preserve the old ingredients: soups like Acqua Cotta, zuppa di funghi, il buglione; home made pastas, like tortelli (stuffed with different fillings using unusual combinations of ingredients) pici, tagliatelle, pappardelle and maccheroni. Main courses are prepared from the Cinta senese pigs, Chianina and Maremmana cattle: all are indigenous, tasty and their quality is guaranteed! The salamis are outstanding thanks to the extraordinary tradition of production.Among the cheeses “Ravaggiolo” is particularly noteworthy.
Trekking in the woods and valleys on the mountain.
This is a tour for those who really enjoy trekking. There are six walks of varying degrees of difficulty. You will stay in the same hotel for all seven nights. You can do the walks with or without a walk leader.
You will be given a carefully thought out programme and all the necessary maps. A minibus will take care of getting you to and from the hotel - never more than half an hour's ride.
A group during a break
Day 1 - Arrival
Participants will be met at the airport by a member of the company with a coach and driver.It takes about three hours to reach Amiata from the airport.If the group arrives in time for lunch we shall stop at a traditional restaurant to sample Tuscan cooking and wines. After checking in at the hotel there will be time to recover from the journey before a cocktail to welcome you. Then dinner.The chef will prepare traditional dishes from Monte Amiata and carefully selected local wines to go with them. During the week you will find home-made pasta, chestnuts, mushrooms, wild boar, salamis, blackberries, olive oil and many more things in season that the mountain offers.
Day 2
Walking on the mountain ;Prato delle Macinaie (outside the hotel) - Fonte delle Monache (The Nuns’ Spring) - Marroneto (a small hamlet) - Santa Fiora
Time taken for the walk: 5 hours
Degree of difficulty: Easy
Distance covered: 13 kilometres
We leave from the Prato delle Macinaie, 1400 metres above sea level and follow a route that takes us to Santa Fiora.Initially the walk is along the road, and past “Prato della Contessa (The Countess’ Meadow) and on to the “Fonte Delle Monache” (The Nuns’ Spring)
We walk under the beech tree canopy - whose colour, naturally, varies considerably according to the season.In spring there are many wild orchids, while towards the end of summer mushrooms and chestnuts are easy to find. In autumn the colours are spectacular.It is also interesting to see the old “ carbonaie” where charcoal was produced up until the last century.
After about 4.5 k.ms. we reach the Fonte delle Monache, one of the highest natural springs on the mountain where we will pause briefly before continuing towards Marroneto.
Once we leave the road the country is much richer, with huge volcanic boulders, views and vast chestnut woods.We lunch in Santa Fiora, in a small typical restaurant.
After lunch we wander round the village, one of the most fascinating on Monte Amiato, and end up for a glass of wine in a wine bar frequented by locals with time on their hands.
Return to the hotel to relax before a dinner based on local dishes.
Day 3
La Strada della Castagna (The Chestnut Way): Prato delle Macinaie - Arcidosso
Timetaken: 4 hours
Degree of difficulty: medium
Distance covered: 12 K.ms
Again we leave from Prato delle Macinaie, and the first place we reach is the “Madonna di Camicione”, famous for its huge volcanic boulder, and its legend:here Our Lady appeared in a vision to a humble man from the mountain who was immediately filled with religious fervour.
On the next stretch there are several different varieties of chestnut, a sign of the chestnut’s importance to the local way of life, and “seccatoi” (small stone buildings specifically designed for drying chestnuts before they are milled into flour) and later we shall discover how they are used in our cooking.There are signs of the extraction of cinnabar (the mineral from which mercury is extracted), mushroom picking, tree felling and stone working.
After the Madonna di Camicione we follow the Anello dell’Amiata (a path that rings the mountain between 850 and 1200 metres above sea level) as far as the Pozzo di Catana (Catana’s well), probably the highest on Monte Amiata, today, sadly reduced to a mere trickle.Here we shall pause briefly. Along the way there are lots of views out over to Castel del Piano, originally a medieval village, now a small town, the Orcia valley and the Maremma.
Our walk now takes us along one of the most beautiful sections of chestnuts on Amiata.You will be taken to see an old “seccatoio” (drying house). Amiata’s Chestnut Way runs through a specific area of the mountain where the cultivation of chestnuts and the human endeavour involved in it is clearly evident. This way of life on Monte Amiata is extremely rich both from an anthropological point of view and an agricultural one - and goes back to the eighth century. In Amiata’s chestnut belt a strong link is evident between an evolving natural environment and the culture that progressively shaped it.It is also important to remember that Monte Amiata is an extinct volcano: its acid soil is ideal for growing chestnuts.
Lunch under the chestnuts. In case of bad weather lunch will be at a typical restaurant in a village nearby.
After lunch, continue to Arcidosso where we will visit the castle, the old town centre and the Camarri’s oil press, one of the very few presses left in the area that still uses the huge stone millwheels for pressing the oil.
Return to the hotel for dinner.
Day 4
Animal paths
To Amiata’s WildlifePark - Monte Labbro - Merigar
Time taken; 4 hours
Degree of difficulty: average - difficult
Distance covered: 9 k.ms.
We reach the WildlifePark, about 20 to 30 minutes away from the hotel. After a brief visit to the Park to see the animal pens, we set off for the summit of Monte Labbro (1193 metres above sea level) following the “deer path” On this walk we can enjoy the impressive country, with meagre vegetation, which nevertheless provides an excellent habitat for most of the indigenous species noted in the area. We can observe numerous animals which live here (117 species of bird, 53 kinds of mammal, 13 kinds of reptile and 10 amphibians.Of these 76 species have been put on the RED LIST which lists those which are vulnerable or in danger of extinction).
Having arrived at the top of Monte Labbro, the leader will tell us the story of David Lazzaretti and show us his cave, the cross, and the panorama from the summit of Amiata to the islands of Montecristo, Elba and Giglio.We turn back following the path of the wolves. Lunch will be in the park cafe.After lunch, for the second part of the itinerary, we take the track towards Merigar, one of the most important Tibetan cultural centres in Europe, with its beautiful Gompa, its characteristic temple, and various Stupas, places for propitiatory rites.
Day 5
Along the Hot Springs Way
Piancastagnaio - Abbadia San Salvatore - The Hot Springs of Bagni San Filippo
Time taken; 3 hours
Degree of difficulty: average - Easy
Distance covered: 6 k.ms.
After reaching Piancastagnaio and visiting the historic centre of this typically medieval village, we climb to the Aldobrandeschi castle, right to the top of the main tower from where there is an exceptional view.Then following the old miners’ path we arrive at Abbadia San Salvatore, where we stop for lunch and the “Gatto e le Volpe” (The Cat and the Fox), run by Tiziano, a close friend, who will look after his guests and provide and excellent and original repast.After lunch, we visit the historic centre of the town and the monastery, founded, according to tradition, by the Lombard King, Ratchis, with its impressive crypt and its 36 supporting columns (particularly original) each with a different capital.
After a morning dedicated to art, culture, legend and history, the moment has arrived for a little relaxation in the hot springs. A bus or taxi will take us to Bagni San Filippo. First the guide will show us the natural waterfalls, the “fosso bianco” or white cascade distinguished by its limestone incrustations - and then, everybody into the pool!!The baths comprise four thermal springs, the waters of which are much recommended for the treatment of respiratory problems, for the skin and for articulation.There is also a cold spring recommended for curing liver and intestinal complaints. Their use dates back a long way, perhaps even to Roman times, even though records of the baths stretch back only tothe end of the fourteenth century. Nearby, there is a small centre which owes its name to San Filippo Benizi who may have sought refuge on Monte Amiata in 1269 to avoid being elected Pope.
Return to the hotel in the late afternoon, followed by dinner.
Day 6
Castel del Piano - La Strada del Vino (The Wine Way) - the Castle of Potentino
Time Taken: 4 hours
Degree of difficulty: average
Distance covered: 9 k.ms.
Having arrived at Castel del Piano, we look round the old part of the town.Like Siena, it is well known for its Palio. In the thirteenth century it became part of the lands controlled by the Counts Aldobrandeschi from Santa Fiora. Then in the fourteenth century it was taken over by the Republic of Siena.At this time it was granted its first statutes (1393), and in 1402 was given the right to hold an annual fair for merchandise and animals on September 9th and this was probably the first occasion when the Palio was run.
Then we shall start walking towards Seggiano through lovely chestnut woods and small allotments and then come to vineyards and olive groves. There are wonderful views all along this walk: on the right is the summit of the mountain, on the left the gentler slopes of the Val D’Orcia - and the villages of Monticello Amiata, Montelaterone, Montenero and Montegiovi will be constantly with us.
In Autumn you can sample grapes, apples and chestnuts.After about three hours one catches sight of the Castle of Potentino.Here the Greene family will be awaiting us for lunch which we shall have with fine wines from their estate, in the Devil’s Hall, or, weather permitting, under the cloister in the courtyard, with its splendid view towards the mountain. After lunch Charlotte will give us a tour of the castle, the apartments, the cellars, - and reveal the secrets!
Return to the hotel in the late afternoon. Dinner with Tuscan red wines.
Day 7
The Summit of Monte Amiata and The Daniel Spoerri Garden
Morning: Hotel le Macinaie - Cima della Montagna7 km -2hrs.30
Afternoon: Walking in Daniel Spoerri’s Garden at Seggiano
From Le Macinaie we climb to the “Vetta Amiata”, the summit of Monte Amiata.The path passes “General Cantore” on the other side of the mountain threading its way through beautiful beech woods.The last section of the walk is a little harder, but you will be rewarded by the magnificent view from the top.
On the top of Amiata there is an iron cross, much revered by the locals (22 m. high constructed in 1910).Not far off is the sculpture of the Madonna of the Scouts (She gives them peace and protection) and of Saint Gualberto.On clear days it is possible to see the lakes of Bolsena and Trasimeno, the islands of the Tuscan archipelago, the valleys of the Maremma and the hills of Chianti;and one can also see the “Colline Metallifere” (the metal-bearing hills, and those in Umbria and Lazio (the Sabine hills).A halt in a mountain refuge for a coffee, and then the route follows a path withextensive views down to the Prato delle Macinaie.We arrive at the hotel in time for lunch.Romano and Claudia will have prepared a typical Tuscan lunch from the freshest ingredients.
After lunch we visit the sculpture garden of Daniel Spoerri. This is a large park with installations and sculptures planned by this noted artist, now a Swiss citizen, but originally from Romania, who embarked on this project in 1991. Persecuted by the Nazis, Daniel Spoerri came to art through dance, mime and the theatre; he has been a poet, a writer, had lived in New York, on a Greek Island, in Dusseldorf and the outskirts of Paris and in other parts of the world.In 1990 he arrived on Monte Amiata where he created the park, which flourishes thanks to the foundation “Il Giardino di Daniel Spoerri. Hic Terninus Haeret.”Inspired by the park of monsters at Bomarzo, Daniel Spoerri’s garden extends over 15 hectares.The natural background, wide grassy spaces and thriving woodland, provides a complementary setting for the bronzes which the artist has assembled here. The sculptures appear gradually, one after another, as one walks along, and produce impressions similar to those in Renaissance and Baroque gardens.Apart form works by Spoerri himself (“The Aviary of the Sleeping Birds”, “The Devil and the Immodest Lady”, “The cockerel and the Praying Manatis” and “The Grass Sofa”) the garden includes works by Eva Dietman, Katharina Duwen, Alfonso Huppi, Bernhard Luginbuhl, Pavel Schmidt, Ester Seidel and Patrick Steiner, J.R.Soto, Jean Tinguely and Roland Topor.
Return to the hotel, followed by dinner and a dance to celebrate the course.
Day 8
Final departure: breakfast and farewell.
N.B. Departure for the airport will depend on check in times.
Wildlife parks and reserves, trekking on Monte Amiata
Because of its natural features, Amiata is really a huge open air museum, where nature, art and culture meet and happily merge. It is a place to experience, a place to breathe fresh air and enjoy the atmosphere of close contact between man and nature.
It is an ideal place for trekkink enthusiasts. The woods are easily accessible for riding, walking and mountain biking, and a network of paths follows ancient tracks of mushrooms and fruit gatherers, linking the various villages round the mountain.
There is a total of 215 Kms of marked paths subdivided into two sections, with 19 main paths and other minor ones. The principal walk is the "Anello del Monte Amiata", a walk that circles the summit between 1050 and 1300 m. and is about 30 Kms long.
There are also 13 other areas that are protected and managed in order to preserve their environment, flora and fauna. Monte Amiata's Wildlife Park, located within the nature reserve on Monte Labbro and crossed by paths, extends over almost 200 hectares and is used for study, the protection and preservation of several species, such as the wolf, and some ungulates which live in semi liberty in defined areas within the park.
Relax in Monte Amiata’s hot springs. This tour has been organised to suit those who have only limited time available.It is a relaxing stay featuring visits to hot springs in the area.
DAY 1
Arrival
Arrival at the hotel in the late afternoon and a cocktail to welcome you. Dinner with traditional dishes from the area which go well with wines from Montalcino, Montecucco, Scansano and Monrtepulciano. After dinner Cesare Moroni will give a talk with slides about the area.
DAY 2
Abbadia San Salvatore and the hot springs at San Filippo
After a short walk in the woods surrounding the hotel we shall set off for Abbadia San Salvatore, where we shall visit the medieval village, the splendid Abbey and the MiningMuseum which illustrates the epic cultural history of the people of Amiata in the last century. Next we shall visit Aurelio Visconti’s herbal liqueur workshop.He is a great expert on the medicinal plants found on Monte Amiata, and makes several liqueurs using the old recipes handed down from the Abbey’s Cistercian monks. Lunch will be at a traditional restaurant, the “Gatto e la Volpe” (The Cat and the Fox). In the afternoon we shall go to the hot springs at San Filippo.Relax and rest in Amiata’s hot waters.There is also a delightful walk along the sulphurous stream that flanks the little hamlet. Return to the hotel in the late afternoon. Dinner will be followed by an evening of music.
DAY 3
Castiglion D’Orcia and the hot water springs at Bagno Vignoni
Leave for Castiglion D’Orcia and a visit to its characteristic square called the Piazza del Vecchietta.A visit follows to Rocca a Tentennano - the old bastion of the Salimbeni family. After that we shall go to Bagno Vignoni for lunch.The afternoon will be spent bathing at the spa. Return to the hotel.
DAY 4
The Hot Springs at Saturnia
After breakfast leave for the main hot water spring at Saturnia. The beautiful sulphurous pool is memorably tranquil. In the late morning leave the pool to eat in a typical restaurant. After a visit to Saturnia itself, return to the hotel. Final departure.
Air, fresh water, woods, hot springs and medicinal plants
Monte Amiata has an abundant supply of fresh water. Two of its springs, one at Santa Fiora the other at Vivo d’Orcia supply the provinces of Siena, Grosseto and Viterbo. Other hot springs rise from deeper within the volcano and feed several thermal spas: Bagni di San Fillippo, with its calcareous limestone encrusted cascade (Balena Bianca, the while whale), unique of its kind;the ancient baths at Bagno Vignoni; on the opposite side of the mountain the famous spa at Saturnai looking out over the Maremma; the baths of Petriolo, beside the road to Siena, and finally the baths at San Casciano in the ValD’Orcia.
The woods are another of Amiata’s features and thanks to the work of the Consorzio Forestale dell’Amiata, these were the first in italy to receive a certificatefor sustainable forest management under the PEFC scheme.This recognition, quite apart from rewarding the responsible management of our woods andcreating a much greater awareness of environmental sustainability, served to promote the whole area and helped to bring the quality and value of local products to people’s notice and create a direct link between the product and the environment.
Monte Amiata is also rich in medicinal plants which grow more profusely than anywhere else. Aurelio Visconti is the expert and in his workshop in Abbadia San Salvatore he makes liqueurs either by maceration of infusion. Antonella uses her detailed knowledge of these herbs in her cooking at the ‘Ristoro del Parco Faunistico”.
Introductory courses to Ki Control, in order to find new energies for daily living are of great interest: we often neglect our psychological and physical needs, thus creating many problems.These courses are run by processionals and enable you to develop a deeper awareness of yourself and your body.
The craftsmen who work on the mountain and their products (7 days)
This tour lasting seven days brings our guests into contact with a little known aspect of our world:the old skills - the art of those who still work using techniques that have been handed down for generations. Amiata’s forest, chestnuts and the largest beech wood in Europe, has always provided the highly prized wood needed in this important “attività artigianale”. Although today there is not much of a market for furniture made from heavy precious wood, our craftsmen distinguish themselves restoring antiques and creating unique new objects. Flowers are another important resource for the craftsman.A place like Amiata which has such abundant flora could hardly avoid distinction in this field.Wild orchids grow abundantly and our florists are known for their cultivation, drying and subsequent flower arrangements. Metalworking is another skill with a great tradition here.High quality tools have been produced here since the Middle Ages.Thanks to the enthusiasm of the last of a long line of blacksmiths we can still observe this skill and appreciate its worth. And again, weaving on original medieval looms still goes on.
DAY 1 Arrival
Guests will arrive at the airport in the evening.An English speaking tour leader will be there to meet you. Immediate transfer to the hotel by coach. Dinner and a relaxing evening.
DAY 2 Wood and Amiata’s flowers:two contrasting resources.
Breakfast at 9.00 followed by departure for Saragiolo, a small village on Monte Amiata, where we meetRaffaello who restores furniture found in the houses round here: old bread chests (with grain storage underneath and a space for the bread to rise above), tables and chairs - with their evocative smell, polished by years of use. Raffaello will entertain us with his expert knowledge and his delightful local dialect. A short distance away is Alderina’s shop.She is someone who combines a love of flowers with the delicate work of drying them and making wonderful arrangements.She has won numerous prizes – of which she is justly proud. Our next visit is to Santa Fiora, the pearl of Amiata, a fascinating medieval village.The Pieve (church) of Santa Fiora and Santa Lucilla with its splendid della Robbia terracotta, the church of the Madonna delle Nevi (the Madonna of the Snows), recently restored with a glass floor under which you can see the source of the river Fiora:54,000,000 litres of water a day go from here to the province of Grosseto. Lunch at “Il Ghiottone” (the glutton) restaurant with home made dishes and a warm welcome. In the afternoon we visit Merigar, a Tibetan Communityand one of the most important in the world which follows the teaching of Dzog Chen.We visit the “Gompa”.From there we go on to the WildlifePark, one of Tuscany’s most important.It is easy to see herds of roe deer, fallow deer, muflone and even wolves. There are numerous species of birds nesting here, including the splendid Egyptian vulture, an enormous bird ofprey.But the “Miccio Amiatino” is the park’s prize exhibit.One of the only two kinds of donkey found in Italy it almost became extinct, but thanks to the hard work by the park’s staff it is now doing well. The visit will last all afternoon and we return to the hotel around 6.30p.m. After a short rest, dinner, with typical local dishes.
DAY 3 Siena
Today we visit Siena, one of Tuscany’s most beautiful cities.A tour leader will accompany uson a walk through the old streets near the Cathedral and the Piazza del Campo (the city’s main square). Lunch at a characteristic restaurant. After lunch, time for shopping. Return to the hotel at about 18.00hrs. After a good dinner, a pause for relaxation.
DAY 4 The Blacksmith and Wrought Iron work in Abbadia San Salvatore
Today is Abbadia San Salvatore’s turn.After a brief walk throughthe old town we visit the Abbey.It is to the Benedictine monks of the Abbey that Monte Amiata owes its development which began about the middle of the eighth century.The Abbey thus represents a vital moment in our history: Most of today’s towns and villages on the mountain owe their origins to the monks.In the Abbey there are paintings by Francesco Nasini, a famous painter from Monte Amiata, and a beautiful eighth century crypt. Immediately afterwards we go to see Fabio.He comes from a family of blacksmiths which goes back to medieval times, and he uses the old ways to make objects of rare beauty.Watching the bellows fan the flames and a sword being forged is an unforgettable experience. Next we visit the MinesMuseum.From the end of the nineteenth century for about one hundred years, Monte Amiata was an important mining centre. Thousands worked in the mines around which revolved the social, political and economic life of the area.A miner recounts the tale of this splendid era, but also that of suffering and grief, which is such an important moment in our history, recalling what it was like to work in the mines’ tunnels. After visiting the museum, lunch in a typical restaurant. In the afternoon we go to some hot springs:the extinct volcano gives us many thermal springs of which San Filippo is one of the most interesting. It was known to the Romans and now has a sulphurous hot water pool fed by a waterfall.When the water comes out of the ground it is 52 degrees and it is left in pools to cool before being fed into the bathing pool, so that it is normally about 40 degrees there.In the heart of the countryside the place will certainly impress itself on your memory. - a thousand little streamsof steaming water trickle down the steep slope till they reach the Fosso Bianco river. Dinner follows our return to the hotel.
DAY 5 Weaving in the Etruscans’ country
Today we devote to the Etruscans who were perhaps the earliest inhabitants of Italy. We leave for Selvena.Here we see one of the most spectacular medieval buildings in the area, “Rocca Silvana” which was the centre for the Aldobrandeschis’ grain harvest. Next we go to Sorano “La citta del Tufo” (city of tuff stone) and the Orsini family and Masso Leopoldino. Pitigliano follows, famous for its white wine as well as for its Etruscan past, where we shall visit the Orsini palace. After lunch our last stop will be Sovana, a lovely village of Etruscan origin, where we meet a craftsman who will show us how to weave using a medieval loom, and how he manages to produce extremely fine material on it. Return to the hotel for dinner.
DAY 6 Wood Carving in the Land of Olive Trees
We start with a visit to Seggiano, one of the oldest settlements on the mountain, perched on a rocky outcrop.Just outside the village we visit Daniela Nicoletti, who will show us her olive trees, her beautiful farm house, restored in typical Tuscan style, and letus taste her olive oil.She also makes soap based on olive oil and will explain how she does this. It is around here that a particular kind of olive tree, the Olivastra Seggianese is found. We continue to the Castle of Potentino which we reach after a walk of about 500 metres.The castle now belongs to the Greenes, and English family.Charlotte, a great niece of the famous English writer Graham Greene, will show us round.The castle founded in the thirteenth century has always been the seat of an important family and was visited by Saint Catherine of Siena.The current owners, who recently bought and restored it, produce high quality wines and olive oil. Not far off in Castel del Piano we meet Silvio, or the “maestro” as he is known.His skill at woodcarving is proverbial.The group will get the chance to give him the title of a carving and Silvio will make it before your eyes. Lunch will be in a restaurant that looks out over the old village square. A little farther on we reach Arcidosso to visit the Camarri oil press.It is one of the very few that still uses huge stone millwheels to press the olives cold.We shall try two different kinds, one made only from Olivastra olives, the other a blend of several varieties. There will just be time to visit Barbara and see her ceramics before returning to the hotel for dinner.
DAY 7 Forgotten Ways of Life
Today is dedicated to life in the country in the nineteenth century.Our first visit takes us to Monticello Amiata to the “Casa” Museum which tries to give a picture of what life was like then.The bedroom has big beds, a cradle, the hearth and a wealth of objects like pots, spindles, umbrellas and baskets. No one should come to Tuscany without discovering at least one of her great wines.Monte Amiata lies within the Montecucco DOC area.Its wines are beginning to receive a lot of attention.We visit the tiny Perazzeta estate with its huge fifteenth century cellar, and then the Wine Museum before going to lunch at a typical restaurant, “l’Antica Osteria del Grottaione”, with a fabulous terrace overlooking the Orcia valley. We return to the hotel earlier today in order to have time for packing. Dinner at the hotel.
DAY 8 Departure.
Breakfast and then leave for the airport.
Surrounded by wonderful scenery discover your own artistic ability.
A courses for artists of every ability, including complete beginners. All mediums are possible: watercolours, acrylics, oils. Find inspiration in this delightful countryside and enjoy the local cooking and wine. We arrange study trips for groups or individuals. During your stay there are visits to local artists and potters and sculptors. Here you can find inspiration, from olive trees, vines and the changing seasons. If you are an artist wanting to immerse yourself in our splendid surroundings amid vineyards, olive groves and medieval villages this really is tailor made for you.
DAY 1
Welcome you on arrival and during cocktails will talk about the places you will go to.
DAY 2
The first morning will be taken up with a walk .All our hotels are located in delightful surroundings, and so we have planned a lovely walk for the first morning. Lunch will be in a typical restaurant. Painting or drawing:weather permitting, outside. Dinner at the hotel.
DAY 3
Painting outside: the Val D’Orcia from the countryside near the Castle of Potentino. Lunch:a picnic in the country. In the afternoon we shall visit Daniel Spoerri’s sculpture garden. Dinner at the hotel
DAY 4
We shall go to Santa Fiora, a village with many links to the Aldobrandeschi family. After a short visit we shall all meet in the main village square and start painting. Lunch in a typical restaurant. During the afternoon there will be an exhibition of everything that has been done on the course. Farewell dinner at the hotel.
DAY 5
After breakfast, final departure.
Numerous festivals are a characteristic of this area. In Spring they are mainly religious or linked to medieval times, but in the Autumn they usher in the best period for mushroomsand the wine, chestnut and olive harvests. Stalls for tasting local produce and evening dances are organized in every village to herald an auspicious beginning and end of the harvest. So we would like to introduce you to one of the best of these festivals, “Il Castratone“ at Piancastagnaio.
DAY 1 Arrival.
Guests will arrive at the hotel in the late afternoon. Having checked in to your room you will be welcomed by your tour leader for a cocktail during which he/she will talk about the programme. At dinner local wines and dishes will be served. After dinner Cesare Moroni will show photographs to introduce you to this area.
DAY 2 Il Castratone
In the morning after breakfast we set out for the medieval village, Abbadia San Salvatore. A walk past its old houses will bring us to the famous Abbey with its beautiful eighth century crypt. Then we visit the Pinzi Pinzuti estate, famous for its cheeses, wine and oil.Barbara will show us how pecorino cheeses are made. (Pecorino is a cheese made from sheep’s milk.) Lunch will be at the “Gatto e la Volpe” (the Cat and the Fox) restaurant. In the afternoon we go on to Piancastagnaia, and having visited the magnificent Aldobrandeschi bastion we shall wander along the village streets, full of stalls showing off chestnuts, or depicting historical events. The whole village is decorated in medieval style for the festival. Return to the hotel for dinner.
DAY 3 Chestnuts and ovens
After breakfast, a visit to an old “Seccatoio” (a stone building designed specifically to dry chestnuts before they are ground into flour) on the “Strada della Castagna” (The Chestnut Way).A visit to Castel del Piano follows with its cellars excavated during the Middle Ages which run under the village.The most interesting visit will be to the Corsini biscuit factory where we shall sample biscuits made of chestnut flour and “Polendina” (a cake made of chestnut flour and covered in powdered chocolate), both typical of Monte Amiata. Lunch will be in a restaurant that serves typical dishes, followed by final departure.
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The history of Amiata covers a vast period: the Etruscans, the early and late Middle Ages, modern and finally contemporary times.Churches and castles, picturesque villages, tombs thousands of years old, all cast their spells.
DAY 1 Arrival
Arrive at the hotel and check in to your room. While you are enjoying an aperitif your tour leader will talk about the tour. Typical local dishes will be served at dinner together with specially selected wines from the surrounding area. After dinner Cesare Moroni will talk about Monte Amiata and illustrate his talk with slides.
DAY 2 The Etruscans in Tuscany
The first trip will be to Sorano where we shall visit the Etruscan necropolis dating back to the fourth century B.C.Then we shall walk along the roads hewn out of the living rock to the village itself, where you will be able to see the fascinating architecture of the castle and the houses, fused into a unified setting. Next, Pitigliano, a small town with a unique history where past meets present; medieval architecture merges with Etruscan grottoes carved out of the living rock.We lunch in the old centre at the “Ceccottino” restaurant where we will also be able to taste the famous white Pitigliano DOC. In the afternoon a visit to Palazzo Orsini, principal seat of the Aldobrandeschi family in the Middle Ages.Events surrounding the great traveller, Nicolo III, an officer in the Venetian army are also of great interest. There is also a Jewish quarter in Pitigliano called “La Piccola Gerusalemme” (little Jerusalem), and it was the most important Jewish settlement in this area although there were others at Santa Fiora and Piancastagnaio.Many things remind us of them. In the late afternoon return to the hotel for dinner.
DAY 3 Monte Amiata’s Romantic Villages
This morning our route will take us along the “anello dell’Amiata” starting in Abbadia San Salvatore, an extremely old village whose Abbey, founded in the eighth century by King Rachis, a Lombard, is particularly interesting.While he was advancing on Rome with his army he camped near the Via Francigena (which ran from France down to Rome)and went hunting on Monte Amiata where he had a vision of Our Saviour and so decided to build a monastery there in His honour.At the height of its greatest influence, at the end of the twelfth century, it owned a great deal of land and the community numbered over 300 monks.They developedknowledge of plants and foodstuffs.It was also Pope Pius II’s summer residence.He came originally from Pienza. There is a fantastic crypt under the church, the earliest part of it. There is something magical about the village which is undoubtedly of one Tuscany’s hidden treasures. The discovery of cinnabar, from which mercury is extracted, in the mid nineteenth century led to an industrial revolution that changed the village into one of the most important mining centres in the world.The museum illustrates this epoch. Lunch at the “Gatto e la Volpe” (The Cat and the Fox) restaurant with traditional dishes from Abbadia San Salvatore. Afternoon visit to Santa Fiora.The villages on Amiata are very different: some mystical, others exciting, but Santa Fiora is the most romantic and poetic of them all.Even Dante mentions it in Canto XI of Purgatory. The Aldobrandeschi, one of the most powerful Ghibelline families in the Middle Ages, is at the centre of Santa Fiora’s history.We shall visit the Pieve (Parish) church to see the glazed terra-cottas by Luca and Andrea della Robbia, commissioned while Bosio Sforza, Cecilia Aldobrandeschi’s husband was the governor.It was during this period that Santa Fiora even minted its own coinage.We shall stroll through the picturesque streets down to the Parco della Peschiera - the Count’s fish pond for breeding trout.And it is worth seeing the little church of the Madonna delle Nevi which is built over the spring of the river Fiora. After the demise of the Aldobrandeschis, Santa Fiora declined rapidly in importance, so much so that today we see it only as it was 500 years ago. Leave for the hotel in the late afternoon, followed by dinner.
DAY 4 The Etruscans at Chiusi
This morning we visit Chiusi, one of the most important towns in Etruscan times.There is a rich and extensive archaeological zone and a particularly interesting museum.There will be plenty of free time for shopping. Dinner will be at the hotel after our return.
DAY 5 Castel del Piano’s ancient cellars, The Castle of Potentino, Daniel Spoerri’s Garden
Castel del Piano is a fascinating place known not only as the capital of Montecucco DOC, but also for its amazing subterranean cellars. We start the day with a visit to the old part with its outstanding views over the valley.There are numerous frescoes and paintings by the Nasini brothers, a famous family of artists from Monte Amiata, in the church of La Madonna delle Carita (Our Lady of Charity).And we must certainly pay a visit to Casa Corsini with its beautiful cellar, and the town hall’s cellar, the most imposing of them all, used for exhibitions. After a short coach trip we shall reach the turning to the Castello di Potentino.To reach the castle itself we shall have to walk a short distance, but the effort will be amply rewarded.A visit to it, now owned by an English family called Greene, is extremely interesting.We shall lunch with Sally and Charlotte in the Castle’s magical atmosphere, and taste the wine they produce, “Il Sacromonte” (the sacred mountain), a Montecucco DOC.Then we shall go onto Daniel Spoerri’s garden nearby.Founded in 1992, to exhibit a series of contemporary sculptures by internationally famous artists, it covers eight hectares.A visit lasts about two hours. Return to the hotel in the late afternoon.
DAY 6 The Aldobrandeschi’s at Arcidosso and Montecucco Wine
In the morning, leave for Arcidosso.We shall walk through the old centre along the beautiful Via Talassese and on to the Aldobrandeschi castle where there is a superb view from the top of the tower.Next, Mirco will await us at the Camarri oil press.Here they use the traditional huge stone millwheels to press the oil.We shall sample two of their oils: ‘Gocce di Lunai’, made exclusively from “Olivastra Seggianese” olives and the other, ‘Armonia’, made from a mixture of several varieties of olive trees in the area. Our next visit is to the church “Pieve Ad La Mulas”.Legend has it that while a group of soldiers from Arcidosso were returning home driving mules and donkeys laden with their farm tools, one of the mules suddenly left the rest and knelt down on a stone while the shining figure of The Saviour appeared in front of it.And so it was decided that a church should be erected on the spot and today you can still see the imprint of the mule’s knees in the doorstep. Monticello Amiata, a small medieval village on top of a hill dominating the Val D’Orcia and the Maremma, is our next port of call.We lunch in a traditional restaurant, and in the afternoon visit the CasaMuseum which records what life was like in the nineteenth century. From here we shall wind down a wonderfully panoramic road to the Val D’Orcia and Montenero, where we shall visit Dario’s estate, “Il Trottolo” .He may be the smallest producer of Montecucco DOC, but his intuitive skill means that he produces a truly excellent wine. Return to the hotel in the late afternoon for dinner.
DAY 7 Montalcino and its famous Brunello wine
A morning visit to Montalcino, including a visit to the “Fortezza” (Fort) and free time to wander round the shops.This stunning medieval city is one of the world’s wine capitals.The countryside is very special:undulating hills covered with vines and cypress trees with beautiful stone houses on the summits. Then we shall head for Castel Nuovo dell’ Abate for lunch. In the afternoon a visit to the abbey, Sant’Antimo, partly built of glowing alabaster.This abbey is now home to Cistercian monks who sing all the Offices of the day.We head for the hotel in the late afternoon and dine there.
DAY 8 After breakfast, final departure
History, fortified villages, traditions, feasts and festivals, churches and castles, museums, Merigar (the Tibetan Community), David Lazzaretti, Daniel Spoerri’s sculpture garden.
Violent volcanic eruptions more than 180,000 years ago gave birth to Amiata.The first signs of life here go back to Palaeolithic times as the remains of paintings in the Grotta dell’Arciere near Abbadia San Salvatore show.Then came the Etruscans for whom Monte Amiata was sacred, and the Romans who exploited it particularly for its silver firs ,
from which they made their ships, and cinnabar which they used for painting or preparing cosmetics. They built various settlements near the hot springs.
A dark period followed until Rachis, a Lombard King founded the Abbey of San Salvatore and the monks colonized the surrounding land.They also controlled the Via Francigena which linked Rome with northern Europe. At the beginning of the Middle Ages, the Aldobrandeschi (a powerful feudal family who ruled theMaremma) started expanding their lands.In the thirteenth century Sienese penetration began and exercised a profound influence over history and art. In modern times the mining for cinnabar in order to extract mercury was developed and continued right up until 1970.
Beautiful fortified villages, perched on rocky outcrops, ring the mountain between 650 and 850 m. above sea level.
Numerous castles (The Aldobrandeschi castle in Arcidosso, the Rocca at Piancastagnaio, La Rocca di Ghino di Tacco at Radicofani, Rocca a Tentennano at Castiglion D’Orcia and the Castello di Potentino at Seggiano) and churches (the Abbey at San Salvatore, the Pieve church at Santa Fiora) are all worth visiting.
Monte Labbro is a singular place, once home toDavid Lazzaretti, the ‘prophet’ of Amiata.In the second half of the nineteenth century he founded a religious community which intended to apply the teachings of the Gospels.His followers numbered over 3,000.On Monte Labbro are the remains of their buildings.
A few years ago Merigar, a Centre for Tibetan studies, one of Europe’s most important, took root under the spiritual guidance of Namkhai Norbu.
The mountain is rich in legends and traditions which give rise to numerous feasts and festivals.A full calendar is evidence of just how rich and old is man’s history on our volcano.
The first of the year is the ‘befanate’,the night between January 5th and 6th when groups of transvestites (i befani) visit all the houses in the village singing a song and asking for alms.
Then the spring festivals: the Pine festival at the Pieve ad Lamulas, the Feast of the Holy Cross at Santa Fiora, le Maggiolate on the evening of April 30th at Castiglion D’Orcia.
The horse races, Pali, celebrated at Piancastagnaio on 18th August and at Castel del Piano on September 8th are important and exuberant occasions.
Autumn festivals include the Sagra del Marrone (chestnut Festival) at Campiglia d’Orcia, the Castratone, (The Chestnut Festival) at Piancastagnaio, the Festa del Fungo (mushrooms) at Bagnolo and the Festa della Castagna (chestnut) at Arcidosso.
On December 24th there is the “Fiaccole di Natale”(a torchlight processon) at Abbadia San Salvatore and on December 30th “le Carboniere, (huge bonfires) are lit at Santa Fiora.
Our patrimony of folklore has been well preserved too. Several groups perform popular music. The two most notable are ‘I Cardellini del Fontanino’ from Castel del Piano, which goes back fifty years, and the ‘Coro dei minatori (miners) from Santa Fiora.
There are several museums, most notably those at Abbadia San Salvatore and Santa Fiora which trace the history of the mining era, but also the museum of Vines and Wine at Montenero, of Cultura Contadina (farming culture) at Santa Caterina, and the “Casa” museum at Monticello Amiata which illustrates life in the country at the end of the nineteenth century.
Daniel Spoerri’s Garden at Seggiano is very different and unusual.It is a park with very varied modern sculptures.
A course for serious athletes who will be accompanied on these testing ridesby a member of the company.
Santa Fiora's view
This is a holiday for fit and experienced cyclists.They will tackle two demanding but fascinating routes which cross Amiata and Monte Labbro, accompanied by a member from MTB Santa Fiora who knows the area like the back of his hand.
DAY 1
Arrival at the hotel in the late afternoon. After check in there will be a cocktail to welcome you followed by dinner when local traditional dishes and fine wines from Montalcino, Montecucco (the new DOC for Monte Amiata), Scansano and Montepulciano will be served. After dinner there will be a slide show with music to illustrate the region of Monte Amiata.
DAY 2
The “Anello di Monte Amiata” (the track which ‘rings’ the mountain)
Breakfast is fixed for 8.00 - a plentiful buffet to stoke up energy - and then leave for the Anello. This is the route which best displays the characteristics of our mountain, the complete circuit ranging in height from 850 to 1200 metres above sea level. It can be undertaken at all times of the year, and those who love walking and mountain-biking will find much to enjoy. Spectacular beech woods and chestnut woods accompany the visitor all the way round, with occasional glimpses of the valleys below.The route varies from simple paths to rocky scrambles, from old mule tracks to roads through the woods - all of them unmetalled. And it is not rare to see wildlife like roe deer, fallow deer, wild boar, squirrels, buzzards and falcons - a real plunge into nature. Another characteristic of the Anello is that the visitor can also choose to descend to the villages down below and subsequently return to the main path. To complete the entire route is quite exacting. One can cycle over 80 % of the way in a time that varies from 5 to 8 hours; there are stopping places and areas which have tables and places for a barbecue. The route (No10) is carefully signed, but even so it is easy to miss the way. Expert cyclists will be delighted. Half way round a picnic will be served in a glade under the beeches. In the evening return to the hotel, with time to relax before dinner with local wines. After dinner, an evening with live music.
DAY 3
In the morning after a substantial breakfast, leave by car for Santa Fiora.
The expedition starts from here. The first kilometres are on tarmac and then a dust road leads first to Merigar and then to the WildlifePark. Having crossed the park, following the track which skirts the wolves’ enclosure, we take the gravel road to Roccalbegna, the famous small town built under a sheer cliff. This road is interesting as it follows an old Etruscan one. Having left Roccalbegna we head towards the valley of the Fiora by way of the taxing climb known as the ascent of “hallucinations”. From here, return to Santa Fiora and then the hotel, planned for12.30p.m. a shower and then lunch. Departure in the afternoon.
Cycling in Southern Tuscany A Week’s easy-going tour (7days)
This tour s designed for those who are not used to cycling and therefore may not be tremendously fit. You will be followed by a support vehicle which will help anybody in need of assistance. Tables will be set up in the open in delightful spots for picnics. Every day you will be offered different traditional dishes accompanied by white or red wine from the areas we have passed through.Wine and water will be well chilled, even in the summer. Bicycles will be available with saddle bags. Guests will be looked after by qualified guides, knowledgeable about the country and able to deal with any problems with the bicycles. This is an easy tour, and is also suitable for cyclists on their own as there are detailed maps available.
DAY 1
Arrival at the hotel in the late afternoon - and a cocktail to welcome you. Dinner with local, traditional dishes with fine wines from Montalcino, Montecucco, Scansano and Montepulciano.
DAY 2
Tour of Montecucco. 42 k.ms.
In the morning, meet you guide who will allot bicycles according to height and size. A short familiarization course before setting off on the first day’s trip. We leave from Le Macinaie through beautiful beech woods. After a brief halt in a Medioeval village we continue on a steeply undulating road. In anther village we stop for a beer and a refill of water before visiting a Museum where one sees what living conditions were like for country people a century or so ago. We go on towards Cinigiano, which we reach after about 10 k.ms entering the area of Montecucco DOC. It is typically hilly country with cultivated fields, olive groves and vineyards, interspersed with oak woods. After a few kilometres we reach a Castle, recently restored, which is worth visiting. We start off again, but before facing the final part of the route with its deep valleys, we pause in one of the vast stubble fields with a view that covers the lower part of the Orcia valley. Refreshed, we can tackle the short climb and then country roads to the slopes of a Medioeval Village. The brief haul up is tiring, but worth the effort! Having got to the top we can pause in the park with its amazing view over the Val D’Orcia and the Maremma. Here we shall visit the Museum of Vines and a wine estate where we can taste, and perhaps buy, some of their fine wines. Return to the hotel for dinner.
DAY 3
Tour of Monte Amiata. 32km.
Today we shall glimpse some of the country close by. From the Macinaie we head in the direction of Valley. The first part of the route is tarmac, passing through beech woods and then chestnuts. We take a wooded track to a famous village for its mushroom festival, which takes place every year in the autumn. On then for a few kilometres, all downhill, to a medioeval village, the pearl of Amiata. The visit to the old part of the town, the church with della Robbia glazed terracotta, and the part with the large fishpond is fascinating. From there a short climb takes us to the Tibetan centre of Merigar, which we visit. From here a short ride takes us to the valley where a tasting of local produce is waiting for us in the old village cellars. We shall sample the wines of Montecucco, oil and cheese from Seggiano besides salumi (salamis, sausages, hams, etc.). The last bit of the route leads to another old village, where, ready to welcome us, we shall find a medioeval castle. The visit to the old castle, the cellars converted from the old stables, is fascinating. Lunch with our hosts will be in the Devil”s Hall. Return to the hotel in the afternoon.
DAY 4
Tour of the Val D’Orcia 40k.ms
We leave the Prato delle Macinaie and after a brief descent reach the oldest village of the area. A visit to the old part of the town and the Abbey. We then set off on a fairly level road, with a lovely view over the Val D’Orcia, wiht the characteristic village perched on a hill. The route follows the ridge which divides the two sides of the Val d’Orcia. Here lunch will be served in the shade of an ancient oak tree. And then a short bike-ride to the hot spring where a bathe brings the day to a close. Return to the hotel for dinner.
DAY 5
Free day to explore Amiata
The fifth day will exclude cycling commitments; guests can visit places not yet included in the itineraries. A taxi service will be available to take guests rapidly to all the different places. A picnic lunch is on offer.
The hotel Reception Desk can supply information and maps.
The following visits may be of interest:
The old medieval villages with their churches and castles
Parks and nature reserves
Hot springs
Farms and estates with local produce
DAY 6
Today is the day of the Etruscans who inhabited the area bordering Monte Amiata in the eighth century B.C.
We leave le Macinaie passing though beech woods. Up an down road between beautiful castles. We arrive on a road which goes up and down through Etruscan lands. In a medioeval village we shall have a picnic in the park over looking the village. After the visit, having crossed to the other side of the valley and tackled a short climb uphill, we reach another village, famous not only for its Etruscan past, but also for its excellent cool white wine. And finally, on a road which cuts through the sandstone, we arrive at Sovana where we shall visit the old medieval village with its famous square, and the cathedral. Return to the hotel in the late afternoon.
DAY 7
Tour of the Hot Springs 46 k.ms.
From the Prato delle Macinaie we descend the mountain. After about a kilometre, gently uphill, we find ourselves on the side of the valley of the river Fiora with a magnificent view of the Amiata massif and the valley which stretches as far the north of Lazio. Pedalling easily, we take the road past the foot of hills. Here we leave the valley of the river Fiora and look out over the valley; on a clear day it is possible to make out the Tuscany islands. With the change of valley comes a change of scenery, which, as we go along, gradually assumes the characteristics of the northern Maremma, with olives, vineyards and wide wheat fields. We also pass a castle. We continue on through the medioeval villages og the area. After a halt for picnic we continue direction hot spring and a rapid descent which will take us to the cascades of the old mill, where a bathe in the hot sulphurous water will cancel every trace of exhaustion. After the bathe, return to the hotel for dinner.
DAY 8
Departure after breakfast