Walking through the streets in Montepulciano, from the early hours in the morning, you can smell the wonderful dishes prepared in the kitchens of the houses and in the local restaurants. Among the streets, eating means discovering the true flavors of the renowned Tuscan cuisine, which in this area presents itself with traditional peasant dishes, simple but tasty. Let's see what you can eat in Montepulciano.
Homemade pasta, Tuscan ragù... Among the first courses of the typical cuisine it is impossible not to mention the “Pici": renowned pasta of the traditional local poor art. Made with a simple mixture of water and flour, to make them you need all the skill of Tuscan pasta makers to prepare this somewhat "spaghetti" with an irregular shape. Picio can be seasoned with meat sauce, with a tomato sauce seasoned with the "aglione" a typical garlic of the Val di Chiana or, respecting the local tradition, with crumbs: bread sautéed with olive oil and made crunchy.
At Fattoria del Cerro, an historic winery located in Acquaviva in Montepulciano, the tradition of pici is enhanced by pairing with the Vino Nobile DOCG obtained from the Prugnolo Gentile vines grown in the 93 hectares of the property. Try to pair this wine, intense and contrasted by a wide spiciness, with the recipe of Pici, Cacio, Pepe and Saffron from Val d'Orcia.
Another recipe of typical cuisine is Tuscan bread, characterized by the lack of salt. Used in many typical local recipes, from bruschetta with olive oil, to “ribollita" or bread Soup. It seems that the practice of making bread without salt dates back to the 12th century when, at the height of the rivalry between Pisa and Florence, the Pisans blocked the trade of the precious sodium chloride. Even Dante remembers this product in his Divine Comedy, from the days of exile: "... how the bread of others tastes like salt ...".
The local cuisine of Montepulciano, even if it does not leave out vegetarian dishes (the aforementioned soups, mushrooms, cheeses, omelettes, pappa al pomodoro and much more), finds in meat one of its main protagonists. Chianina meat, typical in Valdichiana, is a breed of ancient origins, known for more than 2000 years, excellent for the preparation of grilled steaks.
At Fattoria del Cerro we offer an interesting and original recipe for Raw of Chianina, dried tomatoes puree, olives, capers and flakes of raw milk pecorino cheese.
Among the recipes that are often found on the tables of Montepulciano and in the menus of local restaurants, those based on pork should not be overlooked. The more experienced palates will particularly appreciate the Chestnuts pappardelle with verza cabbage and sausages or the Pork fillet with rennet applesauce and white grapes: ideal for pairing with Vino Nobile.
Finally some desserts of the Sienese cuisine, unique and very special. The typical dessert is represented by the Cantucci biscuits with Vin Santo, two products wonderfully paired together: the dry biscuit with almonds and Vin Santo in which it is almost mandatory to "soak" the biscuit.
To appreciate the fine characteristics of this cuisine, book your cellar visit and tasting at Fattoria del Cerro di Montepulciano