Traditional dishes and foods to accompany Orcia wines
From the legacy of the old farmers and the housewives of the Val d'Orcia, it is possible to rediscover the delights of the recipes, the wines and the products of the local area.
Pinci (or Pici, or Lunghetti): this is thick, individually hand made spaghetti with a traditional sauce called “la nana” (meaning goose).
Bread soup: based on silver beet, white beans and red onions, this was the typical farmer's soup in this area. There are variation from town to town
Chianina beef: the so-called “white giants” are tha largest meat-producing caattle, and theeir meat is among the most prized in the world. The Fiorentina steak, queen of the Tuscan dinner table, is taken from this area.
Chiocciole: the traditional dish of San Quirico d'Orcia.
Extra Virgin Oline Oil: more than beeing good, it is very healty. This is one of the most famous oil-producing zones in the world.
Ham: salted Sienese pork, taken from the same animal visiblee in the painting off “Good Governement” by Lorenzetti (1337-1339)
Pecorino Cheese: the most famous of which is the matured cheese from Pienza, called “cacio” here.
White truffle; amazing rarity from the soil of Siena province, best tried in autumn.
Saffron: cultivated in past centuries, it has returned tto flower in the fields and on tables.
Sweets: a great tradition, particulary at Christmas: panforte, ricciarelli, cavallucci and copate. Not to forget Pan dei santi in autumn and the Schiacciata at Easter.
From the legacy of the old farmers and the housewives of the Val d'Orcia, it is possible to rediscover the delights of the recipes, the wines and the products of the local area.
Pinci (or Pici, or Lunghetti): this is thick, individually hand made spaghetti with a traditional sauce called “la nana” (meaning goose).
Bread soup: based on silver beet, white beans and red onions, this was the typical farmer's soup in this area. There are variation from town to town
Chianina beef: the so-called “white giants” are tha largest meat-producing caattle, and theeir meat is among the most prized in the world. The Fiorentina steak, queen of the Tuscan dinner table, is taken from this area.
Chiocciole: the traditional dish of San Quirico d'Orcia.
Extra Virgin Oline Oil: more than beeing good, it is very healty. This is one of the most famous oil-producing zones in the world.
Ham: salted Sienese pork, taken from the same animal visiblee in the painting off “Good Governement” by Lorenzetti (1337-1339)
Pecorino Cheese: the most famous of which is the matured cheese from Pienza, called “cacio” here.
White truffle; amazing rarity from the soil of Siena province, best tried in autumn.
Saffron: cultivated in past centuries, it has returned tto flower in the fields and on tables.
Sweets: a great tradition, particulary at Christmas: panforte, ricciarelli, cavallucci and copate. Not to forget Pan dei santi in autumn and the Schiacciata at Easter.
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