Excellence of the territory
Is a fruit or vegetable in Italian Protected Geographical Indication.
The production area is the west zone of Mount Amiata, the extinct volcano that stands in the heart of central Italy, and in particular the municipalities of Arcidosso, Castel del Piano, Santa Fiora and Seggiano and the municipalities of Cinigiano and Roccalbegna.
The chestnut in the Mount Amiata has always been grown, thanks to favorable weather conditions,
so much so that in the statutes of the communities of Amiata fourteenth century they gather specific standards for safeguarding and exploitation of chestnut, both with regard to fruit is about the wood.
The importance of this culture was motivated by the fact that the chestnut has long been almost the only source of food available for mountain populations at certain times of the year. It is harvested in autumn. Cultivation differs in three main types of chestnut: the brown, the red bastard and Cecil. Harvesting is done by hand or by mechanical means, in order to protect the product. In the collection centers, the fruits are put to ferment in water at room temperature for about 4-7 days, and then dried in the sun, on a layer coated on the asphalt, which absorbs sunlight and allows fast and efficient drying; if it rains, the chestnuts are placed in ventilated cells inside containers. Follow the steps of selection, with which the chestnuts are divided according to the weight and packaging in bags, which are kept cool and dry.

The Amiata's mushroom is a natural product of the forest, along with other berries like strawberries and raspberries. His research is a secular activity of the inhabitants of Mount Amiata: in the seventeenth century, as he tells us Gherardini, in Castel del Piano gathered mushrooms to take them on a donkey to the city of Siena. More recently, several companies have specialized in manufacturing and processing of this fragrant fruit of undergrowth which forms the basis of some delicious local dishes. With the intent to certify and promote the quality of this product has obtained the Protected Geographical Indication (PGI) for the fungus of Mount Amiata which includes several varieties of Boletus. There are four types of mushrooms found in the area: the Boletus reticulatus, characterized by fresh and located under the oak or chestnut; the Boletus aereus, the hat velvety, well located under the oak or chestnut; the Boletus pinicola, it has the hat very dark and the explosive growth that may exceed half a pound of weight; it is the most sought on the Amiata and can be found under the beech or chestnut, but mainly under the chestnut tree; and finally the classic Boletus edulis, which is located at the foot of beech and is the last to close the mushroom season: it dried, it keeps a perfume exceptional even for more than a year. In addition to mushrooms, they gather the giallarello, the greenfinch, the chumps, the pinaroli, small families, the paiciole and dozens of small, tasty mushrooms whose use characterizes the delicious mushroom soup amiatina.

OIL Olivastra Seggianese DOP
The protected designation of origin dedicated to oils of Amiata, obtained by pressing of olives Olivastra Seggianese, It has now officially joined the ranks of the great extra virgin with certificate of origin. Oils branded Seggiano represent in particular a Dop exclusive and unique, and because limited to only eight municipalities of the province of Grosseto, either because they are derived from a variety with distinctive so peculiar as to be ripoducibili elsewhere. The Extra Virgin Olive Oil Seggiano DOP is obtained from olives cultivar Olivastra Seggianese along with other Tuscan varieties. The color is golden yellow with green tones, with a pleasantly fruity aroma and flavor. In the mouth shows a basic sweet, atypical oils from Tuscany, from which they develop a bitter and spicy well dosed.
The main characteristics of this oil are the presence of unsaturated fatty acids (those of the good cholesterol), a degree of acidity which, at the time of production, often drops to below 0.15 and a high degree of shelf life. With the exception of rare vintages, the crop does not suffer attacks of olive fly or other pests and therefore does not need pesticide treatments. Its fragrance is enhanced particularly on salads of vegetables and green leaves, legumes, vegetables cooked in pasta dishes seasoned with vegetables, essential on the game, recommended with seafood a marked taste of the sea. Interesting its use in the preparation of mayonnaise and ice cream. The Olivastra of Seggiano is a native botanical species widespread in the area overlooking the Monte Amiata. The cultivar is found primarily in the Province of Grosseto, at an altitude ranging from 200 to 650 mt. and concentrated particularly in the area of Seggiano. It characterized by a large medium thick hair, the Olivastra is distinguished by the small size and the color of its olives, reddish-violet during the growth phase and black at the time of ripening. Growing at a high altitude above sea level, it shows early compared to other varieties of olive while, as opposed to these, it enters production only after fifteen years. The plant dell'Olivastro is a strain resistant: mountain plant, resistant to low temperatures of winter amiatino. If neglected, the plant tends to inselvatichirsi to present thorns branches: the cultivar descended fact dall'Olea European Silvestris, a form of the cultivated wild post. Given the particular characteristics of the terroir, the attempts to plant this cultivar elsewhere have found positive results.

Montecucco Rosso is a DOC wine whose production is allowed in the province of Grosseto.
Considered one of the greatest Italian wines Doc for taste and refinement, it is produced in some municipalities of the province of Grosseto and Siena (especially in the municipalities of Cinigiano and Castel del Piano, bordering the famous wine town of Montalcino).
Meditation wine, to game and red meat it is a wine that has many similarities with "the finest and most famous neighbor" Moltalcino.

Brunello di Montalcino is a red wine with Denomination of Controlled and Guaranteed Origin (DOCG) produced in the territory of the town of Montalcino in the province of Siena. Brunello di Montalcino can be considered, together with Barolo, Italian red wine with greater longevity.
Brunello is the name that was given locally to Montalcino in what was believed to be a variety of grape.
In 1879 the Commission of the Province of Siena Ampelografica determined, after several years of controlled experiments, the Sangiovese and Brunello were the same variety of grape. A Montalcino as Brunello became therefore in the designation of the wine produced in purity from grapes Sangiovese DOC.
The elegance and harmonic body of the wine that will pair with dishes very structured and composite such as red meat, game feathered and furred, possibly accompanied by mushrooms and truffles.
Find combines perfectly with international dishes meat or sauces.
Brunello is also wine combines perfectly with cheeses: seasoned tomes cheeses and structured.
Furthermore, due to its characteristics, it is enjoyed as a sipping wine. The Brunello di Montalcino should be served in glasses shaped wide in order to be able to gather the composite and harmonious aroma.
It should be served at a temperature of about 18 ° C - 20 ° C.
Very interesting pairing with Tuscan pecorino cheese.


Pecorino Toscano is a DOP cheese, ie a product with Denomination of Protected Origin. He received the prestigious award by the European Commission in 1996. Since then, it is achieved according to the rules defined by the production regulations that ensure the product all the requirements for bearing the PDO logo.
PDO is the protection of exclusive productions tied hand in glove with the territory of origin and the people involved in each stage of the production chain: cattle raising to the consumer's table. This means that only the cheese product, seasoned, packaged and distributed according to the rules contained in the Management Regulation of Pecorino Toscano PDO is 'Pecorino Toscano' and it guarantees the consumer excellence of raw materials and production processes. It 'a soft or semi-hard cheese, made exclusively from whole sheep's milk. The fresh variety has a crust of yellow to pale yellow, a white paste, slightly pale yellow and a tender texture to the touch. The taste is fragrant, characteristic, called "sweet." The cured product has a crust color from yellow to deep yellow, but depending on the processing (eg tomato, ash, oil) may also appear black or reddish. The paste is pale yellow, fragrant flavor, intense, never spicy. It has a cylindrical shape with flat faces with a slightly convex. Dimensions: diameter of the faces 15 to 22 cm, height of the heel from 7 to 11 centimeters. Weight from 0.75 to 3.50 kg Marking: is affixed around the wheel, ink on soft cheese and hot on semi-hard cheese. On portions preconfenzionate marking is done on the package, as long as it is done in the area of origin. Pecorino Toscano DOP is produced with the aid of modern technology, faithfully reproducing processes handed down over centuries. The milk from sheep bred in the area defined by the regulations as a "place of origin", it is coagulated within 20-25 minutes from start of processing at a temperature comprised between 33 and 38 ° C with addition of calf rennet. Milk can be added indigenous milk enzymes, derived exclusively from ceppoteca kept by the Consortium of Pecorino Toscano DOP. With the breaking of the curd, lumps should reach the size of a hazelnut in the case of processing the cheese soft paste, and a grain of wheat for the semi-hard cheese. After which the curd is placed in appropriate forms for the draining of the whey. The pressing is done manually or with steam stewing. The meat is salted in brine or with direct addition of salt. Finally, the wheels are put into the ripening rooms. The minimum stay is 20 days for soft cheese Pecorino and 4 months (minimum) for the semi-hard cheese.

The Cinta Senese ham is made with the hind legs of a particular and ancient breed of pig called, exactly, Cinta Senese. Cinta (or belt) of Siena because of a kind of belt hair more clear to half of the body of the animal.
The animals are raised in the wild many farms in the Siena's hills (or Montemaggio).
Their meats are dry, with little fat, and very tasty.
It is a cross between the wild boar ham and that of pork. The price of this food is very high.
The protected designation of origin (PDO) as pig surrounded Tuscan it is reserved for products made from animals raised exclusively in Tuscany according to the specifications of reference.