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As in all of Tuscany and Siena, Montepulciano to the tradition of "eating well and healthy and still intact. Whether in town nearby and can find restaurants and inns that still cook the old way of housewives, that women of the house to which the kitchen was it a duty but a pleasure. It is they who still, at the feasts of the village, popular events or during the events that prepare food with great dishes enables simple and genuine as the people of Montepulciano and always cibata.
It is simple, although not easy to prepare all the ingredients (a few at a time) are combined so as not to stifle the ever taste of each item. For example, the famous steak should have that type of meat, quell'olio, the embers of chestnut wood, to be truly "Florentine".
In Montepulciano we can find delicious specialties and especially the "Vino Nobile di Montepulciano", one of the most important Italian red wines, grape-derived Prugnolo gentile (Sangiovese grosso), garnet color and taste dry. Delicious, among others, and pecorino cheese, produced now by Sardinian shepherds immigrants in the area, but the produce with the same procedure in use since medieval times, excellent in all its various stages of ripeness, fresh from a seasoned, this 'last to be served a fine meal or a snack. The Ravaggiolo and instead kept the cacio tenero leaf fern.
Besides the pecorino cheese, ham, savory croutons with the spleen and liver, the pansanto (slice seasoned with boiled cauliflower, vinegar and oil), the "bruschetta" with the bread Abbruscato the flame, with the new oil and a clove strusciato of garlic, the panzanella (bread bathed, dressed with tomato, olive oil, onion, basil and other flavors), a good pot of beans to the fiasco of oil sprayed raw, already constitute a very good meal, but d ' obligation taste pici, a sort of spaghetti made by hand, seasoned with meat sauce.
The pici was once prepared by the peasants who could not afford too often the meat or other foods "noble." The ingredients are: white flour, a little 'egg, warm water, oil, salt and yellow flour, the dough should not be very loose, then stretches out, cut it into strips and then he rolled with the palm of the hand and you pass the yellow flour. Five minutes of cooking is enough and then can be served with meat sauce or with sauce all'aglio or the "crumbs" of stale bread in saute pan.
With pici, and recommended a DOC Rosso di Montepulciano, which is good for the starters of the spleen with croutons and salami senesi. Still on the subject of the first dishes include pappardelle with hare sauce: ancient Etruscan dish, the soup of bread: symbol of the Sienese cuisine, a vegetable soup that is "ribollita" and the soup of farro. Roast beef or roasted mixed "and the fire roasted porcini, and where seasonal dishes like half: unfailing, delicious main course of every meal worthy of respect (of free-range chicken and guinea fowl, of" nana "(duck) or meat pork, lamb, suckling pig cooked with salt, garlic and rosemary, turkey, sausage, rabbit, beef, venison and pigeon varies).
All accompanied by ciaccia (flattened bread dough seasoned with olive oil) - or the fragrant bread without salt so as not to offend the other flavors. You can still continue with cantucci, almond cookies, on the dip in Vinsanto product locally, "castagnaccio" and "crogetti", the typical Carnival sweets. Fresh seasonal for the holidays in November, and ciaccia of the dead, made with flour, lard, pork, raisins and nuts, available in the ovens of the town. |
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Date |
News and Events |
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15/05/2010 every weekend until 30/06/2010 |
WEEKEND LAST MINUTE
3 days full board at the daily rate of € 40.00 per person or half board at € 30.00 per person Single room-only bookings including breakfast € 30 per room - Double room including breakfast reservations...
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