Food & Drink
Insider’s tips to Tuscany
The Abbey of Sant’ Antimo
Located 10 km from Montalcino and about 9km from the Via Francigena (known as the Pilgrim Route to Rome). Disused since 1992, the Abbey is now home to a small and active congregation.
antimo.it
Hot Springs of Bagno Vignoni
You can find these free and natural ancient hot springs in the town of Bagno Vignoni, situated on a hill in the Val d’Orcia Natural Park. Wear an old swim suit in the springs, though, as the smell of sulphur is nearly impossible to remove!
cretedisiena.com/paesi/Bagno
Diocesan Museum
Pienza, or the Papal City, sits atop a hill overlooking the River Orcia Valley, and is home to the much-heralded Diocesan Museum, which includes significant works dating back to the 12th century.
Osteria delle Crete
Ancient recipes following traditional Tuscan cooking methods using mouth-watering local ingredients.
Via XX Settembre, 22, San Giovani d’Asso Siena
osteriadellecrete.it
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Tuscan delicacies
Food in this part of Tuscany is often stewed or cooked with wine, and there are many dishes prepared with ingredients from the surrounding forests, such as natural mushrooms and truffles. Typical ingredients and dishes might include:
Cinta senese: a breed of medieval domestic pig that is commonly found in Tuscany.
Carne chianina: a breed of cow that is typical to the area, and one of the oldest ones in the world. The beef is used for Florentine steak.
Cinghiale: wild boar, a popular ingredient on Tuscan menus, especially during hunting season in the fall and winter.
Cecina: thin, unleavened pancake or crêpe made from chickpea flour and baked in the oven. Typical of Livorno on the Tuscan coast.
Panforte: a traditional Siena cake made with dried fruit, nuts, and traces of black pepper. Many believe it is an aphrodisiac.
Uova ripiene: a typical local delicacy, this is a stuffed egg dish that is very difficult to find outside the region.
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