A BEAUTIFUL SWEETS SWEETS LAND WHICH IS GOOD TASTES! HOW TO REACH PRATO Prato area is ideal for those who love art, beauty, ancient and contemporary history, a By car: Motorway A11 Firenze - Pisa, Prato east, PRODUCES story made of taste, unusual and original flavors, which are born from the intelligence Prato west motorway exits. The Prato Peaches are brioche dough cakes worked by Amaretti biscuits from Carmignano are rounded and and love for good and beautiful things, typical of these places. Info about parking areas: www.essegiemme.it hand and left to rise on wooden boards covered by a knobbly, have amber color, soft heart and intense almond GOOD THINGS wet cloth. They have a spherical shape that resembles a flavor. Their origin dates back to the end of the nineteenth By bus: the buses of CAP lines connect peach. Once cooked the two hemispheres of dough are century. to Prato and run every 15 minutes from Santa EatPrato is the brand that brings together local quality drenched in Alkermes liquor and gathered by a layer of The Carmignano dried figs are produced with the “dottato” Maria Novella train station. products and promotes them through a series of initiatives custard. It is a traditional sweet that dates back to the variety, the best and more present on the hills of Carmignano. Info: www.capautolinee.it culminating in the annual appointment in June, when some second half of the nineteenth century. The freshly picked fruits are open lengthwise and placed on By train: On the line Rome-Milan, Prato Central squares of the city and the Banci Buonamici Garden are mats to dry. Once dried are stacked to form the “picce” with station. On the line Florence-Viareggio: pervaded by irresistible smells and flavors. The Prato biscuits with almonds have at least three the characteristic eight shape. Are Slow Food Presidium Porta al Serraglio train station. EatPrato is promoted by the City of Prato in collaboration centuries of history and have become a symbol of the since 2001. with the Strada dei Vini di Carmignano e dei Sapori Tipici territory. The original recipe has only few and simple The chestnut flourof Bisenzio Valley is sweet and tasty; it was Pratesi association. ingredients, genuine, carefully selected and mixed in for centuries the “bread” of the Valley where even today there the correct proportions. The dough is shaped into small are working and well-preserved “cannicciaie” and mills. With loaves, baked and ready to be cut still warm. the flour are made the famous “castagnaccio” or “ghirighio” (chestnut cake), cookies, necci with ricotta cheese, sweet Atipico: “Prato Shop” for local products polenta and many other delights. It is information point, showcase of excellences and sale of The Zuccherini cookies from are white, with anise typical local products, run by the Strada dei Vini di Carmignano flavor, due to immersion into molten sugar after baking. Their e dei Sapori Tipici Pratesi and is located in the center of Prato. traditional donut shape reminds a wedding ring and derives Ph. +39 388 5884804 - e-mail: [email protected] from the custom to prepare them on the occasion of wedding Tourist Information Office It opens every day (except Tuesdays) from 10 a.m. to 1 p.m. and from 4 to 7.30 p.m. Strada dei Vini di Carmignano banquets. piazza Buonamici, 7 - 59100 Prato (PO) e dei Sapori Tipici Pratesi Phone and fax 0574 24112 www.pratoturismo.it SWEET SWEET [email protected] SAVOURY Slow Food Presidium since 2000. It obtainedtheIGPacknowledgment from 2016 andisa a basisfor thecreation ofdeliciousandinnovative dishes. scene, alsoappreciated by somegreat chefswhouseitas that make thissausageuniqueintheItalianculinary Special are alsotheusedcuts of meat andtheprocessing spicing. cochineal andusedasdye andflavoring) andagenerous the alchermes(purpleliquoronce obtainedfrom the and seemsto betheresult oftheoriginalunionbetween Mortadella diPrato draws itsoriginfrom theMiddleAges PRATO MORTADELLA

BREAD the environment. the localeconomy anditsexcellences, intotal respect of confectioners andretailers whoare decidedto enhance gathers anincreasing numberoffarmers, millers,bakers, in 2013 was borntheGranPrato Association which To protect thetradition andqualityoftheproduct by hand,thanitisfinallybaked ina wood oven. the dough, after being at rest, is re-worked and then cut The wheat flour ismixed with water andnatural yeast and the size isabout1kg. very tasty, hasarectangular shape and dark brown color, The BREAD Prato Bozza isanoldandfamous bread, unsalted but

WINE recently produced wine, whichhadagreat success. noir, anintense winewithavioletcolor, fruitaromas, a soaked vineyards that produce “Villa diBagnolo” pinot In thebest stretch ofMontemurlo countryside are thesun- grapes andagedinoakbarrels for nearlyfive years. attention deserves theVin Santo, madefrom driedwhite Carmignano Docobtainedwithanearlyracking. Special version ofCarmignanowine, andVin is produced you gettheBarco Reale Doc,theyoung From thesamegrapes withwhichtheCarmignanodocg geographical limitsandtrade. to beprotected through precise production standards, the Carmignanowinewas considered aTuscan excellence controlled andguaranteed origin)inhistory. Even then the Carmignanoarea thefirst DOCG (denomination of theGrandIn 1716 Duke Cosimo IIIde‘Medicilocated in WINE

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BEERS AND VERMOUTH more notoriety. niche product, for enthusiasts, which,however, isgaining and completely entrusted to asmallcraftsa firm.Itis has created anempire. The Prato’s production islimited prior to thePiedmontproduction whichwiththisliqueur historical documentsdate backto 1750, therefore even from grape must andherbs, especiallyabsinthe, that The materials. by combining, withpassion andtradition, localraw territory ofPrato where producers are focused onquality The BEERS ANDVERMOUTH Prato White Vermouth isalow-alcohol liquormade craft beers market is booming in particular on the

OLIVE OIL enhancement. there are numerous initiatives for theoilpromotion and At the same time between November and February, will bethebest oiloftheyear. often very difficult, chooses 10 oils and among those there compares thepresented oilsandafter acareful selection, the participation of local producers. A very qualified jury organize the provincial competition Oleum Nostrum with Every year the City of Prato and the Chamber of Commerce for theoilfrom Prato, andBisenzioValley. Poggio aCaianooiland“Toscano delleColline diFirenze” indication ‘Toscano delMontalbano”for Carmignanoand IGP acknowledgment, withtheadditionalgeographical excellences oftheterritory andhas obtained the“Tuscan” The extra virgin olive oilfrom Prato isamongthe food OLIVE OIL OLIVE OIL