a Delicious visit to

province of -

Produced with the support of the Agenzia Per Il Turismo Amiata www.amiataturismo.it with additional information by Le Macinaie Incoming Tour Organiser.

© text & images Delicious Italy s.r.l. Monte Amiata

The volcanic eruptions finished 180 Monte Amiata thousand years ago and many huge boulders still dot the slopes where they he summit of Monte Amiata is landed. 1738 meters above sea level and this extinct volcano today marks The mountain is an ideal place to disco- Tthe border between the provinces of ver on foot and the Agenzia per Il and Grosseto in southern Tuscany. Turismo Monte Amiata proposes 34 itine- raries of varying difficulty following the This is where the territory of the old mule trails and traditional paths meets the Val D’Orcia and, by which make up over 200 kilometers of way of further reference, is trekking. less than 30km away. For mountain bikers the parks, nature The Etruscans considered Monte Amiata reserves and routes through the great their Mount Olympus and the fertile land, beech woods are especially satisfying, mineral deposits and thickly forested slo- but traditional cyclists can enjoy the pes have been inhabited by a proud and Strada della Castagna, Strada del Vino di independent people since prehistoric Montecucco and the villages of the Val times. d’Orcia.

Castel del Piano

astel del Piano is the largest and main The ‘Palio delle Contrade di Castel del Cadministrative town of the territory. Piano’ every 8 September may not be as Protected on one side by the imposing slo- famous as the equivalent in Siena, but can pes of Monte Amiata, it looks out north be dated back to 1771. over the Val D'Orcia towards Montalcino and Siena. Launched in its present form in the late 1960's the Palio has become something of Known as Casale Plana when under the a find for aficionados. Many talented joc- control of the Benedictine-Cistercian keys who mature to the Palio of Siena cut , it very much follo- their teeth in Castel del Piano. wed the fortunes of Siena until the Republic fell in 1555 passing into the The four competing ‘contrade’ are Borgo, hands of the Medici of . Storte, Monumento and Poggio. www..casteldelpiano.gr.it Ski in Tuscany

Ski in Tuscany

t might seem strange be able to ski within one of Italy's finest wine producing areas, but from December to March Monte Amiata Ioffers 13 kilometers of well prepared piste, as well as a ski school and equipment hire facili- ties.

The three main bases from where to take any of the 8 ski lifts to the summit are Prato delle Macinaie, Cantore and Prato della Contessa.

All are interlinked and offer runs of varying dif- ficulty with the longest called 'Panoramica' and reaching 2300 meters.

A unique aspect of Monte Amiata as a ski resort is that the tree line arrives all the way to the summit of the mountain.

Cross country fans will also find two rings run- ning through the chestnut forest in the zone of which link Cantore to Prato delle Macinaie. Cantine Aperte

Cantine Aperte - December

he historical centre of Castel del Piano is full of splendid Renaissance buildings and, best ofT all, below most them are fabulous wine cantinas carved out of the soft The event is supported by many related ini- rock. tiatives such as olive oil and wine tasting ses- sions in the company of local producers, Traditionally used as store rooms for book launches and traditional singing and food and wine many are now being music. restored and celebrated as part of local identity and heritage. The best way to experience ‘Cantine Aperte’ is to purchase an engraved wine glass at the Visit them every December for gates of the historical center and visit the ‘Cantine Aperte' and enjoy local wine cellars one by one. hospitality by tasting typical pro- ducts such as salami, cheese and ‘castagnaccio’. Barrel Cleaning

Barrel Cleaning

he vineyards of Montecucco sit between T Brunello di Montalcino and Morellino di , but cleaning traditional wooden barrels is the same anywhere. This is how it is done.

Firstly, the barrel is opened by removing the woo- den pins keeping the tap in place. The residue is poured out and the inside cleaned with water. An inspection and further cleaning takes place deep inside the barrel.

Any remaining liquid is poured away and the dry barrel protected for storage by allowing a sulphur flame to burn briefly inside as the seal is closed. Montecucco Wine Road

Montecucco Wine Road

he Montecucco Wine Road or Sangiovese is the dominant grape T'Strada del Vino Montecucco' but look out for Trebbiano Toscano, runs through the municipalities of Vermentino and Malvasia for the , , Castel white wines. del Piano, , Civitella , and All the reds are characterised by an . intense ruby color, a broad and vinuous aroma and are perfect with The route is clearly signposted and the local cheese and Tuscan salami, will help you discover the produc- with the Montecucco Riserva espe- tion zone of Montecucco DOC wine cially suitable for roasts and game. and 14 wine producing estates. Monte Amiata is at the centre of an Although of medieval origins the area ideally suited for wine growing; name 'Montecucco' was only ackno- Brunello di Montalicno to the north, wledged for the DOC wine in 1998. Vino Nobile di to the east and Morellino di Scansano to the south. Visit the Wine Makers

Visit the Wine Makers

Associazione Strada del Vino Azienda Agricola Macchialanzi Montecucco Loc. Montenero d'Orcia Piazzale Cap. Bruchi n°5 Castel del Piano (GR) Cinigiano (GR) tel 0564 954140 Tel 0564 994630 www.stradadelvinomontecucco.it

Le Calle Azienda Agricola Montesalario Loc. La Cava Pod. Montesalario (GR) Montenero d'Orcia (GR) tel 0564 990432 tel 0564 954173 www.le-calle.it

Azienda Agricola Marinelli Azienda Agraria Montecucco Podere Marinelli, 74 Loc. Montecucco Loc. Montenero Cingiano (GR) Castel del Piano (GR) tel 0564 999029 tel 0564 954039 Typical Food Products

Typical Food Products

t’s not just wine, cheese and Ask for the traditional cake ‘Poledina chestnuts from Monte Amiata, di Corsini’ or pick up a box of look out for porcini mushrooms, ‘Biscotto Salato di Vergari’, the Iblack truffles, wild herbs, cereals biscuits once carried by the miners and honey, as well as fine meats. as lunch.

It seems the Cinta Senese pig is indigenous to the area and is still Corsini Biscotti reared for fabulous hams, sausages Via Cellane 9 and salami. 58033 Castel del Piano (GR) tel 0564 956615 Chianina and cattle are also bred and the famous steaks find their way to the restaurant tables of Florence. Fungoamiata Loc. Pian di Ballo A special mention must be made of Castel del Piano (GR) the local sweets inspired by a unique tel 0564 956214 combination of fruits, olive oil and chestnut flour from the mountain. Local Cheeses

Local Cheeses

he cool, green pastures of A standard form of 18cm. weighing Monte Amiata give the local almost 2 kilos must be turned 35 Pecorino Amiatino and times by hand to reach perfection TPecorino Toscano DOP sheep’s milk with March to June being the peak cheeses a distinctive flavour. cheese production period.

The cheese can be eaten at various Other cheeses from the territory stages of maturation and ‘fresco’, include ‘ricotta marzolino’ and ‘semistagionato’ or ‘stagionato’ are ‘ravaggiolo’ a fresh cheese of pure all on sale. sheep’s milk.

Some argue that they are at their best when eaten with local honey Caseficio Frisi s.r.l. and fruit jams, but we prefer a slice Piazza Panorama, 1 of Monte Amiata bread and a glass of Castel del Piano (GR) red wine. tel 0564 957098 Olive Oil

Olive Oil

he wide slopes, sunny disposi- tion and clay terrain of the The high yield and low acidity level lower Monte Amiata area are means the olive retains all its natural Tideal, not just for producing fine aroma. wine, but even finer extra virgin olive oil. The new olive oil is usually available by the end of November and combi- Traditional methods are still used ne your visit with a trip to Seggiano and many small farms sell directly to for the ‘Festa dell’Olio’ at the begin- the visitor. Try it on a hot ‘bruschet- ning of December each year. ta’.

The king of the olives here is the 'Olivastra Seggianese'. Azienda Agricola Agriturismo La Dragona The fruit grows best between 200 Loc. La Dragona and 500 meters above sea level and (GR) is especially resistant to low tempe- tel 0564 955593 ratures. www.ladragona.it Chestnuts

Chestnuts

or centuries the chestnut was the All can be discovered by following the staple diet of the people of Monte Monte Amiata Chestnut Trail, a series F Amiata and a highly localised cui- of six itineraries to be enjoyed on foot. sine duly developed. Keep an eye out for the many drying houses along the way such as the one The versatility of the 3 IGP varieties; pictured above. Marrone, Cecio and Bastarda Rosso, means the fruit can be boiled, roasted, Do note that during the harvest from dried and transformed into flour for the 15 September to 15 November polenta or even cream. visitors must be accompanied by a local guide. The 'Castanetum' is lovingly cured bet- ween between 600 and 1000 meters Associazione Per La Valorrizzazione and the highest concentration of chest- della Castagna del Monte Amiata nut trees is between Castel del Piano, Comunità Montana Amiata Grossetano Arcidosso and Seggiano with some Località San Lorenzo (Arcidosso) over 500 years old. tel 0564 969615 www.castagnaamiata.it Restaurants

Taverna delle Logge (left) Via della Penna, 1 Castel del Piano (GR) Tel 0564 973249

Ristorante La Fonte via Grossetana 6, Seggiano (GR) Tel 0564 950686

Hotel Le Macinaie Loc. Prato delle Macinaie Castel del Piano (GR) tel 0564 959001 www.lemacinaie.it

Ristorante La Stuzzicomania (right) Viale V. Veneto, 27/D Castel del Piano (GR) tel 0564 955626

Locanda Del Dombi (left) Piazza Garibaldi Castel del Piano (GR) tel 0564 973122

Albergo Ristorante "Stella" Via Pozzo Stella 24 Castel del Piano (GR) tel 0564955391 Traditional Recipes Traditional Recipes

Maccheroni alla Poderana

For the sauce: beans, six artichokes, ham, sausage, parsley, onion, tomato, spices, salt, pepper, lots of olive oil. For the pasta: flour, egg, pinch of salt, spoonful of water, spoonful of olive oil. Clean the artichokes and chop together with the ham, sausage, parsley and onion. Put the lot in a bowl and season with salt, pepper and olive oil. Fry well. Add the beans and cook again for a fur- ther 30 mins. Then on a low heat add the tomatoes. Having made the pasta, cook in salty water until 'al dente'. Remove from the hot water and pour the sauce. Finish with grated pecorino cheese.

Castagnaccio

Scottiglia Take 500 gr. of chestnut flour and pass it through a sieve into a bowl. Add a Lightly brown a chopped onion, garlic, pinch of salt then 8 dl. of water slowly sage and peperoncino. Add chicken, to turn the flour into a smooth paste. lamb and other meat in pieces. Salt Throw in a handful of pine nuts, hazel- and cook on a low heat. nuts, sultanas and even dried rose- When almost done add the chopped mary. Cover the base of a one inch tomato and a small amount of hot deep oven tray with a light layer of olive water with a little wine and allow the oil. Add the mixture and finish by pou- liquid to reduce. Prepare a soup bowl ring two spoonfuls of olive oil over it. with toasted bread slices acting as Cook at 190°c for 30 mins or until the lining and pour the mixture into it. surface of the castagnaccio resembles Serve immediately and hot. the surface of a dried Tuscan pond. Useful Information

Useful Information

Le Macinaie Incoming Tour Organiser Suggested Events Holidays in South Tuscany 58033 Castel Del Piano ‘Maialino in Festa’ –January, Castel tel 0564 955983 del Piano www.lemacinaie.it ‘L'Oliva d'Oro' - May, Montenero D'Orcia Museo del Vino - Wine Museum Via Della Piazza ‘Festa di Primavera’ – June, Castel Montenero d'Orcia del Piano Bookings tel 0564 954630 'Castagna in Festa' - October, Casa Museo - Old House Museum Arcidosso. Museo Etnografico (GR) ‘Cantine Aperte’ – December, Castel tel 0564 992777 del Piano