Tuscany has a tradition of ancient peasant cuisine and a heritage of flavors based on the excellence of the local products: behind the production of food there are ancient gestures, transmitted traditions.

On Monte Amiata and in Santa Fiora, the food and wine culture is enriched with the fruits of the mountain, every season is a discovery!

Autumn with mushrooms and chestnuts as protagonists. The summer with the red onion of the Selva and traditional dishes such as acquacotta soup that you can enjoy at the festival dedicated to it every August. Spring with sheep’s milk ricotta cheese and Easter cakes. Winter with new chestnut flour polenta!

Santa Fiora and Monte Amiata offer you a varied culinary panorama, between tradition and innovation, and many small producers who work with passion and dedication to guarantee genuine and quality products.

Come and discover them! Meanwhile, we give you a taste of the local gastronomy.

 

LOCAL PRODUCTS AND RECIPES FROM SANTA FIORA AND MONTE AMIATA

In Springtime

Sheep Ricotta cheese from Monte Amiata

Sheep Ricotta cheese from Monte Amiata

Sheep Ricotta cheese from Monte Amiata is a product of excellence. In the pastures the grass is tender and fresh, the spontaneous officinal and aromatic herbs come back. Mint, thyme, wild fennel, wild mallow. The small farms in the Amiata, which have always been...

The recipe: schiaccia di Pasqua (Easter cake)

The recipe: schiaccia di Pasqua (Easter cake)

The schiaccia di Pasqua (Easter cake) is a traditional Tuscan cake, which is eaten on Easter day, it is a long leavening leavened product like Colomba or Panettone. Less rich in ingredients and less caloric, but just as tasty. It has a low sugar content, for a cake,...

In Summer

Selva red onion

Selva red onion

The Selva red onion is a variety of red onion. Very similar to that of Certaldo. Its cultivation has intensively resumed in recent years, by the will of the Onion of the Selva Association. The project started with the use of the gardens adjacent to the SS. Trinità...

The recipe: acquacotta

The recipe: acquacotta

Acquacotta is a traditional soup of Maremma and Amiata. A recipe that is part of Tuscan soups, made with stale bread. Poor dish par excellence, after all the name says it (literally: cooked water), it was made by adding what was there to the water. And usually there...

In Autumn

Chestnuts and porcini mushrooms

Chestnuts and porcini mushrooms

It seems that the Amiata Fall foliage is one of the most beautiful in the world. If you tell one of us, we can shrug our shoulders, open our palms and open our eyes, "Oh, what do I have to tell you?" we would reply: "Didn't you know that?"Lapalissian, therefore. The...

The recipe: boiled chestnuts with fennel

The recipe: boiled chestnuts with fennel

The Marrone chestnut from Santa Fiora: The Chestnut from Santa Fiora (Marrone Santafiorese) is a sweet, smooth, light brown fruit. In autumn, from early October onwards, after the first rains, the dance of the fruits that fall from the trees begins. And the consequent...

The Recipe: chestnuts with rum (Teresa’s Marroni chestnuts)

The Recipe: chestnuts with rum (Teresa’s Marroni chestnuts)

Teresa was from Piancastagnaio, a land of chestnuts. Teresa gave us this recipe for rum chestnuts years ago, which has been lovingly preserved ever since, and every Christmas Teresa's chestnuts warm our hearts. ingredients: Marroni chestnuts: 1 partSugar: 1/2 partAged...

In Wintertime

Pork

Pork

Nothing is thrown away from the pork, says an old proverb. And when you think about it, it's really true! Even the bones find an appropriate use, they become… jelly. the tradition of pork In the Monte Amiata tradition, the pork was slaughtered after the Epiphany, in...

The recipe: chestnut polenta

The recipe: chestnut polenta

Chestnut polenta is a winter dish, now in the contemporary frenzy of the immediate, we consume it in autumn, but the flour arrived later, once the harvest was over, there was to dry the chestnuts and then take them to the mill. Ingredients for 4 persons (and tools):...

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