With an agricultural tradition stretching back thousands of years, our land is particularly rich in gastronomic deposits and specialities.
Firstly, Tuscany is synonymous with great wines: the most interesting whites are the excellent coastal Vermentino, the glorious Vernaccia di San Gimignano and some rarities born in the central part of a region that is nevertheless famous for great reds for ageing, such as Brunello di Montalcino, Chianti Classico and Bolgheri Superiore. Vin Santo deserves special mention: when produced with the utmost care, it is an extraordinary dessert wine from grapes dried in fruttaio.
Just as the olive tree is an indispensable element of the Tuscan landscape, so is extra virgin olive oil a mainstay of the region’s cuisine. Moraiolo, leccino, frantoio, maurino and pendolino are just some of the most widespread and appreciated cultivars.
There is a wide variety of productions in the dairy sector, with cow’s milk cheeses and sheep’s milk ‘caci’ with a centuries-old tradition; the same goes for cold meats and sausages: the local pork butchery boasts real treasures, such as the production from Cinta Senese pigs.
Animal production is completed by the Chianina, a breed of cattle reared in the provinces of Arezzo and Siena, from which the famous Fiorentina steak is made, a masterpiece of protein and taste that fears no comparison.
In addition to the fish from the Tyrrhenian Sea, the multifaceted traditional Tuscan bread, sometimes made from the recovery of ancient grain varieties, and preserves made from horticultural products or fruit are worth mentioning.
Guests of Pietravento can enjoy a selection of these specialities by choosing from the following menus and booking well in advance (we will be happy to provide more information in person).