What are some local specialties?
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The special foods of this area (the Val di Chiana and the Val d’Orcia) are truffles, truffles, and more truffles (both black and white) – on everything and in everything, The local salumi (cured, sliced meats such as prosciutto and salamis) are made from Cinta Senese pigs (these are a certain kind of local pig that is black with a white “belt” or stripe – the “cinta” – which can be seen in old Sienese paintings) and are much better than those from Parma. Chianina beef from local cows / steers with white droopy skin (seen in old photos in some local restaurants) is traditionally prized and quite expensive, and this is the beef used for the best bistecca alla Fiorentina and the tagliata (which is a fabulous dish of sliced steak, usually served with tomatoes, arugula, and sliced pecorino or parmesan). The most prevalent cheese of the area is pecorino. The younger the pecorino, the softer and milder tasting it is. Pecorino stagionato is the older, hard, strong-flavored, that our daughter loves. You can also find pecorino with bits of truffle in it.
We have a list of area artisan producers of meats and cheeses in the area, Slow Food Guide recommended. The house also has a variety of great cookbooks, a large outdoor BBQ grill (burns charcoal or wood), a traditional outdoor, wood-fired pizza and bread oven, and all neccessary pots, pans, and utensils for creating your own fabulous meals.
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