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GASTRONOMY AND LOCAL PRODUCTS
At the Amiata you can taste all the specialities of the Tuscan
Maremma, from the bruschetta (toasted bread topped with tomato)
to aqcua cotta (soup), from tortelli maremmani filled with ricotta
cheese and spinach to wild meat, especially wild boar with which
the locals prepare excellent sausages.
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In
this area of Tuscany the legumes are very common and used as side-dishes,
instead of potatoes, or in soups. Apart from beef and wild meat, in
the Amiata you eat lots of pork and muttom. As in the whole Tuscany
the cuisine is quiet simple, with poor ingredients such as the black
cabbage which together with toasted bread and some olive oil represents
a delicious appetizer.
The dishes are prepared with extra virgin olive oil from the
hills at the foot of the old volcano of excellent quality. The local
cheeses such as caciotta and pecorino are also very good. But the
most famous product of the Amiata is the chestnut which used to feed
the peasants of this area.
Today the chestnuts from the Amiata forests are used to prepare
delicious dishes such as the famous castagnaccio and the traditional
polenta of chestnut flour. Other excellent products from the forests
are the blueberries and the raspberries which are used for the desserts
and the mushrooms which are prepared to accompany the meat or for
sauces or excellent soups. |
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