Typical dishes of Montepulciano: the most delicious specialties
21 October 2019
The centuries-old culinary tradition of Val di Chiana includes poor dishes, but also those rich and refined traditionally dedicated to the most important and powerful families, as was also the Vino Nobile which owes its name to this. For a visit with taste, here are the most delicious specialties to taste in Montepulciano.
Starter with Val di Chiana products
The historical path of this territory is marked also by the numerous productions that still today can be found on the Tuscan tables and of which, not surprisingly, the IGP and DOP certifications have confirmed the quality and the unique characteristics that can thus be discovered since the starter.
Therefore, to start lunch or dinner, the typical products of the surroundings of Montepulciano, such as the pecorino di Pienza DOP with Cinta Senese ham DOP or wild Tuscan pork and Chianina beef IGP salami and bresaola, will be a must. To accompany, a Fett’unta, bruschetta with oil from one of the many oil mills in the area, even better if flavored with the white truffle of the Crete Senesi, as well as some typical croutons with spleen and liver.
Typical menu you should eat in Montepulciano
Among the first courses, a place of honor belongs to the Sienese pici pasta whose typical characteristics, thanks to qualities and workmanship, have this homemade pasta with water and flour earned the recognition of the denomination of Traditional Agri-food Product (Prodotto Agroalimentare Tradizionale). The pici are thus among the more than four hundred PAT of Tuscany.
The seasonings for pici vary according to the locality of the territory and range from the classic aglione to the ragout of cow and chicken meat, ham, sausage, and livers, up to the classic tomato sauce enriched with mushrooms and garlic. But the traditional recipe of Montepulciano is the pici alle briciole, with breadcrumbs toasted with garlic and chili.
Continuing, then, with the other courses, whether the Chianina steak is the undisputed queen, it is certainly not alone among the delicious second courses of Montepulciano. A more than valid alternative is indeed that of the Vino Nobile di Montepulciano DOCG fillet, but also the Val di Chiana rabbit in porchetta or the Collo d’ocio (goose) della trebbiatura, a typical recipe from the Collazzi district of Montepulciano. For all, a side dish of seasonal vegetables or local mushrooms.
End of the meal with a typical dessert of Montepulciano
There is no end to a fine lunch or dinner without a symbol of the Val di Chiana: the almond cantucci with Vin Santo, one of the wine excellences of Montepulciano – and our Tre Rose cellar next to the Vino Nobile. “Pucciare” these dry biscuits in the typical sweet wine of the end of the meal is just a ritual.
To taste with this DOC wine also the tart with plum jam, here called “sucine”, of the typical Val di Chiana variety, the “scosciamonaca”, with elongated shape, violet peel, and yellow pulp. Alternatively, also the Tuscan ciambellini with their characteristic citrus aroma.
Credits preview photo: Photo by Nils Stahl on Unsplash unsplash.com/@nilsjakob?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText