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 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,...
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...
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...
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...
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