Pici

A cuisine with Ancient Origins upon request

This is a cuisine with ancient origins,which was first influenced by the etruscans and Romans and later refined with Renaissance elegance.
Precious spices reached their ultimate expression in Sienese cakes such as Panforte and Ricciarelli.

The cured meats enjoyed on Frederick II's sailing vessels, made of smoked pork heavily seasoned with garlic and pepper, were taken aboard by tuscan natives.

When Caterina de medici married Henri d'Orleans, the cooks she took with her to serve the French royal court came from this land.

Many traditional dishes vary slightly from town to town, such as soups, which are the mainstay of tuscan cooking, roast meats and sweet-and-sour wild game all handled down from the cuisine of the nobility.

These recipes are the product of generations of experience and bear not only the mark of history, but also of the land and its fruits.

What we know today as "pici" are the same hand made spaghetti depicted in etruscan frescoes.

This land of vineyard-covered hills produces some of the world's most renowed wines, as Brunello di Montalcino, Chianti, Vernaccia di San Gimignano and many others.

The vine share the hilltops with olive trees that produce Tuscany's sole traditional seasoning: this intensely-flavoured extra virgin olive oil is worlwide appreciated for its fragrance.

The oak woods are still home to the Cinta swine, a native breed which is raised for the excellence of its meat, as well as Chianina breed for beef of "fiorentina steaks".

Grazing sheeps produce Pecorino cheese with a tangy, herbed flavour thanks to the fragrant pastureland.

Mushrooms, truffles, wild game wild boar and chestnuts enriche many Tuscan recipes and are the essence of this cuisine, influenced by local lifestyle and the passing of the seasons.

But its character and variety are also the outcome of timeless countryliving and the colorful traditions of great painters and artists throughout centuries and centuries...