Food…..
The olive oil
This long history helped in the cultivation of the indigenous Olivastra which is the only variety that can live and thrive at great heights, in some cases up to 700 metres above the sea level.Oil obtained from these olives oil is very light and goes particulary well with fisch or any other dish where it is important to bring out the taste of the ingredients.Oil is obviously an extremly and important element of our cooking,it is used in all types of dishes:the “Bruschetta” is famous,and has a particular flavour when prepared with traditional salt and Tuscan bread.The oil obtained with Olivastra from Amiata is special for its productivity (in some years you reach and touch or get over the 29-30% level) and for its content of acidity (so low that it is classified among the most successful foofd and anti-cholesterol diets,especciallyif it is used as raw).The medium productin per plant is about of 15 kg, even thougth in favourable years some plants can produce quintals of olives.By pieces of imformation which Comunità Montana dell’Amiata Grossetana provided us with You can come to knowledge of an olive cultivar waiting for a DOP acknowledgement regarding the final product: the olive oil is among the agriculture products subjected to Common Organisation of Market (COM-Italian OCM);that ruling says since 1st November 2001 only Olive groves planted before 1st May 1998 will be able to use Productions Helps (except for well definite limited dispensations).
The “Olivastra”
You need to say that “where the olive tree finishes the olivastra starts”.That is becausethe climate conditions to which it has adjusted itself to produce oilives make it a unique plants. The olive tree producing olivastra are very tall,the drupes are generrally small and plants are large-sized if you compare them to the most diffused ones.Its “cultivar” come from the “Olea Europea Sylvestris” than during the ages it adjusted itself to microclimate of the Amiata Mountain.Its hight altitude (in some cases it reaches the 650 metres above the sea level) protects it against the “oil fly” and so it does not to need particular treatments against parasites.
Muschrooms
Tou can find muschromms all over the mountain:Yo go muschrooming you havt to do a card,you can take it at town hall.The pore muschroom ir the rarest.
The history:
In the past people doesn’t like very much muschrooms.Muscroom come inot the fashion in the 50st when tourist discover our territory,today muschooms are an estimate dish and muschroom’lovers and searches are increasing:in September you can see tha mountain plenty of people looking for.
Chestnuts
Speaking about Monte Amiata is impossible not to name Chestnuts.In Monte Amiata you can find lots o f chestnuts’varieties that from 2002 became IGP. There are “Marrone”,”Cecio” and “Bastarda Rossa”. You can discover the chestnuts road (IGP) that bring you betweenmedieval towns ,nature and history. Chestnuts are the splendid fruits that give our forest her magical autumnal atmosphere,they go mainly on the Grosseto, or south-eastern side of Monte Amiata, the most sought after the “Marroni” or “Big Brown Ones”,after which the local village of Marroneto is named.Visitors may gather chestnurs in the ‘wild’ groves,or, once the official harvest is over,in cultivated,private groves.
Chestunts is:
- Rich in glucides and proteins
- Vitamins and mineral salts
- Antianemic
- Antisepit
- Antidepressive
Right for….
- Children and old’s nourishment
- People who work hard
- People who go in for a sport
…..and Drinks
Around the Monte Amiata there are a lot of pregiate wine ,below there are two of most famous,but also there are: Nobile di Montepulciano (DOCG), Bianco di Pitigliano (DOCG), Sovana (DOC), Montecucco (DOC) e Orcia (DOC).
Brunello di Montalcino
“Brunello di Montalcino” made its appearence in the middle of 19 century,prepared by Clement Santi from a selection of Sangiovese Grosso grapes,the larged-berried clone of tha Sangiovese variety.In Siena in 1870 the first bottles of vintages 1863 and 1865 were exhibited as a superior ageing wine. Although the first great official vintage of Brunello di Montalcino dates back to 1888, until the mid-60s it was not well-know outside of this area of production. It began to be famous during the following ten years and became one of the most highly-rated Italian hight quality wines. Over the years Brunello di MOntalcino has gradually acquired greater fragrance, a more velvety of flavour, a greater harmony and a delicately and intense bouquet. Today this dry wine is one of the best Italians reds.It is a strong structured and tannic wine and it has got a very long life.
Morellino di Scansano
Being awarded a DOCG status meant that the Morellino di Scansano wine is producted based on Italy’s hogh standards in food productions. There are basically three labels or rating for food quality: the lowest is DOC, followed by DOCG,then the DO. Morellino di Scansano earned a DOC rating in 1978, then in 2007 Italy raised it to DOCG.Morellino is not the name of a grape specie,the wine is actually made from a type of grape called Sangiovese,a common ingredient used to make Tuscan wine like Chianti. Sangiovese grapes produce a slight spicy and strawberry-like flavor.But unlike other Sangiovese made wines,the MOrellino di Scansano is not aged in wood barrels for long.
