Seggiano is situated in a territory full of traditions and typicalness. Indulge in pleasure and taste our typical food and drinks, like olive oil Seggianese DOP, wine of Montecucco DOP, Amiantina chestnut IGP, cheese of Seggiano, honey andScottiglia.
- Amiantina chestnut IGP (Protected Geographical Indication)
The chestnut of Monte Amiata had got a protection with IGP. Seggiano with its chestnut woods is included in the area of production.
The chestnut was considered like “the bread of poor people” in the past.
The most known dishes with flour of chestnuts are Polenta and Castagnaccio.The chestnuts picking usually begin in September. After the chestnuts picking follow the phase of selection with aim to choose the better chestnuts.
then a part of product is dessicated to the production of the flour of chestnuts.Here some types of local chestnuts:
Marrone: it is the fine chestnut for its flavour and it has brown reddish colour.
“Bastarda” rossa: it has rounded form and it has reddish colour.
Cecio: it is the first to fall and it has more dark colour than the others types.
- Pecorino cheese of Seggiano
Pecorino cheese of Seggiano has an unique and unmistakable flavour because it is made with milk of local sheep.
Some features of this cheese It has cylindrical form, it is seventeen to twenty-one cm in diameter. It is eight to ten cm thick and weight between one thousand two hundred to two thousand five hundred grams. It is pale-yellow on the outside and white on the inside. It has a floury consistency and its flavour is sweet but lightly acidulous and strong.
Some information about productive processesThe milk, derived from local sheep, is pasteurised, filtered and coagulated with calf’s rennet. After the curd is broken up, it is packed into moulds drained of serum. The drainage is made through stewed into hot room, then the product is salted through the bath in pickle. The cheese matures in twenty to fourty days in a lot of humid and cold room.
- Honey
Honey is a pure natural sweetener produced by bees from nectar collected from wild and cultivated flowers. Honey occupies a special place in the Italian kitchen. It is present in many dishes, especially with bread, cheese and Greek yogurt. Honey takes on different colours depending on the nectar and this also produces different taste of honey. Seggiano is rich of bees producer so you can found a lot of types of honey.
- There is honey for every tastes:
- Acacia honey
- Chestnut honey, it is dark and rich in mineral; this honey is delicious whit thin slices of Pecorino cheese of Seggiano
- Eucalyptus honey
- Heather honey
- Sunflower honey
- Orange blossom honey
- Wildflower honey
- Wild thyme honey, it is made from the nectars of wild thyme which grows in the rocky mountains. It is delicious with cheese.
- Woodland honeydew, this is darkest of bee products, it is made from bark and leaf resins. It is particularly rich in mineral salt. It can taste with fresh bread or yoghurt.
Now you must only try different honey to find the ones you enjoy most!
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Scottiglia
This is an old dish on the families in Tuscany countryside…the farmer put the discards meat aside of animal that butchered during the day. In the evening when the farm labourer came back at home, the housewife puts the earthen pot on cook and then she put into the meat with a few olive oil, while the grandfather told a story. At the end of the story the “scottiglia was tasted together before going to bed.
We get this dish of the our tradition back…
Ingredients:
1 Kg mix of meats (pig, chicken, veal, rabbit, guinea hen and pigeon)
500 gr pureed tomatoes
250 gr meat stock
1 onion
3 cloves of garlic
1 chili pepper
Parsley
Basil
1 glass of white wine
Some sliced of Tuscany bread
An half glass of extra virgin olive oil
Salt and pepper
Mince the onion, two cloves of garlic, parsley and basil. Put this ingredients with the olive oil into the earthen pot and fry lightly to wither the vegetables. Then add the chili pepper. When the vegetables will be ready, add the little pieces of meat and blend frequently. Damp with red wine end leave that to evaporate.At the end add tomatoes, salt and pepper and leave meat juices thicken. Then wet with hot stock and finish the cooking.
Toast some slices of Tuscany bread.
Place the slices on a dish and spill the “scottiglia” over bread.
Enjoy your meal!!
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