A gastronomic journey in Valdichiana Aretina

Let's begin our journey with Chianina, a bovine breed originating in Valdichiana Aretina. Known for its tenderness and delicate flavor, Chianina meat is prepared grilled or roasted, following Tuscan tradition.

The Chianina meat represents the excellence of the Valdichiana region, encapsulating the history of this part of Tuscany, both gastronomically and agriculturally.

It is no coincidence that events celebrating its importance are dedicated to this product, such as the Chianina Ciclostorica, which is run in Marciano della Chiana in June. On this occasion, cyclists from all over Italy and beyond gather to race using racing bicycles and period clothing. Another event worth mentioning is Chianina and Syrah held in March in Cortona, which celebrates the taste of this meat in all its nuances.

Exploring the flavors of Valdichiana Aretina, we cannot but mention the PGI Toscano extra virgin olive oil, the authentic liquid gold of Tuscany. The hills of the area are adorned with centuries-old olive groves, and the fruits transform into an oil with a fruity aroma and rich taste.

This local production, still made following ancient traditions, is also labeled "Colline di Arezzo," highlighting the unique flavor of the extra virgin olive oil produced in this part of Tuscany.

Take advantage of visits to local mills, especially in autumn: you can learn how extra virgin olive oil is produced and taste it in all its nuances.

Valdichiana Aretina is renowned for its wines, and Syrah represents a wine excellence of the area.

The exact origin of Syrah is uncertain, with some believing it has roots in Iran, in the city of Shiraz, while others suggest that the Romans first imported it from Africa. Despite uncertainties about its origins, we can safely say that this is among the most renowned grape varieties in Valdichiana, especially in Cortona.

The Syrah variety expresses its peculiarities to the fullest thanks to the microclimate and soil type found in the Cortona area. Over the past decades, Syrah production in this region has grown considerably, so much so that the vast majority of the area's wine activity is focused on this very vineyard.

To have a deeper understanding of Syrah, you can visit one of the many wineries in the area, you can thus discover all the secrets behind the production of this much-loved product, directly from those who take care of all the steps, from the vineyard to bottling.

In our gastronomic itinerary, cheeses of Valdichiana Aretina cannot be overlooked. From intense pecorinos to soft goat cheeses, each cheese is a testament to traditional cheese-making art.

Already the ancient Etruscans were skilled in the production of pecorino, a cheese they exported to Rome. Throughout the Middle Ages and in later eras, the reputation of this dairy product continued to grow steadily.

The intense flavor of Tuscan pecorino originates from the quality of milk generated by Tuscan sheep and the nature of the food available to the sheep. The unique environmental and natural conditions of Valdichiana Aretina provide an ideal setting for the production of precious cheese with an unmistakable taste.

Take advantage of the many cheese factories in the area to taste it.

Porchetta, a tasty culinary masterpiece, holds a place of honor on the Tuscan table. Prepared by local artisans with expertise, porchetta is roast pork with aromatic herbs and spices.

Pigs raised exclusively in Valdichiana Aretina, traditions unchanged for decades, unique and exclusive flavors of this part of Tuscany, cooking in wood-fired ovens, crispy crust and tender meat: this is the porchetta of Monte San Savino, a product famous nationally and internationally.

This delicious dish enjoys such prominence that for more than half a century the Porchetta Festival has been celebrated in Monte San Savino. The event takes place punctually every year on the second weekend of September, offering a unique opportunity to appreciate this gastronomic delicacy in a festive and engaging atmosphere.

We conclude our journey with Aglione of Valdichiana, an alternative to garlic with imposing dimensions and a more delicate flavor. This ingredient is often used to enrich oils, sauces and traditional dishes.

The best way to enjoy Valdichiana Aglione is as a condiment for pici, the traditional pasta of the area made with flour and water.

Today, its production is protected by the Association for the Protection and Enhancement of the Aglione of Valdichiana. Moreover, the Valdichiana Aglione has been recognized nationally and regionally as a traditional agricultural product (PAT) and is on the path to be recognized as IGT.

You can enjoy its distinctive taste in the many traditional restaurants present in the area.