Taste itinerary in Valdarno

Valdarno boasts the white Valdarno chicken and the black chicken, breeds that have their roots in the 19th century and have been preserved thanks to the meticulous work of poultry farmers. The selection of the Valdarno white chicken began in 1957, with the establishment of a special poultry group with selection centers in Montevarchi and Loro Ciuffenna. These delicious chickens, skilfully cooked on the grill or stewed with "Rocchini di sedano", are versatile ingredients that enrich many local chicken recipes.

The zolfino, also known as fagiolo del cento, grows between the Arno and Pratomagno rivers. Cultivated in well-drained soils according to ancient traditions, zolfino beans maintain a thick and creamy consistency after long cooking. Enjoyed boiled and seasoned with extra virgin olive oil, they make a perfect side dish for the Florentine steak.

Tarese, an unusually large 'bacon', reveals its origins in ancient meat preservation practices. With a pronounced, fine flavour, this delicacy is briefly cooked on the grill and goes perfectly with side dishes of winter chicory or coco and zolfino beans.

Pratomagno chestnut flour, with over five hundred years of history, is produced following centuries-old traditions, including a second roasting of the chestnuts. This process gives the flour a unique hazelnut colour and sweetish flavour, paying homage to ancient drying techniques.

Valdarno offers a variety of pecorino cheeses, among which the "abbucciato" pecorino, also produced in Casentino, stands out. With its dark, tough skin, this cheese gets its enveloping flavor from the aromatic herbs present in the pastures. Available in different ages, from fresh to more mature, it is a delight for the palate.

Valdarno is also a land of truffles: including the white truffle and the scorzone. With characteristic shapes and unmistakable aromas, these truffles add a touch of precious flavor to local recipes, making every bite an extraordinary experience.

In addition to its renowned wine, Valdarno is distinguished for its production of craft beer. Local hops and the purest water from underground aquifers help create high-quality beers with unique flavors, amplifying the sensory experience of the area.

Extra virgin olive oil, the green gold of Valdarno, is excellently produced throughout the valley. In the municipality of Bucine there is a centuries-old plant, the Olivone di Montebenichi, a monumental olive tree from which other seedlings have been reproduced for olive production. This plant gives its name to the prototype oil mill, "il frantoio dell'olivone" (the olive-press of Olivone), which uses new technologies to produce an oil of the highest quality.

Valdarno does not disappoint wine lovers, with production of Chianti D.O.C.G., Vinsanto and Valdarno di Sopra D.O.C.. Numerous wine cellars scattered throughout the area invite you to taste high-quality wines.

In conclusion, if you are looking for a rich and satisfying gastronomic itinerary, Valdarno is an ideal destination, capable of satisfying the most demanding palates with its variety of high quality local products. Discover and savor the unique delights this land has to offer, let yourself be enveloped by the scents and flavors that make Valdarno an unforgettable sensory journey!