Gastronomy

GASTRONOMY

TRUFFLE

White Truffle:

The truffle is an underground mushroom and it is particularly sensitive. It lives on the roots of plants (poplar, willow, oak, hornbeam, linden). It develops its reproductive organs into the subsoil, its habitat is the moist valley floor in clayey and tufaceous grounds. It develops from September to December. Men, to find the truffle, need a dog that will be able to smell it.

Truffle Marzuolo o Bianchetto:

It is a less valuable truffle, it has a strong fragrance with persistent aromas. The color is whitish, the glebe is clear tending to reddish with white veining. The period of harvest is from 10 January to 30 April.

Truffle Scorzone:

It ripes from June to November, has a tough black warty skin , the pulp is light brown with yellowish shades. The shape of the scorzone is uneven.

Oil:

In our hills we find a high density of “Mignole”. The oil obtained from the olives „‟ Mignole‟‟ is a clear greenish oil, with a herbaceous aroma with a spicy taste. The modest production makes it more valuable and more sought after. The extra virgin Tuscan olive oil has a golden yellow color and it is fruity.

Wrinkled Tomato:

the tomato is eaten in salads or used to make preserves or jams. It presents many ribs that at ripening have the look of deep wrinkles. It has a beautiful carmine red color and it has a firm skin.

Artichoke of San Miniato:

It is green and has a rounded shape and its leaves are tender and compact. It has a bitter taste. The production takes place in the months of April and May. In this area they are also called "mothers‟‟ of San Miniato”.

Black- Eyed Beans:

The bean of San Miniato is smaller and paunchier than the common artichoke. It has a white, ocher color. The thick skin allows prolonged cooking and keeps the inner flesh mealy and soft.

Cheeses:

Small production of cheese including goat‟s cheese and the cheese of the hills of San Miniato.

PRODUCTS OF BAKERY AND PASTRY

Cantuccio of Federico (almond biscuit)

The product has an amber color and it is crispy. Cantuccio of Frederick is a stylish reworked version of the Tuscan almond biscuit. They are rich of almonds and dried raisins. They match with vin santo.

Miniatesi:

The shape of these cookies is similar to that of Cantuccio, but the dough is softer and delicate.

Pies, Cookies and other Sweets:

The white Easter flatbread, the Tuscan bread, the rosemary bread, the white flatbread with grapes are other traditional products. Gazzarrini‟s bakery produces handmade cakes interpreting the ancient recipes.

MEAT

Mallegato:

The mallegato is a blood-based cold-cut . The pork‟s blood collected at a slaughterhouse is filtered and cooked. It is cooled and mixed with grapes, spices, salt, pork lard and pine nuts. The mixture is stuffed into a natural bowels and tied, it is cooked in boiling water. Then it is cooled and placed in cold storage.

The Minced Fegatello of San Miniato:

The fegatello is made by choice meat and pork liver and enclosed in a lard flap stopped with a wild fennel sprig. They are then preserved in virgin lard.

Spuma di Gota of San Miniato:

This cream is made with the fat of the pig, and it has a smooth solidity and it has a pinkish color. It is ideal to be spread ona slice of toast, or used as stuffing to flavor other meats

SALAMI AND COLD PORK MEAT

Cold Cuts of San Miniato is a sausage made according to a fair balance between pork meat and sheep meat

Tuscan Wine Sausage is made with lean pork meat and wine is included in the mixture with anti-oxidative function.

Lonzino of San Miniato al Vin Santo the loin rests for hours in vin santo, it is then dried and let it mature for fifteen days before being served as carpaccio.

Sbriciolona is a traditional sausage made with finely minced lean meat and fat adding wild fennel. The size and structure of the lard is so that when sliced it crumbs.

Soprassata is a typical Tuscan sausage prepared using mainly parts of the pig's head.

Salty Lard of San Miniato the lard obtained from heavy pig‟s backs is salted and left to mature. Then it is cleaned from the old salt and given back a bit of salt and other spices, then it is left to mature for a short period.