The Val d’Orcia region is dotted with charming medieval towns: • Pienza: Known as the “Ideal City” of the Renaissance, Pienza offers architectural beauty and panoramic views.
San Quirico d’Orcia: This historic town boasts well-preserved medieval structures and the enchanting Horti Leonini gardens.
Montalcino: Famous for its Brunello wine, Montalcino features a majestic fortress and numerous wine cellars.
The region is renowned for its exceptional wines, including Brunello di Montalcino and Vino Nobile di Montepulciano. Many local wineries offer tours and tastings, providing insights into traditional Tuscan winemaking.
Bagno Vignoni: Famous for its central thermal pool, this village offers spa facilities where visitors can enjoy therapeutic waters.
Bagni San Filippo: Known for its natural hot springs and unique limestone formations, it’s a perfect spot for a soothing soak.
Tuscan cuisine is celebrated for its simplicity and reliance on fresh, local ingredients. While exploring Val d’Orcia, be sure to savor these traditional dishes: • Pici: A hand-rolled pasta resembling thick spaghetti, typically made from just flour and water. It’s commonly served with sauces such as: • All’aglione: A robust tomato and garlic sauce. • Alle briciole: Tossed with toasted breadcrumbs and olive oil. • Ragù di cinghiale: A savory wild boar meat sauce. This pasta is especially prevalent in the southern provinces of Siena and Grosseto. • Ribollita: A hearty soup made from leftover bread, cannellini beans, and an assortment of vegetables like carrots, cabbage, and kale. Its name means “reboiled,” reflecting its origins as a reheated minestrone.
Tuscan cuisine is celebrated for its simplicity and reliance on fresh, local ingredients. While exploring Val d’Orcia, be sure to savor these traditional dishes: • Scottiglia: A traditional meat stew combining various meats such as veal, chicken, pork, and game, slow-cooked with tomatoes, garlic, and aromatic herbs. It’s typically served over slices of Tuscan bread. • Ciaccia: A type of flatbread seasoned with olive oil. A sweet variant, known as “ciaccia dei morti,” is prepared during All Saints’ Day using flour, lard, raisins, and walnuts.
To fully immerse yourself in the local gastronomy, consider participating in a cooking class. Many establishments in the region offer hands-on experiences where you can learn to prepare traditional Tuscan dishes and understand the philosophy behind the cuisine’s simplicity and flavor. Indulging in the food and wine of Val d’Orcia provides a genuine taste of Tuscany’s cultural and culinary heritage, making your visit both memorable and flavorful.