The cuisine and Typical products.

The cuisine of the Chianti Region takes inspiration from the traditions of the two provinces to which it belongs, Florence and Siena, though keeping its own exceptional features. One example is Stracotto alla Chiantigiana, a stew made from portions of the beef’s rear thigh, which goes with fagioli cotti all’uccelletto, beans cooked with sage, rosemary, garlic and tomato.

Moreover there are the said “piatti poveri” (or dishes of the poor) like the trippa (tripe) and lampredotto or ribollita, bread soup made from vegetables.

Other products produced in this area are: Olio extravergine di oliva del Chianti Classico Dop (Chianti extra-vergin olive oil), Carne di Suino Cinto Toscano DOP, Prosciutto Toscano Dop (Tuscan cured ham), Salame Toscano, Miele (honey) and Pecorino cheese.

The wine.

Tying the product of the place from which it comes from is something that all the wine-growing areas of Italy are busy with today, and is exceptionally achieved by this region. The result is that drinking a glass of Chianti Classico and imaging the hills outlined by rows of vines is one and of the same.

The Chianti area covers six Tuscan provinces (Arezzo, Florence, Pisa, Pistoia, Prato., Siena) which is the biggest in Italy but

it is the oldest area that distinguishes the Chianti Classico Docg. In 1996 the wine produced in the oldest area gained its own appellation as being controlled with guaranteed origin, the appellation of Chianti Classico.

With a base of Sangiovese from 80% to 100% and other red grapes from 0-20%, it has a violet and plum bouquet, fruity and harmonic taste, and a prominent tart tendency that brings out its freshness. In this region you will also find Vin Santo del Chianti Classico.

Per info: www.coli.it.