The oil from the olive trees grown on terraces, the pasta that celebrates Pinocchio, the jam of blueberries harvested by hand, the wafers with a heart of almonds and sugar, the confetti Ricci of the tradition in Pistoia, the biscuits from an ancient bakery, the beans with the white pearl skin, the ruby red wine of the earls. Pistoia. A city to taste and discover!
The city of green tells the story of its typical comfits, created for celebrations and special occasions, when bells start to ring among the many monuments of the amazingly beautiful Piazza del Duomo. We pass through the street that leads to Florence, where an historical Medici villa finds place. Short after, a gluttonous chocolate factory strikes the eye. We start to climb the Montalbano hills, and we stop at a winery managed by a noble family. Here they passionately explain us the particular positioning of the vines for the production of their red Chianti wine.
We reach the top of San Baronto, the land of tireless cyclists, where we slightly move off track to reach a renovated farmhouse with an olive grove developed on many terraces: the oil is as astounding as the landscape. We go down along the hairpin turns and a sign testifies our arrival in Lamporecchio, the land of Brigidino: the biscuit dedicated to Saint Brigida and tastiness for the wayfarers travelling through the area. In Montecatini we relax at the Torretta thermal park and spa. During the golden age of the city, this area was completely dedicated to the spa tourism, nonetheless, it still conveys a wealthy atmosphere. Here we stop to taste the famous wafers.
After a few kilometres, heading towards the coastline, we have a break in Collodi, in particular in the park dedicated to Pinocchio. As a matter of fact, the traditional tale inspired a pasta factory in the province of Pistoia, which created a special kind of pasta “Le Bugie” (literally lies) in likeness of the famous puppet, the talking cricket and the whale. Then we enter the valley of the so-called Switzerland of Pescia. The name derives from a Swiss intellectual that recognized something familiar in the landscapes of the area: from the peaks you can spot the ten castles here and there and the high rows of bean plants: a unique product for its white colour and the peculiarity of the territory.
It’s now the time to climb the mountains, up to reaching the highest peak in Tuscany, the Abetone pass, where the woods shield delicious blueberries for the production of special jams. Downhill – nearby a medieval bridge and the clear waters of a mountain stream – we find an ancient bakery, where we taste some almond and nut biscuits, so good you could not believe. In the meantime, we prepare ourselves for the descent towards the city. From the towers of Serravalle we finally catch sight of the landscape from Valdinievole and Pistoia. We imagine the fratricidal struggles for the territory during the Middle Ages.Today, a small local business decided to start an agricultural brewery using the white and red colours of the coat of arms of the city, ideally bringing us back to the centre of the main square, where everything is born and preserved: beauty and tastiness, too.
Fruity and balanced aftertaste, organic. The extra virgin olive oil by Antico Colle Fiorito originates from Moraiole, Frantoiane, Leccine and Pendoline olives. All grazed by the end of October and the first half of December, when they reach their right maturity. The oil acidity is really low, about 0.1, and it is very easily digestible. Thanks to the care and passion that have been leading the work in these hills for twenty years!
Historical, artisanal, amusing. Bugie (literally “lies”) is the flagship product of the pasta factory Chelucci, which has been running the activity for over a century. Inspired by the traditional tale of Pinocchio, this 100% durum-wheat semolina pasta is dried at low temperature and bronze drawn. It is a rough and porous pasta: the sauce wraps the pasta accompanying it with great taste. Telling the truth: it’s delicious!
Sweet, fresh, scented. The organic blueberry jam produced by Il Baggiolo originates from the mountains of Abetone at a height of 1,400 m. Here you can find wild blueberries, which are harvested by hand. These are the blueberries used for this particular jam characterized by a unique taste and a delicate smell. Three ingredients only, all natural: blueberries, brown sugar and pectin. Pure delicacy and tastiness!
Light, healthy and tasty. Since 1936, the Bargilli Cialda is there for a moment of sweetness and taste. A secret recipe with healthy ingredients, with no preservatives and chemical additives: wheat flour 00, full cream milk, fresh eggs, sugar and almonds give life to two layers of wafers with an incredibly tasty heart. Delicious as a snack or dessert with a meditation wine, simply amazing with a hot chocolate or an ice cream!
Delicious, traditional, healthy. When you say Riccio of Pistoia, you mean Corsini! The original recipe dates back to the 14th century, when the comfits were filled with anise. Over time, they became more and more delicious with their heart of almonds, nuts, cocoa berries, chocolate and orange. The slow and traditional processing, which lasts about 10 hours, is still in use. Such a speciality is worth the wait!
Fragrant, temping, amazing. Mattonelle from the Antico Forno Berti are more than biscuits. The recipe is kept secret, but the ingredient you can certainly guess by smelling - and biting - are nuts. Moreover, the know-how of the tradition, the warmth of kneading hands and the clean air of Popiglio. Good as can be!
Light, tasty, delicate. The Sorana bean has very ancient origins and a super thin, white pearl skin, which becomes pink after cooking. It originates from the so-called Switzerland of Pescia, which is characterized by green fields dotted with villages. Highly digestible and with a unique taste: a delicacy for experts. From the 16th century up to now, an unforgettable tastiness.
Red, refined, dry. A ruby intense colour and an important scent: ripened blackberry and precious spices tickle both nose and palate. The grapes are worked patiently according to tradition: after maceration, they are left to mature in oak barrels from 6 up to 12 months. What about the result? A great wine, that pairs well with red meat and game.
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