Tuscany is one of the regions with the highest number of PDO, PGI and IGT-labeled products, second only to Campania and ahead of Marche, Lazio and Emilia Romagna.
A total of 31 Tuscan food and wine products have been granted such certifications by the European Union. Let’s take a look at some of them as we travel ideally from one part of the region to another….
Let us briefly recall the difference between PDO and PGI products. In the first case, all stages of production must necessarily take place in the same territory, while for PGI it is sufficient that one of the steps of production takes place in the indicated territory. Thus, the methods and techniques of processing a product or the particular microclimate favorable to certain characteristics of the product are decisive.
Extra virgin Olive Oil Seggiano PDO
“Olivastra Seggianese” is a cultivar that is peculiar to the municipality of Seggiano, at the foot of Mount Amiata. In an area characterized by considerable slopes and often cold temperatures, the olive tree has necessarily had to adapt to the environment by developing a wide and resistant trunk. The oil obtained has an excellent aroma, very structured, while the taste is characterized by a pleasant spicy note.
Sorana beans PGI
This specialty is grown in the Svizzera Pesciatina, a mountainous area of the municipality of Pescia, in the Valdinievole. Here we find plants that grow to over two meters in summer, from which beans with a very thin peel and irregular shape are harvested. To be served with a drizzle of extra virgin olive oil, they are perfect as an accompaniment to steak and other types of red meat, to enhance their flavor.
Toscana IGT wine
Produced by Fattoria Casalbosco, which boasts a 150-hectare estate and a large wine cellar with steel casks and oak barriques, the “Fuorcivitas” is an exceptional wine that combines quality and a bond with the land. It is made from 100% Cabernet grapes, resulting in a wine with a refined and elegant taste in the mouth.
Cantucci Toscani PGI
Tuscany’s classic cookie has recently been granted Protected Geographical Indication status (PGI). Although there are variations in neighboring regions, the cantuccio is known throughout Italy as a Tuscan product and this is the reason for the name.
Cantuccio means “part of a whole,” precisely because it is cut into strands once it comes out of the oven. The dough is made from flour, egg, sugar and almonds, which are neither roasted nor peeled, but must be present for at least 23 percent of the total dough.
Crema di lardo di Colonnata PGI
Among the mountainous peaks of the Apuan Alps lies a place where lard has always been produced. Colonnata is the place where tradition has led to making this product famous. In the past, but even now for those who carry on the artisanal method of processing, this “fatty” part of the pig was stored in the equally famous marble blocks, tubs called conche that were used to keep the temperature cool and be able to mix the lard with herbs and spices.
Marroni cream from Mugello PGI
The “marroni” is the noble relative of the chestnut. More regular in shape, but especially more fragrant and sweeter, it grows in the forests of Mugello. Here many centuries ago vast marron groves were planted by man. In the past, the marrone was not recognized as having any special value, until, partly thanks to the PGI recognition, its high nutritional value (it contains about 50 percent carbohydrates) and healthfulness (it is an easily digestible product) were rediscovered.
Lunigiana Honey PDO
In this case, all stages of honey production take place in the Lunigiana area, from the tireless work of the bees to the processing of the product. The forests of Lunigiana have the absolute advantage of being mostly uncontaminated, set in a mountainous landscape where there are numerous “acacia” and “chestnut” trees.
It was the first honey in all of Italy to be awarded PDO recognition, and as of today there are as many as 45 active producers in the fourteen municipalities of Lunigiana
Farro della Garfagnana PGI
This cereal grown since Roman times needs to grow in an area with significant altitude and low humidity. Garfagnana has both of these conditions and it is here that great quality spelt is produced.
The spikes must not grow too much otherwise they become fragile and risk exposure to bad weather, with direct consequences on harvesting operations, which is why cultivation in the mountains is more suitable. Spelt boasts a low glycemic index and numerous nutritional properties such as mineral salts, potassium, iron and magnesium, making it a highly healthy product
