Food & Wine Tour in San Gimignano

Vernaccia di San Gimignano DOCG Wine: It is a white Italian wine, made from the Vernaccia variety of grape, produced around the Tuscan hill town of San Gimignano, where the Vernaccia grapes planted in sandstone-based vineyards tend to produce the best results. Since the Renaissance, it has been considered one of Italy’s finest white wines. It was the first Italian wine to be awarded DOC status in 1966; upgraded to DOCG on 1993. According to DOC regulations, Vernaccia di San Gimigniano must contain 90% Vernaccia, with up to 10% other nonaromatic approved white varieties. In order to meet “riserva” status, aging must be a minimum of twelve months, including four months in bottle. The wine is characteristically dry with crisp acidity and a slightly bitter finish. Modern winemaking has introduced the use of oak aging to give the wine another layer of complexity and roundness.

Saffron from San Gimignano DOP: Many evidences prove this product has existed in the area of San Gimignano since the 13th century making the fortune of many local nobles families and, since it was a product which was considered to be precious, it was also used as a replacement for money. Saffron of San Gimignano DOP can be produced only in the territory of the municipality and it is obtained exclusively from the pink part of the stigmas of the bulb-tuber “crocus sativus” which are then toasted. Many of the steps in the cultivation process are still carried out by hand just like in the Middle Ages: selecting the bulbs, collecting the flowers in the early hours of the morning, cleaning them and drying them over fire. It is now an excellent spice to enrich the flavor of many food, as well as the key ingredient of many delicious dishes.

Tuscan Extra Virgin Olive Oil IGP: Since 1998 Tuscan olive oil has been prided on its IGP status (protected geographical indication PGI), and is produced exclusively with olives coming from local producers, and processed in olive-presses located within the Tuscan territory. The main variety of olives of the classic Tuscan blend are: Frantoio, Lecccino, Moraiolo and Pendolino, with the addition of minor varieties of less than 15%. Extra virgin olive oil is the best product, with an acidity of less than 1%. The fresh olive oil is bright green in color, which becomes yellow when mature. With a harmonious taste, fruity and acid free, the Tuscan blend of Evoo is very eclectic and it goes very well as a condiment for soups, bruschetta, fish, meat and vegetables, but also for more structured dishes such as roasts and sauces for pasta. It makes a healthy and exceptional seasoning because of its digestibility and nutritional contributions.

Pecorino Toscano DOP cheese:  It is a soft, semi-hard and aged cheese produced from sheep’s milk, coming exclusively from the area of origin (Tuscany region). It is white or pale yellow in colour, with an intense flavour, fragrant and sweet. The product has a certification of authenticity and protected origin (DOP) since 1996 issued by the European Community. It is to be remembered that many cheese makers produce ricotta as well, a byproduct coming from the manufacture of cheese, often used in the preparation of handmade pasta (Ravioli, Tortelli) or confectionery specialties.