Barbara welcomes us to Montepulciano, an historic village nestled in the hills of the province of Siena. This typical medieval village is surrounded by three circular walls and is one of the most visited tourist destinations in the area. If you see it for yourself, you'll soon understand why: the old town sprawls over a steep hill, adorned with stunning towers and steeples, while its square opens onto the breathtaking panorama of the Tuscan countryside.
Our Cesarina’s home encapsulates this charming atmosphere. Her beautiful wine cellar is home to dozens of aging bottles of local wine, and the rest of the apartment is warm and welcoming. It is here that Barbara serves us her local specialties; simple, but with sterling character and unforgettable taste.
The secret of the Cesarina
How do I make my dishes so flavorful? With a touch of chili peppers and a dash of wine from my wine cellar
Barbara begins this journey into the flavors of the hills by serving up delicious savory pies with Cinta Senese pork cold cuts, made from a prized breed typical of Tuscany.
Next, the classic Pici pasta with Aglione garlic, a main course of peasant origin very similar to spaghetti. This kind of fresh pasta, traditionally prepared in the low province of Siena, is seasoned with a herb akin to garlic.
As a second course, our Cesarina offers rabbit “ad arrosto morto” which traslates literally as “roasted dead”. This is a wild dish, its curious name owing to the lengthy cooking time. The lean rabbit meat is browned slowly and then cooked with a glass of white wine, for a tender and flavoursome end result. As a side dish, Barbara serves "redone" cardoons, first boiled, then rolled in flour and beaten egg, fried and baked in a rich tomato sauce.
Finally, Barbara offers ricotta cream dessert from Valdorcia, drizzled with honey and sprinkled with cinnamon. This is a dessert to be savored, the ideal ending for this traditional Taste Experience.