The wheat
In Orcia Valley wheat is the symbol of the revenge, tenacity and constancy of those who wanted, almost a century ago, to bet in the territory and in human shaping. This has earned it the recognition of Unesco Heritage since 2004 and today it represents one of the largest and most profitable resources. In Orcia Valley ancient species of fine cereals are grown, such as the Verna soft wheat variety or the Senator Cappelli durum wheat variety, excellent for the production of pasta. The Mulino Val d’Orcia, which we will visit, stone-grinds the entire grain of wheat with a low processing speed, which reduces the overheating of the millstones and therefore of the flour.
The pasta
In Orcia Valley, pasta is made with cereals from organically cultivated land for more than 20 years. Produced with stone-ground flours, drawn in bronze and dried slowly and at a low temperature, Mulino Val d’Orcia pasta is an extremely porous artisan product, with a characteristic amber color and an unmistakable flavor. In addition to being good, it is also good for health because it is rich in minerals, fibers, antioxidants and vitamins that the germ is rich in.
It will be possible to witness the production cycle of pasta, touch the different grinds and buy all the qualities in the shop of the Mill.
The water
Primary asset for humanity and a renewable resource for our planet. Monte Amiata which frames the Orcia Valley is an ancient volcano, which today manifests its geological past thanks to the copious thermal waters and sources of drinking water, which supply entire provinces.
Vivo d’Orcia is its most important emblem: in a forest of beech and chestnut trees, a water with the right organoleptic properties flows from a natural cavity, which is channeled into the Aqueduct that leads to Siena, in a historic building that dates back to to 1908. With the Cooperative Parco Vivo we will take a short walk in the woods and enter the gallery of the Ermiccolo Sources.
The chestnut
The cultivation of chestnut in Monte Amiata has very ancient roots, which attest to the first evidence from the fourteenth century, both in terms of fruit and wood. The importance of this crop was motivated by the fact that the chestnut was for a long time almost the only source of food for the mountain populations. Considered the “poor people’s bread”, the product was mostly transformed into flour, more suitable for cooking and preserving.
There are many festivals and fairs during its harvest period, that is October, but its versatility makes it the protagonist of many typical local recipes, which can be tasted all year round.
Giulebbe
Giulebbe is a liqueur obtained from the slow maceration of wild rose petals and wild strawberries from Monte Amiata, drunk during the holidays and whose name, used metaphorically, alludes to a sweet and blissful character. Affectionately sold by the historic Taverna del Pian delle Mura restaurant from a recipe by Nonna Filomena, it is now on sale at the Parco Vivo Cooperative.
Rosolio in general has been widespread in Italy since the Renaissance period as a digestive liqueur; the name and production method remain unchanged. The will today is to maintain a local tradition, made up of moments of conviviality and cultural exchange.
